Chocolate Chip Cookie Cake Recipe
Posted Dec 26, 2020, Updated Mar 14, 2024
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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!
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!
Chocolate Chip Cookie Cake: Ingredients & Substituions
- All-purpose flour. to make the recipe gluten-free, use a 1:1 gluten-free all purpose baking 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.
How to Make a Cookie Cake
Let’s walk through the steps of making this cookie cake recipe, and don’t forget to watch the video!
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!
Then, 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.
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.
Frost the Chocolate Chip Cookie Cake
Once cooled, transfer the cookie cake to a serving platter. Make this chocolate buttercream frosting, vanilla buttercream 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.
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.
How to Store a Cookie Cake
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.
Chocolate Chip Cookie Cake FAQs
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.
I suggest using this chocolate buttercream frosting or this vanilla frosting for the best tasting cookie cake!
Yes. You can make it the day before serving and store it in the refrigerator.
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.
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Chocolate Chip Cookie Cake Recipe
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 cup salted butter softened
- ¾ cup granulated sugar
- ¾ cup light brown sugar packed
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 2 cups Semisweet Chocolate Chips
- Chocolate buttercream frosting
Instructions
- Preheat oven to 350 degrees F. Grease a 14” pizza pan (with no holes), set aside. If you only have a pizza pan with holes, cover it in aluminum foil and lightly grease.
- In a medium bowl, combine flour, baking soda and salt. Set aside.
- 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).
- Add vanilla and eggs and beat until fluffy, about 1 minute.
- Add dry ingredient mixture and beat until combined.
- Add chocolate chips and stir until evenly distributed.
- Spread the cookie dough into a 12-13” circle on the prepared pizza pan. Be sure to leave a 1 to 1 ½” border between the edge of the cookie and the outside edge of the pan.
- Bake in the preheated oven for 15-20 minutes or until the top is golden brown and set.
- Remove from oven and set the cookie cake in the baking pan on a wire rack to cool completely.
- Once cooled, transfer the cookie cake to a serving platter. Decorate and let sit until the frosting hardens.
- Serve!
Video
Notes
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is so delicious!! Made tonight and everyone loved it!
I made this recipe twice, once for my mother’s 80th birthday (I used a combo of white chips and Crazins) and then my husband for an early Valentine’s day gift. It was easy and the results are better than a store bought one.
I am not typically a baker. I found this recipe to be easy to follow and hard to resist eating.
Thanks for the recipe. It is a keeper.
Can you freeze cookie dough? Thank you. Linda
I made this for my sons 4th birthday. I was in a rush and didn’t have time to frost this time, but it came out perfectly delicious! I’m a huge fan of your cookie recipe so I knew this would not disappoint! Thanks 😊
Can I use brownie pans?
Hi! What could I use instead of a pizza pan for this cake? Unfortunately don’t have one! 🙁
Thanks so much!
Meredith
You can use a normal brownie pan if you have one, I used it and it turned out great!
hi.
I loved this recipe! It was amazing with the frosting, and my sweet tooth loved it.
I made this for NYE and it was delicious! Going to make it again this weekend and maybe try a few flakes of sea salt on the top before baking.
So. Good.
Added some ginger, lemon zest and cloves. Oh, my.
Thank you!