If you have a serious sweet tooth and crave something that combines the nostalgic charm of a cookie with the celebratory flair of a cake, this Chocolate Chip Cookie Cake Recipe is your new best friend. It’s a delightful twist on the classic chocolate chip cookie, baked to perfection in a cake pan, soft and chewy in the center with just the right amount of golden crisp on the edges. Topped with a luscious chocolate frosting and festive sprinkles, this dessert is perfect for birthdays, celebrations, or any time you need a comforting treat that feels both special and utterly homemade.
Ingredients You’ll Need
This recipe calls for simple, pantry-friendly ingredients that work together beautifully to create the irresistible texture and flavor of the cookie cake. Each one plays a crucial role, from the buttery richness to the sweet burst of chocolate in every bite.
- All-purpose flour (1¾ cups / 210g): The foundation that gives the cookie cake structure and chew.
- Baking soda (¾ teaspoon): Helps the cookie rise just enough for a tender crumb without puffing up too much.
- Salt (½ teaspoon): Balances the sweetness and enhances the overall flavor.
- Unsalted butter, softened (½ cup / 113g + 6 tablespoons / 85g): Adds rich moistness and depth, part goes into the dough, and part into the frosting.
- Light or dark brown sugar (¾ cup / 165g): Brings deep caramel notes and chewy texture.
- Granulated sugar (¼ cup / 50g): Adds crispness and balances the brown sugar’s moisture.
- Large egg (1, room temperature): Binds the dough while contributing to softness.
- Vanilla extract (2½ teaspoons + ½ teaspoon): Infuses warm, sweet aroma in both dough and frosting.
- Semi-sweet chocolate chips (1½ cups / 270g, plus more for sprinkling): The star ingredient for melty pockets of chocolate throughout.
- Powdered sugar (1¼ cups / 150g, sifted): The sweet base for the creamy chocolate frosting.
- Cocoa powder (3 tablespoons, sifted): Gives the frosting its rich chocolate intensity.
- Milk (2 tablespoons): Perfect for smoothing the frosting to a pipeable consistency.
- Sprinkles: Adds a fun, colorful finish to your cookie cake.
How to Make Chocolate Chip Cookie Cake Recipe
Step 1: Prepare the Oven and Pan
Begin by preheating your oven to 350°F (175°C). This step is essential to give the cookie cake a perfect rise and bake. Grease or spray a 9-inch round cake pan thoroughly with butter or baking spray to ensure your cake releases cleanly after baking.
Step 2: Mix the Dry Ingredients
In a medium bowl, sift together the flour, baking soda, and salt. Sifting is key here to evenly distribute the leavening agent and salt and to avoid any lumps that might disrupt the smoothness of your dough.
Step 3: Cream Butter and Sugars
Using a large mixing bowl, beat the softened butter until smooth. Add both brown sugar and granulated sugar, then beat on medium speed for about 2 minutes. Unlike traditional cake batter, avoid whipping until fluffy; this helps keep the cookie texture dense and chewy instead of airy and crumbly.
Step 4: Add the Egg and Vanilla
Beat in the egg and vanilla extract until combined, scraping down the bowl’s sides to mix every bit. This step ensures your dough becomes smooth and soft, setting the stage for a moist cookie cake.
Step 5: Combine Dry and Wet Ingredients
On low speed, fold in the flour mixture gradually just until incorporated—overmixing can make the cookie tough. Then carefully fold in the chocolate chips by hand with a silicone spatula for even distribution without breaking them apart.
Step 6: Assemble and Bake
Press the cookie dough evenly into your prepared cake pan. Sprinkle additional chocolate chips on top if you want an extra chocolatey top layer. Bake for 20 to 25 minutes until the edges turn golden and the surface looks set and dry to the touch but still soft inside.
Step 7: Prepare the Chocolate Frosting
While the cookie cake cools, whip up the frosting. Beat softened butter until creamy, then add sifted powdered sugar, cocoa powder, milk, and vanilla. Beat first on low speed to avoid a sugary cloud, then increase to medium to achieve a light, fluffy frosting perfect for decorating.
Step 8: Decorate and Enjoy
Once the cookie cake is completely cooled, remove it from the pan, place it on a serving plate, and pipe the frosting elegantly around the edge using a decorative piping tip. Finish with a sprinkle of colorful sprinkles or more chocolate chips for an inviting, celebratory vibe.
How to Serve Chocolate Chip Cookie Cake Recipe
Garnishes
Simple garnishes like rainbow sprinkles or extra mini chocolate chips add an irresistible visual and textural appeal. They bring brightness and a hint of crunch that elevate the cake’s charm, making it look as fun as it tastes.
Side Dishes
Pair this cookie cake with classic vanilla ice cream or a drizzle of warm caramel sauce for a truly indulgent treat. For a lighter contrast, fresh berries or whipped cream work beautifully to balance sweetness with refreshing notes.
Creative Ways to Present
Slice your cookie cake into wedges and serve on colorful plates with a dusting of powdered sugar or cocoa powder. You can also cut smaller squares for a charming dessert platter or even personalize it with piped messages for birthdays or special occasions.
Make Ahead and Storage
Storing Leftovers
Store your leftover cookie cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigeration helps extend freshness but may slightly firm up the texture.
Freezing
This Chocolate Chip Cookie Cake Recipe freezes beautifully. Wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight at room temperature before serving to enjoy that freshly baked taste.
Reheating
For a just-baked warmth, microwave individual slices for 10–15 seconds or place the whole cake in a low oven (about 300°F) for a few minutes. This revives softness and melts the chocolate chips delightfully.
FAQs
Can I use different types of chocolate chips for this recipe?
Absolutely! Whether you prefer dark, milk, white chocolate, or even a mix, the cookie cake will adapt well. Just be mindful of sweetness levels to maintain balance.
Is it necessary to sift the dry ingredients?
While not mandatory, sifting helps blend the baking soda and salt thoroughly, preventing clumps and ensuring even texture throughout your cookie cake.
Can I make this recipe gluten-free?
Yes, by substituting all-purpose flour with a gluten-free flour blend designed for baking, you can enjoy this dessert without compromising texture or flavor.
How thick should the cookie dough be when pressed into the pan?
Press the dough into an even layer roughly 1 inch thick. This ensures even baking so the center is soft and the edges are golden without burning.
What’s the best way to pipe the frosting if I don’t have a piping bag?
If you don’t own a piping bag, you can use a plastic sandwich bag with a small corner snipped off or simply spread the frosting with an offset spatula for a rustic look.
Final Thoughts
This Chocolate Chip Cookie Cake Recipe is one of those joyful desserts that feel like a warm hug on a plate. Whether you’re celebrating a milestone or just treating yourself to something special, this cookie cake is sure to bring smiles. Give it a try, and you might discover your new favorite go-to dessert for every occasion!
Print
Chocolate Chip Cookie Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This delicious Cookie Cake Recipe features a soft, chewy chocolate chip cookie baked in a round cake pan and topped with a rich, fluffy chocolate frosting. Perfect for celebrations or a sweet treat, this cookie cake combines classic cookie flavors with the festive look of a cake, decorated with sprinkles and extra chocolate chips for an irresistible dessert everyone will love.
Ingredients
Cookie:
- 1¾ cups all-purpose flour (210g)
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened (113g)
- ¾ cup packed light or dark brown sugar (165g)
- ¼ cup granulated sugar (50g)
- 1 large egg, room temperature
- 2½ teaspoons vanilla extract
- 1½ cups semi-sweet chocolate chips (plus more for sprinkling) (270g)
Chocolate Frosting:
- 6 tablespoons unsalted butter, softened (85g)
- 1¼ cups powdered sugar, sifted (150g)
- 3 tablespoons cocoa powder, sifted
- 2 tablespoons milk
- ½ teaspoon vanilla extract
- Sprinkles for decorating
Instructions
- Prepare the Pan: Preheat the oven to 350°F (175°C). Butter or spray a 9-inch round cake pan with baking spray to ensure the cookie cake doesn’t stick.
- Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking soda, and salt. Set aside for later addition.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter until smooth. Add both the brown sugar and granulated sugar, and beat on medium speed for about 2 minutes until the mixture is smooth and well combined, but not too fluffy to avoid a crumbly cookie.
- Add Egg and Vanilla: Add the egg and vanilla extract to the butter and sugar mixture. Beat until everything is well combined, scraping down the sides of the bowl as necessary.
- Combine Dry Ingredients: With the mixer on low speed, gradually add the sifted flour mixture, beating just until incorporated. Avoid overmixing for best texture.
- Fold in Chocolate Chips: Using a silicone spatula, fold in the semi-sweet chocolate chips thoroughly but gently.
- Shape Cookie Dough: Press the cookie dough evenly into the prepared 9-inch cake pan. Sprinkle additional chocolate chips on top if desired for extra chocolatey goodness.
- Bake: Bake in the preheated oven for 20 to 25 minutes or until the cookie cake is lightly browned and the surface appears dry. Avoid overbaking to keep it soft and chewy.
- Cool: Remove the cookie cake from the oven and allow it to cool completely in the pan on a wire rack before frosting.
- Make Chocolate Frosting: In a mixing bowl, beat the softened butter until smooth. Add the powdered sugar, cocoa powder, milk, and vanilla extract. Beat on low speed until combined (about 2 minutes), then increase to medium speed and beat until the frosting is light and fluffy (another 2 minutes).
- Decorate: Transfer the frosting to a piping bag fitted with a decorative tip. Remove the cooled cookie cake from the pan and place it on a serving plate. Pipe the frosting around the edge of the cookie and decorate the top with sprinkles if desired.
Notes
- Ensure the egg is at room temperature for better mixing and texture.
- Do not overbeat the butter and sugar to avoid a crumbly cookie.
- Cooling the cookie cake completely before frosting ensures the frosting doesn’t melt or slide off.
- Use a silicone spatula for gentle folding of chocolate chips to keep them intact.
- Sift powdered sugar and cocoa powder to avoid lumps in the frosting.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend.
- Store leftovers in an airtight container at room temperature for up to 3 days.
