Chocolate Chip Cookie Cake

Chocolate chip cookie cake is a giant cookie baked in a cake pan, decorated with chocolate frosting, sprinkles, and chocolate chips. Here you will find Beginner's Guide, Expert Tips & FAQs.

This is the ultimate Chocolate Chip Cookie Cake: with Foolproof Steps, Pro Tips & Troubleshooting included. Unlike regular cookies, the texture is soft and chewy throughout with a slightly crisp edge, making it easy to slice into cake-like pieces for sharing. If you are a chocolate lover, you might also like Chocolate Zucchini Cake and Chocolate Strawberry Cake.

Perfect Chocolate Chip Cookie Cake

• This cookie cake is everything we love about chocolate chip cookies. Chewy, buttery and loaded with chocolate, but in celebration form! It has slightly crisp edges and a soft, gooey center. The chocolate buttercream and sprinkles add a fun and colorful finish to this lovely cookie cake!
• This chocolate chip cookie cake is baked in a round cake pan at moderate oven heat until the edges turn golden while the center remains soft and slightly gooey. It's a dense cake with milk chocolate chips and delicious chocolate buttercream frosting.

Why You'll Love This Cake

Reminiscent of the giant mall cookie: This chocolate cookie cake is not a cake consistency, so if you're expecting it to have the mouth-feel of a cake, you will be disappointed. It's more like one of the giant, soft cookies that you get at the mall, which they decorate for birthdays and such. It's chewy inside, with a little more crisp at the edges.

Super soft but with crispy edge: But it does make a super soft, cakey cookie bar, but it's not chewy. It definitely has a cookie consistency, including the browed crispy edge yet soft enough to add some frosting.

Ingredients for the cake

Butter: Soft butter (not melted, not cold!) helps your cookie cake turn out soft and chewy, and gives a rich flavor. Butter is what makes your cake moist instead of dry.

Sugar: Brown sugar adds moisture and a gentle caramel flavor, helping the cake stay soft near the center. Granulated sugar helps the edges turn perfectly crisp and gives structure. Using both sugars means you'll get the best of both worlds: soft center, crisp edges.

Egg: The egg acts as a binder, holding all the ingredients together-think of it as the glue. It adds moisture and helps the cake rise just enough to stay tender but not cakey.

Vanilla is your key to cozy flavor. It boosts the cookie taste and makes the whole kitchen smell amazing. Don't skip it-your cake will taste flat without it!

All purpose flour: Flour provides the structure for your cookie cake. Too little and your cake won't hold together; too much and it might get tough. Always level off your flour so you get the right texture.

Baking soda: This helps the cake rise slightly in the oven, making it light instead of dense or flat. Baking soda reacts with other ingredients to puff up your cookie cake just the right amount.

Plus salt and chocolate chips

Ingredients for the Chocolate buttercream

Butter is used to make frosting creamy and velvety-easy to pipe or spread.

Powdered sugar smooths out the frosting, adds sweetness, and helps it hold shape.

Cocoa powder: A must for deep chocolate flavor and color in your frosting.

Heavy cream: Makes the frosting soft, silky, and spreadable. Start with a little and add more if needed. Can also use milk

Sprinkles: Totally optional (or not)! They add color and a festive touch. Perfect for parties or birthdays.

You will also need salt and vanilla extract.

Equipment

• Mixer
• Measuring spoons and cups
• Wilton 1M
• Piping bag

How to make Chocolate Chip Cake

Ready to begin? Here's how you can make this Easy Chewy Cookie Cake Recipe, step by step with photos along the way. The recipe with measurements follow below in the recipe card.

Step 1: Make the Cookie Dough

1. Cream soft butter and sugars together until light and fluffy.
2. Beat in the egg and vanilla extract.
3. In another bowl, whisk together flour, baking soda, and salt.
4. Gradually mix the dry ingredients into the butter mixture until just combined.

Step 2. Add chocolate chips

Fold in plenty of chocolate chips.

Step 3: Add cookie dough into round pan

Press the dough evenly into the greased round baking dish.

Step 4. Bake and Cool the Cake

1. Bake until the edges are golden and the center is just set.
2. Add extra chocolate chips on top after baking (optional).
3. Let the cookie cake cool completely in the pan so it stays firm.

Step 4: Make chocolate buttercream

Beat soft butter until creamy.

Sift in powdered sugar and cocoa powder.

Mix in milk or heavy cream until smooth and pipeable. I used heavy cream.

Step 5: Pipe and Slice

1. Fill a piping bag with buttercream and pipe swirls around the edge.
2. Add sprinkles for festive flair.

Pro tip: For neat slices, chill the frosted cake briefly before cutting.

Baking Tips for Perfect Texture

• Oven temperature: Cooking the cake around 20-30 minutes at 350°F works well, but oven variations can affect timing.
• Don't overtake: Every oven runs slightly differently, so start checking at the 20-minute mark. You're looking for set edges and a slightly soft center. Overbaking will make the cookie cakedry and cakey rather than chewy.
• Use parchment paper or greasing the pan well to prevent sticking
• Avoiding over-baking to keep the cake from becoming hard or dry
• Cool the cake: Make sure to let the cookie cake cool completely before decorating-if it's still warm, the buttercream will melt right off.

How do I know when the cake is done

Checking doneness by pressing lightly-the middle should feel firm but yield under gentle touch.

Troubleshooting & Pro Tips

• Dry or Cakey Texture? Avoid overbaking! Check for golden edges and a center that is just set. Every oven is different; start checking a few minutes early.
• Sticking to Pan? Use parchment paper or grease thoroughly to prevent that.
• Buttercream Melting Off? Always cool the cake completely before decorating.
• Crumbly Slices? Use a sharp knife and try chilling for 15-20 minutes after frosting for cleaner cuts.

Variations and Substitutions

• Chocolate Chips: Mix it up with milk, dark, white, or even peanut butter chips. Mini chips create more even chocolate distribution. For example, add one bag of chocolate chips (regular size) and one bag of mini chocolate chips, because it gives an almost saturated chocolate texture to the cookie cake.
• Oats: Add 1 cup of quick cooking oats (food processed down to flour, substituted for one of the cups of flour).
• Layered Cookie Cake: Bake two thinner cakes and sandwich them with buttercream in between.
• Cookie Cake Bars: Bake in a rectangle pan and cut into bars for grab-and-go snacks.
• Gluten-Free: Substitute your favorite gluten-free all-purpose flour blend.

Storage, Slicing Making Ahead and Leftover Tips

• Room temp or refrigerate: This cookie cake keeps well at room temperature for up to 3 days wrapped properly or refrigerated longer. It can also be frozen; thaw and refresh under gentle warmth before serving.
• If you've piped buttercream on top of the cake, it's best kept in a cool spot (but not in the fridge, as that can dry the cookie out).
• For neat slices: Once the cookie cake is frosted, pop it into the fridge for 15-20 minutes before slicing. This helps the buttercream firm up slightly, making cleaner cuts (especially helpful if you're serving this at a party or event).
• Make Ahead: If you want to bake ahead the unbaked cookie dough can be made a day in advance and stored in the fridge, covered tightly. Let it come to room temperature for 15-20minutes before pressing it into your tin to bake.
• To freeze: wrap slices individually in plastic wrap and place in a freezer-safe container. Freeze for up to 2 months. Defrost at room temperature.

More chocolate chip desserts

• Biscoff Chocolate Chip Cookies
• Oreo Chocolate Chip Cookies
• Almond Flour Chocolate Chip Cookies
• Edible Chocolate Chip Cookie Dough