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, at room temperature; 1 large 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 frosting for topping

Jump to Recipe· 4.7 from 16 reviews

If you love the idea of biting into a warm, soft, and utterly decadent treat that’s part cookie, part cake, you’re going to fall head over heels for this Chocolate Chip Cookie Cake Recipe. It’s that perfect dessert that feels like a cozy hug from the inside out, and trust me, once you try it, you’ll want to make it for every celebration, or honestly, just because. Stick around—I’m about to share all my secrets to help you nail this beauty with ease and confidence!

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Why This Recipe Works

Perfect Balance: Combines the chewy goodness of a cookie with the tender crumb of a cake for a unique texture.
Simple Ingredients: Uses pantry staples in a way that guarantees delicious results every time.
Room Temperature Eggs: This small detail helps achieve a consistent, smooth dough and even baking.
Optional Frosting: Adds a touch of fancy without overpowering the rich cookie flavor, perfect for celebrations or everyday indulgence.

Chocolate Chip Cookie Cake, Cookie Cake Recipe, how to make cookie cake, easy cookie cake, decadent cookie cake 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

The magic of this Chocolate Chip Cookie Cake Recipe really starts with straightforward ingredients you probably already have around your kitchen. Each one plays a role in getting that tender yet chewy texture that’s seriously addictive.

Chocolate Chip Cookie Cake, Cookie Cake Recipe, how to make cookie cake, easy cookie cake, decadent cookie cake 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 temperature to cream perfectly with sugar, giving your cookie cake that melt-in-your-mouth texture.
Brown sugar: Packs in moisture and a deep caramel flavor that makes the cake tender and flavorful.
Egg + egg yolk: Using one whole egg plus an extra yolk (instead of two whole eggs) balances moisture without making the cake cakey.
Pure vanilla extract: Elevates the flavor with warm, sweet notes that dance beautifully with chocolate.
All-purpose flour: The base that holds everything together, spooned and leveled for accuracy.
Cornstarch (cornflour): A secret weapon for softness—this makes the cookie cake tender but still sturdy.
Baking soda: Gives just the right lift and helps with browning.
Salt: Enhances all the sweet flavors and balances richness.
Semi-sweet chocolate chips: The stars of the show, melting into gooey pockets and adding bursts of chocolate heaven.
Optional chocolate buttercream: For frosting lovers, this adds a creamy, luscious finish on top.

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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

I love how flexible this Chocolate Chip Cookie Cake Recipe is, so don’t be shy about making it your own! Whether you want to play with add-ins or cater it to allergies, it handles it beautifully.

Variation: I sometimes swap half the semi-sweet chips for white chocolate or add a handful of toasted nuts for extra crunch and flavor depth.
Dairy-Free Option: Use vegan butter and dairy-free chocolate chips to keep the same richness without the dairy.
Extra Soft: For an ultra-soft cookie cake, you can try leaving the cake in the pan to cool a bit before transferring—this helps it stay tender.
Seasonal Twists: Try swapping vanilla for almond extract or adding cinnamon during fall for a cozy vibe.

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

Step 1: Prep and Gather Your Ingredients

First things first—preheat your oven to 350°F (177°C) and prepare your 9-inch pie or cake pan with a good spray of nonstick cooking spray. This step is key because a well-prepared pan ensures your cookie cake won’t stick and breaks apart. I like to have my butter soft at room temp and my eggs ready nearby—that way, you’ll save time and keep your dough smooth and creamy!

Step 2: Cream Butter and Sugars

Using a handheld mixer or stand mixer fitted with the paddle attachment, beat the softened butter and packed brown sugar together on medium speed until creamy—about 3 minutes. This aeration sets the stage for a tender crumb. Don’t rush this step; you want a fluffy, smooth mix before adding your eggs. Scrape down the sides if needed; you want everything evenly combined.

Step 3: Add Eggs and Vanilla

Next, toss in the whole egg plus the extra yolk and the vanilla extract. Beat these on medium-high until everything is blended. The extra yolk adds richness without fluffiness, keeping that perfect cookie texture. If you forget to bring your eggs to room temp ahead of time, here’s a quick tip: place them in warm water for 5 minutes, and you’re good to go.

Step 4: Mix Dry Ingredients and Combine

In another bowl, whisk together your flour, cornstarch, baking soda, and salt. This keeps everything evenly distributed and prevents clumps. Then, add these dry ingredients to your wet mix and beat on low speed until just combined — your dough will be thick and soft. Overmixing here will lead to a tougher texture, so patience is key.

Step 5: Stir in Chocolate Chips and Press into Pan

Fold in the chocolate chips for that gooey surprise in every bite. I usually mix for just about 5 seconds — you want even distribution but no broken chips. Then, press your cookie dough evenly into the prepared pan. Don’t just dump it in; gently press with your fingers or a spatula to get a smooth, even surface for baking.

Step 6: Bake with Care

Bake for 22 to 26 minutes, depending on your oven. Start checking around 22 minutes — you’re looking for a lightly golden top that’s firm around the edges but still soft in the center. If the edges brown too fast, loosely tent the cookie cake with foil after about 15 minutes to prevent burning. Test doneness with a toothpick; a few moist crumbs are okay — you don’t want it dry.

Step 7: Cool and Finish

Remove from the oven and set your pan on a cooling rack. This can be the hardest part because it smells so good! While it’s still warm, press a few extra chocolate chips on top for a pretty, melty look (totally optional but I love the effect). Once cooled, slide a sharp knife around the edges and transfer the cookie cake to a serving plate—or serve it straight from the pan if you’re going casual.

Step 8: Optional Chocolate Buttercream

If you’re frosting it, whip up a chocolate buttercream and decorate once the cake is cool. I like to use a Wilton 1M tip for beautiful swirls, but a simple spread works just fine too. Just be sure the cake is fully cool so the frosting doesn’t melt.

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Pro Tips for Making Chocolate Chip Cookie Cake Recipe

Room Temperature Eggs & Butter: These help your dough blend seamlessly, preventing graininess or overmixing.
Watch Your Oven Closely: Oven temps vary, so start checking early to avoid overbaking, which dries out the cake.
Use Cornstarch: It’s subtle but makes a noticeable difference in softness and tenderness.
Don’t Skip Cooling: Cool completely before frosting for the best texture and presentation.

How to Serve Chocolate Chip Cookie Cake Recipe

Chocolate Chip Cookie Cake, Cookie Cake Recipe, how to make cookie cake, easy cookie cake, decadent cookie cake 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 love topping mine with a simple dusting of powdered sugar or pressing a few extra chocolate chips on top right after baking for that glossy melty look. When I’m feeling fancy, I pipe on chocolate buttercream with swirls and sprinkles for birthdays or celebrations—makes it look professional without the fuss.

Side Dishes

Serve your cookie cake with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent experience. Fresh berries add a nice brightness that cuts through the richness. And honestly, a cold glass of milk never goes wrong!

Creative Ways to Present

For parties, I like to decorate my Chocolate Chip Cookie Cake Recipe like a giant cookie sandwich by layering it with frosting and chilling it before serving. Or cut it into small squares and serve with mini skewers for a fun dessert platter. Adding colorful sprinkles or themed decorations transforms it instantly for holidays or birthdays.

Make Ahead and Storage

Storing Leftovers

I keep leftovers tightly covered at room temperature, and it stays soft and fresh for up to 3 days. Make sure to use plastic wrap or an airtight container to keep the air out – nothing worse than a dry cookie cake!

Freezing

This cookie cake freezes beautifully either whole or in slices. I wrap mine tightly in plastic wrap and then place it in a freezer-safe bag. When you’re ready to enjoy, thaw overnight in the fridge for the best texture.

Reheating

Reheat slices in the microwave for about 15–20 seconds if you want that fresh-baked feel, or pop them in a 300°F oven for 5–7 minutes to get slightly crispy edges again. Just be careful not to overheat and dry it out.

FAQs

Can I use regular chocolate chips or do I need semi-sweet?

You can absolutely use any chocolate chips you like—milk, dark, white, or even chunks—but semi-sweet offers the perfect balance so your cookie cake isn’t too sweet. Feel free to experiment based on your preference!
Why does this recipe call for cornstarch?

Cornstarch adds a wonderful softness to the cookie cake, making it tender without being crumbly. It’s a small ingredient that makes a big difference in texture.
What happens if I use two whole eggs instead of one egg plus one yolk?

Using two whole eggs can result in a cakier texture, which changes the classic chewy cookie feel you want from a cookie cake. Stick with one whole egg and an extra yolk for the best balance.
Can I make this gluten-free?

Yes! Replace the all-purpose flour with a gluten-free flour blend that measures cup-for-cup and contains xanthan gum to mimic the structure. The texture might be slightly different but still delicious.

Final Thoughts

This Chocolate Chip Cookie Cake Recipe has been a game-changer for me whenever I need a crowd-pleaser that comes together easily but tastes like you spent hours baking. It’s one of those recipes I trust to deliver comforting, delicious results every time, whether for a casual family night or a festive celebration. I can’t recommend you try it enough—you’ll love the mix of nostalgic cookie flavors with the fun presentation of a cake. So grab your ingredients and let’s make a cookie cake moment—you won’t regret it!