Tessa's Recipe Rundown
Taste: Like the best chocolate chip cookie, with a sweet, classic birthday cake frosting on top.
Texture: The cookie itself is ultra chewy at the edges, slightly gooey in the center, and taken to a whole new level by the rich and creamy frosting.
Ease: Very easy! The cookie dough comes together in minutes without an electric mixer and can be made ahead of time.
Why You’ll Love This Recipe: Super fun for celebrations! Perfect for those who don’t love birthday cake.
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Get ready to enjoy the most delicious Chocolate Chip Cookie Cake you’ve ever had.
This homemade cookie cake is perfectly chewy, gooey, and thick, with plenty of chocolate chips in every bite. Whether you’re having a party or it’s just a regular weekday, this recipe will add a little sparkle and fun to your dessert. No one will be able to stop at just one slice.
Growing up, I never really liked birthday cake. Don’t get me wrong, I loved a good fresh, homemade cake baked with quality, flavorful ingredients. But neither of my parents baked. Store-bought birthday cakes or ones made with cake mix and packaged frosting were sickeningly sweet and artificial tasting, even for my 10-year-old taste buds. And I’ve loved sweets my entire life!
Don’t even get me started on the actual bland, dry store-bought cakes.
This Chocolate Chip Cookie Cake recipe is perfect for those who don’t like birthday cake. Or for when you just don’t have the time and patience to bake a cake! Or maybe for those times when you just want something fun and a little different.
Whatever you do, make sure you’re generous with the rainbow sprinkles for an extra festive cake!
I’ve formulated the chocolate chip cookie base recipe to be ultra-thick, chewy, and slightly gooey in the middle with tons of flavor. The melted butter, dark brown sugar, extra egg yolk, bread flour, and cornstarch all help to accomplish this.
If you’d like to know more about the science of cookie baking, check out my cookbook, The Ultimate Cookie Handbook!
Sprinkle of Science
How to Make Chocolate Chip Cookie Cake
Do I Have to Use Bread Flour in This Cookie Cake?
The bread flour in this recipe helps make the cookie cake ultra chewy and thick. If you don’t have any bread flour, feel free to use only all-purpose flour, though your cookie cake might lose some chewiness.
Do I Have to Use Dark Brown Sugar? What if I Only Have Light Brown Sugar?
- No need to panic! You can easily use light brown sugar in place of the dark brown sugar. Your cookie cake will be a bit lighter in color and slightly less rich in flavor.
- Dark brown sugar also brings additional moisture, thanks to its added molasses content, so using light brown sugar will slightly alter the final texture, too.
- If you’ve got white sugar or light brown sugar and molasses on hand, simply make your own dark brown sugar. You will need 1 ½ cups (300 grams) white granulated sugar + 2 tablespoons molasses. DIY Brown Sugar instructions here.
- I don’t recommend decreasing the amount of sugar in this recipe – learn about sugar’s role in baking here. For a less sweet cake, try topping with ice cream or whipped cream in place of the frosting.
Why is There Cornstarch in This Chocolate Chip Cookie Cake?
Along with bread flour, cornstarch is our magic ingredient for achieving that perfect thick, chewy, and soft texture. It can also aid in lift and height. I use cornstarch in my Soft Chocolate Chip Cookies. Don’t skip the cornstarch!
How to Decorate a Chocolate Chip Cookie Cake
For this cookie cake recipe, I used a half batch of my go-to Best Buttercream. I’ve also listed other topping ideas below. If you’d like, you could also use a piping tip to pipe some beautiful buttercream swirls around the edges of your chocolate chip cookie cake.
More Topping Ideas for Chocolate Chip Cookie Cake:
- Peanut Butter Buttercream Frosting
- Chocolate Buttercream Frosting
- Cream Cheese Frosting
- Homemade Caramel Sauce
- Chocolate Ganache
- Homemade Ice Cream (or cookie dough ice cream would be delicious)
- Whipped Cream
- Don’t forget extra sprinkles and/or chocolate chips!
The Best Pan For Baking Cookie Cake
- For this Chocolate Chip Cookie Cake, I prefer to use a 9-inch springform pan because it makes it really easy to remove the entire cookie cake from the pan and place it on a pretty cake stand or serving plate.
- If you don’t have a springform pan, use a round cake pan or deep pie pan. You may need to adjust the baking time.
- I also recommend using these pre-cut parchment paper rounds with tabs, so you’ll more easily be able to remove the chocolate chip cookie cake from the pan.
- Avoid using glass or ceramic pans – learn why in my Glass vs. Metal Baking Pans article here.
Can I Make This Cookie Cake Ahead of Time?
Yes, Chocolate Chip Cookie Cake can be made ahead of time! You have a couple of options, depending on how far in advance you need to prep the cookie cake:
- The cookie dough can be prepared in a greased pan and stored, covered, in the refrigerator for up to 3 days. Bake straight from the fridge as directed below. You may need to add a minute or two to the bake time.
- If you need to prep the dough further in advance, check out my article on freezing cookie dough here.
- The buttercream can be prepped and stored in the fridge for up to a week or in the freezer for up to 3 months. Let come to room temperature and re-whip in a stand mixer until light and fluffy. If it needs to be thickened, add a tablespoon or two of sifted powdered sugar.
- The baked cookie cake can also be stored for a few days – more on that below.
How to Store Cookie Cake
You can store this Chocolate Chip Cookie Cake covered at room temperature for up to 1 day, or in the refrigerator for up to 3 days.
More Amazing Birthday Cake Recipes:
- Best Birthday Cake (yellow cake with chocolate frosting! YUM!)
- Red Velvet Cake
- Best Chocolate Cake
- Funfetti Sheet Cake
- Chocolate Brownie Cake with Peanut Butter Frosting
- Find all my best Birthday Cake Recipes here!
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Ingredients
For the chocolate chip cookie base:
- 1 1/4 cups (247 grams) lightly packed dark brown sugar*
- 1/2 cup (100 grams) granulated sugar
- 2 sticks (227 grams) unsalted butter
- 2 large eggs plus 1 egg yolk, at room temperature
- 1 tablespoon milk
- 2 teaspoons vanilla extract
- 1 1/2 cups (191 grams) all-purpose flour
- 1 1/4 cups (159 grams) bread flour**
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cornstarch
- 1 teaspoon fine sea salt
- 2 cups (340 grams) semisweet chocolate chips
For the buttercream:
- 1 1/2 cups (153 grams) powdered sugar, sifted
- 1 stick (113 grams) unsalted butter, at room temperature
- Pinch fine salt
- 2 teaspoons pure vanilla extract
- 1 tablespoons cream or milk
- Sprinkles, for garnishing
Instructions
For the cookie base:
- Place sugars in a medium bowl. Set aside.
- Add the butter to a small saucepan set over medium-low heat, swirling occasionally until melted. Alternatively, place the butter in a microwave-safe bowl and microwave in 30-second bursts, stirring between bursts, until melted. Add hot butter to the sugars and stir to combine. Set aside to cool until just warm.
- Stir in the eggs, egg yolk, milk, and vanilla until well combined. Using a spatula, gradually mix in the flours, baking soda, baking powder, cornstarch, and salt. Stir in the chocolate chips. Bake now or cover the dough and refrigerate until ready to bake, up to 72 hours.
- When ready to bake, preheat the oven to 350°F. Spray a 9-inch spring-form pan with nonstick cooking spray.
- Press the cookie dough into the bottom of the prepared pan. Bake for 30 minutes for a gooey center or 35 to 40 minutes to cook completely. Place the pan on a cooling rack and allow the cookie cake to cool completely before removing from the pan and frosting.
For the buttercream:
- In the bowl of a stand mixer fitted with the paddle attachment, mix together the sugar and butter. Mix on low speed until well blended and then increase the speed to medium and beat for another 3 minutes. Add the salt, vanilla, and cream and beat on medium for 1 minute, adding more cream if needed.
- Spread all over the cooled cookie cake then garnish with sprinkles. Serve or cover and let stand at room temperature for up to 1 day, or refrigerated for up to 3 days. Let come to room temperature before serving.
Notes
This post was originally published in 2016 and has been updated with recipe improvements and new photos. Photos by Ashley McLaughlin.
I love your recipe for chocolate chip cookies so I’m hoping we’ll love this. I can’t have dairy can substitute margarine? Will it still hold its shape? I cant have molasses so I need to sub with coconut sugar. Do you think this will out?
I made this cookie cake yesterday. I browned the butter and also added butterscotch chips and toasted pecans. I was nervous about how long to bake it based on others reviews so I baked it for 40 minutes and let it cool for about an hour before I cut it. It was still very much ooey gooey and falling apart in the middle when I cut it. Which if that’s what you’re wanting you will love it! I wanted mine to firm up a little more so I let it be overnight and came back to it today and omg it’s so good!! It firmed up a lot but is also still a little gooey in the middle!
I made this and it was delicious but it was beyond gooey. Dare I say maybe a little raw and juicey in the middle. I don’t know what I did wrong. I used a spring pan. Cooked it at the 30 mins time and temperature specified.
The outside like 1 inch in were cooked perfectly but the further in the cake you go the juicier it got 😭
Giving it 5 stars cuz we ate it anyway haha but I would love some suggestions on what I maybe did wrong 😭
Hi, Kat! I’m glad it was delicious. To your question about it being too gooey, that’s why I wrote two time directives in the instructions: Bake for 30 minutes for a gooey center or 35 to 40 minutes to cook completely. It sounds like you simply needed to bake for longer to get to your desired level of doneness in your oven (every oven cooks a little bit differently). I would just make a note for next time to bake for longer!
This cake is ALWAYS a big hit! I usually bake it in the spring form pan, but would like to make it using a 9×13 sheet pan to serve about 15 people. Should the recipe be doubled?
I’d love to know the same. Want to make this for my son’s birthday party but need a bigger size.
My son asked for this cake for his birthday in lieu of a professional cake. A win for Mom.
This cake is my husband and two boys’ favorite cake…by far! It is requested for every birthday and celebration! Going to try to 1.5x the recipe today to make it a 9×13 cake for my son’s 13th birthday party tomorrow! Thank you for this delicious recipe!
How did it work out? I’m curious as I’m wanting to do the same
How can I incorporate peanut butter into this recipe? I’d love to surprise my pb-holic nephew with this for his birthday.
Love your recipe ! It turned out exactly how I wanted it to, I skipped the buttercream and had it with Vanilla Ice Cream !!
Oh my lordy.
My husband (who is not a baker) made this for my birthday, and it was AMAZING
Instructions were clear and easy for him to follow, and it was so good!!!
Everyone was raving about it, we have a very small piece leftover that I cannot wait to eat later!
April Baking Challenge done. Baked it for 35mins. Used whipped cream and chocolate sprinkles for toppings. It was easy to make and delicious. thank you Tessa!
This cookie cake was delicious! I topped it with some leftover whipped ganache, instead of buttercream.
This Cookie Cake was the perfect recipe for our end of school year celebration! Everyone loved it and raved about the cookie taste and texture!
Can I ask how did you make such a large cookie? I am looking into make one about that large for a graduation.
I put some parchment down on a 9×13 cookie sheet. I believe I used Tessa’s recipe without doubling, so it wasn’t quite as thick but still a good size I thought. You will need triple or quadruple the amount of frosting. I doubled and didn’t have enough to pipe it 😬
How long did you bake that?