This thick, golden-brown Chocolate Chip Cookie Cake bakes up soft in the center with crispy edges and melty chocolate in every bite. I first made this for Liam's seventh birthday when he asked for "the biggest cookie ever," and it's been our go-to celebration dessert ever since. No dough chilling, no fancy decorating skills required, and you can have it frosted and ready in under an hour.
If you love easy, crowd-pleasing treats, you'll also want to try my Soft Rice Krispie Treats Recipe or this Homemade Ice Cream Cake Recipe | 6 Ingredients, No Bake for another no-fuss celebration idea.
Why You'll Love This Chocolate Chip Cookie Cake
It's easier than regular cookies. No chilling, no scooping, no baking in batches. You press the dough into one pan and walk away. The texture is soft and chewy, kind of like those oversized cookies from the mall but way better because it's homemade and you control what goes in it.
You can customize it however you want. Add frosting for birthdays, serve it warm with vanilla ice cream for a cozy weeknight dessert, or slice it into wedges and pack it for picnics. It also works with mix-ins like M&Ms, white chocolate chips, or chopped peanut butter cups if you're feeling creative.
It just makes people happy. There's something about a big, shareable cookie that feels more fun than a regular Chocolate Chip Cookie Cake. Plus, it's way less intimidating to make.
Jump to:
- Why You'll Love This Chocolate Chip Cookie Cake
- Chocolate Chip Cookie Cake Ingredients
- How to Make Chocolate Chip Cookie Cake
- Substitutions and Swaps
- Equipment For Chocolate Chip Cookie Cake
- How to Store Chocolate Chip Cookie Cake
- Pairing Ideas
- Expert Tips
- FAQ
- Related
- Pairing
- Chocolate Chip Cookie Cake
Chocolate Chip Cookie Cake Ingredients
These are simple pantry ingredients that come together into something really special.
See Recipe Card Below This Post For Ingredient Quantities
- Unsalted butter: Creamed with brown sugar, this creates the soft, rich base. Make sure it's at room temperature so it blends smoothly.
- Brown sugar: Packed brown sugar adds moisture and a slight caramel flavor that keeps the cookie cake chewy.
- Egg and egg yolk: The whole egg binds everything, and the extra yolk adds richness and keeps the center soft.
- Vanilla extract: Pure vanilla brings warmth and depth to the flavor.
- All-purpose flour: Spooned and leveled, this gives the cookie structure without making it tough.
- Cornstarch: This is the secret to a tender, bakery-style texture. It keeps the cookie cake soft even after it cools.
- Baking soda: Helps the dough rise just enough to stay thick and fluffy.
- Salt: Balances the sweetness and makes the chocolate flavor pop.
- Semi-sweet chocolate chips: Plenty of melty chocolate in every slice. You can use milk chocolate or dark chocolate if you prefer.
- Optional chocolate buttercream: For frosting and decorating, if you want to make it extra celebratory.
How to Make Chocolate Chip Cookie Cake
This comes together fast and bakes in one pan, so it's perfect for busy days or last-minute celebrations.
Preheat and prep: Preheat your oven to 350°F (177°C). Spray a 9-inch pie dish or round cake pan with nonstick spray and set it aside.
Cream butter and sugar: In a large bowl, use an electric mixer to beat the softened butter and brown sugar on medium speed until light and creamy, about 3 minutes. The mixture should look fluffy and pale.
Add eggs and vanilla: Beat in the egg, egg yolk, and vanilla on medium-high speed until smooth and combined. Scrape down the sides and bottom of the bowl so everything mixes evenly.
Mix dry ingredients: In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt until combined.
Combine wet and dry: Add the dry ingredients to the wet mixture and beat on low speed until just combined. The dough will be thick and slightly sticky.
Fold in chocolate chips: Add the chocolate chips and mix for about 5 seconds, just until they're evenly spread throughout the dough.
Press into pan: Press the cookie dough evenly into your prepared pan, smoothing the top with your hands or a spatula.
Bake: Bake for 22 to 26 minutes, or until the surface is lightly golden brown. The edges should look set, but the center can still appear slightly soft. Check with a toothpick-it should come out with just a few moist crumbs. If the edges start browning too fast, cover loosely with foil after 15 minutes.
Cool completely: Remove from the oven and set the pan on a cooling rack. Let it cool fully before decorating. If you want, press a few extra chocolate chips on top while it's still warm for a prettier finish.
Remove from pan: Once cooled, run a sharp knife or metal spatula around the edges to loosen the cookie cake, then transfer it to a serving plate. You can also serve it straight from the pan.
Frost if desired: If you're using chocolate buttercream, spread or pipe it on top once the cookie cake is completely cool. A Wilton 1M tip makes pretty swirls.
Store: Cover tightly and keep at room temperature for up to 3 days.
Substitutions and Swaps
You can adjust this Chocolate Chip Cookie Cake based on what you have or what your family likes.
Butter: You can use salted butter if that's all you have, just skip the added salt in the recipe.
Brown sugar: Light or dark brown sugar both work. Dark adds a deeper molasses flavor.
Chocolate chips: Swap in milk chocolate, dark chocolate, white chocolate, or even butterscotch chips. You can also use chopped chocolate bars.
Cornstarch: If you don't have cornstarch, use an extra tablespoon of flour. The texture will be slightly less tender but still good.
Vanilla: Almond extract or maple extract can add a fun twist.
Equipment For Chocolate Chip Cookie Cake
You don't need anything fancy to make this Chocolate Chip Cookie Cake.
A 9-inch pie dish or round cake pan works perfectly. I usually use a pie dish because it's easier to slice and serve from. An electric mixer (handheld or stand) makes creaming the butter and sugar fast and fluffy, though you can do it by hand if you're patient. You'll also need basic mixing bowls, measuring cups and spoons, a rubber spatula, and a cooling rack.
If you're decorating with frosting, a piping bag and Wilton 1M tip give you those pretty bakery-style swirls, but a butter knife or offset spatula works just fine too.
How to Store Chocolate Chip Cookie Cake
This Chocolate Chip Cookie Cake keeps well and tastes great for days.
Store it covered tightly at room temperature for up to 3 days. If you've frosted it, make sure the container is big enough so the frosting doesn't smudge. You can also wrap individual slices in plastic wrap for easy grab-and-go snacks.
Serve it at room temperature, or warm it slightly in the microwave for 10 to 15 seconds if you want that fresh-baked feel. It's amazing with vanilla ice cream, whipped cream, or even a drizzle of caramel sauce. For parties, you can write a message on top with frosting or add sprinkles and candles.
Pairing Ideas
This Chocolate Chip Cookie Cake pairs well with just about anything cold and creamy.
Serve it with vanilla ice cream for a classic combo that never gets old. A tall glass of cold milk is perfect if you're keeping it simple. For something a little fancier, try it with whipped cream and fresh berries on the side. It also goes great with coffee or hot chocolate if you're serving it as an afternoon treat.
If you're looking for more easy desserts to serve alongside this, my Best Double Chocolate Chip Cookies | Soft & Chewy or Easy Strawberry Peach Galette Recipe are both crowd-pleasers.
Expert Tips
Use room temperature butter and eggs. Cold butter won't cream properly, and cold eggs can make the dough seize up. Let them sit on the counter for about 30 minutes before you start.
Don't overbake. The center should look slightly underdone when you pull it out. It will continue to set as it cools, and this keeps the texture soft and chewy instead of dry.
Press the dough evenly. If one side is thicker than the other, it won't bake evenly. Take an extra minute to smooth it out with your hands or the back of a spoon.
Let it cool completely before frosting. If you frost a warm Chocolate Chip Cookie Cake, the buttercream will melt and slide off. Patience pays off here.
Add extra chocolate chips on top. Press a handful into the surface right when it comes out of the oven. They'll melt slightly and make it look bakery-perfect.
FAQ
What's the difference between a cookie and a cookie cake?
A Chocolate Chip Cookie Cake is just a giant cookie baked in a single pan instead of being scooped into individual portions. It has the same soft, chewy texture but slices like a cake, making it easier to serve at parties or celebrations.
What is the secret to a soft Chocolate Chip Cookie Cake?
The secret is using brown sugar for moisture, adding an extra egg yolk for richness, and including cornstarch to keep the texture tender. Also, don't overbake it-pull it out when the center still looks slightly soft.
How to turn cookie mix into cookie cake?
You can use a box of cookie mix and follow the package directions, but press the dough into a greased 9-inch pan instead of scooping it. Bake at 350°F for about 20 to 25 minutes, checking for doneness with a toothpick.
What is Chocolate Chip Cookie Cake?
It's a soft, chewy, oversized Chocolate Chip Cookie Cake baked in a round pan. It's perfect for birthdays, parties, or any time you want a shareable dessert that's easier than making a batch of regular cookies. You can frost it, slice it, or serve it warm with ice cream.
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Chocolate Chip Cookie Cake
Ingredients
Method
- Set the oven to 350°F (177°C) and coat a 9-inch round pan or pie dish with nonstick spray, then set it aside.
- Beat the softened butter and brown sugar together in a large bowl on medium speed until light and creamy, about 3 minutes.
- Add the egg, egg yolks, and vanilla, then beat again until the mixture looks smooth and fully blended, scraping the bowl as needed.
- In another bowl, stir together the flour, cornstarch, baking soda, and salt until evenly combined.
- Pour the dry ingredients into the butter mixture and mix on low speed just until a thick dough forms.
- Stir in the chocolate chips briefly, only until they are spread throughout the dough.
- Press the dough evenly into the prepared pan, smoothing the top so it bakes level.
- Bake for 22-26 minutes, or until the top looks lightly golden and a toothpick inserted comes out mostly clean with a few moist crumbs.
- Let the cookie cake cool completely in the pan on a wire rack, and if you like, gently press a few extra chocolate chips on top while it's still warm.
- Once fully cooled, loosen the edges, transfer to a serving plate if desired, and frost the top with chocolate buttercream before slicing.
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