Chocolate Chip Cookie Cake Recipe

Name: Chocolate Chip Cookie Cake Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 2 ½ cups all-purpose flour; 1 tsp baking soda; 1 tsp fine sea salt; 1 cup salted butter (softened); ¾ cup granulated sugar; ¾ cup light brown sugar (packed); 1 tsp pure vanilla extract; 2 large eggs; 2 cups Semisweet Chocolate Chips; Chocolate buttercream frosting

By Laura

Posted Dec 26, 2020, Updated Oct 13, 2023

5 from 16 votes

9 Comments

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This chocolate chip cookie cake recipe is soft, chewy, slightly doughy and decorated with the best chocolate buttercream frosting. It’s easy to make, large enough to feed a crowd, and even better than store-bought!

overhead view of a Chocolate Chip Cookie Cake with chocolate frosting

If you love chocolate chip cookies, and would prefer their gooey chocolate goodness over cake on your birthday, then this cookie cake recipe is for you (also try this chocolate chip cookie pie)! Decorated with the best chocolate buttercream frosting – or this vanilla frosting – this chocolate chip cookie cake is the perfect way to celebrate any special occasion.

This chocolate chip cookie cake recipe is soft, chewy, slightly doughy with the perfect texture. It’s easy to make, large enough to feed a crowd, and even better than store-bought!

overhead view of a pice of Chocolate Chip Cookie Cake Recipe

I don’t really recommend making substitutions in this cookie cake recipe, however if you must here are a few that I have tried and can recommend.

overhead photo of the ingredients in this Chocolate Chip Cookie Cake Recipe

All-purpose flour. I recommend using an unbleached, all-purpose flour to make this cookie cake. For a gluten-free version substitute a 1:1 all-purpose gluten-free flour.
Fine sea salt. Use fine (not coarse) sea salt. If using iodized table salt, decrease the amount by half.
Salted Butter. Unsalted butter can be used in place of salted butter.
Granulated sugar. I recommend using organic cane sugar or regular white sugar – I don’t use sugar substitutes so I can’t recommend them, but if you try it let me know in the comments.
Light brown sugar. Dark brown sugar can be used in place of light, it will just impart a bolder molasses taste.
Chocolate chips. You can use chocolate chunks, chopped chocolate, or chocolate chips (regular or mini), in milk, dark, white, etc.

front view of a chocolate chip cookie cake with a piece cut out of it — Chocolate Chip Cookie Cake

Let’s walk through the steps of making this cookie cake recipe, and don’t forget to watch the video!

Combine dry ingredients

To begin, combine flour, baking soda and salt in a medium bowl, then set it aside. I prefer to measure out the dry ingredients first so that my measuring cups and spoons can be used again without having to be cleaned and thoroughly dried! It saves a step!

two overhead photos showing How to Make a Cookie Cake

Combine wet ingredients

In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl using a hand-held mixer, beat butter, granulated sugar, and brown sugar until light and fluffy (1-2 minutes). Once it’s light and fluffy, add the vanilla and eggs and beat until fluffy, about 1 minute.

Add dry ingredients & chocolate chips

Next, add the dry ingredient mixture and beat until combined. Then stir in the chocolate chips until they are evenly distributed throughout the cookie cake batter.

The dough should be slightly tacky, but easy to spread in the pizza pan.

Bake & Cool

Grease a 14” pizza pan (with no holes) – I highly recommend this Wilton 14″ round pan, I bought it just to make this recipe years ago and love it. If you only have a pizza pan with holes, cover it in aluminum foil and then lightly grease. Spread the cookie dough into a 12” circle on the prepared pizza pan. Be sure to leave a 2” border between the edge of the cookie and the outside edge of the pan – it will spread.

Bake in the preheated oven for 15-20 minutes or until the top is golden brown and set. Then remove the cookie cake from oven and set the cake/pan on a wire rack to cool completely.

Once cooled, transfer the cookie cake to a serving platter. Make this chocolate buttercream frosting or homemade vanilla frosting and decorate the cookie cake however you’d like. If desired, add sprinkles, mini chocolate chips, etc. Let the cookie cake rest while the frosting hardens.

overhead view of chocolate frosting on a Chocolate Chip Cookie Cake

Serve!

Slice the cookie cake into pieces and serve at room temperature with a scoop of homemade vanilla ice cream or homemade chocolate ice cream.

Store any leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. You can freeze cookie cake leftovers in an airtight container for up to 1 month.

photo of a Chocolate Chip Cookie Cake decorated with chocolate frosting

FAQs

Does cookie cake need to be refrigerated?

I suggest storing this cookie cake in the refrigerator until you are ready to serve. Remove it about 30-60 minutes before serving so that it softens and comes to room temperature. You can store it at room temperature for up to 2 days, but it lasts longer in the refrigerator and stays fresh for up to 5-7 days.

What frosting should I use?

I suggest using this chocolate buttercream frosting or this vanilla frosting for the best tasting cookie cake!

Can I make this cookie cake in advance?

Yes. You can make it the day before serving and store it in the refrigerator.

Can I freeze a cookie cake?

Yes, you can freeze the entire cookie cake for up to 2 months. I suggest flash-freezing it until the frosting hardens, and then wrapping it tightly in plastic wrap and foil to prevent it from drying out. You can also freeze the unfrosted cake and frost after it has thawed slowly to room temperature.

front view of a slice of this Chocolate Chip Cookie Cake Recipe

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