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. 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 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.

    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):
      Or use this recipe and bake as a cookie cake instead of individual 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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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