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Chocolate Chip Cookie Cake Recipe

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4.1 from 15 reviews

This delicious Chocolate Chip Cookie Cake combines the best of both worlds—a giant, soft, and chewy cookie baked in a cake pan that’s perfect for sharing. Made with classic ingredients including butter, brown sugar, vanilla, and plenty of semi-sweet chocolate chips, this treat is perfect for birthdays, celebrations, or anytime you crave a sweet indulgence. Optional chocolate buttercream frosting adds a festive touch.

Ingredients

Cookie Cake Ingredients

  • 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
  • 1 cup (200g) packed light or dark brown sugar
  • 1 large egg + 1 egg yolk, at room temperature
  • 2 teaspoons pure vanilla extract
  • 2 cups (250g) all-purpose flour (spooned & leveled)
  • 2 teaspoons cornstarch (aka cornflour)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 and 1/2 cups (270g) semi-sweet chocolate chips

Optional Topping

  • Chocolate buttercream for frosting (amount as desired)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Lightly spray a 9-inch pie dish or 9-inch round cake pan with nonstick spray and set it aside.
  2. Cream Butter and Sugar: In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, beat the softened butter and brown sugar together on medium speed until the mixture is creamy, about 3 minutes. Then add the egg, egg yolk, and vanilla extract and beat on medium-high speed until well combined. Scrape down the sides and bottom of the bowl as needed to ensure everything is mixed evenly.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt. Gradually add this dry mixture to the wet ingredients and beat on low speed until just combined. The dough will be quite thick. Fold in the chocolate chips and mix for about 5 seconds or until they are evenly distributed throughout the dough.
  4. Press Dough into Pan: Transfer the cookie dough into your prepared pan and evenly press it down to create a uniform layer.
  5. Bake: Bake in the preheated oven for 22–26 minutes or until the top is lightly golden brown and a toothpick inserted in the center comes out mostly clean with a few moist crumbs. If browning too quickly, you may cover the edges loosely with aluminum foil after 15 minutes to prevent over-browning. Baking time can be up to 30 minutes depending on your oven.
  6. Cool and Optional Extra Chocolate Chips: Remove the cookie cake from the oven and place the pan on a cooling rack to cool completely. While still warm, you may press a few more chocolate chips onto the surface for decoration—is optional and adds a nice touch.
  7. Loosen and Transfer: Once completely cooled, use a sharp knife or metal spatula to loosen the edges from the pan. Transfer the cookie cake to a serving dish or serve it directly from the pan.
  8. Make Buttercream (Optional): If using, prepare your chocolate buttercream frosting following your preferred recipe or use store-bought.
  9. Decorate: Frost the cooled cookie cake with chocolate buttercream. Feel free to pipe decorative swirls or patterns using a star tip such as a Wilton 1M tip. You may have some frosting leftover depending on how much you use.
  10. Storage: Keep the cookie cake covered tightly at room temperature. It will remain fresh for up to 3 days.

Notes

  • Ensure butter and eggs are at room temperature for better mixing and texture.
  • Pressing extra chocolate chips onto the warm cake surface adds visual appeal but is optional.
  • Covering edges loosely with aluminum foil after 15 minutes prevents over-browning around edges.
  • You can use either light or dark brown sugar depending on your flavor preference.
  • Store the cookie cake in an airtight container to maintain freshness.
  • For a softer center, bake closer to 22 minutes; for a firmer cookie, bake closer to 26-30 minutes.

Find it online: https://bitezly.com/chocolate-chip-cookie-cake-recipe/