This Chocolate Chip Cookie Cake is a moist, thick and delicious chocolate chip cookie in the form of a cake. It’s not only easy to decorate, but it also tastes amazing on its own!
Make sure to try my Favorite Chocolate Chip Cookies too!
I am excited to have developed this recipe in partnership with Bob’s Red Mill. I have used their products for years, and love getting the opportunity to collaborate. All opinions expressed are my own.
My Favorite Chocolate Chip Cookie Cake
This recipe is definitely a winner when it comes to cookie cakes. It’s classic. It’s chocolatey. It’s hard to mess up! Sometimes cookie cakes can be raw in the center and too hard on the outside, but not this one. It bakes evenly to give you the perfect chewy chocolate chip cookie morsel in every bite.
What is a Cookie Cake?
A cookie cake is kind of like a giant, thick cookie. It takes a classic cookie and makes it even more decadent. Some people aren’t huge fans of cake, but still want something sweet and special on their birthday. This chocolate chip cookie cake is a great celebration dessert. You can add all sorts of fun toppings or you can keep it casual. It’s an easy treat for every ocassion!
Recipe Ingredients
This recipe is very similar to that of regular chocolate chip cookies. You probably already have these ingredients in your pantry!
- Salted Butter: Room temperature butter will mix beautifully into the other ingredients.
- Light Brown Sugar
- Granulated Sugar
- Eggs: One egg plus one yolk is all you’ll need to make the richest, softest and chewiest cookie cake ever.
- Vanilla Extract
- Baking Soda
- Salt: A pinch of salt will keep your cookie cake moist and flavorful.
- All Purpose Flour
- Semi-Sweet Chocolate Chips: Use whatever chocolate chips you’d like. I used semi-sweet for a classic chococlate chip cookie cake.
How to Make Chocolate Chip Cookie Cake
- Preheat Oven: Set your oven to 350°F. Coat a 9-inch springform pan with baking spray. Line the bottom of the pan with parchment paper cut to fit. Spray the top of the parchment paper with baking spray and set aside.
- Cream Butter & Sugars: In the bowl of your stand mixer fitted with the paddle attachment, mix the butter, brown sugar, and granulated sugar on medium speed for 2 minutes.
- Add More Ingredients: Add in the whole egg, egg yolk, vanilla, baking soda, and salt and mix for 30 seconds until smooth, scraping the sides of the bowl as necessary.
- Add Flour & Chocolate Chips: Turn the mixer to low and add in the flour, mixing until just combined. Stir in the chocolate chips.
- Bake: Press the cookie dough evenly into the prepared pan & bake for 20 to 25 minutes until the edges are set and the top is no longer glossy in appearance. Don’t over-bake.
- Let Cool: Allow the cookie cake to cool in the pan completely.
- Remove from Pan: Remove the sides of the springform pan and if desired, transfer the cookie to a serving platter.
- Decorate and Serve: Decorate your cookie cake if desired. Cut it into slices, serve and enjoy!
Tips for the Best Cookie Cake
- Use quality ingredients: Use high quality butter, vanilla and of course, flour. I LOVE Bob’s Red Mill Unbleached All Purpose Flour, which is what I used in this cookie recipe. It’s unbleached, unbromated, enriched baking flour milled from high quality North American wheat. It’s perfect to use in cookies, but of course also cakes, yeast breads, biscuits, muffins…literally everything. Bob’s Red Mill products are also certified Kosher, and made with ingredients grown from non-GMO seeds. So, beyond being flavorful, I feel good about the ingredients that I use to feed my family.
- Don’t Over-Bake Your Cookie Cake: If you bake your giant cookie for too long, it will dry out. Once the edges are set, you’ll have the perfect chewy chocolate chip cookie cake with a soft and rich center. Once the top of the cake loses its glossiness, it’s ready to cool!
- Don’t Use Cold Butter: If your butter isn’t room temperature or softened, you’ll have a hard time creaming it with the sugars.
- Let Cool Completely: Make sure you let the cake cool completely before you remove it from the pan. If it’s still warm, it might break!
Topping Ideas
You can decorate this cookie cake however you’d like, or you can serve it plain. If you want to decorate it, check out these easy topping ideas!
- Frosting: You can frost this giant cookie just like any other cake! To keep your dessert fresh and homemade, try my velvety buttercream frosting or my rich chocolate frosting. They both taste great on this cake.
- Sprinkles: Serving this cookie cake for a birthday? Top it with your favorite sprinlkes to make it more festive. You could even add them into the batter for a confetti chocolate chip cookie cake!
- Ice Cream: Chocolate chip cookies and ice cream will always taste great together. Serve your cake with store-bought ice cream or make my super easy 2 ingredient vanilla ice cream from scratch!
How to Store a Cookie Cake
This cookie cake doesn’t need to be stored in the refrigerator. You can keep it in an airtight container on the counter for up to 3 days. If you want it to last longer, store it in the freezer instead for up to 2 months.
Want to make the dough ahead of time? You can absolutely do so. Just store it in an airtight container in the fridge or freezer. It’ll last for 3 days in the fridge or 3 months in the freezer!
Looking For More Chocolate Chip Cookie Recipes? Try These:
Chocolate Chip Cookie Cake
Description:
This Chocolate Chip Cookie Cake is a moist, thick and delicious chocolate chip cookie in the form of a cake. It’s not only easy to decorate, but it also tastes amazing on its own!
Ingredients:
- 3/4 cup salted butter, room temperature
- 3/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1 egg + 1 egg yolk
- 2 teaspoons vanilla extract
- 3/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 2/3 cups all purpose flour
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F. Coat a 9-inch springform pan with baking spray. Line the bottom of the pan with parchment paper cut to fit. Spray the top of the parchment paper with baking spray. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment mix the butter, brown sugar, and granulated sugar on medium speed for 2 minutes.
- Add in the whole egg, yolk, vanilla, baking soda, and salt and mix for 30 seconds until smooth, scraping the sides of the bowl as necessary.
- Turn the mixer to low and add in the flour, mixing until just combined.
- Stir in the chocolate chips.
- Press the cookie dough evenly into the prepared pan.
- Bake for 20 – 25 minutes until the edges are set and the top is no longer glossy in appearance. Don’t over-bake, as you will end up with a dry cookie cake.
- Allow the cookie cake to cool in the pan completely.
- Remove the sides of the springform pan and if desired, transfer the cookie to a serving platter.
- Decorate with frosting if desired.
- Cut and serve.
Notes:
- You can use a 9-inch cake pan if you don’t have a springform pan. The springform pan allows for easy removal.
- Store airtight for up to 3 days for best freshness.
- Use my perfect buttercream frosting or creamy chocolate frosting to decorate if desired.
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