Chocolate Chip Cookie Cake Recipe
If you’re looking to combine the nostalgia of gooey cookies with the wow-factor of a celebratory cake, the Chocolate Chip Cookie Cake is your answer. Imagine a giant, golden-brown cookie with a soft center and crisp edges, crowned with melty chocolate chips and (if you like) a flourish of frosting or sprinkles. This dessert is a showstopper for birthdays, casual gatherings, or any moment that calls for a little extra joy. Not only is it easy enough for a weeknight treat, but it’s also endlessly customizable and guaranteed to give you that warm, homemade cookie bliss in every slice.
Ingredients You’ll Need
What makes this Chocolate Chip Cookie Cake so irresistible is the lineup of classic, pantry-friendly ingredients. Each one plays a key role in delivering the ideal texture, flavor, and that gorgeous golden color you love in a fresh-baked cookie cake.
- Unsalted butter (1/2 cup, softened): The softened butter creates a tender, chewy crumb and rich flavor.
- Light brown sugar (1/2 cup, packed): Brown sugar brings moisture and a hint of caramel flavor for a soft, chewy texture.
- Granulated sugar (1/4 cup): This gives the cookie cake a sweet, slightly crisp edge and balances the brown sugar.
- Large egg (1): The egg binds everything together and adds richness to the dough.
- Vanilla extract (1 teaspoon): Vanilla deepens the flavor, giving that classic bakery aroma.
- All-purpose flour (1 1/4 cups): The right amount of flour ensures a sturdy, sliceable cake without sacrificing tenderness.
- Baking soda (1/2 teaspoon): This leavener helps the cake rise just enough for a cookie-like texture.
- Salt (1/4 teaspoon): A touch of salt enhances all the flavors and balances the sweetness.
- Semi-sweet chocolate chips (1 cup): The star ingredient, these chips melt into gooey pockets throughout the cake.
- Mini chocolate chips (1/4 cup, optional for topping): For extra chocolaty goodness and a decorative finish on top.
- Frosting or sprinkles (optional, for decorating): These add a festive touch, perfect for parties and special occasions.
How to Make Chocolate Chip Cookie Cake
Step 1: Prepare Your Pan & Oven
Start by preheating your oven to 350°F. Grease a 9-inch round cake pan or line it with parchment paper for easy removal. This step ensures your cookie cake releases beautifully after baking and keeps cleanup a breeze.
Step 2: Cream the Butter and Sugars
In a large bowl, cream together the softened butter, packed brown sugar, and granulated sugar. Beat until the mixture is light and fluffy—this is key to a soft, tender cookie cake. Using room-temperature butter helps everything blend smoothly.
Step 3: Add the Egg and Vanilla
Beat in the large egg and vanilla extract until fully combined. The egg adds richness, and the vanilla brings an irresistible aroma that will fill your kitchen as the Chocolate Chip Cookie Cake bakes.
Step 4: Mix Dry Ingredients Separately
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Mixing these dry ingredients first helps ensure the leavening and salt are evenly distributed, so every bite tastes just right.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the butter mixture, stirring until just combined. Be careful not to overmix—stop as soon as you see no more streaks of flour. This keeps your Chocolate Chip Cookie Cake tender and soft.
Step 6: Fold in Chocolate Chips
Gently fold in the semi-sweet chocolate chips so they’re evenly spread throughout the dough. If you like an extra chocolatey top, reserve a handful or sprinkle mini chocolate chips over the surface before baking.
Step 7: Press and Bake
Press the dough evenly into your prepared pan, smoothing the top with a spatula or your fingers. Add mini chocolate chips on top if you want that bakery-style look. Bake for 20 to 25 minutes, until the edges are golden and the center is just set—watch carefully, as overbaking can dry it out.
Step 8: Cool and Decorate
Let the cookie cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely. Once cooled, get creative with frosting or sprinkles along the edge for a truly festive Chocolate Chip Cookie Cake.
How to Serve Chocolate Chip Cookie Cake
Garnishes
A ring of piped buttercream or dollops of chocolate frosting around the edge makes your Chocolate Chip Cookie Cake instantly party-ready. Don’t forget a generous shower of colorful sprinkles or extra mini chocolate chips for even more fun.
Side Dishes
Pair each slice with a scoop of vanilla ice cream or a drizzle of warm caramel sauce for a classic dessert duo. Fresh berries or a dollop of whipped cream add a refreshing contrast to the richness of the cookie cake.
Creative Ways to Present
For birthdays, personalize your Chocolate Chip Cookie Cake with a piped message or themed sprinkles. Cut it into wedges like a traditional cake or slice it into bars for a more casual, shareable treat. You can even bake mini versions in ramekins for individual servings!
Make Ahead and Storage
Storing Leftovers
Keep your leftover Chocolate Chip Cookie Cake covered at room temperature for up to three days. Wrap it tightly or store in an airtight container to keep it soft and fresh.
Freezing
Want to save some for later? Wrap individual slices or the entire cookie cake in plastic wrap and foil, then freeze for up to two months. Thaw at room temperature when you’re ready to enjoy.
Reheating
To revive that just-baked texture, warm slices in the microwave for 10 to 15 seconds. This brings back the gooey chocolate chips and soft center, making it taste like it’s fresh from the oven.
FAQs
Can I use different types of chocolate chips?
Absolutely! Feel free to swap in milk chocolate, dark chocolate, or even white chocolate chips to customize your Chocolate Chip Cookie Cake. You can even mix in chopped chocolate bars for bigger, melty pockets.
What if I don’t have a round cake pan?
No problem at all—a square 8×8-inch pan or even a pie dish works just fine. Just keep an eye on the bake time, as thinner layers may bake a bit faster.
How do I know when my cookie cake is done?
Look for golden edges and a center that’s just set. The middle will continue to firm up as it cools, so it’s better to slightly underbake than to overbake for that perfect soft center.
Can I make this cookie cake dairy-free?
Yes! Swap the butter for a dairy-free alternative and use dairy-free chocolate chips. The texture and flavor will still be fantastic, so everyone can dig in.
Is it possible to double the recipe?
Definitely—just bake the doubled dough in a larger pan, such as a 9×13-inch baking dish. You may need to adjust the baking time, so watch for those golden edges and a set center.
Final Thoughts
There’s something undeniably special about sharing a homemade Chocolate Chip Cookie Cake, whether it’s for a birthday, a potluck, or just a cozy night in. With its chewy edges, gooey chocolate chips, and endless decorating possibilities, this recipe is sure to become a favorite in your kitchen. Give it a try and get ready for lots of smiles and requests for seconds!
Print
Chocolate Chip Cookie Cake Recipe
- Total Time: 35 minutes
- Yield: 8–10 servings 1x
- Diet: Vegetarian
Description
This delicious Chocolate Chip Cookie Cake combines the classic flavors of a chocolate chip cookie with the fun, shareable format of a cake. Perfect for birthdays, parties, or anytime you want a giant cookie to enjoy with friends and family. Soft in the center, golden on the edges, and loaded with chocolate chips, it’s easy to make and even easier to love.
Ingredients
Cookie Cake
- 1/2 cup unsalted butter (softened)
- 1/2 cup light brown sugar (packed)
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
Topping (Optional)
- 1/4 cup mini chocolate chips
- Frosting or sprinkles for decorating
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper to prevent sticking and ensure easy removal.
- Cream Butter and Sugars: In a large bowl, use an electric mixer to cream together the softened butter, light brown sugar, and granulated sugar until the mixture becomes light, fluffy, and well combined, about 2-3 minutes.
- Add Wet Ingredients: Beat in the large egg and vanilla extract until the mixture is smooth and fully incorporated.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and salt.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Avoid over-mixing to keep the cookie cake tender.
- Fold in Chocolate Chips: Carefully fold in the 1 cup of semi-sweet chocolate chips to distribute them evenly throughout the dough.
- Press Dough into Pan: Transfer the cookie dough to the prepared pan and press it evenly to the edges ensuring a uniform thickness for even baking.
- Add Toppings (Optional): Sprinkle the mini chocolate chips over the top if using to add extra chocolate bursts and texture.
- Bake: Bake in the preheated oven for 20 to 25 minutes or until the edges turn golden brown and the center is just set but still soft to the touch.
- Cool: Let the cookie cake cool in the pan on a wire rack for 10 minutes to firm up, then carefully transfer it to the wire rack to cool completely.
- Decorate and Serve: Once cooled, decorate with frosting or sprinkles if desired. Slice into 8 to 10 pieces and serve.
Notes
- For a soft center, avoid overbaking—the cookie cake continues to firm up as it cools.
- Customize with colored frosting or themed sprinkles for birthdays, holidays, or special occasions.
- Store the cookie cake covered at room temperature for up to 3 days to maintain freshness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 27g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
