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 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??

  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.

1 9 10 11 12 13

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Recipes You’ll Love



Sally's Baking Challenge

Join the community on the 1st of every month as we tackle a new challenge recipe.

View More

Sally's Cookie Palooza

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

Sally's Pie Week

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

About Sally

Welcome to my Kitchen!

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