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!
Keyword chocolate chip cookie cake, cookie cake, cookie cake recipe, how to make a cookie cake
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.
*Nutrition facts calculated for the cookie without the frosting.
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.
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.