This double chocolate cookie cake is thick, fudgy and studded with chocolate chips. It has a chewy center and slightly crisp edges. Finished with a chocolate buttercream border, this giant cookie is a perfect birthday cake for chocolate lovers. 
If you’re familiar with this blog, you know I’m obsessed with double chocolate chip cookies. Turning that cookie dough into one large cookie cake was inevitable. The result is a thick, fudgy cake-like cookie that remains chewy in the middle with a true cookie texture rather than a brownie — all with intense chocolate flavor.
This recipe is adapted from my preferred double chocolate chip cookie recipe but slightly toned down so a large slice with frosting isn’t overwhelming. Unlike standard cookies, this dough does not require chilling before baking.
Making a Double Chocolate Cookie Cake: Step-by-Step Photos
Preparing the dough is straightforward:
- Whisk the flour, cocoa powder, baking soda, and salt together in a bowl to remove lumps.
- In a large bowl, beat softened butter with brown sugar and granulated sugar until smooth and creamy.
- Add 1 large egg, 1 egg yolk (the extra yolk helps keep the cake soft), and vanilla extract; mix until combined.
- Slowly add the dry ingredients to the butter mixture, about half at a time. I stir a bit by hand first, then finish with an electric mixer to avoid flour puffing.
- Fold in the chocolate chips with a rubber spatula.
- Press the dough evenly into a lined 9-inch springform pan. A 9-inch pie plate works as an alternative.
If you plan to pipe chocolate frosting around the edge, allow the cookie cake to cool completely before decorating. If you skip the frosting, let it cool about 30 minutes before serving so the center sets a bit while still remaining soft.
The finished cake is fudgy, chewy, full of chocolate, and topped with rich chocolate buttercream — everything a chocolate lover could want.
For other cookie cake ideas, consider the chocolate chip cookie cake, red velvet cookie cake, or a peanut butter cookie pizza.
Chocolate Cookie Cake
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Equipment
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9-inch springform pan
Ingredients
Chocolate Cookie Cake
- 1 1/3 cup all-purpose flour
- 2/3 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened but not melted
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 large egg yolk, discard the white
- 1 teaspoon vanilla extract
- 1 cup chocolate chips, I used 1/2 cup dark and 1/2 cup white
Frosting
- 1/2 cup unsalted butter, softened
- 1 – 1 1/2 cups powdered sugar
- 1/4 cup cocoa powder
- 1/4 teaspoon salt
- 1-2 tablespoons milk, or cream
Instructions
Cookie Cake
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Preheat the oven to 350°F (180°C or 160°C fan-forced).
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Lightly grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper.
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Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl.
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In a large bowl, beat the butter with brown and granulated sugar until smooth.
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Beat in the egg, egg yolk, and vanilla extract until combined.
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Gradually mix the dry ingredients into the butter mixture, adding about half at a time and stirring by hand first if needed.
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Fold in the chocolate chips.
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Press the dough into the lined pan to form an even layer.
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Bake 24–28 minutes, until the top appears set and a toothpick comes out clean or with a few moist crumbs.
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Cool in the pan. If you plan to frost, cool completely before decorating.
Chocolate Frosting & Decorating
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Beat the butter until creamy.
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With the mixer on low, add 1 cup powdered sugar and mix until incorporated.
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Add cocoa powder and salt, starting on low speed and increasing as needed.
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Add remaining powdered sugar in 1/2-cup increments, alternating with 1–2 tablespoons of milk or cream to reach piping consistency.
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Trace around the outer edge of the cookie cake while still in the pan, then unclamp the springform and lift the cake onto a serving plate. Remove the parchment paper.
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Transfer frosting to a piping bag fitted with a tip (1M works well) and pipe a decorative border around the edge.
Notes
- Baking Pan: You can bake this in a 9-inch pie plate instead of a springform pan. Lightly grease a pie plate and you can serve the cake directly from the plate.
- Eggs: Use 2 eggs total — 1 whole egg plus 1 additional yolk (discard the extra white).
- Storage: Store in an airtight container at room temperature for up to 3 days.
- Nutrition: Nutrition info is an estimate and assumes 1 of 8 slices with frosting. You may be able to get 10 smaller slices from this recipe.
Nutrition
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Carbohydrates: 107g
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Protein: 7g
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Fat: 37g
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Sugar: 84g
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