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!

slice of chocolate chip cookie cake on a white plate

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 in a glass baking dish

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 chocolate buttercream on a white cake stand

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.

slice of chocolate chip cookie cake on a green plate

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.

slice of chocolate chip cookie cake on a green plate with a fork

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

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slice of chocolate chip cookie cake on a white plate

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: Make sure you don’t use 2 full eggs, which will result in a cakey texture– think more of a cake than a cookie. 1 whole egg + 1 egg yolk is best. Room temperature eggs incorporate evenly into your cookie dough, which guarantees 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.
  2. Cornstarch: The cornstarch helps thicken the cookie dough and promises a softer cookie cake. If you don’t have cornstarch, you can leave it out. No need to replace with anything.

Keywords: chocolate chip cookie cake


  1. This was delicious… I made two since it was for a larger crowd. I made the frosting but didn’t have a frosting bag so just put a light layer of frosting on both. It was very good that way… not too sweet. Just sweet enough. ;o) Will make this one again. Thanks for another great recipe!

  2. Angel Stanley says:

    Our Harmony has her 8th birthday party today with her friends. I followed the directions exactly and baked for 30minutes, i did cover them with aluminum foil at the 15minute mark. I made four of these since she has about 30 kids coming. We placed two on a baking sheet, made the frosting anddecorated it in the shape of the number 8…which then somehow ended up with a face. 🙂 the other two we left in the pans incase we don’t need them. These were so fast and easy to make. I am sure this will become a staple in our house. Easiest cake ever. Thank you

  3. I made this recipe today and it turned out great. I didn’t use the icing, the we’re perfect without it. Unless you have an extra sweet tooth.

  4. I was thinking about making an ice cream pie with this as the base, but it occurred to me that it might get soggy. I thought of coating the top of the cookie with melted chocolate and putting the ice cream over top of the hardened chocolate, but I dunno…what do you think?

  5. African Baker says:

    FANTASTIC! Rave reviews from a family that doesn’t like desserts on the whole. Turned out just as you said. Professional style dessert that really is little hassle. Thanks for sharing all the tips…. like why you add cornstarch, etc… i’m sure I’ll be back for more recipes like this one. Thanks again. 

  6. This Chocolate Chip Cookie Cake recipe is perfection.  I doubled it and baked it in a 9×13 – it was just the right amount of chewy but had enough substance to be able to slice and serve.  thanks!

  7. Writing this as I eat my freshly baked cookie cake. I’ve been dreaming of cookie cake ever since I tried it when an elementary classmate brought one to share with everyone on his birthday. I haven’t eaten it since then (13 years ago) because my family is filled with cake maniacs and those store bought ones are so expensive. I never thought to make my own until recently when I started baking at home.

    I was planning on making the frosting later, but after eating a slice, I think it’s so good that it doesn’t need any. Just had to jump on the computer and say thank you for the amazing recipe. I’m especially glad that I now have another purpose for cornstarch. I bought some recently to use in a dish, but feel strange having a whole container of it when I don’t use it for many things.

    1. Wonderful. So glad you loved it!

  8. This recipe is great! It is everything I would want a cookie cake to be. It’s definitely a repeat recipe. 

  9. For his birthday, my husband requested a two-layered chocolate chip cookie cake with buttercream in the center and chocolate frosting on top. I used this as the base recipe, and it was fantastic. Thanks SO much for this great recipe!

  10. best chocolate chip cookie ever !!! my son absolutely love it thanks!!

  11. This is fabulous. My dough was thin and runny and just didn’t seem right. I added a little more flour till I got it nice a thick. It came out perfect, it’s thick like cake, but has that soft delicious cookie taste. I love it! Thanks. 😀

  12. This recipe IS perfect!!! I’ve made it several times and everyone loves it!! 
    I didn’t have any cornstarch so I used custard powder. 
    Thank you for this recipe and this wonderful site.

  13. I wish I could share a picture! We made this tonight for our Thanksgiving tomorrow, and it looks amazing!! 

  14. Hi Sally! I made this fantastic cookie for Hungry Hubby’s boss’s daughter’s 21st (lol – no pressure right?!) and it was a huge success! She’s extremely allergic to nuts so have never been able to have a giant cookie off the shelf and she so wanted one for her birthday. Home made is always best and this recipe worked an absolute charm – just like every one of your small cookie recipes I’ve tried before now 😀 THANK YOU!

  15. This was the best recipe ever!! I have made several of your recipes and this is officially my family’s favorite!! I made it for my brother’s 8th birthday and he loved it! My mom was eating the frosting out of the piping bag and my aunt requested the frosting for her birthday cake! Btw I made your chai spiced apple pie for Christmas and it was delish! Thanks for another incredible recipe Sally! You’re the best!

  16. Heather Johnson says:

    Hi Sally, I need to make this as a 12 inch cookie cake. Should I double the recipe and do you have any idea on the baking time?

    Thank you!! I’m anxious to try this!

    1. I’m unsure of the baking time; it will be longer. I would double the recipe and press into your baking pan.

  17. Vanessa McArthur says:

    Well I made this last night and I did everything and used all the ingredients said but it came out hard

  18. I’ve made this twice in a 9 X 13 and was great thickness The kids love it 

  19. BEST COOKIE CAKE EVER!!! Nothing else compares!! It is THE most versatile recipe I’ve ever used and is basically klutz proof (really though. in college, I was lazy enough to leave it in the 9×13 pan covered with foil for a week. Another time, I forgot to add the eggs and vanilla, and both times it still tasted good). 
    I kid you not- I’ve made this cookie cake (without the frosting) for co-workers, the military (a group of Marines), friends, family, and college roommates on their period. I’ve made it for Christmas parties and a post-funeral dinner. I’ve never gotten so many compliments on a recipe, and every single person has devoured it clean. And for the gluten free folks, it tastes just as good!! 

    Alterations: lowered baking time to 15 min (comes out soft & gooey!)
    GF: substituted GF flour at 1:1 ratio (I’ve used Bob’s Red Mill All Purpose Flour and Almond Meal Flour) & added xantham gum (1/4 tsp for every cup of flour used). 


  20. My son asked for a big cookie cake for his birthday from Mrs. Field’s at the mall.  When I saw how much it cost ($45, no thank you), I went in search of the perfect recipe.  I made this two days in advance for my son’s 6th birthday party (It was held on a Friday evening and since I work I needed to give myself time for doing other things; baked on Wednesday, decorated on Thursday, devoured on Friday).  I used a huge 18” round Wilton baking pan and doubled the recipe.  The cake turned out great!  Everyone loved it and since the pizza style slices were so big, guests were taking portions of their slice home to heat up and eat later with ice cream (such a great idea, too!).  This recipe is a keeper!  We will definitely be making it again in the future.  Thank you so much for such a great recipe.  

  21. Absolutely amazing! Made this for my fiancé for as a valentines gift and he said it was the best thing ive ever made him! I only had one problem, after combining the wet and dry mixtures, it got sorta crumy and clumpy and didn’t grab. I added about a tablespoon of milk and it fixed it right up! I also used a smaller cake pan (width wise) so it would be thicker, and left the foil on most of the time. 
    Thank you for this recipe, I will definitely be using it again!

  22. I’ve made a few cakes/cupcakes from your site before and wanted something a bit different since we’ve had cake coming out our ears recently. The little one decided on a giant cookie. It came out looking great, not so much tasting great. I have no idea why. Followed directions exactly except for splitting the batter between a couple smaller pans. If you get a bite with the chocolate chips or frosting every thing is good. However, just cookie is bland, and disappointing. Wish I knew what went wrong. 

  23. I just made this for my son’s birthday. It was a PERFECT recipe. No seriously. I used a 9 inch spring form pan. It didn’t poof then fall leaving high sides in the pan. It tasted great. It had great texture and crumb. NICE JOB! People don’t realize that you can’t just throw some cookie dough in a spring form and expect it to turn out nice. You have to have a proper dough for a cookie cake application. This is it!

  24. OUTSTANDING. I made this for my friend’s birthday at the office and everyone devoured it and raved about this pie/cake.

    This is incredibly easy to make and the corn starch really does keep it soft! Sometimes it’s nice (and easier) to bake something special that’s not a traditional cake, but feels fancier than cookies. My coworkers seriously fell in love with this. Also, I’ve been training for a crossfit competition and this is easier to bake and carry somewhere versus cookies b/c it’s so easy to overdo it on the cookies once you bake them BUT it would be way tacky to cut into a cake/pie before taking it. Ha, just a tip for others who are training or working towards fitness goals. This one is going into my repertoire for sure. Thanks, Sally!

  25. I absolutely love your recipes! I have tried many of them and they have all been a success. I always tell people about you and your recipes. You are my go-to with recipes.  Thank you!!!

  26. Ashley Desmond says:

    Just made this for my boyfriend’s birthday! Added butterscotch chips too (he loves them lol!) It came out awesome, he’s alright ate three pieces & it’s not even 10 am! Thanks for a great recipe, will definitely make again.

  27. Stacie Harmond says:

    Great Recipe made for block party… Everyone loved it now everyone is asking for me to make it again

  28. This recipe is ON POINT! It turned out perfect. I love the frosting too. I’ve made frosting from scratch from another recipe and it was no where near as good as this. Made it for my sister’s birthday and she loved it. THANK YOU!!!

  29. This was a cinch to make and that Milk Chocolate Frosting tastes like a “liquid Hershey’s Bar” —— gooooo good!  Thanks for sharing.

  30. Hi sally! I’m planning on baking these for a birthday, will it be soft and gooey if i bake it on day earlier? I’m giving it on a Monday and i’ll be making it on a sunday night 

    1. Yes– just leave it at room temperature overnight. And cover it tightly with aluminum foil or plastic wrap.

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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