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

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: 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

280 Comments

  1. This was by far the absolute BEST cookie cake I have ever tasted….the description of how the cookie cake would turn out was right on target! Made it for my son’s 17th bday. Everyone loved it!!!! Will definitely make again.  Muchas gracious mi amiga!

  2. This looks delicious! If I want to make it in a 9×13 pan, should I double the recipe? Also, how long should I cook it (knowing that ovens vary). Thanks for posting this!

    1. I would double it, yes. I’m unsure of the exact bake time; it will be a little longer. Use a toothpick to test for doneness. If it comes out clean, it’s done!

  3. Wow!  This recipe is fantastic!  I made it to celebrate Chocolate Chip Cookie day.  Soft and gooey cookie with a creamy chocolate frosting.  Amazing!  Sally, I have loved all of your recipes that I’ve made!  Your blog is my go-to for recipes.  Thanks so much for sharing.  

  4. Jami Jamieson says:

    Sally, 
    I wanted to tell you what an inspiration you have been to me these last few years for a few reasons.  First, I have been using this very recipe to make cookie cakes for students at my school when it is their birthday for the past two years.  I have personal connections with these students and many of them tell me it is the only birthday cake they get, which is hard for me to imagine.  I am proud to share this special day with them.  I could not have done it without your awesome recipe.  I also use the sugar cookie recipe, as well.  I let the students choose.  
    The second reason you have inspired me is through your avid running habits.  I always thought it would be awesome to be able to go out and run five miles then come home and bake treats.  I had the baking part down but needed to work on my running.  I can say now after months of hard work,  I have been able to increase my runs to five and six miles.  I recently ran an 8K for the fist time.  I have other reasons why I run, but reading your blog gave me something to shoot for as a goal. Thank you, Sally.  I wish you the best with your endeavors.

  5. Oh Sally! This recipe is gooooooood!! I was looking on Pinterest for a cookie cake recipe for our family gender reveal party – and wow! – I picked the right one! It tastes just like the cakes I’ve spent $$$ at the mall in the past. Now to think of the next event where I just “have” to make it again 😉 

  6. ive made this for two parties now and ive gotten so many compliments! so easy and so yummy!

  7. Just made this for my sons birthday since he doesn’t like cake. It was a hit!! He said he wants it for his next birthday too! 

  8. I made this for my niece’s birthday party! Everyone loved it! They told me it was the best cookie they have ever had! I will be making this in the future! Thanks!

  9. I would love to make this in a rectangle pan ( 11×15 sheet pan) what wld the alterations be?? Thanks! 

    1. I would make two batches of the cookie dough and press it all into the pan. Unsure of the exact bake time though.

  10. I made these two days ago and they were extremely sweet. Today is my bfs birthday and I made them again, but made sure to add the cornstarch and doubled the salt. I actually used kosher salt this time. I had to add 10 minutes baking time. I also made the frosting but used coconut oil in place of the butter. Yum!!

  11. I was looking for the perfect cookie cake recipe and found this one in my search. After reading a TON of the reviews on here, I couldn’t find anyone who actually made this in a 12″ pizza pan and then said how it came out. That is what I was looking for so I just decided to go for it and see what happens. I followed the recipe perfectly and the dough was fairly sticky. I wanted to add more flour but I resisted the urge to do that. I spread the dough (which wasn’t easy because it was so sticky) to within a 1/2 inch of the edge of the pizza pan and then I baked it for 25 minutes. It turned out GREAT!!!! I am so glad I did NOT add more flour. It did come out just a tad darker than I would like because I didn’t think to shorten the baking time due to the bigger pan and thinner dough. Next time I will bake it for 20 minutes and it will be perfect. It was for an 11 year old’s birthday and those boys gobbled it up! So follow this recipe exactly as written and just shorten the baking time if your pan is bigger.

  12. Jennifer Crawford says:

    So I made this last night for my husband’s birthday. Everyone LOVED it. I ended up using a 9 x 13 rimmed cookie sheet and it fit perfectly. Baked for about 20 mins. I used the frosting recipe, but omitted the cocoa powder, as my hubby is a big vanilla frosting fan. It was perfect, light and fluffy and not too terribly sweet. Thank you!!!

  13. This recipe is a huge hit! I’ve made this two separate years for my boyfriend’s birthday. This year (today) I made it in one of those novelty cake pans in the shape of a gingerbread person and used the frosting to make glasses, shoes, and a shirt.

  14. Made this yesterday for my roommate’s birthday. Very easy to follow recipe and used 4 small heart-shaped pans so we could each have our own mini cookie cake!! They turned out beautifully. I would definitely make this again! 

  15. Kaylyn Van As says:

    I made this on Valentine’s Day this year and it was my first time ever baking something like this. It was so quick and easy, and it tasted absolutely amazing! I will definitely be coming back to this recipe. Thanks, Sally <3

  16. Emily @ Love, Pasta and a Tool Belt says:

    I’ve always wanted to make a chocolate chip cookie cake. My papaw always got one for everyones birthday and I’d love to try out a homemade one. This looks delicious and the icing is beautiful.

  17. This worked brilliantly. I cooked it this morning with my daughter for my wife’s birthday. She couldn’t wait to eat it and had a slice for breakfast. Chewy, crunchy… delicious! Followed the recipe and instructions to the word and we now have a lovely treat. Thank you.

  18. Your Choc Chunk Cookies are an absolute hit in my family, Sally!…..so was super excited about trying this…..however, the final product has sunk in the centre,….looked fine when I took it out but cracked and sank while cooling….tried two batches with the same result….please advise. Cheers

  19. Too thick for one cake pan, should have used two. Delish though

  20. My daughters and I made this for their acting cast party, it turned out amazing.  We baked it on Wednesday (using an 8 inch cake pan, we ended up having to put it in for about 25 minutes), they decorated it on Thursday, the party was Friday.  I was nervous letting it sit for 2.5 days, but it was still the perfect consistency when we cut into it.  Thanks so much, we will be making this often!

  21. Kari Bottoms says:

    Just finished making this for my son’s 5th birthday after he requested a cookie cake like one we saw in the mall.  Can hardly wait to eat it tomorrow!! I definitely had to bake mine a bit longer, I baked it in a glass 9in pie pan it is so thick! Hopefully I got it now where the center isn’t too gooey.  I decorated it using a similar recipe to the chocolate frosting on here just did a batch of vanilla buttercream and added cocoa powder to half of he icing and left the other plain.  I did a fire truck on mine as well since my son loves fire fighters.  Thank you for this recipe!!

  22. The first time I made this it was a disaster. The second time I borrowed my grandmother’s pizza pan and it was success!  I make this recipe for my daughter’s pre birthday party sharig it with a group of ladies from church.  They were quite impressed.  This is now my official go to cookie cake recipe!

  23. I made this in a 9″ glass pie plate and it was so good. I made it Sunday evening, served it Monday afternoon, and it tasted even better on Tuesday. I did not refrigerate, just kept wrapped tightly in plastic wrap. It was great. I baked it a little longer than 25 minutes — maybe it was 30-35 minutes, but put aluminum foil on for the last 10-15 minutes to make sure it wasn’t getting too brown. Sorry I didn’t pay attention to times. Thank you for the recipe! 

  24. 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!!.   

  25. 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!

  26. 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! 

  27. 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!

  28. 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!

  29. Caroline Johnson says:

    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!

  30. 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. Yes, you can use white chocolate chips instead!

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