Chocolate Chip Cookie Cake

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

Chocolate Chip Cookie Cake with Milk Chocolate Frosting - the best way to eat a chocolate chip cookie! Recipe on

This is going to be your new favorite dessert. In fact, if you make 1 cake recipe from my blog, this has got to be it. Here’s why: It’s incredibly simple, super quick, straightforward, easy ingredients, there’s chocolate, more chocolate, chewy edges, a soft center, and three words: milk chocolate frosting. It’s a thick, soft-baked chocolate chip cookie the size of a cake. Are you convinced yet?

If you know me at all, you know I’m a fan of giant cookies. Let’s see… Giant Reese’s Pieces Cookie, Giant Oatmeal Creme Pie, XXL Death by Chocolate Cookie, Giant Snickerdoodle Cookie, Giant Peanut Butter Monster Cookie, and a Giant Sugar Cookie to finish it all off. Have you tried any of my giant cookie recipes yet?

Today’s cookie cake is much larger than any of my 2-serving giant cookie recipes. Rather, this thing is 9 inches in diameter and uses enough cookie dough to bake 24 cookies. So, I don’t suggest eating the entire cake…

Chocolate Chip Cookie Cake with Milk Chocolate Frosting - the best way to eat a chocolate chip cookie! Recipe on

To make today’s giant chocolate chip cookie cake, I combined two of my favorite chocolate chip cookie recipes. These (1) soft chocolate chip cookies and these (2) chewy chocolate chunk cookies.

I learned from recipe #1 that adding cornstarch to cookie dough will create exceptionally soft, thick baked cookies. Ever since then, I’ve always added cornstarch to my chocolate chip cookies. You all seem to love the addition of cornstarch in cookies – and I had to add it to the cake! This soft-baked cookie cake will melt in your mouth.

Additionally, I use all brown sugar in this cookie cake recipe. Something you don’t often find in chocolate chip cookies. You see, I often use a higher ratio of brown sugar to white sugar in my cookie recipes because brown sugar lends a softer textured cookie. Today, I skipped the white sugar altogether so that this cake would be ultra soft, moist, and have a light molasses flavor present. You’re going to love it!

I learned from recipe #2 that adding an extra egg yolk to cookie dough will give you chewy cookies. The chewiest of chewy, trust me. The extra egg yolk also adds tenderness and extra richness to the cake. Trust me, you’ll need a glass of milk. Or maybe even a big scoop of vanilla ice cream? Yes!

You’ll bake the chocolate chip cookie cake in a 9-inch cake pan or pie dish. Alternatively, you could use a 9-inch or 8-inch square baking pan. Since this giant cookie cake is baked in a pan, there’s no need to roll individual cookies. Skip the hassle, this cake is much easier! Oh and did I mention there’s no dough chilling? Yup, less time waiting around and more time eating.

Chocolate Chip Cookie Cake with Milk Chocolate Frosting - the best way to eat a chocolate chip cookie! Recipe on

Chocolate Chip Cookie Cake with Milk Chocolate Frosting - the best way to eat a chocolate chip cookie! Recipe on

The chocolate buttercream was a complete afterthought. It was Kevin’s idea. The same man who suggested peanut butter frosting on these and came up with chocolate chip cookie brownie bars.

He’s definitely a keeper.

This is the perfect recipe when you’re looking for something a little different than a birthday cake and a little more exciting than a chocolate chip cookie. Soft and rich in the center, chewy on the edges, and studded with more chocolate chips than you know what to do with. (That’s a good thing.)

Chocolate Chip Cookie Cake with Milk Chocolate Frosting - the best way to eat a chocolate chip cookie! Recipe on

This cake is a win-win-win situation. Just make sure you have a glass of milk handy!

More chocolate chip cookies to love:


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


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


  • 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


  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.


  1. Eggs: I prefer room temperature eggs for my cookie cake. Room temperature eggs incorporate evenly into your cookie dough – guaranteeing 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.

Keywords: chocolate chip cookie cake

The BEST Chocolate Chip Cookie Cake!


  1. I was wondering if you have ever made this on a high lipped cookie/baking sheet instead? Pan I would be using is 18×26. Would you double or triple recipe? Thanks! 

  2. Is there any way you can add a print feature? I’d love to print this but the ads come out right in the middle of the instructions!

    1. Oh no! That definitely shouldn’t be happening– let me look into it. Are you pressing the PRINT button below the thumbnail photo in the recipe?

  3. Has anybody had any luck freezing this at the cookie stage and then thawing and decorating on the morning of the party? Thanks!

    1. You can. Or just bake it, cool it and freeze it. Then all you have to do is the night before the party let it sit out on the counter. No clean up and no mess!
      I never bake cookie dough unless it is frozen.

  4. Hi Sally, I just finished making the milk chocolate frosting. However, yours seems to be way darker in color. Mine came out a light creamy brown. Any suggestions on that?

    Thanks, looking forward to your response

  5. Hi Sally! Could I prepare this recipe without an electric mixer (aka handmixed only) or is it necessary to use a stand or handheld electric mixer?


  6. The dough was amazing and it’s in the oven baking now. I put it in a 9 inch pan and it’s been baking for over 45 mins now but the center is still soft…anyone else have that issue? I have covered it with foil..just hoping that it hasn’t gotten overbaked. Maybe it needed a larger cake pan?

      1. I had to keep putting mine back into bake longer too. I used foil and just kept baking until it was done. Although, I doubled the recipe and had it in a 12-inch round pan. 

        My experience has been baking the single recipe in a 12-inch pan and 20 minutes at 350 was perfect! Then, I doubled it and put in a 12-inch pan, and I’ll say, it probably was closer to 50 minutes. I used foil and I brought it out of the oven several times to check and call my mom to ask advice. I was worked about burning but even more worried about it being too gooey for my daughter’s party. The tooth pick wasn’t a good indication of done. I’d say, the look of it and not being too jiggly. Although, mine was a little soft to the touch in the center but after 50 minutes or more baking, I covered in foil and left on the counter. In the morning, it was perfect. I’d say, just keep baking it with 5 or 10 minute checks depending on how gooey it looks.

  7. I was looking for the perfect cookie cake recipe and found this one in my search. After reading a TON of the reviews on here, I couldn’t find anyone who actually made this in a 12″ pizza pan and then said how it came out. That is what I was looking for so I just decided to go for it and see what happens. I followed the recipe perfectly and the dough was fairly sticky. I wanted to add more flour but I resisted the urge to do that. I spread the dough (which wasn’t easy because it was so sticky) to within a 1/2 inch of the edge of the pizza pan and then I baked it for 25 minutes. It turned out GREAT!!!! I am so glad I did NOT add more flour. It did come out just a tad darker than I would like because I didn’t think to shorten the baking time due to the bigger pan and thinner dough. Next time I will bake it for 20 minutes and it will be perfect. It was for an 11 year old’s birthday and those boys gobbled it up! So follow this recipe exactly as written and just shorten the baking time if your pan is bigger.

    1. Maria you said that you spread the dough to 1/2 inch of the edge of a 12 inch pizza pan…did the cookie spread to the edges of the pan while it cooked….also how thick did it turn out?

  8. So I made this last night for my husband’s birthday. Everyone LOVED it. I ended up using a 9 x 13 rimmed cookie sheet and it fit perfectly. Baked for about 20 mins. I used the frosting recipe, but omitted the cocoa powder, as my hubby is a big vanilla frosting fan. It was perfect, light and fluffy and not too terribly sweet. Thank you!!!

  9. This recipe is a huge hit! I’ve made this two separate years for my boyfriend’s birthday. This year (today) I made it in one of those novelty cake pans in the shape of a gingerbread person and used the frosting to make glasses, shoes, and a shirt.

  10. I made this today and Mine turned out quite crispy and i am wondering if it is the right consistency ?? I baked it at 180 degree as my oven have options to only set it as multiples of 10.

  11. Made this yesterday for my roommate’s birthday. Very easy to follow recipe and used 4 small heart-shaped pans so we could each have our own mini cookie cake!! They turned out beautifully. I would definitely make this again! 

  12. I made this on Valentine’s Day this year and it was my first time ever baking something like this. It was so quick and easy, and it tasted absolutely amazing! I will definitely be coming back to this recipe. Thanks, Sally <3

  13. This worked brilliantly. I cooked it this morning with my daughter for my wife’s birthday. She couldn’t wait to eat it and had a slice for breakfast. Chewy, crunchy… delicious! Followed the recipe and instructions to the word and we now have a lovely treat. Thank you.

  14. Your Choc Chunk Cookies are an absolute hit in my family, Sally!… was super excited about trying this…..however, the final product has sunk in the centre,….looked fine when I took it out but cracked and sank while cooling….tried two batches with the same result….please advise. Cheers

  15. Dear Sally,

      Hello, my name is Katrina Shafer.I am twelve years old and I go to
    Center Grove Middle School Central in Greenwood, Indiana.I am working
    on a project called Genius Hour.I would like your help to mentor me,
    and make me better at making my own recipes for cooking.One of these
    days I would like to become a chef.I was wondering if you would please
    give me some cooking tips?I have some resipes that didn’t turn out how
    I wanted them, so that is why I contacted you for help.Please help me.


    Katrina Shafer

    1. Hi Katrina! I’d love to chat with you over email as this comment would get too long. 🙂 I see you left your email address, can you send me one? info(at)

  16. Hello. Thank you for the lovely recipes, I treasure these. Can you please tell me that can we use any cookie recipe & bake in a big chunk to make a cookie cake e.g Joy of Baking’s sugar cookies are awesome. Can I simply make a cookie cake of that recipe?
    Thank you.

  17. I love this cookie cake recipe.    After it bakes and cools can I freeze it to be used a few days from then.    Can I keep it out after I bake it or have to store it in a fridge

  18. My daughters and I made this for their acting cast party, it turned out amazing.  We baked it on Wednesday (using an 8 inch cake pan, we ended up having to put it in for about 25 minutes), they decorated it on Thursday, the party was Friday.  I was nervous letting it sit for 2.5 days, but it was still the perfect consistency when we cut into it.  Thanks so much, we will be making this often!

  19. Just finished making this for my son’s 5th birthday after he requested a cookie cake like one we saw in the mall.  Can hardly wait to eat it tomorrow!! I definitely had to bake mine a bit longer, I baked it in a glass 9in pie pan it is so thick! Hopefully I got it now where the center isn’t too gooey.  I decorated it using a similar recipe to the chocolate frosting on here just did a batch of vanilla buttercream and added cocoa powder to half of he icing and left the other plain.  I did a fire truck on mine as well since my son loves fire fighters.  Thank you for this recipe!!

  20. The first time I made this it was a disaster. The second time I borrowed my grandmother’s pizza pan and it was success!  I make this recipe for my daughter’s pre birthday party sharig it with a group of ladies from church.  They were quite impressed.  This is now my official go to cookie cake recipe!

  21. I made this in a 9″ glass pie plate and it was so good. I made it Sunday evening, served it Monday afternoon, and it tasted even better on Tuesday. I did not refrigerate, just kept wrapped tightly in plastic wrap. It was great. I baked it a little longer than 25 minutes — maybe it was 30-35 minutes, but put aluminum foil on for the last 10-15 minutes to make sure it wasn’t getting too brown. Sorry I didn’t pay attention to times. Thank you for the recipe! 

  22. Hello Sally,

    I have a question: I only have wheat flour here. Would I still use the same measurement if I am using wheat flour instead of All-Purpose?


  23. I made this for a friend’s bday. Had to use Crisco because we had run out of butter (seriously, who uses the last stick of butter and leaves the empty box in the fridge??). I also had trouble finding the right size pan. First I tried a 9″ cake pan but there was so much dough it almost filled it to the top. Then I tried a 9×13 cookie sheet but thought it was going to be spread too thin. I ended up using a 10″ sauté pan which turned out perfectly. Still a little thicker than the pic but I baked it for 35 min and it turned out perfectly. Same soft firm consistency all the way through and didn’t sink at all in the middle.

    I lined the pan with wax paper which made it really easy to get it out.

    Great recipe!

    1. Ha – I’ve opened the fridge to almost empty containers before so I understand 🙂 I’m glad you found a pan that worked!!!

  24. Hello, please would you put the chocolate frosting recipe up that you used on the cookie cake in the picture please?
    Many thanks

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally