Name: Chocolate Chip Cookie Cake Recipe
Prep time: 20 min
Cook time: 26 min
Total time: 2 h
Cuisine: American
Ingredients: 3/4 cup unsalted butter, softened to room temperature (12 Tbsp; 170g); 1 cup packed light or dark brown sugar (200g); 1 large egg at room temperature; 1 egg yolk at room temperature; 2 teaspoons pure vanilla extract; 2 cups all-purpose flour (spooned & leveled) (250g); 2 teaspoons cornstarch (aka cornflour); 1 teaspoon baking soda; 1/2 teaspoon salt; 1 and 1/2 cups semi-sweet chocolate chips (270g); Chocolate buttercream for topping

Jump to Recipe· 4.9 from 25 reviews

If you’ve ever been torn between a cookie and a cake, I’ve got something deliciously perfect for you: my fan-freaking-tastic Chocolate Chip Cookie Cake Recipe. Imagine biting into soft, chewy cookie dough baked into a cake-sized treat, loaded with melty chocolate chips — it’s like the best of both worlds all in one slice. Trust me, this recipe is a total game-changer, and once you try it, you’ll find yourself craving it for every celebration (or even just a cozy night at home!).

🖤

Why This Recipe Works

Perfect Texture: Combining butter and just the right amount of eggs keeps it chewy yet cakey without drying out.
Chocolate Chip Heaven: Loads of semi-sweet chips make every bite melty and satisfying.
Simple Ingredients: Pantry staples come together for a no-fuss, crowd-pleasing dessert.
Flexible Decorating: You can keep it classic or dress it up with frosting to suit your mood.

Chocolate Chip Cookie Cake, Cookie Cake Recipe, Easy Cookie Cake, Ultimate Cookie Cake, Chocolate Chip Dessert - The image shows a round chocolate chip cookie cake in a clear glass pie dish with two handles. The cookie cake has a light golden-brown color with chocolate chips spread evenly across the surface. Around the edge, there is a ring of dark chocolate frosting piped in swirled dollops, adding texture and contrast. The cookie cake sits on a white marbled surface with a small bowl of colorful round sprinkles placed above it, and a piping bag with a metal tip near the lower left corner. A woman's hand is not visible but implied by the presence of the piping bag. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The charm of this Chocolate Chip Cookie Cake Recipe lies in its simple yet thoughtfully chosen ingredients. Each component plays a vital role in achieving that perfect soft, chewy center with just enough structure to slice like a cake. Plus, I’ll share a few shopping tips that help you get the best out of each item.

Chocolate Chip Cookie Cake, Cookie Cake Recipe, Easy Cookie Cake, Ultimate Cookie Cake, Chocolate Chip Dessert - Flat lay of room-temperature unsalted butter in a large white ceramic bowl, packed light brown sugar in a small white ceramic bowl, one whole large brown egg and one white egg yolk on a white ceramic dish, pure vanilla extract in a small white ceramic bowl, all-purpose flour in a simple white ceramic bowl, fine cornstarch in a small white ceramic bowl, baking soda in a small white ceramic bowl, fine salt in a small white ceramic bowl, semi-sweet chocolate chips scattered naturally on a white ceramic plate, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted butter: Using softened room-temperature butter makes creamy creaming with sugar easy, helping achieve that tender crumb.
Brown sugar: This adds moisture and depth of flavor for richness and chewiness.
Egg + egg yolk: A combo that balances structure without making the cake cakey; room temperature ensures they mix smoothly.
Vanilla extract: Pure extract enhances all the flavors subtly but wonderfully.
All-purpose flour: Provides the foundation, with the right protein content for chewy but tender texture.
Cornstarch: This little secret softens the cookie cake, creating a delightfully tender bite.
Baking soda: Gives leavening for a slight lift and prevents heaviness.
Salt: Balances sweetness and amplifies chocolate flavor.
Semi-sweet chocolate chips: The star addition that melts gooey pockets in every bite.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how this Chocolate Chip Cookie Cake Recipe invites customization — sometimes I keep it classic, but other times I’ll add my own twists depending on the occasion or what I have in the pantry. It’s so forgiving and flexible that you can easily make it your own.

Variation: For a richer chocolate punch, I sometimes swap half the semi-sweet chips for dark chocolate chunks — it creates a deep, bittersweet contrast that’s irresistible.
Dietary modification: If you need a gluten-free version, substitute all-purpose flour with a good gluten-free blend, but keep the cornstarch; it really helps hold it together.
Seasonal change: Adding a sprinkle of sea salt on top before baking or folding in chopped nuts adds a nice textural contrast I adore in fall and winter.

Step-by-Step: How I Make Chocolate Chip Cookie Cake Recipe

Step 1: Preparing Your Pan and Oven

Before diving into the mixing, I get my oven preheated to 350°F (177°C) and give my 9-inch pie dish or cake pan a generous spray with nonstick spray. This pan size is perfect — you want that cookie cake thick enough to feel indulgent but thin enough to bake through evenly. Setting this up upfront saves stress later!

Step 2: Cream Butter and Sugar to Perfection

Using a handheld or stand mixer outfitted with a paddle attachment, I beat the softened butter and brown sugar on medium speed until it’s super creamy — about 3 minutes. You want the sugar fully incorporated for a smooth batter and a tender baked cookie cake, not grainy. This step is key!

Step 3: Add Eggs and Vanilla

Next, I add one whole egg plus one egg yolk (trust me, this combo nails the chewy texture — just two whole eggs will make it cakier than I like). Adding these at room temperature ensures they blend in nicely without curdling. I finish with the vanilla and mix on medium-high speed until combined, scraping the bowl down to catch any stubborn bits.

Step 4: Combine Dry Ingredients Separately

In a separate bowl, I whisk together the flour, cornstarch, baking soda, and salt. This step helps distribute the leaveners evenly and avoids little pockets of salt or baking soda later on. Once mixed, the dry ingredients join the wet, mixed gently on low speed — you want to avoid overmixing or the cookie cake can get tough.

Step 5: Fold in Chocolate Chips

The dough gets super thick here. I stir in those precious semi-sweet chocolate chips just until evenly distributed, usually mixing about 5 seconds. Too much mixing breaks the chips down — and we want those melty pockets all over!

Step 6: Press and Bake

I gently but firmly press the dough into the prepared pan, aiming for an even surface. Bake for 22 to 26 minutes — or up to 30 if your oven runs cool — until the surface is lightly golden. Around 15 minutes in, I sometimes tent the edges with aluminum foil to prevent over-browning. To test doneness, a toothpick should come out with just a few moist crumbs; that chewy softness is exactly what you want.

Step 7: Cool and Optional Decorate

Once baked, I set the pan on a wire rack to cool completely. While it’s still warm, I like to press a few extra chocolate chips on top for that inviting melt-y look — totally optional, but it adds charm. When fully cool, I loosen the edges with a sharp knife or spatula and move the cookie cake to a serving dish, though serving it straight from the pan also works great.

Step 8: Frosting Fun (Optional)

If frosting’s your thing, the chocolate buttercream is a delightful way to dress up this recipe for birthdays or celebrations. I like piping it with a Wilton 1M tip for pretty swirls, but you can spread it on more casually or even top with whipped cream or vanilla ice cream for an easy twist.

💡

Tips from My Kitchen

Avoid Full Egg Mix-Up: Using 1 whole egg plus 1 yolk prevents a fully cakey texture — I learned this after several too-cakey batches!
Room Temperature Wins: Leaving butter and eggs out ahead of time makes mixing smoother and batter consistency perfect every time.
Don’t Skip Cornstarch: It’s optional but really gives that soft-to-the-touch crumb I love.
Watch Your Bake Time: I always keep an eye past 20 minutes — ovens vary! Too much baking dries it out, so the toothpick trick is your best friend.

How to Serve Chocolate Chip Cookie Cake Recipe

Chocolate Chip Cookie Cake, Cookie Cake Recipe, Easy Cookie Cake, Ultimate Cookie Cake, Chocolate Chip Dessert - A round chocolate chip cookie cake with a golden brown color sits in a clear glass pie dish on a white marbled surface. The cookie cake has visible chocolate chips scattered on top and is decorated with swirls of rich, dark chocolate frosting around the edge, each swirl dotted with small, colorful round sprinkles. A slice is missing from the cookie cake, and that slice is placed on a white plate nearby, showing the soft, slightly crumbly texture inside with chocolate chips. The slice is also decorated with chocolate frosting swirls and sprinkles on the edge. A fork with a small bite of cookie rests on the plate. There is a small bowl of colorful sprinkles near the top left and a woman's hand holding a small plate with another slice in the upper left corner. A beige and white striped cloth is partly visible in the lower right corner of the image. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually garnish my cookie cake simply — pressing a few extra chocolate chips on top right after baking gives it that rustic, homemade charm. When I’m feeling fancy, a dusting of powdered sugar or a swirl of chocolate buttercream frosting makes it party-ready without overdoing it. Sometimes fresh berries help cut through the richness if you want a little contrast.

Side Dishes

This cookie cake pairs wonderfully with a scoop of vanilla ice cream or some lightly whipped cream to balance the rich chocolate chips. For drinks, a cold glass of milk is classic — but hot coffee or tea also complement the warm, buttery flavors fantastically.

Creative Ways to Present

For birthdays, I’ve piped chocolate buttercream borders and written simple messages with melted chocolate. On holidays, I’ve decorated with colorful sprinkles or edible flowers. Another fun idea is cutting the cookie cake into small squares and stacking them with a drizzle of caramel sauce in between for a layered dessert display that wows guests!

Make Ahead and Storage

Storing Leftovers

After it’s fully cooled, I cover the cookie cake tightly with plastic wrap or an airtight container and keep it at room temperature for up to three days. This method keeps the cookie cake soft and fresh without drying out. I learned that refrigeration tends to harden the cookie cake, so I try to avoid that if possible.

Freezing

Freezing is a great option if you want to make this ahead. I wrap the whole cake tightly in plastic and then in foil, or freeze individual slices separated by parchment paper for easy thawing later. It keeps beautifully for up to 2 months. When ready, thaw at room temperature — no microwave needed, which can make the chocolate uneven.

Reheating

If you want to warm up a leftover slice, I pop it in the oven at 300°F for about 5 minutes or until warmed through — this helps revive that fresh-baked softness and melty chocolate chips much better than the microwave.

FAQs

Can I use cold eggs for this recipe?

It’s best to use room-temperature eggs for this recipe because they blend more smoothly into the batter, resulting in a uniform texture. If you’re short on time, placing eggs in warm water for five minutes works like a charm.
Why do you use 1 whole egg plus 1 yolk instead of 2 whole eggs?

This combo strikes a perfect balance for chewy yet tender cookie cake texture. Using two whole eggs tends to make the cake cakier and drier, which isn’t the vibe we’re after here.
Is cornstarch necessary in this Chocolate Chip Cookie Cake Recipe?

Cornstarch is optional but highly recommended. It helps soften the bites and gives the cookie cake a tender crumb. If you don’t have it on hand, you can skip it without major issues, but the texture might be slightly different.
Can I make this gluten-free?

Yes! Substitute a gluten-free all-purpose blend for the flour. Just make sure it contains xanthan gum or another binder to keep the cookie cake from crumbling.
How do I know when the cookie cake is done baking?

Bake until the surface is lightly golden and a toothpick inserted in the center comes out with just a few moist crumbs. It should not be wet batter — that’s your cue it needs more time.

Final Thoughts

This Chocolate Chip Cookie Cake Recipe holds a special place in my heart — it’s the treat I reach for when I want to impress without fuss or when I’m craving something cozy and nostalgic. It’s easy enough for a weeknight treat but elegant enough for celebrations. So go ahead, gather your ingredients, and bake this beauty. I promise, every bite will make you smile and want to save a slice for later (or not!). Enjoy!