If you love classic chocolate chip cookies but want something larger, shareable, and perfectly soft in the center, this Chocolate Chip Cookie Cake is your dream dessert. With golden edges, chewy middle, and pockets of melted chocolate chips, it’s the ultimate crowd-pleasing treat for birthdays, celebrations, or cozy family nights.
Every bite of this cookie cake delivers the nostalgic flavor of homemade cookies with the impressive presentation of a cake. It’s simple to bake, requires minimal equipment, and is endlessly customizable. If you’re searching for easy dessert ideas, chocolate lover recipes, or family-friendly treats, this chocolate chip cookie cake hits all the marks.
Why You’ll Love This Recipe
-
Quick and simple: One bowl for wet ingredients, one for dry—easy cleanup.
-
Chewy and soft: Crisp edges with a tender, gooey center.
-
Chocolatey perfection: Chocolate chips throughout plus a decorative topping.
-
Perfect for sharing: Great for birthdays, parties, or casual dessert nights.
-
Customizable: Add nuts, white chocolate chips, or caramel chunks to make it your own.
Ingredient Breakdown
-
Unsalted Butter (1 cup, softened): Adds richness and moisture for a tender cookie cake.
-
Granulated Sugar (¾ cup) & Brown Sugar (¾ cup, packed): Brown sugar gives chewiness; granulated sugar helps the edges crisp slightly.
-
Eggs (2 large): Bind the dough and contribute to a soft, cakey texture.
-
Vanilla Extract (2 tsp): Enhances flavor and balances the sweetness.
-
All-Purpose Flour (2 ½ cups): Gives structure to the cookie cake.
-
Baking Soda (1 tsp): Ensures even rise and slight lift for the soft cake texture.
-
Salt (½ tsp): Balances sweetness and enhances chocolate flavor.
-
Semi-Sweet Chocolate Chips (2 cups): The star ingredient for pockets of melted chocolate. Extra for topping adds visual appeal and extra indulgence.
Pro Tips
-
Room-temperature butter: Makes it easier to cream with sugars and ensures even texture.
-
Don’t overmix: Once flour is added, mix just until combined to avoid a tough cookie cake.
-
Use parchment paper: Prevents sticking and ensures clean edges.
-
Check early: Baking times vary—start checking at 25 minutes; the center should be slightly soft.
-
Cool before slicing: Letting it rest 10–15 minutes ensures the slices hold their shape.
Ingredient Swaps and Variations
-
Chocolate options: Use milk, dark, or white chocolate chips.
-
Add nuts: Walnuts, pecans, or macadamias add crunch.
-
Flavor twists: Fold in peanut butter chips, butterscotch chips, or coconut flakes.
-
Gluten-free version: Substitute all-purpose flour with a 1:1 gluten-free flour blend.
-
Mini cookie cake: Bake in an 8-inch pan for a thicker, fudgier cake.
Serving Suggestions
-
Serve warm with a scoop of vanilla ice cream for extra indulgence.
-
Drizzle caramel or chocolate sauce on top for a decadent dessert.
-
Cut into squares or wedges for birthday parties or bake sales.
-
Pair with coffee, milk, or hot cocoa for a cozy treat.
-
Decorate with frosting or sprinkles for celebrations.
Make Ahead + Storage Tips
-
Make ahead: Prepare the dough, cover, and refrigerate up to 24 hours before baking.
-
Room temperature storage: Store cooled cookie cake in an airtight container for up to 3 days.
-
Freezing: Wrap tightly in plastic wrap and foil; freeze up to 2 months. Thaw overnight in the fridge.
-
Reheating: Microwave slices for 10–15 seconds to warm chocolate chips and revive softness.
A Fun Twist on a Classic Favorite
The chocolate chip cookie has been a staple in American kitchens since the 1930s. Transforming it into a cake-size version creates a shareable, dramatic dessert without losing the nostalgic chewiness and chocolatey goodness we all love. Perfect for holidays, birthdays, or any night you want a dessert that feels special but is easy to make.
Frequently Asked Questions (FAQ)
Can I use salted butter instead of unsalted?
Yes, but reduce additional salt to ¼ teaspoon to avoid over-seasoning.
Can I make this dairy-free?
Yes! Use vegan butter and dairy-free chocolate chips.
How thick should the dough layer be?
Spread evenly in a 9-inch pan; about 1–1.5 inches thick ensures soft, chewy results.
Do I have to use chocolate chips?
No, you can swap for chunks, chopped chocolate bars, or mix-ins like peanut butter chips.
Can this be baked in a rectangular pan?
Yes! A 9×13-inch pan works, though baking time may need 5–10 minutes less.
Chocolate Chip Cookie Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar until creamy and well combined.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in 1 ¾ cups of the chocolate chips.
- Spread the dough evenly into the prepared cake pan. Sprinkle the remaining ¼ cup of chocolate chips on top for a decorative touch.
- Bake for 25–30 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out with a few moist crumbs.
- Cool in the pan before slicing and serving.
