This cookie cake is basically a giant chocolate chip cookie in cake form and it’s ridiculously good! It’s thick, soft, packed with melty chocolate chips, and has that perfect mix of slightly crisp, chewy edges and a gooey center. It’s easy to make, super fun to serve, and guaranteed to disappear fast.
Why This Is the Best Cookie Cake Recipe
This cookie cake is the perfect mix of fun, cozy, and seriously delicious. It feels like a giant cookie, tastes like heaven, and is one of those bakes everyone gets excited about as soon as it hits the table.
Dreamy Cookie Texture
You get slightly crisp, chewy edges with a soft and gooey center. It’s the kind of texture that keeps you going back for “just one more slice.”
Loaded With Chocolate Chips
Every bite has plenty of melty chocolate, giving it that classic chocolate chip cookie flavor, and the extra chips on top make it look like something straight from a bakery.
Easy and Straightforward
No chilling time or complicated steps. Just mix it up, press it into the pan, and bake. Top it with a simple homemade buttercream to add that extra pop of chocolate flavor and you’ve got a stunning dessert! Simple and so worth it.
Perfect for Any Celebration
It slices like a cake, feels fun and nostalgic, and makes such a cute birthday or party treat!
For more cookie recipes, check out my butter cookies, coconut cookies and shortbread recipes!
How to Make a Chocolate Chip Cookie Cake
You can find the full list of ingredients for this recipe in the recipe card at the end of the blog post (for easy navigation, hit the ‘jump to recipe’ button at the top of the blog post). Here is a quick visual breakdown of the recipe (recipe video is also provided in the recipe card below).
Cookie Cake
Preheat your oven to 350°F (180°C) conventional and line the bottom of a 9-inch springform cake pan with parchment paper. Lightly grease the sides and set it aside.
In a medium bowl, sift together the flour, cornstarch, baking soda, baking powder, and salt. Using a whisk, mix until well combined and set aside.
In a large bowl, combine butter, white sugar, and brown sugar. Using a hand or stand mixer on medium speed, whip for 2 minutes until light and creamy.
Add the egg, egg yolk, and vanilla, and mix on low until just combined.
Add the dry ingredients from earlier and mix on low until the dough comes together. Avoid overmixing.
Fold in 170g or 1 cup of the chocolate chips until they’re evenly spread out. Avoid overmixing.
Press the cookie dough into your prepared pan, smoothing the top out as evenly as you can. Sprinkle the remaining 45g (¼ cup) of chocolate chips over the top.
Bake for 22 minutes, then loosely cover with foil and bake for another 18 minutes. The center should be puffed, the top golden, and a toothpick should come out with a few moist crumbs. Be careful not to overbake so keep a close eye on the baking time.
Let the cookie cake cool completely in the pan on a wire rack before removing the sides of the pan.
Chocolate Frosting
In a medium bowl, combine butter, powdered sugar, vanilla, and salt. Using a hand or stand mixer on high speed, whip for 5 minutes until light and fluffy, scraping down the bowl halfway through.
Add the cocoa powder and cream, and whip on high for 1 more minute until smooth.
Once the cookie cake is fully cooled, remove the sides of the springform pan and carefully transfer it to a serving plate. Pipe the frosting around the edges using a 1M large star piping tip, then finish with sprinkles on top. Slice into wedges and serve.
How to Store This Cookie Cake
If you decide not to put frosting on the cookie cake, you can store it in an airtight container at room temperature for up to 5 days. If you’ve added frosting, you can keep it in the refrigerator for up to a week, just let it come back to room temperature before serving (I like to heat mine without the frosting so that it becomes gooey again).
The Best Cookie Cake
Print Pin VideoIMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Ingredients
Cookie Cake
- 1¾ cups (210 g) all-purpose flour
- ¼ cup (30 g) cornstarch
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ¾ cup (170 g) unsalted butter - room temperature
- ¼ cup (50 g) white granulated sugar
- ¾ cup (150 g) soft light brown sugar
- 1 large egg - room temperature
- 1 large egg yolk - room temperature
- 1 tbsp vanilla extract/essence
- 1¼ cups (260 g) semi-sweet chocolate chips - 1 cup (170g) for cookie cake dough + ¼ cup (45g) for sprinkling on top
Chocolate Frosting
- 6 tbsps (85 g) unsalted butter - room temperature
- ¾ cup (93 g) powdered sugar - also known as icing/confectioner's sugar
- ½ tsp vanilla extract/essence
- small pinch salt - omit if using salted butter
- 2 tbsps (13 g) cocoa powder - Dutch processed preferred
- 1 tbsp (15 g) heavy cream - room temperature. Whole milk works too.
Decorating (Optional)
- Sprinkles - to sprinkle over chocolate frosting
Instructions
Cookie Cake
- Preheat your oven to 350°F (180°C) conventional (see note 1 if using a convection oven with a fan) and line the bottom of a 9-inch springform pan with parchment paper. Lightly grease the sides and set it aside.
- In a medium bowl, sift together the flour, cornstarch, baking soda, baking powder, and salt. Using a whisk, mix until well combined and set aside.
- In a large bowl, combine butter, white sugar, and brown sugar. Using a hand or stand mixer on medium speed, whip for 2 minutes until light and creamy.
- Add the egg, egg yolk, and vanilla, and mix on low until just combined.
- Add the dry ingredients from earlier and mix on low until the dough comes together. Avoid overmixing.
- Fold in 170g or 1 cup of the chocolate chips until they're evenly spread out. Avoid overmixing.
- Press the dough into your prepared pan, smoothing the top out as evenly as you can. Sprinkle the remaining 45g (¼ cup) of chocolate chips over the top.
- Bake for 22 minutes, then loosely cover with foil and bake for another 18 minutes. The center should be puffed, the top golden, and a toothpick should come out with a few moist crumbs. Be careful not to overbake.
- Let the cookie cake cool completely in the pan on a wire rack before removing the sides of the pan.
Chocolate Frosting
- In a medium bowl, combine butter, powdered sugar, vanilla, and salt. Using a hand or stand mixer on high speed, whip for 5 minutes until light and fluffy, scraping down the bowl halfway through.
- Add the cocoa powder and cream, and whip on high for 1 more minute until smooth.
- Once the cookie cake is fully cooled, remove the sides of the springform pan and carefully transfer it to a serving plate. Pipe the frosting around the edges using a 1M piping tip, then finish with sprinkles on top.
Video
Notes
Nutrition
Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.
