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

272 Comments

  1. Claire Cordeiro says:

    Love this recipe! I am considering using a muffin tin to make a bunch of mini cookie cakes instead of one big one. Do you think this would work? How long would you recommend baking it for? Thanks!

    1. I can’t see why it wouldn’t work, Claire. I’m unsure of what the bake times would be so use your eyes more than the timer. If you have trouble releasing them from the muffin tins you can use liners or place a round piece of parchment paper in the bottom of each.

  2. Lori Vanderploeg says:

    Love this recipe. My grandson is not really a cake person so I make him this for his birthday. Everyone loves it!

  3. For the last 5 or so years, I’ve used this recipe as a Valentine treat for for my husband! He requests it every year! Thanks so much!

  4. Hi Sally, since valentine’s is over, can i use cadbury mini eggs to replace the chocolate chips ? Love your recipes, always my go to 🙂

    1. Absolutely!

  5. This cookie was the perfect combination of chewiness and firmness along with sweetness and flavor!! My brother who is a dessert critic absolutely loved this cookie! Thank you so much for this recipe Sally! I recommend this recipe SOOOOO much! 😀

  6. Made this for the 1st time tonight. Absolutely delicious. So soft & chewy! Followed your buttercream recipe, but 1/2 it. This will be on repeat @ my house.

  7. Made this for the first time today and it was exceptional. Covering the tin 15 mins into the baking did make a difference. The edges were just crusty enough while the middle was gooey. My cousins said it was the best thing ever and have finished half the cake already.

  8. Can I bake this in a 10 inch cast iron skillet? Any idea on what the baking time would be? Thanks 🙂

    1. You definitely can. The bake time will be shorter, but I’m unsure exactly how long. Same oven temperature.

  9. I made this the other day for my family and it was gone in a few hours! So delicious, however, I was hoping for a more dense/chewy cookie and mine came out very airy/crumbly and much more “cake” like than cookie, i followed your recipe/techniques to the T, so what could I have done wrong that would cause this?

    1. Hi Sydney, It’s possible that you over measured the flour. Be sure you spoon and level the flour or you could end up with way too much. Or if its was crunchy it could have simply been over-baked – next time bake for a few minutes less!

  10. This was specifically requested yesterday by my husband as his birthday cake. I whipped it up and (just like all your wonderful recipes) it turned out perfect. I used a 9″ cake pan and made no changes to the recipe. Interestingly, it ended up much thicker than the pictures seem. It’s about 1.5″ tall which required a longer cook time. I tented the cookie after 15min and ended up cooking it for almost an hour total, checking every 10ish minutes. It was soft, chewy, moist, thick, fluffy, chocolatey, and perfectly browned. I decorated with a little homemade whipped cream. Perfection! Thank you again, Sally and team!

  11. This cookie cake was delicious Sally. Thank You! It made my mom’s quarantine birthday extra special!

  12. The cookie cake is delicious! The only “complaint” I have is that the center sank down a bit from the “crust”. Not sure what I did wrong since I followed the recipe. I just put the buttercream frosting between the two. I mean it still tastes frickin delicious!

    1. Completely normal for a dense-centered cookie bar or cookie cake. Glad you tried it!

  13. Just made this for the kids and they loved it! Thank you!

  14. This.is.so.good. Followed the recipe to a tee and it is divine. Moist and rich. Can’t rave enough! Thank you so much (my waistline doesn’t but oh well)

  15. I read the recipe and saw it had corn starch. I’ve never seen that in a cookie recipe so I was a bit apprehensive. I thought it might change the texture too much. I followed your recipe exactly and couldn’t have been more pleasantly surprised with how amazingly delicious it was! I did however add probably three times the amount of chocolate chips the recipe called for . So good and will be making again for sure!!

  16. I want to make this for my granddaughters birthday (this is her favorite cake). Is your buttercream icing good to use with Russian piping tips (to make it a little fancier)?

  17. Half the cake was gone in under a minute, so I’d say it was a success! Thanks Sally, your recipes are the best!

  18. Chantelle Adkins-Head says:

    I made this recipe in a cast-iron skillet and used the buttercream frosting. YUMMY! My family loved it, and they can be very critical of the chocolate chip cookie. They said I can make this one any time!

  19. Thank you sally !
    I tried it for the first time and its outstanding

  20. Not sure what I did different. I double checked all my ingredient amounts. My “dough” was nowhere near as thick as the video. It was more of a batter. I baked it in a 9 inch cake pan, but instead of it having a cookie thickness and texture like the video it came out about an inch and a half thick and just like a chocolate chip cake vs a cookie. I’m so confused.

    1. Hi Benjamin, did you change anything in the recipe? This should be a pretty dense, but slightly soft dough. Make sure your butter isn’t too warm (read room temperature butter if it’s helpful– room temperature butter should be slightly cool to the touch).

  21. Dear Sally , I don’t have a non stick spray… Would butter and some flour do the work instead?

    1. Hi Dinka, That should work. Or you can line your pan with parchment paper.

  22. Can I use coconut oil or margarine instead of butter, to make this dairy free?

    1. Hi Deb, I don’t recommend margarine in this recipe. Coconut oil or even those vegan buttery sticks would be the better options.

  23. i give it 5 stars great recipe i did it with Gluten free flour i put 3 1/2 cups of dough in a 14 x 1/2 inch pizza pan for 40 minutes it came out great everyone loved it cup4cup flour. with my almond icing thank you Sally once again.

  24. I should have commented on this long ago – I have probably made this 100 times over the last few years. It is my husband’s favorite dessert and all our friends tease him about how excited he gets for cookie cake. Thank you for such a wonderful recipe!

    The modifications I make are adding some cinnamon, nutmeg, and orange extract, using a VERY heavy hand with the chocolate chips, and using a mix of semisweet, dark, milk, and white chocolate chips or even m&ms – whatever I have on hand, but the more kinds of chocolate the better! I also like to chill the dough a bit before baking, as it stops it from leaking over the side of the pan.

  25. Alexandria says:

    Can you make this in an iron skillet?

    1. You can use a cast iron skillet for this recipe. Same oven temperature and about the same bake time.

  26. Thanks Nicole. I made 2 of these cookie cakes. 1 regular; 1 gluten free. I thought they were both very dry. I followed the recipe exactly, but was disappointed. I had hoped they would have been more chewy like Mrs Fields cookie cake

  27. Definitely will making this weekend for my son’s birthday. Do you think a 9 in springform pan will work. Thank you

    1. Jenny Burmesch says:

      Im going to use a 9 inch springform pan. About how thick does this cake end up being? We like thick lol

  28. To avoid the cake being too dry, I made these changes:
    3/4 c butter = 1/4 cup butter 1/4 cup oil
    1 egg and 1 yolk = 2 eggs
    2 tsp cornstarch = 1 tsp
    To avoid sticking make sure to line the pan w/foil or parchment paper as well as greasing.
    Cook in glass/ceramic and not metal so it doesn’t dry out

  29. Came out great! This was my first time to make this (I also made the chocolate buttercream icing) and both turned out so well my family has asked for it again! Thanks for the great recipe1

  30. Can you use the recipe for cupcakes instead of a cake? We donate goodies to our local nursery, fire stations, police station, etc., to show our appreciation for all of their hard work. Individual portions work much better than having to cut a cake and put the serving on paper plates, etc. In advance, thank you for your response.

    1. Hi Debbie, I haven’t tested this recipe in a cupcake pan but I’m sure it would work. I’m unsure of the bake time. Or you might be interested in Chocolate Chip Cookie Bars which you can cut into squares before delivering.

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