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 sallysbakingaddiction.com

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 sallysbakingaddiction.com

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 sallysbakingaddiction.com

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

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 sallysbakingaddiction.com

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

More chocolate chip cookies to love:

Print

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: 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!

579 Comments

  1. Hi Sally,
    Although you say this cookie dough doesn’t need to be refridgerated, can I make the dough a day ahead and let it come to room temperate to press into the pan?
    Many thanks

  2. I look forward to giving this a try. It reminds me of a beloved treat my family would get in California called a Pazzooki. In stead of frosting you top the warm cookie with ice cream and all kinds of sundae toppings. My kids are going to be thrilled!

  3. Winner! Great post. Thank you for an outstanding recipe. Scratching my head wondering why I haven’t tried a homemade version before now; guessing I’ve had a bit of an aversion because store-bought giant cookies taste, well, store-bought. This recipe stays true to the flavor
    and spirit, but it’s genuineness and thoughtfulness shine through. Even “sophisticated” palates gravitate toward this. Baked mine in a 9″ heart-shaped pan for Valentine’s Day. The corn starch is a surprise ingredient that works.

  4. Sally… run into your recipe in a hurry! Had to bring some dessert to a dinner invitation….
    Outstanding !!!!! Absolute winner! Everybody loved it , I omitted the frosting.and was a success, thank you for sharing it!

  5. Do you know if I could double this recipe and bake it in a rectangular baking pan? Such as 10×15 or 12×17? Would I need to double the recipe?

  6. Hi Sally!

    If I want to bake this in a round disposable aluminum cake dish, how would I go about adjusting the temperature and the time? I’m not sure if the same amount of dough will even fit, but I can experiment. Thank you!!

  7. I was so blown away by this recipe. So easy! So tasty! Your website has been such a blessing to me on my family’s special occasions. We live overseas and don’t have access to fancy bakeries or even special ingredients so I love that I can get everything I need to make your recipes here OR you provide the info I need to substitute. I’ve always preferred cookie cake to birthday cake and haven’t had it in years. I love that I can search for what I want to make on your site and 9/10 I can find it!

  8. Hi Sally! If I want to make this on a larger scale but don’t have a pan over 9”, would it work for me to chill and roll into a circle and cook on a parchment lined sheet?

  9. I made this last night. DE-licious! It’s so much better than the store bought stuff that tastes chemically. Perfect chewy-ness and I don’t feel quite as bad eating it for dessert, breakfast, etc. since it’s homemade. Thank you for creating a wonderful recipe!

    I don’t have picture. Forgot to take one before I cut it up and put it in a container for safe keeping.

  10. Just a note to say that this recipe is wonderful, and it’s definitely my go-to cookie cake when we want a chocolate-y treat! Thanks, Sally! What a great blog!! ~Regina

  11. Would I be able to bake my cookie on a stone pan (with no edges) instead of in a 9in pan (with edges) or will it spread all over? Also Is it better to let the dough chill in the refrigerator for a few hours, or to bake it as soon as the dough is made?

  12. hi sally! i really want to make this recipe but i only have two seven inch round pans instead of a nine inch? how should i adjust? thank you!

    1. I would make a 3 layer 7-inch cake. 🙂 Bake two at a time, then bake the remaining cookie dough when a cake pan is ready again.

  13. Came across this recipe and I think it will be perfect! My son doesn’t like cake cake.. so for his graduation party he wants a cookie cake.. the party is in July but I figured it wouldn’t hurt trying it out before hand..plus it will be a nice treat for the family tonight 🙂 I will be using a pizza stone that is 15 inches, I’m going to just double the recipe refrigerate for a bit..and.. fingers crossed!!!

  14. Hey sally I need to make a lot of these. The only way I can see myself getting them done is if I bake and freeze. Do you think I could freeze the cookie cake once they are baked? It would only be for a 4-5 day frozen?

    1. Hey Lauren! Yep, this cookie cake freezes wonderfully. Let it cool completely, then wrap tightly and freeze. Thaw at room temperature or in the refrigerator, then bring to room temperature before serving.

  15. I’ve been making, and loving, this cake for 4 years now. It is a popular request for birthdays! I use a pizza stone covered in parchment paper, and I flatten the dough out like a giant cookie. Bake at 350 for 15 minutes, cover with foil, and bake for 10-15 more. The chocolate buttercream with it is the bomb!

    1. Hi Christine! You can definitely add chopped Oreos to this cookie dough for the cookie cake. You can leave out the chocolate chips if you’d like OR do 1/2 chocolate chips and 1/2 chopped Oreos.

  16. I made this yesterday for my son’s Lacrosse team end-of-year party. It’s the third time I’ve used this recipe; every time it’s a winner. I even converted it to gluten-free version for a football team event and had good results last year. Thanks for the fantastic recipe!

  17. Hi Sally!
    I am planning to bake and ship this cake to a friend! Does it need to be refrigerated during shipping and thereafter? How long will the cake stay soft and moist? Thanks!

    1. It depends on how long the cookie cake will be in route– a few days without refrigeration is completely fine. Just make sure the cookie cake is wrapped up very tightly. Refrigerating it after it arrives would be best.

  18. I’ve made this twice now and I haven’t gotten it perfected yet. I baked it yesterday for about 20 minutes and it was really undercooked and there were so many chocolate chips that it was a soupy mess. I cooked for 25-30 today, lessened the chocolate chips by 1/4 cup, and it was better but still not what I was hoping for. The toothpick comes out clean and the top is a beautiful golden brown, but the inside was still raw (although the edges were perfect!) and the amount of chocolate was still really overwhelming. It’s strange because the picture is so much different than what mine turned out to be. Anyway! Tomorrow morning I am going to try again with a longer time in the oven and even fewer chocolate chips. Any additional advice would be welcome!

    1. Third time was the charm! This time I reduced the chocolate chips to just a cup. I baked it in the pie pan as directed for 20 minutes, covered it in foil, and then it needed 15 additional minutes for a total of 35. I turned the oven down 10 degrees for the last ten minutes. I made one more just like this and it turned out beautifully as well. Took both to a farewell party and they were a big hit.

      1. I’m actually just seeing these comments now so I wasn’t able to help before the 3rd try! Regardless, happy it turned out well!

  19. You have so many good tips! So glad I came upon this recipe. My son always wants a chocolate chip cookie cake for his birthday that we get at the grocery store and it has been disappointing. I’ve even ordered them at mall cookie shops. He likes them soft and a little underdone and asked if they would cook it one minute less. They have to stick by their rules so can’t do it. I’m trying your recipe this year (just a few days away) and going to make it a double decker with the chocolate buttercream frosting in between. Thank you!!

  20. Hi Sally,
    I love this cookie cake recipe. It Rocks!
    My question is can I turn this recipe into a peanut-butter chocolate chip cookie cake ?
    Also how much JIF would you add. 2 cups?
    Thank you for sharing as I enjoy all your recipes and tips.
    ChefTom

    1. I’m so glad you enjoy this recipe! Peanut butter can act like flour in a recipe, so simply adding it to these would produce a very dry and crumbly cookie. I recommend using this recipe (you can use chocolate chips as your add in): https://sallysbakingaddiction.com/peanut-butter-skillet-cookie/
      Or use this recipe and bake as a cookie cake instead of individual cookies: https://sallysbakingaddiction.com/big-bakery-style-peanut-butter-chunk-cookies/

  21. Would this work in a 10 inch cake pan also, with the the understanding that it would be thinner and take a little less time to cook? Thank you!

  22. I’ve baked this cookie cake at least 10 times in the past year. I make it for birthdays and add sprinkles!!! It’s always so good!

  23. Making this now for my husband’s birthday! One thing I absolutely love about your blog is that I always feel confident bringing your recipes into my kitchen. I know they have been tested numerous times and your posts always provide the key notes and pointers that will lead me to success with the final product. Thanks for making all my family gatherings so sweet!

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