If you’ve ever dreamed of turning your favorite chocolate chip cookie into one giant, chewy, sliceable dessert, this chocolate chip cookie cake recipe is for you. It’s everything you love about a classic cookie, just supersized into a soft, buttery masterpiece that you can frost, slice, and celebrate with.
I still remember the first time I baked a giant chocolate chip cookie for a friend’s birthday, it was simple, fun, and way more exciting than a traditional cake.
Since then, this chocolate cookie cake has become my go-to recipe whenever I want to impress without overcomplicating things.
What makes this version special? No dough chilling, no fancy tools, and absolutely no fuss.
Just real, everyday ingredients and a whole lot of chocolate chips baked into one beautiful cake.
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And yes, the rich chocolate buttercream swirls on top? Totally optional, but highly recommended.
Why You’ll Love This Chocolate Chip Cookie Cake
- It’s your birthday cake’s cooler- Whether you’re frosting it for a party or keeping it simple, this giant chocolate chip cookie brings that “homemade with love” energy, minus the stress.
- Perfect for sharing… or not- Slice it up for a party or eat it straight from the pan with a fork. I’m not judging. (In fact, I fully support it.)
- It disappears faster than any other dessert I make- Seriously. Make one and watch it vanish. This Chocolate Cookie Cake doesn’t just sit pretty on a plate, it steals the spotlight.
The Ingredients You’ll Need
- All-purpose flour – The sturdy base that gives your cookie cake its soft, chewy bite.
- Baking soda – A small boost for that just-right rise and tender cookie texture.
- Salt – Just enough to balance the sweetness and make the chocolate shine.
- Unsalted butter – the luxurious key to achieving that irresistibly tender, melt-away cookie texture.
- Light brown sugar – Adds moisture and a deep, caramel-like flavor to every bite.
- Granulated sugar – Brings the sweetness and helps those edges get a golden finish.
- Egg – The essential glue that shapes and softens in perfect harmony.
- Egg yolk – Extra yolk = extra richness and that perfect chewy center.
- Pure vanilla extract – Rounds out the flavors with warm, sweet notes.
- Semi-sweet chocolate chips – The melty chocolate chunks that make this cookie cake totally irresistible.
- Powdered sugar – The sweet, snowy base for a light and fluffy frosting.
- Unsweetened cocoa powder – Intensifies the cocoa depth without tipping the scale from sweetness.
- Heavy cream – Adds creaminess and helps whip the frosting into smooth, silky swirls.
- Pure vanilla extract (for frosting) – A hint of extra flavor that ties it all together.
How to Bake the Perfect Chocolate Chip Cookie Cake
Note: This is just a quick rundown of the ingredients I used and why, to find all the details and measurements, simply scroll down to my recipe card!
Start with a quick prep
Before we dive in, preheat your oven to 350°F (177°C). Grab a 9-inch springform pan (or a regular cake pan works too!), lightly grease it with nonstick spray, and set it aside. This way, everything’s ready when your dough is.
Mix up your dry ingredients
Toss the flour, baking soda, and salt into a medium bowl and stir until the mixture is evenly mixed and balanced. Set it aside while we work on the butter-sugar magic.
Cream the butter and sugars
In a large bowl with a mixer, cream together the softened butter, light brown sugar, and granulated sugar until the mixture is silky and fluffy. It should only take about a minute or two, just until it’s all well combined and fluffy.
Add the egg, yolk, and vanilla
Now add in your egg, extra yolk, and vanilla extract. Stir until everything melds into a silky, cohesive texture.
Don’t forget to scrape down the sides of the bowl, no ingredients left behind!
Bring in the dry mix
Add the dry ingredients in portions to the wet mixture, using low-speed mixing or a spatula to combine just until no streaks remain.
Try not to overmix, we’re going for soft and tender here.
Stir in the chocolate chips
Fold in those beautiful semi-sweet chocolate chips. You’ll end up with a rich, chocolate-studded dough that smells insanely good already. You’ll be fighting the urge to steal a spoonful.
Press it into the pan
Scoop the dough into your prepared pan and use a spatula or clean hands to gently press it into an even layer.
Even if the batter’s a bit rustic, trust the process, it’ll bake into something beautiful
Time to bake
Pop the pan into your preheated oven and bake for around 22 to 28 minutes. You’re looking for golden edges and a top that’s just set and lightly browned.
To prevent over-browning, lightly cover the top with foil near the end if it darkens too fast.
Let it cool down
Once it’s out of the oven, let the cookie cake cool completely in the pan. This helps it set up and makes it easier to remove later. And yes, your kitchen will smell amazing while you wait.
Make That Chocolate Buttercream Frosting
In a clean bowl, beat your softened butter until it’s smooth and creamy, about a minute or so. This step fluffs the mixture to life; follow by folding in the powdered sugar and cocoa powder bit by bit, keeping the texture soft and silky.
Go slow here so you don’t end up in a cloud of sugar. Continue mixing until the texture is completely smooth.
Pour in the heavy cream (start with 1 tablespoon and add more if needed) and your vanilla extract. Beat it all together until your frosting is light, fluffy, and pipeable.
Time to Decorate!
Once your cookie cake is completely cool, carefully release it from the springform pan.
Scoop your frosting into a piping bag (or a zip-top bag with the corner snipped off), and pipe swirls, stars, or whatever your heart desires around the edges of your cookie cake.
Loved this? There’s so much more to explore! Follow me on Pinterest for tasty recipes and baking inspiration and be sure to pin this one for later!
Decoration Ideas
- Salted caramel shard topping- Pour caramel onto parchment paper, sprinkle a tiny bit of sea salt, and let it harden. Break it into rustic shards and stick them into the top like edible cookie cake armor.
- Chocolate curls or shavings – Simply run a vegetable peeler along a chocolate bar to craft delicate, decorative curls or flakes. Pile them in the center or scatter them over the frosting border for an elevated look.
- Color swirl frosting- Add two colors of frosting (like chocolate + pink, or chocolate + teal) to opposite sides of your piping bag. As you pipe it on, the frosting twists into a vibrant two-tone edge full of character. Very Bake-Off worthy.
3 Mistakes to Avoid When Making This Chocolate Chip Cookie Cake
Overbaking it like a regular cake
This isn’t your typical cake, it’s basically a giant, chewy cookie, which means it should still look a tiny bit soft in the center when you pull it out of the oven.
It’ll keep cooking slightly as it cools, and that’s what gives you that dreamy, soft middle with golden edges.
Overbake it, and say goodbye to the rich, gooey goodness that makes it special.
Not letting it cool before frosting
Trust me, I know it’s hard to wait when your kitchen smells like a cookie wonderland, but if you pipe frosting on a warm cookie cake, it’ll melt into a puddle. Let it cool completely, and your frosting swirls will stay picture-perfect (plus, it’ll be way easier to remove from the pan without breaking).
Using cold butter straight from the fridge
If your butter isn’t softened, it won’t cream properly with the sugars, and you’ll end up with a dense, uneven cookie cake. Room temp butter = smooth, fluffy, dreamy dough.
Storing Your Cookie Cake
- Room Temp for 3 Days- Wrap it up or store in an airtight container, and your cookie cake will stay soft and chewy. Perfect for those mid-day cravings!
- Fridge for 1 Week- Keep it chilled in an airtight container for up to a week. It’ll firm up a bit but still taste amazing.
- Freeze for 2 Months- Wrap slices and freeze them for later! Thaw at room temp or microwave for a few seconds to enjoy that fresh-baked feel.
More Easy Cakes to Make
Did you try making this recipe? It will make me so HAPPY if you rate it⭐ and share your thoughts in the comments section below!
The Best Chocolate Chip Cookie Cake Recipe for Beginners
If you’ve ever dreamed of turning your favorite chocolate chip cookie into one giant, chewy, sliceable dessert, this chocolate chip cookie cake recipe is for you. It's everything you love about a classic cookie, just supersized into a soft, buttery masterpiece that you can frost, slice, and celebrate with.
Ingredients
For the Chocolate Chip Cookie Cake:
- ¾ cup unsalted butter, softened
- ¾ cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg + 1 egg yolk (room temperature)
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1¼ cups semi-sweet chocolate chips
For the Chocolate Frosting:
- ½ cup unsalted butter, softened
- ¼ cup unsweetened cocoa powder
- 1½ cups powdered sugar, sifted
- 1–2 tablespoons heavy cream (adjust for consistency)
- ½ teaspoon pure vanilla extract
Instructions
- Preheat your oven to 350°F (177°C) and get a 9-inch springform pan ready.
- Lightly grease it with some nonstick spray, then set it aside so everything’s ready when your dough is.
- Whisk the flour, baking soda, and salt in a medium bowl until thoroughly blended. Set it aside for now, and let’s work on the buttery goodness.
- In a roomy bowl, blend the softened butter and sugars using a mixer until the mixture becomes smooth and light, this usually takes about a minute or so.
- Crack in the egg, add the egg yolk, and pour in the vanilla extract into the bowl. Mix everything together until the dough is smooth and velvety. Be sure to sweep the sides of the bowl so no goodness goes to waste.
- Slowly fold the dry components into the wet base until everything is evenly incorporated. You can use a mixer on low or just a spatula to gently mix until combined. Don’t overmix, keep it soft and tender!
- Now, fold in the semi-sweet chocolate chips. You’ll have a deliciously chocolate-packed dough that’s practically begging to be eaten raw (but let’s save that for later!).
- Carefully transfer the dough into the pan and flatten it to create a consistent, smooth layer. Don’t stress if it’s not perfectly smooth, it’ll bake up just fine.
- Pop the pan into the preheated oven and bake for 20 to 25 minutes. You’re aiming for golden edges and a top that’s just set and lightly browned. If it’s getting too brown on top, cover it loosely with foil for the last few minutes.
- Let the cookie cake rest in the pan until it’s completely cool, ensuring the perfect set. The wait will be tough, but your kitchen will smell amazing!
- For the frosting, beat the softened butter in a clean bowl until it’s smooth and fluffy, about a minute.
- Gradually add powdered sugar and cocoa powder. Take your time to avoid a sugar explosion and mix until smooth.
- Incorporate the heavy cream, starting with 1 tablespoon, and stir in the vanilla extract. Beat everything together until the frosting is light, fluffy, and easy to pipe.
- Allow the cookie cake to cool completely, then gently ease it out of the pan.
- Grab a piping bag (or a zip-top bag with a cut corner) and pipe frosting swirls or designs around the edges. It’s time to make it pretty!
Notes
- Don’t skip greasing your pan! You want that cookie cake to slide right out. Even a little nonstick spray can make all the difference.
- If you want an even richer flavor, use dark chocolate chips instead of semi-sweet. It adds a little extra depth to the cookie cake.
Nutrition Information:
Serving Size: 1 sliceAmount Per Serving: Calories: 430Total Fat: 23gSaturated Fat: 13gUnsaturated Fat: 10gCholesterol: 45mgSodium: 220mgCarbohydrates: 54gFiber: 2gSugar: 37gProtein: 4g
Nutritional information is provided as a general guideline and is calculated using standard online tools. Variations may occur depending on the specific ingredients and methods used.
