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. My cookie cake is raised on the edges and sunken in the middle. Is it underbaked?

    1. Hi Sara, That’s normal for a cookie cake! I usually “hide” the edge with frosting 🙂

    2. Susan Cook says:

      I had the same thing happen to me. Not a good thing when trying to stack layers like a wedding/groom’s cake. Will test other recipes next.

  2. I love this recipe and my family enjoyed it as well. I wanted to know how can I make this into a peanut butter cookie cake? Thank you!

    1. I’m so glad you enjoyed this! You can use my recipe for Peanut Butter Skillet Cookie and if you don’t have an oven safe skillet bake in any similar size cake/pie pan.

  3. I’ve made this recipe so many times and we love it. I want to make it ahead of time and am wondering If i can freeze the cookie once it is baked? Thanks!!

    1. Yes, covered tightly it should freeze well for up to 3 months.

  4. Hey, I made this recipe recently and loved it! I was just wondering if it can be made eggless?

    1. I use 1 tablespoon ground flaxseed and 3 tablespoons water to substitute per egg in all of my baking. I usually mix the flax and water in a small bowl and let it sit to thicken for 10-15 minutes before mixing in to the rest of the ingredients:)

  5. This recipe has been in my to do list for a while. I made it for my son’s birthday since he wanted a cookie cake. It was PERFECT. Thank you for sharing this recipe. Thank you, thank you, thank you!

  6. Question about your recipes. I JUST realized that the weights on some of the ingredients do not match what I typically use (King Arthur’s guide). For instance, in the Chocolate Chip Cookie Cake, it calls for 2 cups of AP flour and shows 250g. For me, 2 cups is 240g. For brown sugar it says 1c = 200g, but I use 213g as the measurement. Am I overthinking this — because I always thought weighing was specific and the key to a recipe that works vs. inconsistent measuring.
    Can you include weights for all your recipes – Gingerbread Cookie Cake is the next one for me to try and I want to make sure I am using the same weights you would.

  7. This recipe is perfect THANK YOU!!!

  8. I’m needing to make about 4 15X11” cookie sheet cakes and would like to try this recipe. What would you suggest as far as doubling the batch per cookie sheet cake? And the length of time needed for that size? Thank you!

    1. Hi Mica, I can’t be positive but I would start by simply doubling the recipe and dividing between each pan. I’m unsure of the exact bake time.

      1. Ok thank you so much! I’ll give it a shot and post the results then.

  9. Can I use oil or applesauce instead of butter?

    1. Hi Zach, I don’t recommend swapping the fat for applesauce. It’s also not possible to cream applesauce with sugar. The creaming step is crucial to this cookie cake’s texture. You’ll also lose a lot of flavor and moisture.

  10. Couldn’t love this cookie cake more! Soft and chocolatey. We always decorate with your vanilla buttercream but want to try the strawberry frosting next. But it’s even good with no frosting at all!

  11. Jenny Burmesch says:

    If doubled, could i stack these like a layered cake?

    1. Definitely! Or you might like my chocolate chip cookie layer cake.

  12. Jenny Burmesch says:

    Can i use a 8 inch pan to make it slighty thicker? Bake time a little longer?

    1. Stephanie @ Sally's Baking Addiction says:

      Sure can!

  13. Jenny Burmesch says:

    Used a 9 inch springform pan. Im going on like.. 45 minutes of baking now. Yikes! Im not sure what i did lol. But it seems pretty undone looking. Will it look pretty soft yet?

    1. Hilari @ Sally's Baking Addiction says:

      Hi Jenny! The bake time is an estimate and I wouldn’t be concerned yours is taking longer in the springform pan. Bake until the edges appear set. The center will still appear soft.

    2. Do you double the recipe for a 12 in.pan? Or is that to much? Thank you!

  14. I followed the recipe exactly. Covered in foil after 15 minutes. Cooked 20 minutes, not done. Cooked 30, not done. Overcooked on the edges and raw in the center. Utter failure and waste of ingredients! And it’s my son’s 16th birthday and he wanted a cookie cake! Now to find a new recipe and make another trip to the store!!

    1. I followed exactly as well and mine was the exact same way. 🙁

  15. Hi Sally! The cookie cake is delicious! I was wondering how I could make a reverse chocolate chip version of this recipe? Thanks!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Ellie, You can use the cookie dough for Inside Out Chocolate Chip Cookies and follow the baking directions for this cookie cake. Enjoy!

      1. Thank you!

  16. We LOVE this cookie cake! Both of my kids request it for their birthdays every year and it’s always a huge hit!

  17. I want to pour brownie batter on this and have a cookie base with a brownie top. Any advice? Should I bake the cookie slightly first, then add the brownie batter and continue baking or put them both in at the same time and bake together?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi N, You can use the recipe for Chocolate Chip Cookie Brownie Bars and leave the peanut butter cups out if you wish. Enjoy!

      1. Thank you. Just had a look at that other revipe. 40-45mins seems a long cooking time. Does that cook the base fully or does it still have a soft chewy texture? I’m after a soft, fudgy/gooey texture for the cookie base

  18. Turned out great! Kid and adult approved, will be saving this recipe! Fairly sweet/rich, don’t need large piece. But so yummy and soft. I was worried it would be dry but it was perfect!

  19. Hi, I’ve used this recipe several times, and I just have to say that it’s awesome! If you want quality, sliceable pieces of heaven, this is it. So delish and soft. I want to make this recipe for a friend who loves peanut butter. Would it be possible for me to ice this cake with your peanut butter frosting?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Sarah, absolutely! Our peanut butter frosting would be delicious here.

  20. Hi Sally!
    Can I reduce the amount of sugar to 1/2 cup or 3/4 cup?

    1. Trina @ Sally's Baking Addiction says:

      Hi Sue! Brown sugar adds moisture and structure to this cookie cake. You can certainly try it with less sugar but we haven’t tested it ourselves. Let us know if you give it a try!

  21. Hi Sally! Can this recipe be made a day in advance? If so, do I need to adjust the baking time or do I need to leave the dough out until room temp before baking?

    1. Trina @ Sally's Baking Addiction says:

      Hi Bootsie! Yes, you can prepare the dough in advance and store it in the refrigerator overnight. The bake time may be a few minutes longer. Hope it’s a hit!

  22. I’ve made this recipe quite a few times and it tastes excellent. On occasion the base is very greasy and fat comes dripping out. What am I doing wrong? The butter is either cold or cool to touch. Any idea?

  23. Best recipe I’ve found. Baked perfect in 20 minutes. Added the 1/4 cup of chocolate chips to the top before baking and came out perfect. Thanks Sally.

  24. What is the ideal pan to bake this in? Normally when I make stuff like this it’s never fully cooked in the middle, or either too thin or too thick

    1. Trina @ Sally's Baking Addiction says:

      Hi Michelle! We’ve had great results using a 9-inch pie dish or cake pan.

      1. Does that mean 9×9 pan? I have a 9×12

      2. Trina @ Sally's Baking Addiction says:

        Hi Michelle! I mean a round pie plate or round 9 inch cake pan – these work best for this cookie cake. For a larger recipe that would fit in your pan you could try these Chocolate Chip Cookie Bars instead!

  25. Would I just adjust the time or the temperature or both to do this in an 8 inch metal round cake pan? And if so, can you tell me to what? I live in North Texas

    1. Trina @ Sally's Baking Addiction says:

      Hi Ally! You can use your 8 inch pan – the bake time will be slightly longer (same temperature). Use a toothpick to test for doneness. Hope it’s a hit!

  26. Thank you for the recipe! I have made this a few times now and each time it turns out amazing! I am going to a birthday party and may bring a cookie cake or two, but I want it to be as fresh a possible. Can I keep the dough in the fridge overnight then bring it in the 5 hour car ride in a cooler and then bake it when I get there?

    1. Trina @ Sally's Baking Addiction says:

      Hi Kylie! We don’t see why that would be an issue. The bake time may be a few minutes longer. Hope it’s a hit!

  27. I love this! How would I scale for a 12 inch round pan? 1.5 of the recipe?

  28. Angel Lynch says:

    Hi Sally! This was my first visit to your page. My son wanted cookie cake and the local supplier apparently went out of business. So, I found this recipe and I prayed, haha! I’m not a great cook. But it was BEAUTIFUL. He wants “my” cookie cake every year now. Thanks for making me look so good!

    1. Lexi @ Sally's Baking Addiction says:

      We’re so glad to hear this cookie cake was such a success for your son’s birthday, Angel! Thank you for visiting our site — hope you find many more delicious recipes to try 🙂

  29. Rachel Roginskk says:

    Hello! I’m looking to make this but add peanut butter and some sort of chocolate peanut butter candy in place of the chocolate chips. How much peanut butter would you recommend adding?

    1. Trina @ Sally's Baking Addiction says:

      Hi Rachel! It would require some recipe testing to add peanut butter to this recipe. You could use our recipe for Peanut Butter Skillet Cookie instead and if you don’t have an oven safe skillet bake in any similar size cake/pie pan. Let us know if you give it a try!

  30. Hey! Would like to make a smaller portion of this recipe to try out, maybe half. How should I divide the eggs? Also, is this better served as a loaf or a normal round cake?

    1. Trina @ Sally's Baking Addiction says:

      Hi Charissa! A round pan is best. Our general rule for halving an egg is to crack it open, beat the yolk and white together with a fork, measure the volume (should be a few Tbsp), then use half.

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