Chocolate Chip Cookie Cake Recipe

If you’re craving a dessert that feels festive, nostalgic, and just downright delicious, let me introduce you to my all-time favorite Chocolate Chip Cookie Cake. This delightful treat delivers everything you love about classic chocolate chip cookies, but in one thick, chewy, and truly shareable cake. With its golden, buttery interior and pools of melty chocolate, it’s the perfect centerpiece for birthdays, celebrations, or simple family get-togethers. Trust me, once you’ve tried making a Chocolate Chip Cookie Cake at home, you’ll want to bring it to every occasion!

this Recipe

Ingredients You’ll Need

The ingredient list for this Chocolate Chip Cookie Cake is super simple and full of staple pantry items, so you probably already have everything on hand! Each plays a vital role in achieving that ideal cookie flavor, texture, and signature softness that makes this cake so irresistible.

• Unsalted Butter (1 cup, at room temperature): Gives the cake a rich, buttery crumb and helps create that irresistibly chewy texture.
• Brown Sugar (¾ cup, packed): Adds warmth, extra moisture, and a deep caramel note that takes the cake over the top.
• Granulated Sugar (½ cup): Balances the brown sugar and delivers that classic cookie sweetness.
• Large Egg plus 1 Egg Yolk: The extra yolk ensures extra chewiness and richer flavor—don’t skip it!
• Vanilla Extract (1½ tsp): Brings all the flavors together and gives that comforting, bakery-style aroma.
• All‑Purpose Flour (1⅔ cups): Creates the perfect base—enough structure for thick slices without being cakey.
• Baking Soda (¾ tsp): Helps the cake rise just enough for an ultra-thick and tender bite.
• Salt (¾ tsp): Balances the sweetness and makes those chocolate chips shine.
• Semisweet Chocolate Chips (1 cup): The star ingredient; go for your favorite brand for maximum gooey chocolatey goodness!

How to Make Chocolate Chip Cookie Cake

Step 1: Preheat the Oven and Prep the Pan

Start by preheating your oven to 350°F. Lightly grease a 9-inch round or springform pan—you can use butter, nonstick spray, or even line the bottom with parchment paper to help your cookie cake pop right out after baking.

Step 2: Cream the Butter and Sugars

In a large mixing bowl, cream together the room temperature butter, brown sugar, and granulated sugar until the mixture becomes pale and fluffy. This step is key for achieving an airy, tender cookie cake, so don’t rush! Scrape down the sides as needed to make sure everything is well-mixed.

Step 3: Add Eggs and Vanilla

Beat in the egg, egg yolk, and vanilla extract until the batter is smooth and creamy. The extra yolk here is your secret weapon for a beautifully chewy texture—it makes all the difference!

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. If you’re after a super chewy Chocolate Chip Cookie Cake, add a tablespoon of cornstarch at this stage. Gradually add the dry mixture into the wet ingredients, mixing until just combined. Don’t overmix; it’s okay if there are a few flour streaks left.

Step 5: Add Chocolate Chips

Stir the chocolate chips into the dough by hand. This prevents the chips from breaking and makes sure every single bite gets plenty of chocolatey goodness throughout the entire cookie cake.

Step 6: Press Dough into Pan

Scrape the dough into your prepared pan and press it evenly to the edges. The dough will be thick (just like a big cookie dough), so I like to use a spatula or even damp hands to smooth it out for an even bake.

Step 7: Bake

Pop your pan into the oven and bake for 20 to 25 minutes. You’re looking for golden edges and a center that still looks just slightly underdone—it will set up as it cools. Overbaking will give you a dryer cookie cake, so check early if your oven runs hot.

Step 8: Cool and Decorate

Allow your Chocolate Chip Cookie Cake to cool in the pan. You can absolutely serve it as is, but for birthdays or special events, try adding a swirl of chocolate or vanilla buttercream and a shower of colorful sprinkles! Make sure the cake is completely cool if you decide to frost it so the icing stays neat and pretty.

How to Serve Chocolate Chip Cookie Cake

Garnishes

For a festive touch, pipe a border of buttercream frosting around the edges and add a generous helping of sprinkles for extra color and crunch. You could also drizzle melted chocolate or add a handful of mini chocolate chips on top for even more chocolatey flair.

Side Dishes

This cake is a star on its own, but I love pairing slices with scoops of vanilla or coffee ice cream. Fresh berries or a dollop of whipped cream work beautifully, too, cutting through the sweetness and adding a pop of freshness to every bite.

Creative Ways to Present

For parties, slice the Chocolate Chip Cookie Cake into wedges and arrange them like pizza slices, or cut into small squares for a dessert platter. If you’re feeling extra playful, serve mini slices with shot glasses of milk, or build a “cookie cake sundae” bar with different toppings for everyone to customize their own piece.

Make Ahead and Storage

Storing Leftovers

Leftover slices can be kept at room temperature (covered tightly) for up to one day. If you want to keep it fresh even longer, pop it into an airtight container and store it in the fridge for up to three days—just be sure to let it come to room temperature for the best texture before serving.

Freezing

This Chocolate Chip Cookie Cake freezes beautifully! Wrap individual slices or the whole (completely cooled) cake tightly in plastic wrap and then foil. Freeze for up to two months. Thaw at room temperature before enjoying, and it’ll taste just as fabulous as the day you baked it.

Reheating

For that “just-baked” gooeyness, microwave a slice for 10–15 seconds until the chocolate chips get soft and melty. If you’re reheating larger portions, you can warm them in a 300°F oven for about 8–10 minutes.

FAQs

Can I use different kinds of chocolate chips?

Absolutely! This recipe is delicious with semisweet, dark, milk, or even white chocolate chips. You can even mix in toffee bits or colorful chocolate candies if you’d like an extra-fun twist.

How do I know when the cookie cake is done baking?

The edges should be golden and set, while the center should look just slightly underdone—the residual heat will finish baking the cake as it cools. This keeps your Chocolate Chip Cookie Cake ultra chewy and soft.

Can I frost the cookie cake while it’s still warm?

It’s best to wait until your cake is completely cool before frosting. This prevents the icing from melting and keeps your decorations looking beautiful.

Can I make this recipe gluten-free?

Yes! Swap in a good-quality 1:1 gluten-free flour blend for the all‑purpose flour. Just monitor the texture as some gluten-free blends can bake up a bit drier—adding an extra egg yolk can help make up for it.

What’s the best way to cut neat slices?

Use a large, sharp knife and wipe it clean between cuts. If you’ve chilled your cake before slicing, this helps give you those perfectly clean edges that look just like the bakery versions.

Final Thoughts

If you’re looking for a crowd-pleasing dessert that brings big smiles (and seconds!) to the table, you have to try this Chocolate Chip Cookie Cake recipe. It’s as fun to make as it is to eat, and every bite is pure nostalgia with a homemade twist. Happy baking, and remember—a cookie cake makes every day a little sweeter!

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