Name: Chocolate Chip Cookie Cake Recipe
Prep time: 20 min
Cook time: 26 min
Total time: 2 h
Cuisine: American
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; Chocolate buttercream for topping

Jump to Recipe· 4.5 from 16 reviews

If you love the best of both worlds—gooey chocolate chip cookies and celebratory cakes—you’re going to fall head over heels for this Chocolate Chip Cookie Cake Recipe. It’s exactly what it sounds like: a giant, soft, and chewy cookie baked in a cake pan, perfect to slice like a cake but oh-so-easy to make and share. I promise, once you try this, you’ll be making it for birthdays, special occasions, or pretty much whenever you want a dessert that feels cozy and festive all at once.

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Why This Recipe Works

Perfect Balance of Texture: Combining brown sugar and cornstarch creates a tender, chewy crumb that’s just right—not too cakey, not too crispy.
Easy to Make with Simple Ingredients: No fancy pantry items—just your classic cookie ingredients you probably already have on hand.
Flexible for Toppings: Whether you prefer it plain or adorned with chocolate buttercream frosting, this cookie cake is your canvas.
Great for Sharing: Baked right in a 9-inch pan, it’s a dessert that serves a crowd and wins hearts every time.

Chocolate Chip Cookie Cake, cookie cake recipe, easy cookie cake, giant cookie cake, celebratory dessert - The image shows a round chocolate chip cookie cake in a clear glass pie dish with two handles. The cookie cake has a light golden-brown color with chocolate chips spread evenly across the surface. Around the edge, there is a ring of dark chocolate frosting piped in swirled dollops, adding texture and contrast. The cookie cake sits on a white marbled surface with a small bowl of colorful round sprinkles placed above it, and a piping bag with a metal tip near the lower left corner. A woman's hand is not visible but implied by the presence of the piping bag. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This chocolate chip cookie cake recipe uses ingredients that work together to give you a chewy, flavorful treat that isn’t dry or cakey. A couple of tips: don’t skip using room temperature butter and eggs for the best texture, and the cornstarch is a secret that really softens the crumb.

Chocolate Chip Cookie Cake, cookie cake recipe, easy cookie cake, giant cookie cake, celebratory dessert - Flat lay of room-temperature unsalted butter in a large white ceramic bowl, packed light brown sugar in a small white ceramic bowl, one whole large brown egg and one white egg yolk on a white ceramic dish, pure vanilla extract in a small white ceramic bowl, all-purpose flour in a simple white ceramic bowl, fine cornstarch in a small white ceramic bowl, baking soda in a small white ceramic bowl, fine salt in a small white ceramic bowl, semi-sweet chocolate chips scattered naturally on a white ceramic plate, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted Butter: Softened to room temp for easy creaming and even mixing, which creates that tender texture we want.
Brown Sugar: Adds moisture and a subtle caramel flavor that makes the cookie cake irresistibly rich.
Egg and Egg Yolk: This combo strikes the perfect ratio to prevent cakiness and keep it chewy.
Vanilla Extract: A splash enhances all the warm flavors in the cookie dough.
All-Purpose Flour: The base of your cookie structure, spooned and leveled to avoid dry, dense results.
Cornstarch: Helps soften the texture—think of it as the secret weapon for a cookie cake that feels melt-in-your-mouth.
Baking Soda: Gives just enough rise so the edges aren’t hard and the middle stays soft.
Salt: Enhances the sweetness and balances flavors, don’t skip this!
Semi-Sweet Chocolate Chips: The stars of the show, evenly mixed in and sometimes pressed on top for a glossy, melty finish.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

Here’s the nice thing about this Chocolate Chip Cookie Cake Recipe: it’s super adaptable. I love switching up the add-ins or even the frosting depending on my mood or occasion. This recipe is your blank canvas—make it yours!

Flavor Variation: Once, I swapped semi-sweet chips for chunks of dark chocolate and sea salt flakes—holy yum! It gave a lovely bittersweet contrast.
Dietary Tweaks: I’ve tried using coconut sugar instead of brown sugar for a more complex flavor, and it works wonderfully.
Seasonal Touch: Add a handful of chopped pecans or walnuts for crunch in fall or winter versions.
Extra Special: Instead of chocolate buttercream, try cream cheese frosting for a tangy twist that pairs so well with chocolate.

Step-by-Step: How I Make Chocolate Chip Cookie Cake Recipe

Step 1: Soften and Cream Your Butter and Sugars

Start by letting your unsalted butter come to room temperature—this is crucial because softened butter mixes evenly and helps trap air during creaming, which makes the texture soft and light. Beat the butter and brown sugar together with a mixer on medium speed until the mix is creamy and fluffy, about three minutes. This part smells incredible and gives you that classic cookie dough vibe already!

Step 2: Add Egg, Egg Yolk, and Vanilla

Next, beat in one whole egg plus one egg yolk and the vanilla extract. Using an extra yolk instead of a second whole egg helps keep the cookie cake chewy, not cakey – trust me, I’ve tested this many times! Make sure everything is fully combined but no need to overmix here.

Step 3: Combine Dry Ingredients Separately

In another bowl, whisk together the flour, cornstarch, baking soda, and salt. Whisking these together ahead of time ensures even distribution, so your cookie cake bakes uniformly.

Step 4: Mix Dry Ingredients into Wet and Add Chocolate Chips

Slowly add the dry mix to the wet ingredients while mixing on low speed. The dough will be thick—that’s exactly what you want! Then, fold in the semi-sweet chocolate chips just until they’re evenly spread. Avoid overmixing to keep the recipe tender and soft.

Step 5: Bake to Perfection

Press the dough evenly into a well-greased 9-inch pie plate or cake pan. Bake at 350°F (177°C) for about 22 to 26 minutes or until the edges are golden and a toothpick comes out mostly clean with a few moist crumbs. Around 15 minutes in, I like to tent the edges with foil if it’s browning too fast. That’s a little trick I picked up so you don’t get burnt edges while waiting for the center to cook through.

Step 6: Cool and Optional Toppings

Once out of the oven, let your cookie cake cool completely on a wire rack. While still warm, I sometimes press a few extra chocolate chips into the top—it just looks prettier and adds extra melty spots. If you like, you can pipe some silky chocolate buttercream frosting on top once chilled for a super special treat.

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Pro Tips for Making Chocolate Chip Cookie Cake Recipe

Use Room Temperature Ingredients: I’ve learned this really helps you get a smoother dough and even baking every time.
Don’t Overbake: Check the cookie cake at the 22-minute mark to avoid drying it out—remember, residual heat will finish it off.
Press Extra Chips on Top: It’s a simple trick that makes your dessert look bakery-worthy and adds even more chocolate pockets.
Keep an Eye on the Edges: If your edges brown too quickly, tent with foil mid-bake to prevent burning while the center catches up.

How to Serve Chocolate Chip Cookie Cake Recipe

Chocolate Chip Cookie Cake, cookie cake recipe, easy cookie cake, giant cookie cake, celebratory dessert - A round chocolate chip cookie cake with a golden brown color sits in a clear glass pie dish on a white marbled surface. The cookie cake has visible chocolate chips scattered on top and is decorated with swirls of rich, dark chocolate frosting around the edge, each swirl dotted with small, colorful round sprinkles. A slice is missing from the cookie cake, and that slice is placed on a white plate nearby, showing the soft, slightly crumbly texture inside with chocolate chips. The slice is also decorated with chocolate frosting swirls and sprinkles on the edge. A fork with a small bite of cookie rests on the plate. There is a small bowl of colorful sprinkles near the top left and a woman's hand holding a small plate with another slice in the upper left corner. A beige and white striped cloth is partly visible in the lower right corner of the image. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually keep the garnishes simple—extra chocolate chips on top add just enough flair. When I’m feeling fancy, I’ll pipe on some chocolate buttercream with a star tip for pretty swirls, and sometimes finish with a sprinkle of flaky sea salt to brighten the flavors. Whipped cream or a scoop of vanilla ice cream on the side also feel like perfect complements.

Side Dishes

This cookie cake is rich and satisfying all on its own, but when sharing, I like to offer fresh berries or a berry compote on the side to balance the sweetness. For casual gatherings, vanilla ice cream is always a hit with guests and adds that cool contrast to the warm, soft cake.

Creative Ways to Present

For birthdays, I’ve decorated the cookie cake with colorful sprinkles right into the dough before baking, which adds a funfetti vibe kids adore. I’ve also made mini versions in muffin tins for easy single servings. Another idea is to write celebratory messages with piped frosting on top—makes it feel extra special without any complicated decorating skills.

Make Ahead and Storage

Storing Leftovers

I store leftover cookie cake at room temperature, tightly wrapped with plastic wrap or in an airtight container to keep it soft and chewy. It lasts beautifully for up to three days—beyond that, it starts to dry out a bit.

Freezing

Freezing works great! I slice the cooled cookie cake before freezing and wrap slices individually in plastic wrap and foil for easy grab-and-go treats. When I want one, I just thaw at room temp—no oven required! The texture holds up well, which is a huge win for me.

Reheating

If you want warm cookie cake, I nuke a slice for about 15 seconds in the microwave or pop it in a toaster oven for a few minutes. This revives that fresh-baked feel, melting the chocolate, and softening the crumb once again.

FAQs

Can I use whole eggs instead of one egg plus one yolk in this recipe?

While you can, using two whole eggs tends to make the cookie cake cakier and less chewy. The extra yolk adds richness and chewiness that really define this recipe’s texture. If you want a more cakey cake, two whole eggs will work, but for that chewy, cookie-like texture, stick with one whole egg plus one yolk.
Is it necessary to use cornstarch in the cookie cake dough?

Cornstarch isn’t mandatory but highly recommended because it softens the texture and helps keep the cookie cake tender. If you don’t have it, you can safely leave it out without substituting anything, but expect a slightly firmer finish.
Can I decorate this cookie cake with frosting?

Absolutely! The cookie cake is a great base for frosting. Chocolate buttercream is a classic choice I love, but cream cheese frosting or even a simple glaze works beautifully. Just make sure the cookie cake is completely cooled before frosting to avoid melting your decoration.
How do I know when the cookie cake is done baking?

Look for a light golden brown color across the surface and around the edges. Insert a toothpick near the center—if it comes out with a few moist crumbs but no raw dough, it’s ready. Don’t wait for it to come out completely clean or you risk overbaking and drying out the cake.

Final Thoughts

Honestly, this Chocolate Chip Cookie Cake Recipe has become one of my go-to desserts whenever I want something that feels homemade but turns heads like it came from a bakery. It’s straightforward, comforting, and offers that perfect balance of a cookie’s chew and a cake’s sliceability. I hope you enjoy making it as much as I do—once you try it, you’ll understand why it’s such a loved classic in my kitchen. So go ahead, grab that butter and sugar, and whip up a batch to make someone’s day—or yours!