This chocolate chip cookie cake is a giant chocolate chip cookie that’s soft, chewy and loaded with chocolate chips. It’s perfect for birthdays with frosting piped around the edges, or wonderful 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 revised recipe
The Perfect Chocolate Chip Cookie Cake
If you love oversized chocolate chip cookies that are soft, chewy, and a little gooey in the center, this cookie cake delivers. It has rich buttery flavor, plenty of chocolate chips, and slightly crisp edges. Compared to the store-bought cookie cakes you might remember, this version is chewier, more chocolatey, and ideal for decorating with frosting or serving warm with ice cream.
Making a cookie cake is faster than dropping individual cookies: there’s no chilling the dough and no need to roll individual balls, so you save time and avoid sticky hands. The result is a single large cookie baked in a 9-inch pan that’s easy to slice and share.
Cookie Cake Recipe
Originally this recipe used instant pudding mix in the dough for extra softness. After reader requests for a pudding-free version, the recipe was adjusted to keep the same tender, chewy texture without that extra ingredient. If you prefer the original pudding version, see the notes at the end.
Key elements for the best flavor and texture:
- Real unsalted butter: Softened to room temperature but not melted for the best flavor.
- Brown and granulated sugar: Brown sugar adds a caramel note while granulated sugar helps the edges crisp slightly.
- Egg plus an extra yolk: Use one whole egg and one additional yolk (do not use two whole eggs) for a tender, chewy crumb.
- Vanilla and a pinch of salt: These round out the flavor.
- Accurate flour measurement: Use 1 3/4 cups all-purpose flour (219 g). Whisk the flour, then spoon and level into your measuring cup or use a scale to avoid a dry cake.
- Lots of chocolate chips: For obvious (and delicious) reasons.
You can bake the dough in a 9-inch springform pan or a 9-inch pie plate. Lightly grease the pan; if using a springform, line the base with parchment. Spread the dough into an even layer so it bakes uniformly.
Bake at 350°F (180°C) for about 25–30 minutes, until the top is set and golden. Ovens vary, so start checking at 25 minutes. If the surface browns too fast, loosely tent with foil.
Frosting & Serving
If you plan to pipe frosting around the edges, cool the cookie cake completely—at least 2 hours—before frosting. For serving without frosting, let it cool for about 30 minutes. If you used a springform pan, unclamp the ring and transfer the cake to a serving plate if desired; with a pie plate, serve directly from the dish.
The chocolate buttercream pictured is thick, fluffy and creamy—perfect for piping rosettes around the edge. This cake is also delightful served warm with 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 (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)
- 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
- 1–1 1/2 cups powdered sugar, to taste
- 1/4 teaspoon salt
- 1–2 tablespoons heavy cream or milk, to reach desired consistency
Instructions
Cookie Cake
- Preheat the oven to 350°F (180°C). Lightly grease a 9-inch springform pan and line the bottom with parchment, or lightly grease a 9-inch pie plate.
- In a large bowl, whisk together the flour, baking soda, and salt.
- In a separate bowl, beat the butter and both sugars on medium speed until light and fluffy, about 2 minutes.
- Beat in the egg, extra egg yolk, and vanilla.
- With the mixer on low, add the flour mixture in about two additions until just combined.
- Turn off the mixer and fold in the chocolate chips.
- 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 the surface.
- Bake 25–30 minutes, until the top is set and golden. Tent with foil if it browns too quickly.
- Remove from the oven and cool in the pan on a wire rack.
Chocolate Buttercream
- Once the cookie cake is completely cool, make the frosting.
- Beat the butter in a medium bowl until fluffy.
- Add the cocoa powder and salt on low speed, then beat in the powdered sugar in 1/2-cup increments, alternating with 1 tablespoon of cream or milk until you reach the desired sweetness and texture.
- Transfer the frosting to a piping bag fitted with your preferred tip (a Wilton 1M works well) and pipe rosettes or a border around the cake.
- Unclamp the springform if used and transfer the cake to a serving plate if desired. Slice with a thin, sharp knife and serve.
Notes
- Eggs: Use one whole egg plus one additional yolk. Do not substitute with two whole eggs.
- Storage: Store the cake in an airtight container at room temperature up to 3 days, or in the refrigerator up to 7 days. Unfrosted cookie cake can be wrapped tightly and frozen for up to 2 months; thaw in the fridge.
- Nutrition: Nutrition values are estimates per slice assuming 10 equal slices and all frosting used.
- Previous recipe: The original version used instant pudding mix for extra softness. To make it, add 1/4 cup instant vanilla pudding mix to the dry ingredients and follow the same method. Original ingredient proportions are listed here for reference only.
Nutrition (estimate per slice)
Calories: 562 kcal; Carbohydrates: 81 g; Protein: 5 g; Fat: 25 g; Saturated Fat: 16 g; Sugar: 61 g.