If you’re craving a treat that’s the best of both worlds between a cookie and a cake, you’re going to love this Chocolate Chip Cookie Cake Recipe. I absolutely adore how this cookie cake comes out soft, chewy, and just the right amount of chocolatey, making it perfect for sharing with friends or keeping all to yourself on a cozy night in. Trust me, once you try this, it quickly becomes a go-to for birthdays, celebrations, or whenever you need a quick sweet fix that feels special!
Why You’ll Love This Recipe
- Soft and Chewy Texture: You’ll find the perfect balance between a classic cookie and a cake, giving every bite a delightful comfort.
- Easy to Make: With straightforward steps and pantry-friendly ingredients, you can whip this up in under an hour.
- Versatile Frosting: The chocolate buttercream frosting adds a rich finish but can be adapted or omitted based on your preference.
- Perfect for Any Occasion: Whether birthday parties, school events, or just because, this cookie cake is always a crowd-pleaser.
Ingredients You’ll Need
Every ingredient in this Chocolate Chip Cookie Cake Recipe plays a role in creating that dreamy texture and flavor. When shopping, I recommend using fresh baking soda and cornstarch — they really help the cookie cake rise just right and stay tender.
- All Purpose Flour: The sturdy base for the cookie cake – fresh flour ensures the best texture.
- Cornstarch: Keeps the cookie cake soft by softening the gluten a bit.
- Baking Powder and Baking Soda: These leavening agents make the cake rise perfectly and prevent it from being too dense.
- Salt: A pinch enhances all the sweet and chocolate flavors.
- Unsalted Butter: I like slicing it and melting mostly for a tender crumb but a slight chewiness.
- Light or Dark Brown Sugar: Adds moisture and depth with a bit of caramel note.
- Granulated Sugar: For a touch of sweetness and a slight crunch in edges.
- Egg and Egg Yolk: The yolk especially adds richness and a soft bite.
- Vanilla Extract: A must for that warm flavor boost.
- Chocolate Chips: Divided use – some mixed in the dough, some on top to get melty and pretty.
- Cocoa Powder (for frosting): Dutch-processed if you can – it gives the frosting a smooth, rich chocolate flavor.
- Powdered Sugar: For sweet, creamy frosting texture.
- Milk (room temperature): Just enough to thin the frosting to perfect spreadable consistency.
- Sprinkles (optional): Adds fun colors and festive vibes.
Variations
I love making this cookie cake my own by switching up the chocolate chips or frosting. This recipe is forgiving, so you can have fun tailoring it to your taste — whether you want it vegan, gluten-free, or loaded with nuts.
- Frosting Variation: I once swapped out the chocolate frosting for a vanilla buttercream by simply skipping the cocoa powder, and it was just as delicious and a bit lighter.
- Chocolate Type: Using dark chocolate chips gives a richer flavor, but semi-sweet works great if you prefer a balanced sweetness.
- Nutty Addition: Adding chopped pecans or walnuts can add a delightful crunch that my family goes crazy for.
- Gluten-Free Option: I’ve tried using a gluten-free baking mix and while the texture is a bit different, it still satisfies cookie cake cravings.
How to Make Chocolate Chip Cookie Cake Recipe
Step 1: Prep Your Pan and Oven
Preheat your oven to 350°F (177°C). Whether you’re using a 9-inch springform pan or an 11-inch cake pan, make sure to grease it well and line the bottom with parchment paper. This prevents sticking and helps you get a smooth release — I learned this the hard way after ruining a few cookie cakes early on!
Step 2: Combine Your Dry Ingredients
Whisk together the flour, cornstarch, baking powder, baking soda, and salt in a bowl until uniform. I like to take a moment here to ensure everything is evenly mixed – it really helps the cookie cake bake evenly every time.
Step 3: Melt the Butter Just Right
Slice your butter into tablespoon-sized pieces and microwave for about 45 seconds. You want it mostly melted but with a few butter chunks still intact — this trick keeps your cookie cake tender instead of greasy. Stir the butter lightly before mixing with sugar.
Step 4: Mix Wet Ingredients and Sugar
Whisk your melted butter with both brown and granulated sugar until combined. Then add the egg, the optional egg yolk, and vanilla extract, whisking everything to a smooth consistency. This step is where that rich, buttery flavor gets locked in.
Step 5: Bring It All Together
Slowly stir in about 90% of your dry ingredients into the wet mixture, just until it’s nearly combined. Then fold in 1 cup of chocolate chips gently. This method keeps your cookie tender and avoids overmixing, which can toughen it up.
Step 6: Bake Your Cookie Cake
Press the dough evenly into your pan. Sprinkle the remaining chocolate chips on top if you like that pretty chocolate mosaic finish. Bake 12–15 minutes for an 11-inch pan or 18–22 minutes for a 9-inch springform. Look for lightly golden edges that pull slightly from the pan — this tells you it’s done without drying out the center.
Step 7: Cool and Remove from Pan
Cool the cookie cake on a rack for at least 30 minutes. Pro tip: Run a butter knife around the edges within the first 5 minutes to prevent sticking. Trust me, this saves a lot of frustration later when you want a clean slice!
Step 8: Make the Chocolate Frosting
Cream the room-temperature butter on low speed just enough to spread it in the bowl. Add cocoa powder, powdered sugar, vanilla, and 1 tablespoon of milk. Mix low to combine, then bump the speed up to medium-high until creamy and smooth. Add more milk if you want a softer consistency—it’s all about your preference.
Step 9: Frost, Decorate, and Serve
Transfer the frosting to a piping bag and decorate the edges of your cookie cake. I love adding colorful sprinkles on top for some festive cheer — my family always lights up when they see it. Slice and enjoy every decadent bite!
Pro Tips for Making Chocolate Chip Cookie Cake Recipe
- Butter Melting Trick: Leaving some solid butter chunks in the melt keeps the cookie tender and not greasy — it’s a game changer!
- Don’t Overmix: Stir the dry ingredients in until just combined to avoid a tough texture; gentle folding is your friend here.
- Watch the Bake Time Closely: Cookie cakes go from perfect to overdone quickly—check edges for golden color and slight pull away from the pan.
- Prevent Sticking: Run a butter knife around the cake edges while still warm to help release the cookie cake cleanly from the pan.
How to Serve Chocolate Chip Cookie Cake Recipe
Garnishes
My go-to garnishes include bright, colorful sprinkles—especially for special occasions because they make the cake look fun and festive. For a grown-up touch, try a sprinkle of flaky sea salt on top of the frosting before serving, which enhances the chocolate flavor beautifully.
Side Dishes
I love pairing this cookie cake slice with a scoop of vanilla ice cream or a cup of freshly brewed coffee or milk. It balances the sweetness and makes the treat feel even more indulgent—perfect for weekend dessert vibes.
Creative Ways to Present
For birthdays or celebrations, I like piping frosting flowers around the edges or writing a fun message with melted chocolate on top. You can also cut the cookie cake into smaller squares, slap a wooden stick in each, and serve them as cookie cake pops at parties—always a hit with kids and adults alike!
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store your chocolate chip cookie cake in an airtight container. I usually keep it at room temperature for the first 1–2 days to enjoy maximum softness, then move it to the fridge if leftovers remain. It holds up nicely for up to 4 days total, though it’s rare that much is left!
Freezing
I’ve frozen this cookie cake a few times without losing texture or flavor. Just wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge before frosting or serving.
Reheating
When I want to enjoy a slice warm, I pop it in the microwave for about 15–20 seconds. This brings back that freshly baked feel with melty chocolate chips but keeps the frosting intact and delicious.
FAQs
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Can you make this Chocolate Chip Cookie Cake Recipe gluten-free?
Yes! I’ve had success swapping all-purpose flour with a high-quality gluten-free baking mix. Just keep in mind the texture might be a bit crumblier. Adding a little xanthan gum (if your blend doesn’t have it) helps mimic the original’s chewiness.
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What’s the difference between this cookie cake and regular cookies?
This recipe is designed to be baked in one large pan rather than individual cookies. The dough is slightly softer and spread evenly, resulting in a thick, chewy cake-like cookie perfect for slicing.
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Can I skip the frosting?
Absolutely! The cookie cake is delicious on its own with melty chocolate chips throughout. Frosting just adds that extra special touch, but it’s perfectly satisfying without it if you prefer something simpler.
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How do I know when the cookie cake is done baking?
Look for light golden edges that begin to pull away slightly from the pan. The center should look set but soft — it will firm up as it cools. Avoid over-baking to keep it tender.
Final Thoughts
This Chocolate Chip Cookie Cake Recipe is such a joy to make and share because it feels like a warm hug in dessert form. I love that it’s approachable enough for any level of baking skill but impressive enough to bring out smiles every time. If you’re looking for a dessert that combines nostalgia with a bit of special occasion flair, give this recipe a try—you won’t regret it, and I’m pretty sure it will quickly become your family’s favorite too!
Print
Chocolate Chip Cookie Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This delightful Chocolate Chip Cookie Cake Recipe combines the best of both worlds—a soft, chewy chocolate chip cookie base baked in a cake pan, topped with a luscious chocolate buttercream frosting. Perfect for celebrations or satisfying a sweet craving, this cookie cake features a balanced blend of classic cookie ingredients and a rich cocoa-flavored frosting, finished with optional sprinkles for a festive touch.
Ingredients
Chocolate Chip Cookie Cake:
- 1¾ cup (210 g) all purpose flour
- 2 teaspoons cornstarch
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113 g) unsalted butter
- ½ cup (100 g) light or dark brown sugar
- ¼ cup (50 g) granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature (optional)
- 2 teaspoons (10 ml) vanilla extract
- 1¼ cup (170 g) chocolate chips, divided
Chocolate Frosting:
- 6 tablespoons (85 g) unsalted butter, room temperature
- 3 tablespoons cocoa powder (Dutch processed recommended)
- 1¼ cup (150 g) powdered sugar
- 1 teaspoon vanilla extract
- 1 – 2 tablespoons (15 – 30 ml) room temperature milk, as needed
- 1 – 2 tablespoons sprinkles (optional)
Instructions
- Prepare the Pan: Preheat the oven to 350°F (177°C). Grease and line the bottom of a 9-inch springform or an 11-inch cake pan with parchment paper to prevent sticking and ensure easy removal of the cookie cake.
- Mix Dry Ingredients: In a mixing bowl, whisk together 1¾ cups (210 g) all-purpose flour, 2 teaspoons cornstarch, ½ teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt until fully combined. This creates a well-aerated base for the cookie dough.
- Melt Butter: Slice ½ cup (113 g) of unsalted butter into tablespoon-sized pieces and microwave in a bowl for about 45 seconds until mostly melted but still with some whole pieces floating, allowing it to create a better texture in the dough.
- Combine Wet Ingredients: In a large mixing bowl, whisk the mostly melted butter with ½ cup (100 g) light or dark brown sugar and ¼ cup (50 g) granulated sugar until smooth. Add 1 large egg and 1 large egg yolk (optional), along with 2 teaspoons (10 ml) vanilla extract, whisking until fully incorporated.
- Incorporate Dry Ingredients and Chocolate Chips: Gradually stir the dry ingredient mixture into the wet ingredients until about 90% combined. Gently fold in 1 cup (170 g) of chocolate chips, ensuring they are evenly distributed without overmixing the dough.
- Shape and Bake: Press the cookie dough evenly into the prepared pan. Optionally, sprinkle the remaining ¼ cup chocolate chips on top. Bake the cookie cake in the oven for 18-22 minutes if using a 9-inch springform pan, or 12-15 minutes if using an 11-inch pan. The cake is done when the edges turn a light golden brown and begin to pull away from the pan edges.
- Cool the Cookie Cake: Place the baked cookie cake on a cooling rack and let it cool in the pan for 30-60 minutes or until reaching room temperature. Run a butter knife around the edge within the first 5 minutes of cooling to prevent sticking.
- Prepare the Chocolate Frosting: In a mixing bowl, cream 6 tablespoons (85 g) of room temperature unsalted butter on low speed to spread it evenly across the bowl bottom. Add 3 tablespoons cocoa powder, 1¼ cups (150 g) powdered sugar, 1 teaspoon vanilla extract, and 1 tablespoon milk. Mix on low until combined, then increase to medium-high until smooth. Add an additional tablespoon of milk if needed to reach desired consistency.
- Decorate: Transfer the frosting to a piping bag fitted with your preferred tip. Pipe the frosting around the edges of the cooled cookie cake. Optionally, sprinkle with 1-2 tablespoons of sprinkles for added color and texture.
- Serve: Transfer the cookie cake to a serving plate or low cake stand, slice into portions, and enjoy your delicious homemade chocolate chip cookie cake!
Notes
- Storage: Place the baked chocolate chip cookie cake in an airtight container. Store at room temperature for 1-2 days, then transfer to the refrigerator for up to another 1-2 days. The cookie cake tastes best when enjoyed within the first 2 days.
- Vanilla Frosting Variation: To make vanilla frosting, follow the chocolate frosting recipe but omit the cocoa powder for a classic vanilla buttercream.
- 11-inch Cookie Cake: Use an 11.5-inch cookie cake pan with the same preparation steps. Bake for about 12-15 minutes, ensuring the pan is lightly greased and parchment lined to prevent sticking.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 55 mg
