Chocolate Chip Cookie Cake - 1 Chocolate Chip Cookie Cake - 2

This chocolate chip cookie cake is the perfect mash-up of a cookie and a cake, giving you the best of both worlds in one delicious package.

It’s soft, chewy, and loaded with gooey chocolate chips – basically everything you love about a classic cookie, but in a fun, shareable form.

Whether you’re celebrating a birthday, looking for a crowd-pleasing dessert, or just want to treat yourself (because why not?), this cookie cake has you covered.

Slice of chocolate chip cookie cake with chocolate frosting and sprinkles on a blue plate - 3

WANT TO SAVE THIS RECIPE?

Enter your email below & we’ll send it straight to your inbox.

Quick and Easy: Just mix up the cookie dough and bake! There’s no need to chill the dough, and it comes out perfect every time. Add homemade or store-bought frosting, and it’s ready to party! Versatile Decoration: Change up the frosting or leave it off and go for whipped cream if you like. You can also try a chocolate or caramel drizzle. Perfect Texture: The cookie cake achieves a delightful balance of crispy edges and a soft, chewy center, offering a satisfying bite every time. Crowd-Pleaser : The combination of a soft, chewy cookie cake and rich frosting ensures this dessert will be a hit for kids and adults alike.

Ingredients

  • All-Purpose Flour: Provides structure and stability to the cookie cake.

  • Cornstarch: Adds softness and a tender texture.

  • Baking Soda and Baking Powder: Help the dough rise and create a light texture.

  • Salt and Vanilla: Balance the sweetness and enhance the flavor.

  • Butter: Brings moisture to the cookie and makes the frosting rich and creamy. For added flavor, brown the butter for the cookie then let it solidify before mixing.

  • Dark Brown and Granulated Sugar: Brown sugar adds moisture, depth, and a rich caramel flavor, while white sugar provides sweetness and contributes to the cookie’s structure.

  • Egg + Egg Yolk: Add moisture and richness to help bind the ingredients.

  • Semi-Sweet Chocolate Chips: Offer bursts of rich, melty chocolate throughout the cake.

  • Powdered Sugar: Sweetens and thickens the frosting.

  • Cocoa Powder: Adds a deep, chocolatey flavor to the frosting.

  • Milk: Helps achieve the desired frosting consistency.

Chocolate Chip Cookie Cake Unfrosted - 4

This chocolate chip cookie cake is my new obsession. It’s more or less a giant, gooey cookie that’s thick enough to slice and share (or not, I won’t judge).

And don’t even get me started on the frosting! I may have eaten a spoonful…or three…while decorating.

Better yet, since it’s just a cookie baked in a pan, it’s a cinch to make!

  1. PREP: Preheat the oven to 350°F (175°C). Grease and line a 9-inch cake pan. 2. MIX: Whisk the flour, cornstarch, baking soda, baking powder, and salt in a bowl. Set aside. 3. BEAT: Beat the butter, brown sugar, and granulated sugar until light and fluffy. Blend in the egg, egg yolk, and vanilla. 4. COMBINE: Stir the dry ingredients into the wet ingredients until halfway combined. Add 1 1/4 cups chocolate chips and mix until combined. 5. PRESS: Press the dough into the pan. Sprinkle the remaining chocolate chips on top. 6. BAKE: Bake for 20-25 minutes until the edges are lightly browned. Cool completely in the pan. 7. FROST: Beat the butter, powdered sugar, cocoa powder, milk, vanilla, and salt until smooth. Add more milk if needed. 8. DECORATE: Remove the cooled cookie cake from the pan. Decorate with frosting and sprinkles. Serve and enjoy!
Sweet and Delicious Homemade Chocolate Chip Cookie Cake slice on a plate - 5

This is my go-to recipe for birthdays, potlucks, or just because it’s Wednesday and I need a pick-me-up.

And since I’ve made it so many times, I have a few top tips for you!

  • Room temperature ingredients. Make sure the butter and eggs are at room temperature for better incorporation and a smoother batter.

  • Use bread flour. Swap half of the all-purpose for bread flour for an even chewier cookie!

  • Use a springform pan. It makes getting the cookie cake out a lot easier!

  • Baking time. Watch the baking time closely and remove the cookie cake when the edges are lightly browned but the center is still slightly soft for the perfect texture.

  • Light brown sugar. This recipe calls for dark sugar for that added kick of moisture, but light brown sugar will work in a pinch.

  • Don’t skip the cornstarch. It’s the key to the soft texture.

  • Chocolate chips. Use high-quality semi-sweet chocolate chips for the best flavor. Ghirardelli or Guittard are great options.

  • Optional mix-ins. Customize your cookie cake with chopped nuts (pecans or walnuts), toffee bits, or different types of chocolate chips (milk or white chocolate).

  • Decorating ideas. Get creative with your frosting design! Use different piping tips to create borders, write a message, or draw patterns. Add sprinkles, mini chocolate chips, or drizzle with melted chocolate for extra flair.

Chocolate Chip Cookie Cake with Sprinkles, a slice removed, on a blue plate, Top View - 6

How to Store

This chocolate chip cookie cake features a thick, chewy texture with a slightly gooey center and crisp edges.

Meanwhile, the frosting adds a classic birthday cake touch, making it perfect for celebrations or any time you’re craving a giant, delicious cookie.

And as if that’s not enough, you can make it ahead with ease!

Note: if you have leftovers, I suggest freezing them without the frosting. Just scrap it off, wrap what’s left, then store it in the freezer for up to 1 month.

More Cookies Recipes Your Family Will Love

Sheet Pan Chocolate Chip Cookies M&M Cookie Bars Chocolate Chip Cheesecake Cookies Fluffernutter Cookies Frosted Sugar Cookie Bars

Chocolate Chip Cookie Cake - 7

Print

8

20

25

754

This soft and chewy chocolate chip cookie cake is the perfect mash-up of a cookie and a cake, giving you the best of both worlds in one delicious bite.

Ingredients

  • For the Cookie Cake
  • 2 1/4 cups (270g) all-purpose flour, spooned and leveled
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup packed dark brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg + 1 egg yolk
  • 2 teaspoons vanilla extract
  • 1 1/2 cups semi-sweet chocolate chips, divided
  • For the Frosting
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar, sifted
  • 1/2 cup cocoa powder
  • 2-3 tablespoons milk
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  • Preheat the oven to 350°F (175°C). Grease a 9-inch cake pan or pie dish and line it with parchment paper.
  • Make the cookie dough: In a medium bowl, whisk the flour, cornstarch, baking soda, baking powder, and salt. Set aside.
  • In a large mixing bowl, beat the butter, brown sugar, and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Reduce the speed to low and blend in the egg, egg yolk, and vanilla until smooth.
  • Gently stir the dry ingredients into the wet ingredients by hand with a spatula until about halfway combined. Add 1 1/4 cups chocolate chips and mix until just combined.
  • Press the dough evenly into the prepared pan. Sprinkle the remaining chocolate chips on top.
  • Bake for 20-25 minutes, until the edges are lightly browned. The center should still be slightly soft. Let the cookie cake cool completely in the pan.
  • Make the frosting: In a medium bowl, beat the softened butter until creamy. Gradually add the powdered sugar, cocoa powder, 2 tablespoons milk, vanilla, and salt, and beat until smooth and fluffy. Add more milk, as needed.
  • When the cookie cake is cool, remove it from the pan and decorate with frosting as desired. Add sprinkles for a festive touch, serve, and enjoy!

Notes

  • Use bread flour. Swap half of the all-purpose for bread flour for an even chewier cookie!

  • Use a springform pan. It makes getting the cookie cake out a lot easier!

  • Share on Facebook

  • Share on Pinterest