Chocolate Chip Cookie Cake

Indulgent chocolate chip cookie cake is soft and rich in the center, chewy on the edges, studded with chocolate chips, and decorated with chocolate buttercream. This fun dessert comes together quickly– skip the cookie dough chilling and rolling into individual cookie dough balls. Everything we love about chocolate chip cookies in cookie cake form!

slice of chocolate chip cookie cake on a white plate

Meet your new favorite dessert! Today’s chocolate chip cookie cake is adapted from 2 of my most popular cookie recipes loved by bakers worldwide– soft chocolate chip cookies and chewy chocolate chip cookies. The result is soft-baked, chewy, chocolatey decadence. I’m a fan of huge cookies that serve a couple people (looking at you giant monster cookies and giant snickerdoodles) and this cookie cake is no exception. It’s essentially one really big cookie that feeds a crowd!

You’ll love how quickly and easy this cookie cake comes together. We’ll bake the cookie dough in a pan, so no cookie dough chilling required (just like my soft & chewy chocolate chip cookie bars). Garnished with chocolate buttercream and your favorite toppings, it’s a festive dessert perfect for any celebration.

Chocolate Chip Cookie Cake Video

This Chocolate Chip Cookie Cake Is

  • Simple, straightforward, and fun to make
  • Quick– you don’t have to roll a bunch of individual cookies
  • Soft-baked with chewy edges
  • Loaded with chocolate chips
  • Baked in a pie dish or cake pan– it won’t overspread
  • Super festive
  • Perfect for chocolate chip cookie lovers
  • Great for birthday parties (serves 8-10)
  • Easy to slice and serve
  • Decorated with chocolate buttercream
  • Essentially a really big cookie!

chocolate chip cookie cake in a glass baking dish

Ingredients in Chocolate Chip Cookie Cake

I combine my 2 favorite chocolate chip cookie recipes to make today’s chocolate chip cookie cake– chewy chocolate chip cookies and soft chocolate chip cookies. Let’s review what ingredients you’ll need:

  • Flour: All-purpose flour is the base of this cookie cake.
  • Cornstarch: Cornstarch creates an exceptionally soft and thick cookie cake. I add it to my soft chocolate chip cookies— and to this cake, too! This soft-baked cookie cake will melt in your mouth.
  • Baking Soda: Baking soda helps the cookie cake rise.
  • Salt: Salt adds flavor.
  • Butter: Use room temperature butter. You can soften butter quickly with this trick or set the butter out 1-2 hours before you begin.
  • Brown Sugar: We skip granulated sugar and use all brown sugar for an ultra soft and moist cookie cake. You’ll love the extra molasses flavor.
  • Eggs: Taking what I learned from my chewy chocolate chip cookies, we use 1 egg and 1 egg yolk for the chewiest cookie cake. The extra egg yolk also adds tenderness and extra richness to the cake.
  • Vanilla Extract: Pure vanilla extract adds flavor. Try homemade vanilla extract.
  • Chocolate Chips: This cookie cake is studded with chocolate chips– 1 and 1/2 cups total. Use 1 and 1/4 cups for the batter and 1/4 cup for decorating.

chocolate chip cookie cake with chocolate buttercream on a white cake stand

No Cookie Dough Chilling!

Because we’re baking the cookie dough in a cake pan or pie dish, we don’t have to chill the cookie dough or roll individual cookies. Simply make the cookie dough and spread it into your dish. It will never overspread because it’s contained in the dish– simple and easy! Here are all of my no chill cookie recipes.

slice of chocolate chip cookie cake on a green plate

Toppings for Chocolate Chip Cookie Cake

While this cookie cake delicious on it’s own, chocolate buttercream is always a good idea! And turns this giant cookie into a true cake. My favorite chocolate buttercream is far from basic– it’s incredibly creamy, silky, smooth, and rich. Even though it’s a wonderfully creamy, it holds its shape beautifully. So it’s perfect for piping even the most intricate and fancy designs– I used a simple Wilton 1M tip for today’s cake.

Have fun and get creative with your toppings: instead of chocolate buttercream, try peanut butter frosting, chocolate ganache, salted caramel, whipped cream, ice cream, sprinkles, or extra chocolate chips.

slice of chocolate chip cookie cake on a green plate with a fork

This is the perfect recipe to make when you’re looking for something just as festive as birthday cake but a little more exciting than chocolate chip cookies!

More Chocolate Chip Recipes

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slice of chocolate chip cookie cake on a white plate

Chocolate Chip Cookie Cake

  • Author: Sally
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 2 hours
  • Yield: one 9-inch cake
  • Category: Cake
  • Method: Baking
  • Cuisine: American

Description

My favorite way to eat a chocolate chip cookie – when it’s the size of a cake! Decorate with frosting, slice, and serve. 


Ingredients

  • 3/4 cup (170g) unsalted butter, softened to room temperature
  • 1 cup (200g) packed light or dark brown sugar
  • 1 large egg + 1 egg yolk*
  • 2 teaspoons pure vanilla extract
  • 2 cups (250g) all-purpose flour (spoon & leveled)
  • 2 teaspoons cornstarch (aka cornflour)*
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 and 1/2 cup (225g) semi-sweet chocolate chips
  • optional: chocolate buttercream for topping

Instructions

  1. Preheat oven to 350°F (177°C). Spray a 9-inch pie dish or cake pan with nonstick spray. Set aside.
  2. In a large bowl using a hand-held mixer or stand mixer fittedwith paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and beat on medium speed until creamy, about 1 minute. Mix in egg, egg yolk, and vanilla on medium-high speed until combined. Scrape down the sides and bottom of the bowl as needed.
  3. In a separate bowl, combine flour, cornstarch, baking soda and salt. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick. Add 1 and 1/4 cups chocolate chips and mix for about 5 seconds until evenly disbursed.
  4. Press the cookie dough evenly into the prepared pan. Bake for 20-25 minutes or until the cake is lightly golden brown (could be up to 30 minutes, depending on your oven). Use a toothpick to test for doneness. You may want to cover the cake loosely with aluminum foil after 15 minutes to avoid heavy browning around the edges. Remove from the oven and set the pan on a wire rack to cool completely. Once cooled, use a sharp knife or metal spatula to loosen the sides of the cookie cake from the pan and transfer to a serving dish. (Or use can serve directly from the pan.)
  5. The chocolate buttercream is optional. Instead, decorate with whipped cream or top with vanilla ice cream.
  6. Decorate the cooled cookie cake with frosting and remaining 1/4 cup chocolate chips. Depending how much frosting you use, you may have some leftover. I used a Wilton 1M tip. Cookie cake remains fresh covered tightly at room temperature for up to 3 days.

Notes

  1. Eggs: Make sure you don’t use 2 full eggs, which will result in a cakey texture– think more of a cake than a cookie. 1 whole egg + 1 egg yolk is best. Room temperature eggs incorporate evenly into your cookie dough, which guarantees a uniform texture in each bite of the cookie cake. Simply set out the eggs when you set out the butter to come to room temperature. If you forget to set out your eggs, no worries. Place them into a bowl of warm water for 5 minutes, then use.
  2. Cornstarch: The cornstarch helps thicken the cookie dough and promises a softer cookie cake. If you don’t have cornstarch, you can leave it out. No need to replace with anything.

Keywords: chocolate chip cookie cake

272 Comments

  1. I tried this recipe for a class party and it turned out perfect it tasted just as good as it looks..thanks soooo much

  2. Sally, could this recipe be modifed for a larger pan? a square?

    I made this last year for my son’s birthday (he hates cake, loves Choc Chip cookie!)..BUT…since we celebrated at one of our sheep shows with a bunch of other families, I ran dangerously close in not having enough! I thought a large square cake would be better..thoughts?

    1. Yep! You may double the recipe to fit a 9×13 pan. Though it may bake more evenly if you just make two cakes instead. I’m unsure of the bake time for a larger pan.

  3. So good! This was the best cookie cake I’v e had. 🙂 Thanks Sally!

  4. Absolutely LOVED this recipe ! I warmed it in the oven prior to serving and with a scoop of vanilla ice cream and hot fudge sauce. DELICIOUS and the leftovers were still great several days later warmed up in the microwave. Thanks so much for all your wonderful recipes.

  5. I made these today with my sister! We kinda severely messed it up by dropping it on the table without letting it cool haha… But I was pleasantly surprised that it still tasted great! I added vanilla bean ice cream on top instead of chocolate frosting.
    Good luck to others making it and thanks for posting this recipe Sally!

  6. I switched out the chocolate chips for 1/4 cup of cocoa powder and added 1/4 cup of milk and some coconut for the best brownies ever. Thanks!

  7. Sally this cookie cake is DANGEROUSLY GOOD! I love how FAST this recipe is! There is no extra time for dough chilling, and plopping it into a pie pan takes a whole two seconds. The cookie is SO thick, chewy, and soft. Your recipes never cease to amaze me!

  8. Hi Sally! This recipe is in the oven as I write this.
    I know this will turn out GREAT because the dough tasted delicious 😉 (hehe i might’ve eaten too much that my cookie is a bit lop-sided – oh well!)
    Anyways, compliments to the baker!
    I cannot wait to see what else you come up with!

  9. Sally, this is my third time baking this delicious dessert. I love the concept of the cookie pie. I made it for my daughter on her 8th birthday and added yellow and white frosting flower accents. I just made it again for my son’s birthday tomorrow and added peanut butter m&m’s and milk chocolate chips. I plan to add the chocolate and peanut butter frosting on it. Can’t wait for family to try it. Thanks Sally for your baking innovations.

  10. Made this for a co-workers birthday last night; so easy and yummy! Thanks for another great recipe! 🙂

  11. Hi, Sally! I just have a quick question for you.
    I made this cookie cake back in April in a 9-inch round pan as in the recipe. Now I want to make it again, but maybe thinner. I was thinking of putting it in a 9×13-inch pan instead to make it thinner and larger. Would this be enough batter or should I double the recipe?
    Thanks so much!

    1. Hi Alexa. This cookie dough amount in a 9×13 pan will create a very very thin cookie cake. But it sounds like that’s what you want. Bake for much less time because it is so thin.

  12. Meg Jones | The Spatularette says:

    I made this for my boyfriend’s birthday a couple weeks ago. He isn’t much of a cake person but he LOVED this! Thanks for another great recipe!!

  13. I made this for my boyfriends birthday. He absolutely loved this cake, even his family members raved at the perfection of it. I made it exactly as your steps provided, I did have to leave it about 15 mins longer in the oven to set – that threw me off as i thought maybe i was burning the cake or i accidentally forgot a step. however, turned out great. I added a few peanut butter reeses chips (found in walmart -I live in toronto, ontario CANADA, I am sure your local grocery store will also supply this) I also from Walmart, purchased already made milk chocolate frosting. The next time I do make this i will use peanut or almond M&Ms.

  14. The most amazing cookie cake ever. I baked for 30 minutes and could not be happier. Butter cream icing on top is delicious. Thanks.

  15. The Cake turned out AMAZING thanks for the great recipe , Keep up the good work 🙂

  16. Alecia @ From Foodie with Love says:

    Made this tonight for my husband’s birthday. Turned out great!! I pressed the dough into a springform pan, so I could remove it more easily & we could eat it still warm. Skipped the icing, because the calorie count on the cookie cake terrified me enough (150 calories per serving, if you slice it into 32 pcs). Was well worth the splurge though 🙂

    Thanks for the recipe!

  17. My sister and I are trying out some recipes for my nephews birthday. We came across this recipe and this cookie cake is delicious and very simple to make. We thought the frosting was a little too sweet but it was still tasty!

  18. I made this cake yesterday for my boyfriend’s birthday. My boyfriend is use to the Mrs. Fields cookie cake……. This new version is amazing!!!!!!!!!! It’s moist but not too moist. I also made a milk chocolate frosting for the top and chocolate sprinkles instead of more chocolate chips. It was a cried pleaser for sure.

  19. Hiii sally ! So thiss cake lookss delicious and i really want to do it, but infortunately i have a problem with cookies every time i bake cookies i ruin them! I have tried to bake cookies 3 or 4 times and i failed all of them! I can cook so many things but cookie isn’t part of them! Soo do you have any advice for me so that i don’t burn or undercook or simply fail this recipe ? Thanks you so muchh !( excuse my english, its not my furst language but i try to do my best 🙂

  20. Hello there! I only a have 9.5 inch pie dish. Will that make much of a difference in thickness or baking time? Thanks!

    1. 9.5 inches is just fine. The baking time won’t be different for that small of a difference in size.

  21. Anthea Variend says:

    Thanks so much for this recipe – I baked the giant cookie for my son’s 10th Birthday party this weekend and it was a hit with all the boys who have never seen a cookie that size in their life before. My son is not a fan of cake so this was the first time he’s actually eaten his own birthday “cake”.

    Loved how crispy the edges where and then how soft and chewy the inside was. The icing was also fantastic. It set really well and once “dry” it didn’t melt or get mushed!

  22. This recipe delivered! My husband’s birthday is tomorrow and the kids and I made him a non-traditional cake. He’s not a fan of store bought or boring birthday cakes. We couldn’t wait and ate it with some vanilla ice cream minutes after it came out of the oven. So yummy! The icing was great too but the cookie cake is also perfect on it’s own. Thank you!

  23. Made this for my bf’s birthday-came out wonderful! Everyone loved it and remarked what a clever idea it is. Thanks for a super recipe!

  24. Made this tonight for a friend’s birthday party and everyone kept raving that it was the most incredible cookie cake they had ever eaten. I baked mine for about 22 minutes and let it sit in the cooling oven for an additional 4 minutes. Even the frosting got rave reviews, though I had to add another tablespoon of cream to thin it out enough to pipe.

  25. I made this gluten free using my own all purpose gluten free flour mix, and it turned out delicious! I would add a bit more butter or another egg maybe next time to make it slightly less crumbly, but the taste was delicious! I love finding recipes that are so easy to make gluten free. 🙂 Thanks!

  26. I didn’t have all-purpose flour like I thought, so used self-rising, omitting the baking powder and salt. I was nervous because it took about an hour to bake, but it got really big and was DELISH! Perfect for my sweet toothed husband and his preggo wife on Valentine’s.

  27. Hannah Bowers says:

    Hi Sally!

    Thanks so much for the recipe. I made it for my husband and his brothers and they loved it! I will be making this again in the future!

    Happy Baking,

    Hannah

  28. Brittany Underwood says:

    Within two bites my son asked me to make this another time! It was delicious and easy to make

  29. I adapted this recipe with my love of mint chocolate chip cookies, with an added bonus of covering it in chocolate ganache. Yum!

  30. Thanks for the recipe:) My brother loved this cookie cake.
    Mine turned out pretty hard, but maybe I overcooked.

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