Chocolate chip cookie cake is a rich and buttery, soft and chewy chocolate chip cookie made in a cake pan. Top this giant cookie with a sweet and creamy chocolate frosting just like classic mall style cookie cake. This homemade cake cookie is perfect for birthdays, holidays or any other celebration.
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Why Should You Make This Recipe
There are few things I love more than a soft, chewy and cozy chocolate chip cookie with a fun twist. My Pumpkin Chocolate Chip Cookies, Coconut Chocolate Chip Cookies and Caramel Chocolate Chip Cookies are just a few chocolate chip cookie recipes I love. I am so excited to add this giant thick and chewy chocolate chip cookie recipe to the blog.
- Layers of flavors and textures. From the soft, chewy and buttery cookie filled with pockets of melty chocolate chips to the thick, sweet and creamy chocolate frosting topping with crunchy sprinkles, this cookie cake has all the flavors and textures you will love.
- Easy to make. This chocolate chip cake cookie is as easy to make as classic chocolate chip cookies. Simply make the cookie dough, press the dough into a big cake pan, top with more chocolate chips, bake, top with frosting and enjoy.
Ingredients
This recipe for cookie cake requires only a handful of simple ingredients to make and you probably already have them in your pantry and fridge. Here’s what you’ll need.
Chocolate Chip Cookie Cake
- Dry Ingredients: Gather all purpose flour, baking soda, baking powder, cornstarch and salt.
- Wet Ingredients: Gather unsalted butter, light brown sugar, granulated sugar, eggs, vanilla extract and semi sweet chocolate chips.
Chocolate Frosting
Gather butter, cocoa powder, powdered sugar, vanilla extract, milk and sprinkles.
Substitutions
This giant cookie cake is as easy to make as it is delicious. Here are my recommended substitutions to make this recipe should you need to swap an ingredient or two.
- All purpose flour: Make this cookie recipe gluten free by using a good 1-1 gluten free flour. I recommend using the one from Bob’s Red Mill. Measure based off weight (210 g) rather than cup for cup.
- Baking Soda and Baking Powder: Make sure both are fresh and in date to make this the best chocolate chip cookie cake possible.
- Cornstarch: This is used to give a bit more chewiness to the cookie cake. Omit if needed.
- Granulated Sugar and Light Brown Sugar: Maple sugar would also work well to make these cookies with soft pumpkin and chocolate chip cookies refined sugar free.
- Unsalted Butter: Salted, vegan butter or plant based can also be used in place of regular unsalted butter. I personally love Miyokos Plant Butter.
- Egg and Yolk: This recipe has not been tested without an egg or egg yolk. The extra egg yolk is optional for more richness and chewiness.
- Vanilla Extract: This is more for background flavor and nicely enhances the flavors of the other ingredients.
- Chocolate Chips: Feel free to use any combination (or just one) kind of chocolate chips or bars.
- Buttercream: Feel free to use plant based butter and milk to make the chocolate or vanilla frosting. If you don’t feel like making a homemade frosting, I recommend using your favorite store bought frosting.
Variations
- Brown Butter Cookie Cake: Make this chocolate chip cookie cake with brown butter by browning ½ cup + 2 tablespoons (10 tablespoons) butter. Follow the rest of the recipe as written.
- In a sauce pan or pot, melt the butter on low heat until the butter to begins to foam. The butter will begin to smell nutty and very fragrant. Once it starts to foam, whisk or stir the liquid butter frequently. Once the foam has subsided, the butter should have some brown, lightly toasted bits floating at the bottom.
- Pour the brown butter in a heat safe bowl to cool for about 15 - 20 minutes to room temperature. Then transfer the browned butter to the fridge for an additional 15 minutes.
- Vanilla Frosting: Follow the chocolate frosting recipe as written, but omit the cocoa powder.
- 11 inch Cookie Cake: Prepare the recipe as written. Use an 11.5 inch cookie cake pan and bake for about 12 - 15 minutes. Make sure to lightly grease and line the bottom of the cake pan to ensure the cookie doesn’t stick in the pan.
How To Make
Learn how to make chocolate chip cookie cake in a few easy steps.
Make the Cookie Cake
- Preheat the oven to 350 F (177 C). Grease and line the bottom of a 9- inch (23 cm) springform or 11 inch cake pan with parchment paper. In a mixing bowl whisk together the flour, baking soda, baking powder, cornstarch and salt together until well combined.
- Slice the stick of butter into tablespoon sized pieces. Place them in a microwave safe bowl. Heat the butter for 45 seconds or until most of the butter is melted with some whole pieces floating in the melted butter. In a large mixing bowl, whisk the mostly melted butter with sugar and light brown sugar until well combined. Whisk in the egg, egg yolk and vanilla extract until smooth and well combined. Stir the dry ingredients into the wet until just about 90% combined. Gently fold in the chocolate chips until well combined.
Bake and Frost the Cookie Cake
- Press the cookie dough into the prepared cookie cake pan or springform pan. Top the cookie dough with more chocolate chips if you like. Bake the chocolate chip cookie cake for about 12 - 15 minutes if using an 11 inch pan or 18 - 22 minutes if using a 9 inch springform pan. The cookie cake is done baking when the edges of the cookie are a light golden brown and are pulled slightly from the edge of the pan. Cool the cookie in the pan on top of a cooling rack for 30 minutes or until room temperature. I recommend running a butter knife around the edges of the pan within the first 5 minutes of cooling to ensure the edges of the cookie do not stick to the pan.
- While the cookie is cooling make the frosting. Place the room temperature butter into a mixing bowl. Cream the butter on low to spread the butter across the bottom of the mixing bowl. Add the cocoa powder, powdered sugar, vanilla extract and 1 tablespoon of milk to the mixing bowl. Mix the chocolate buttercream on low to combine all the ingredients and increase the speed to medium-high until smooth or your desired frosting texture is reached. Transfer the frosting to a piping bag fitted with your preferred star tip. When it’s time to serve, transfer the cookie cake to a serving plate or even a low cake stand. Pipe the frosting around the edges of the cookie. Top with sprinkles, slice and enjoy.
How To Make Ahead, Store, Freeze and Thaw
- Make Ahead: Prepare the chocolate chip cookie dough or frosting. Store the cookie dough covered in the fridge for 1 - 2 days. Bring the cookie dough to room temperature for 30 minutes while the oven preheats and bake as directed in the recipe. For longer cookie dough storage, transfer to the freezer. Bring the frosting to room temperature before topping the cake.
- Store: Place the baked chocolate chip cake cookie in an airtight container. Store at room temperature for 1 - 2 days then transfer to the fridge for up to another 1 - 2 days. This cookie cake taste best when enjoyed within the first 2 days.
- Freeze Baked Cookie Cake: Make sure the giant chocolate chip cookie is completely cooled to room temperature. Individually wrap slices of cookie in plastic wrap and place in a ziplock bag. Store in the freezer for up to 2 months.
- Freeze Cookie Dough: Wrap the cookie dough in plastic wrap. Place the wrapped cookie dough in a ziplock bag. Make sure to squeeze all the air from the bag. Store the cookie dough in the freezer for up to 2 months.
- Thaw: Transfer the frozen cookie dough to the fridge to thaw overnight. Slices of baked cookie cake can be thawed at room temperature for a few hours.
M’s Expert Tips
- Use room temperature butter for more cake like cookie cake. If you prefer a more soft, fluffy and more cake like cookie cake, use cool room temperature butter instead of melted butter. Cream the butter and sugars on medium speed for 2 - 3 minutes. Follow the rest of the recipe as written.
- Measure the flour properly. I highly recommend using a food scale to get perfectly measured ingredients every time.
- Don’t overmix the batter. Always use the lowest speed on your electric mixer or mix in the dry ingredients by hand. Make sure to mix the dry ingredients into the wet until just combined.
- Grease and line the cookie pan. Just like preparing a cake, the pan needs to be grease and lined to ensure easy removal.
- Fully cool the chocolate chip cake. Again, like frosting a regular cake, this cookie cake needs to fully cool before frosting and slicing.
- Customize the cookie cake. Add festive sprinkles, color the frosting, use colorful candies instead of chocolate chips to fit the holiday or celebration you are having. Have fun!
FAQs
Can I make this cookie cake dairy free or gluten free?
Swap the all purpose flour with gluten free flour and swap the dairy ingredients with plant based ones to make this cookie cake dairy free.
How to make cookie cake using store bought cookie dough?
Make sure to buy a 16.5 oz. roll of premade cookie dough. Press the dough into a prepared 11 inch cookie cake pan. Bake for about 15 - 20 minutes.
Can you freeze chocolate chip cookie cake?
Yes, it’s easy to freeze a frosted or unfrosted cookie cake. If the cake already has frosting, I recommend flash freezing the cookie cake so the frosting has a chance to harden before going into a freezer safe storage container. Once flash frozen, transfer the cookie cake slices to a freezer safe container.
Other Chocolate Cake Recipes to Try
If you try this Chocolate Chip Cookie Cake recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! - M
Chocolate Chip Cookie Cake Recipe
Chocolate chip cookie cake is a rich and buttery, soft and chewy chocolate chip cookie made in a cake pan. Top this giant cookie with a sweet and creamy chocolate frosting just like classic mall style cookie cake. This homemade cake cookie is perfect for birthdays, holidays or any other celebration.
Equipment
- 1 9 inch (23 cm) springform pan or 11.5 inch cookie cake pan
- 1 sheet parchment paper
- 1 whisk and flexible spatula or spoon
- 1 stand mixer with paddle attachment or electric hand mixer with beaters (for the frosting)
Ingredients
Chocolate Chip Cookie Cake
- 1¾ cup (210 g) all purpose flour
- 2 teaspoon cornstarch
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113 g) unsalted butter
- ½ cup (100 g) light or dark brown sugar
- ¼ cup (50 g) granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature optional
- 2 teaspoons (10 ml) vanilla extract
- 1¼ cup chocolate chips, divided
Chocolate Frosting
- 6 tablespoons (85 g) unsalted butter, room temperature
- 3 tablespoons cocoa powder Dutch processed recommended
- 1¼ cup (150 g) powdered sugar
- 1 teaspoon vanilla extract
- 1 - 2 tablespoons (15 - 30 ml) room temperature milk, as needed
- 1 - 2 tablespoons sprinkles, optional
Instructions
- Preheat the oven to 350 F (177 C). Grease and line the bottom of a 9- inch (23 cm) springform or 11 inch cake pan with parchment paper.
- In a mixing bowl whisk together the flour, baking soda, baking powder, cornstarch and salt together until well combined.1¾ cup (210 g) all purpose flour, 2 teaspoon cornstarch, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- Slice the stick of butter into tablespoon sized pieces. Place them in a microwave safe bowl. Heat the butter for 45 seconds or until most of the butter is melted with some whole pieces floating in the melted butter.½ cup (113 g) unsalted butter
- In a large mixing bowl, whisk the mostly melted butter with sugar and light brown sugar until well combined. Whisk in the egg, egg yolk and vanilla extract until smooth and well combined. Stir the dry ingredients into the wet until just about 90% combined. Gently fold in 1 cup (170 g) chocolate chips until well combined.½ cup (100 g) light or dark brown sugar, ¼ cup (50 g) granulated sugar, 1 large egg, room temperature, 1 large egg yolk, room temperature, 2 teaspoons (10 ml) vanilla extract , 1¼ cup chocolate chips, divided
- Press the cookie dough into the prepared cookie cake pan or springform pan. Top the cookie dough with the remaining ¼ cup chocolate chips if you like. Bake the chocolate chip cookie cake for about 12 - 15 minutes if using an 11 inch pan or 18 - 22 minutes if using a 9 inch springform pan. The cookie cake is done baking when the edges of the cookie are a light golden brown and are pulled slightly from the edge of the pan.
- Cool the cookie in the pan on top of a cooling rack for 30 - 60 minutes or until room temperature. I recommend running a butter knife around the edges of the pan within the first 5 minutes of cooling to ensure the edges of the cookie do not stick to the pan.
- While the cookie is cooling make the frosting. Place the room temperature butter into a mixing bowl. Cream the butter on low to spread the butter across the bottom of the mixing bowl. Add the cocoa powder, powdered sugar, vanilla extract and 1 tablespoon of milk to the mixing bowl. Mix the chocolate buttercream on low to combine all the ingredients and increase the speed to medium-high until smooth or your desired frosting texture is reached. Add up to 1 additional tablespoon of milk if needed.Transfer the frosting to a piping bag fitted with your preferred piping tip.6 tablespoons (85 g) unsalted butter, room temperature, 3 tablespoons cocoa powder, 1¼ cup (150 g) powdered sugar, 1 teaspoon vanilla extract , 1 - 2 tablespoons (15 - 30 ml) room temperature milk, as needed
- When it’s time to serve, transfer the cookie cake to a serving plate or even a low cake stand. Pipe the frosting around the edges of the cookie. Top with sprinkles, slice and enjoy.1 - 2 tablespoons sprinkles, optional
Notes
Store: Place the baked chocolate chip cake cookie in an airtight container. Store at room temperature for 1 - 2 days then transfer to the fridge for up to another 1 - 2 days. This cookie cake taste best when enjoyed within the first 2 days.
Vanilla Frosting: Follow the chocolate frosting recipe as written, but omit the cocoa powder.
11 inch Cookie Cake: Prepare the recipe as written. Use an 11.5 inch cookie cake pan and bake for about 12 - 15 minutes. Make sure to lightly grease and line the bottom of the cake pan to ensure the cookie doesn’t stick in the pan.
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