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!

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

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

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

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.

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

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.

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

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


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 have made this recipe several times now. It’s a hit each and every time. My son requests this for his birthday every year.

    I think I remember when I found this recipe, you also had an oatmeal cookie cake and a peanut butter cookie cake. However, now I can’t find those and would love to bake them. Am I imagining this or could you provide the link to them?

  2. Hi! I’d like to try this cake for my son’s birthday, and maybe use m&ms instead of chocolate chips (I want it colorful! :P)… but I just have some questions:

    -Will it get hard if I let it cool? or is it meant to be served warm??
    -What happens if I keep it in the fridge? will it turn into a giant crispy cookie??

    I’m looking for a soft-baked-cookie consistency, and since I want to make the cake (actually 2 or 3 of them :P) a couple of hours earlier for that day, those questions are important to me.

    Hope you can help me!! 🙂

    1. Hi! It’s not meant to be served warm like a skillet cookie. Wait for it to cool down fully before cutting. You can store it in the refrigerator, but I recommend bringing to room temperature for serving.

  3. Best cookie cake EVER!    My son wanted a cookie cake from the mall for his birthday.  Knowing how awesome  your recipes are, I knew right where to look.   This recipe Is A winner!  It’s easy to make, basic ingredients, and DELIcious!!!
      I don’t like mall cookies… they are way too expensive, and they have some “fake” taste to them.  Yuk!
    Thank you Sally for your awesomeness deliciousness!!.   

  4. Made as instructed but with a 10″ pan so I thought it would bake a little quicker… but it ended up outrageously underbaked! And broke apart quite dramatically. I popped the pieces back in the oven to firm them up (delicious) and tried again and it worked beautifully – I turned down the temp a little part way through the baking and left it in longer. Looks perfect and the middle didn’t even sink!

  5. I made this for my husband’s birthday and it is so delicious! I added walnuts per his request and used vanilla buttercream instead of chocolate and it was so good. I used a 9 inch pie pan and it was perfect. I will definitely be making this again for various occasions in the future! Thank you! 

  6. I just got done making my 4th one of this recipe. It is delicious!!  My husband is taking one to his coworkers on the railroad this week and they are going to love it!

  7. I’ve used this recipe a couple of times now and its always a big hit with the family. I was hoping you could offer some wisdom on how I could possibly reduce how sweet the taste is.

    I would like to make a cookie cake for my brother’s birthday (he hates cake for whatever crazy reason), but each time I have used this particular recipe to make one he says its a too sweet for his own liking. 

    Any advice would be greatly appreciated!

  8. This looks delicious! I have an order for a hello kitty cookie cake. Two questions……(1) do I double the recipe to make a pizza size and (2) will I be able to put a sugar screen on top?

  9. I made this recipe for a family birthday gathering we are having and I multiplied the recipe x4 and placed in a full sheet pan. It is just like the big cookie you order from the Great American Cookie Company, only BETTER because it is homemade!

    1. What do you consider a “full sized sheet pan? 16×11?
      Just curious because I’m trying to do this but recipe X4 seems like a lot!!!

  10. 🙁 I have just tried to make this, and it didn’t cook all the way through. I used a 9 inch pie plate, and followed the recipe to a T. I ended up burning it in order for it to cook all the way through. Also, I covered it with aluminum foil to stop/ slow browning, but it didn’t help. For the cookie cake to cook at the way through I ended up baking it almost an hour. Is there something I could do next time? Because I really want a cookie cake, and Sally’s recipes never disappoint.

    1. Hi Jessica! Sorry you had trouble with baking my recipe. Try lowering the oven rack and lowering the oven temperature by 25°F. The bake time will be longer, but these can help more even baking.

      1. Thank you so much. I am trying again today. I am keeping my fingers crossed, and hoping for the best.

  11. Could I make this batter a day ahead of time and store it in the fridge until I’m ready to bake it?

  12. Hi Sally can i double the recipe for a 14×2 cake pan and cover it have way through thank you what about how long it will take to bake thanks

  13. Hi! Getting ready to make this delicious looking cookie cake. Would this work just as well with white chocolate chips….or what do you think? I have a non-chocolate lover…Can you even believe that?

    1. Simone. I have a non chocolate lover too go figure. Yes I used white chocolate chips and it still turned out phenominal!!!!
      Sally I want to try this delicious cookie cake as an ice xream sandwich with French Vanilla ice cream I’m keeping my fingers crossed will let you know how it turns out…

  14. I’ve been asked to do an emergency cookie cake so twice questions: I need a large sheet pan size so would I need to double this? Also, the guest of honor wanted a chocolate chip chocolate version… any way I can add in cocoa powder to do that? If so, what would you recommend to modify this recipe??

    1. Hi Ginny! I’m unsure how to modify for a large sheet pan, but you can try the recipe as written then if you need more, prepare more. For a chocolate cookie cake, I recommend following my chocolate cookie recipe:

  15. Hi Sally. I’m hoping to make this for my dad’s birthday but I am notorious for over/under baking things and won’t be able to have a slice before serving it to check it’s okay. Is there a way to ensure it’s done other than colour? I know sponge cakes you gently poke them and they should spring back up. Is there a way I can poke this and if it’s firm it’s done, or is that too simplistic?
    Thanks for the wonderful recipe!

    1. When it’s finished baking the top is very lightly brown and a toothpick inserted in the center comes out mostly clean. I hope your dad has a great birthday!

  16. Hi Sally,
    I am planning to make this for birthday. We will be on a camping trip on the day itself, so I am thinking about making it ahead on time. Do you think it is possible to make this cake three days ahead of time? Will it last that long?

    Thank you! Pia

  17. Hi Sally,

    I’m planning on making this in a few days for a friend’s birthday, but she’s gluten intolerant. Do you think I could use the same amount of all purpose GF flour and get the same yummy results?

  18. Made this recently and it was fantastic! Can you freeze the dough and bake later?? Cooking for the holidays and want to do things in advance…any insight is greatly appreciated!!

  19. Hi, Sally.

    Wanting to make this on a large scale…. 16″ pan. I’ve made it in the past….deeeeelish. But, am wondering…. reduce the temp to 325? 300? Longer bake time, I know, but I don’t want to cook the edges before the center.

    Sound right? Yes? No?

      1. Madi,

        The cookie cake came out great! In fact, I’ve since done a couple more and they’re always loved. 🙂 I’ve include the link to my picture of the cake.

        I believe I baked it at 325, even tho it was so large, it came out perfectly.

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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