This chocolate chip cookie cake is a giant chocolate chip cookie that’s soft, chewy and filled with chocolate chips. It’s perfect for birthdays with frosting around the edges, or tastes delicious warm from the oven with a scoop of ice cream.
This post was updated August 15, 2021 with new photos, recipe tips and a slightly updated recipe
The Perfect Chocolate Chip Cookie Cake
If you love giant chocolate chip cookies that are extra soft, super chewy and a little gooey in the center, this cookie cake is for you. It combines rich buttery flavor, plenty of chocolate chips and slightly crisp edges. If you remember store-bought cookie cakes from childhood, this homemade version is far superior — chewier, more chocolatey and ideal for decorating with frosting for celebrations.
Making a cookie cake instead of individual cookies saves time: you don’t have to chill dough or form balls, and you avoid sticky fingers. The result is an easy, crowd-pleasing dessert that can be served warm with ice cream or decorated for birthdays.
Cookie Cake Recipe
The original version of this recipe included pudding mix for an even softer texture. After reader feedback, the recipe was updated to remove the pudding mix while keeping the same buttery, chewy result. If you prefer the original pudding version, see the recipe notes below.
Key ingredients for great flavor and texture:
- Real butter: Use softened (not melted) unsalted butter for best flavor.
- Brown sugar: Adds a caramel note. Granulated sugar helps create slightly crisp edges.
- 1 whole egg plus 1 egg yolk: The extra yolk gives tenderness and chewiness — do not substitute two whole eggs.
- Vanilla and salt: Essential to round out the flavors.
- Proper flour measurement: Use 1 3/4 cups (219 g) all-purpose flour. Whisk, spoon into the measuring cup and level, or weigh for accuracy to avoid a dry cake.
- Lots of chocolate chips: Because more chocolate is always better.
You can bake the cookie cake in a 9-inch springform pan or a 9-inch pie plate. Lightly grease the pan and, if using a springform, line the bottom with parchment. Press the dough into the pan to form an even layer.
Bake at 350°F (180°C) for about 25–30 minutes, until the top is golden and set. Oven times vary, so check the cake toward the end of baking. If the top browns too quickly, tent it loosely with foil.
Frosting & Serving
For piped frosting around the edges, allow the cake to cool completely (at least 2 hours). If you prefer to serve it warm without frosting, cool it about 30 minutes first. If baked in a springform, unclamp the ring and transfer the cake to a serving plate if desired; if baked in a pie plate, serve directly from the plate.
The chocolate buttercream used here is thick, fluffy and creamy — perfect for piping rosettes around the edge. This cake is also excellent warm with a scoop of vanilla ice cream or a drizzle of chocolate sauce.
Equipment
- 9-inch springform pan (preferred) or 9-inch pie plate
Ingredients
For the Cookie Cake
- 1 3/4 cups all-purpose flour, spooned and leveled (about 219 g)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened to room temperature (not melted)
- 1/2 cup brown sugar (light or dark), packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 large egg yolk (discard the white)
- 2 teaspoons vanilla extract
- 1 cup chocolate chips
For the Chocolate Buttercream
- 1/3 cup unsalted butter, softened
- 3 tablespoons cocoa powder
- 1 to 1 1/2 cups powdered sugar, adjusted to taste
- 1/4 teaspoon salt
- 1–2 tablespoons heavy cream or milk
Instructions
Cookie Cake
- Preheat the oven to 350°F (180°C; 160°C fan-forced).
- Lightly grease the bottom and sides of a 9-inch springform pan and line the bottom with parchment. Alternatively, lightly grease a 9-inch pie plate.
- Whisk together the flour, baking soda and salt in a large bowl.
- In a separate large bowl, beat the butter and both sugars on medium speed until light and fluffy, about 2 minutes.
- Beat in the egg, egg yolk and vanilla.
- With the mixer on low, add the flour mixture in about two additions until combined.
- Turn off the mixer and stir in the chocolate chips by hand.
- Spoon the dough into the prepared pan and spread into an even layer. If using a springform, the parchment may shift—press gently to even it out.
- Bake about 25–30 minutes until the top looks set and golden. Tent with foil if the top browns too fast.
- Remove from oven and cool the cake in the pan on a wire rack.
Chocolate Buttercream
- Once the cookie cake is completely cool, prepare the frosting.
- Beat the butter in a medium bowl until fluffy.
- Mix in the cocoa powder and salt on low speed.
- Beat in powdered sugar about 1/2 cup at a time, alternating with 1 tablespoon of cream or milk, until you reach the desired sweetness and consistency.
- Transfer the frosting to a piping bag (a Wilton 1M tip works well) and pipe rosettes or a decorative border around the cake edges.
- Slice with a thin, sharp knife and serve.
Notes
- Eggs: Use 1 whole egg plus 1 yolk from a second egg. Do not use two whole eggs.
- Storage: Store the cake in an airtight container at room temperature for up to 3 days or refrigerated for up to 7 days. Unfrosted cake can be frozen (wrapped tightly) for up to 2 months; thaw in the refrigerator.
- Nutrition: Nutrition values are estimates based on one slice (recipe divided into 10 slices) with all frosting included.
- Original version with pudding mix: The original recipe included 1/4 cup instant vanilla pudding mix added with the dry ingredients for an even softer cookie cake. If you prefer that version, whisk the pudding mix with the flour, baking soda and salt and follow the directions as written.
Nutrition (approximate per slice)
Calories: 562 kcal; Carbohydrates: 81 g; Protein: 5 g; Fat: 25 g; Saturated Fat: 16 g; Sugar: 61 g; Sodium: 198 mg.
If you enjoy this chocolate chip cookie cake, try variations like a red velvet cookie cake or cookie bars for different occasions and flavors.