This chocolate chip cookie cake is a chewy giant cookie loaded with lots of chocolate chips and topped with a sweet chocolate buttercream and a sprinkle of salt. The best kind of cake for any cookie lover!
Chocolate Chip Cookie Cake is the perfect way to celebrate anyone who doesn't love cake. It's so easy to throw together in less than an hour, and can be made with buttercream on top, and or served with a scoop of ice cream!
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Why You Will Love This Recipe
- Perfect way to Celebrate: The cutest way to celebrate for anyone who prefers cookies to cake.
- Easy to Make: You only need one bowl and one pan to make this.
- So Chewy: The texture of the cookie is so chewy inside.
Ingredient Notes
Full ingredient measurements and instructions can be found in the recipe card below.
- Butter: I always use salted butter in my baking, but unsalted works great too.
- Sugars: You will use both brown sugar and granulated sugar for this cookie.
- Eggs: You will use one whole egg and a yolk for extra moisture.
- Cornstarch: This will help keep the cookie cake nice and chewy.
- Chocolate Chips: I used a mix of regular and mini chips, but any chocolate chips work great.
- Cocoa Powder: I prefer using a dutch process cocoa powder, as the flavor is slightly richer.
- Flaked Salt: I love salting all my sweets, but you can totally skip this step.
Step by Step Instructions
- Step 1: Place the butter and sugars in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, about 4 minutes. Add egg, yolk and vanilla extract and mix on low until smooth, about 30 seconds.
- Step 2: Slowly mix baking soda, salt, cornstarch and flour, being careful not to over mix. I usually stop when I still have some flour remnants around the bowl. Fold in the chocolate chips.
- Step 3: Spread cookie dough evenly into baking pan and place a few extra chocolate chips into the top.
- Step 4: Bake for 22-27 minutes or until very lightly browned on top. You want the cookie cake to be extra soft in the center, so be careful not to over bake. Allow the cookie cake to cool completely before frosting and cutting.
- Step 5: In a large mixing bowl, beat the butter until light and creamy. Add cocoa powder, powdered sugar, milk, vanilla and a sprinkle of salt. Beat on high for 2-3 minutes.
- Step 6: Pipe the buttercream using a piping tip or you can even just cut a small corner on a ziplock bag and do little dots. Sprinkle with a little salt and some chocolate jimmie sprinkles.
Expert Baking Tips
- The center of the cookie will sink slightly after cooling, but that is totally normal.
- I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don't have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
- This cookie cake can easily be made with any flavor of chips or a mix of flavors, ie Peanut Butter and Chocolate, Caramel and White Chocolate.
FAQ
Yes, you can bake this in a 9x9 square baking pan and cut into bars, or doubled and baked in a 9x13 with about 5 minutes added to the baking time.
No problem! Add the buttercream to a ziplock bag, cut off a small corner, and use it to pipe the frosting around the edges.
Yes, serve as a simple chocolate chip cookie wedge, or with a scoop of your favorite ice cream.
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Storing & Freezing
This chocolate chip cookie cake is best stored on the counter at room temperature, and will remain fresh for 2-3 days. f you want to make a cookie cake in advance, I recommend baking it first, then frosting it the day you plan on serving it.
You can make this in advance, wrap tightly with plastic wrap and freeze for up to 2 months in the freezer. You can also wrap up leftover pieces and store them individually.
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Chocolate Chip Cookie Cake
Ingredients
Cookie Cake
- 12 tablespoons salted butter room temperature
- ⅔ cup (133.33 g) granulated sugar
- ⅓ cup (73.33 g) brown sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 tablespoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cornstarch
- 1¾ cups (245 g) all-purpose flour
- 1¼ cups (225 g) semi-sweet chocolate chips
- Flaked salt for sprinkling on top
Chocolate Buttercream (optional)
- ½ cup (113.5 g) butter room temp
- ⅓ cup (28.67 g) unsweetened cocoa powder
- 1½ cups (180 g) powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoon milk or cream
- sprinkle of salt
Instructions
- Preheat oven to 350 F. Spray a 9" spring form pan, cake pan or pie plate with cooking spray. Set aside.
To make the cookie cake
- Place the butter and sugars in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, about 4 minutes. Add egg, yolk and vanilla extract and mix on low until smooth, about 30 seconds.
- Slowly mix baking soda, salt, cornstarch and flour, being careful not to over mix. I usually stop when I still have some flour remnants around the bowl. Fold in the chocolate chips.
- Spread cookie dough evenly into baking pan and place a few extra chocolate chips into the top.
- Bake for 22-27 minutes or until very lightly browned on top. You want the cookie cake to be extra soft in the center, so be careful not to over bake. Allow the cookie cake to cool completely before frosting and cutting.
To make the buttercream
- In a large mixing bowl, beat the butter until light and creamy. Add cocoa powder, powdered sugar, milk, vanilla and a sprinkle of salt. Beat on high for 2-3 minutes. Pipe the buttercream using a piping tip or you can even just cut a small corner on a ziplock bag and do little dots. Sprinkle with a little salt and some chocolate jimmie sprinkles.
You have done it again. I love all your recipes for the great instructions and ingredients I have on hand. They are always easy to make and quick. This cookie cake was delicious! My family devoured it!
Quick, easy and a crowd pleaser! I forgot to add the chocolate chips on top and definitely regret it. Next time I’d like to try a mixture of chocolate and peanut butter chips!
Another delicious win!! The entire family loved this one, perfect way to celebrate a birthday!
Super Fun & Easy Classic! We love a chocolate chip cookie and the added frosting in a cake style makes it a show stopper! Thanks for another amazing recipe!
My daughter and I loved making this together. She loved to make a cake of cookies! So simple and tasty!
Every recipe I’ve made of yours has been delicious! This was so yummy! I skipped the frosting & it was elevated with vanilla ice cream.
A think chocolatey slice of goodness.
Delicious and easy recipe that everyone enjoyed!
My daughter and I loved to make this together. She loved to make a cake out of cookies! So simple and tasty!
This combined two of my family's favorite things-soft cookies and chocolate frosting! We loved it!
Wow! Wow! Wow! We loved this cookie cake! Such great texture and flavor. My husband really loved the frosting as well. He dunked his cookie in the leftover frosting! Will definitely make again!
Way better than any store bought cookie cake!! The frosting made it that much more delicious.
We loved this one! Thick and chewy without being undercooked, exactly what I’m looking for in a cookie!
As always my boys enjoyed this cookies recipe of yours!
This cake was so good! I did it with buttercream icing instead of chocolate and it was SO good!
Delicious! Crispy on the outside and ooey gooey in the middle 🙂 frosting was a nice touch to add to elevate as well.
Thanks Brooke!
Loved this cookie cake! Halved the buttercream recipe and had plenty for decorating the top.
My family really enjoyed this one! They all liked the addition of the frosting! 🙂
Another winner! I made this for 4th of July and we served it with vanilla ice cream. It was delicious!
We loved this! So easy and delicious.
I recently had the pleasure of indulging in a cookie cake, and it was an absolutely delightful experience. This cookie cake exceeded my expectations in every way
The perfect dessert, as always! Doesn't matter what we're in the mood for I can always count on your recipes to be a hit! Loved how quick and simple this was and was WAY better than store bought cookie cake. Made it in a 9x9 stone and we aren't fans of frosting so we left that off and had it with a scoop of ice cream instead! Will definitely be making this again soon!
This is such a fun spin on a cookie. We all loved it and I’m already thinking of fun frosting color combos and mix ins for holiday and birthday celebrations. Would be such a fun birthday gift treat!