Description

This Chocolate Chip Cookie Cake combines the best of both worlds—a soft and chewy chocolate chip cookie baked in a cake pan and topped optionally with a rich chocolate buttercream. Perfect for celebrations or a delightful dessert, this recipe uses simple ingredients and straightforward steps to deliver a crowd-pleasing treat with a tender texture and gooey chocolate chips in every bite.

Ingredients

Scale

Cookie Cake

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)

Optional Topping

Chocolate buttercream for topping

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Spray a 9-inch pie dish or 9-inch round cake pan with nonstick spray and set it aside.
Cream Butter and Sugar: In a large bowl, using a handheld or stand mixer with the paddle attachment, beat the softened butter and brown sugar on medium speed until creamy, about 3 minutes. Then, beat in the whole egg, egg yolk, and vanilla extract on medium-high speed until combined, scraping down the bowl sides as needed.
Mix Dry Ingredients: In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. Gradually add these dry ingredients to the wet ingredients and beat on low speed until just combined. The dough will be thick.
Add Chocolate Chips: Mix in the semi-sweet chocolate chips for about 5 seconds or until evenly dispersed throughout the dough.
Shape and Bake: Press the cookie dough evenly into the prepared pan. Bake for 26 minutes or until the top is lightly golden brown. If your oven browns edges too quickly, loosely cover the cake with aluminum foil after 15 minutes to prevent over-browning.
Check Doneness and Cool: Use a toothpick to check doneness; it should come out mostly clean with a few moist crumbs. Remove the pan from the oven and cool completely on a cooling rack. While still warm, optionally press a few more chocolate chips on top for decoration.
Remove and Decorate: Once cooled, loosen the sides of the cookie cake with a sharp knife or metal spatula and transfer it to a serving dish or serve directly in the pan.
Optional Frosting: Prepare the chocolate buttercream if using and decorate the cookie cake as desired. Use a piping bag with a Wilton 1M tip for professional-looking swirls. Store covered tightly at room temperature for up to 3 days.

Notes

Use 1 whole egg plus 1 egg yolk to maintain a chewy cookie cake texture rather than cakey.
Room-temperature eggs blend more evenly; warm cold eggs in a bowl of warm water for 5 minutes before using if needed.
Cornstarch softens the cookie cake texture but can be omitted if unavailable without substituting.
Chocolate buttercream topping is optional; alternatives include whipped cream or vanilla ice cream.
Use a 9-inch round or pie pan for the best cake shape and even baking.
Cover with foil midway if edges brown too fast to ensure even baking.

Nutrition

Serving Size: 1 slice (1/12 of cake)
Calories: 320 kcal
Sugar: 22 g
Sodium: 180 mg
Fat: 15 g
Saturated Fat: 9 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 60 mg