This chocolate chip cookie cake is a large, chewy cookie baked in a cake pan, studded with plenty of chocolate chips and finished with a creamy chocolate buttercream and a light sprinkle of flaky salt. It’s a fun alternative to traditional cake — perfect for cookie lovers who want something celebratory but familiar.
The cookie cake comes together quickly and easily, usually in under an hour from start to finish. It can be served plain, frosted with chocolate buttercream, or warmed with a scoop of ice cream for an extra-special dessert. It’s simple enough for a weeknight treat yet pretty enough for parties and birthdays.
Why You Will Love This Recipe
- Celebration-ready: A festive alternative for anyone who prefers cookies to layered cake.
- One-bowl, one-pan: Minimal equipment and fuss — just a stand mixer (or bowl and hand mixer) and a single pan.
- Deliciously chewy: Cornstarch and the right bake time create a soft, chewy center with a thin, slightly crisp edge.
Ingredient Notes
Measurements and full instructions are in the recipe card below. A few helpful notes about ingredients:
- Butter: Salted butter works well here; if you use unsalted, you may want to add a little extra salt to the dough and to the finishing sprinkle.
- Sugars: A mix of granulated and brown sugar gives balance — brown sugar adds moisture and depth of flavor.
- Eggs: One whole egg plus one yolk keeps the cookie tender and moist.
- Cornstarch: A small amount helps create that desirable soft, chewy interior.
- Chocolate chips: Use your favorite variety — a mix of full-size and mini chips looks and tastes great.
- Cocoa powder: For the buttercream, Dutch-process cocoa gives a richer, smoother chocolate flavor, though natural cocoa works too.
- Finishing salt: Flaked sea salt complements the sweetness but is optional.
Step-by-Step Instructions
- Step 1: Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan, cake pan, or pie plate and set aside. In a stand mixer fitted with the paddle (or in a large bowl with a hand mixer), beat the room-temperature butter with the granulated and brown sugars on medium-high until light and fluffy, about 4 minutes. Add the egg, extra yolk, and vanilla and mix on low until incorporated, about 30 seconds.
- Step 2: Add the baking soda, salt, cornstarch, and flour gradually and mix on low just until mostly combined. Stop while a few streaks of flour remain — over-mixing will make the texture tough. Fold in the chocolate chips by hand.
- Step 3: Press the dough evenly into the prepared pan and smooth the top. Scatter a few extra chocolate chips on the surface for visual appeal.
- Step 4: Bake for 22–27 minutes, until the top is just lightly golden. The center should still feel soft when you remove it — it will set as it cools. Let the cookie cake cool completely in the pan before frosting and slicing.
- Step 5: To make the chocolate buttercream, beat softened butter until creamy. Add the cocoa powder, powdered sugar, milk (or cream), vanilla, and a pinch of salt. Beat on high for 2–3 minutes until smooth and fluffy.
- Step 6: Pipe or spread the buttercream over the cooled cookie cake. If you don’t have a piping tip, fill a zip-top bag, snip a small corner, and pipe small dots or rosettes. Finish with a pinch of flaky salt and optional sprinkles or chocolate jimmies.
Expert Baking Tips
- The center will often sink slightly as it cools; this is normal and does not affect taste.
- Grams are more accurate than cups for flour. If you don’t have a scale, lightly spoon flour into the measuring cup rather than scooping to avoid packing.
- Feel free to swap in other mix-ins — white chocolate, peanut butter chips, or caramel chips all work well.
FAQ
Yes. Bake the dough in a 9×9-inch square pan and cut into bars. If doubling and baking in a 9×13-inch pan, add about 5 extra minutes to the baking time and watch closely.
No problem — place the buttercream in a zip-top bag, snip a small corner, and pipe dots or a simple border. A knife or offset spatula also works for spreading.
Absolutely. Serve plain as cookie wedges or warm slices with ice cream for a delicious, simpler dessert.
Storing & Freezing
Store the cookie cake at room temperature, covered, for 2–3 days. For make-ahead planning, bake now and frost on the day you’ll serve it for best texture and appearance.
To freeze, wrap the cooled cake tightly with plastic wrap and freeze for up to 2 months. Thaw in the refrigerator or at room temperature, then frost if desired. Individual slices can also be wrapped and frozen for easy single-serve treats.
Other Popular Recipes to Try
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Sugar Cookie Fruit Pizzas
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Marble Bundt Cake
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Brown Butter Rice Krispie Treats
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Blueberry Peach Muffins
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Chocolate Chip Cookie Cake
Brooke Homec
Ingredients
Cookie Cake
- 12 tablespoons salted butter, room temperature
- 2/3 cup (133 g) granulated sugar
- 1/3 cup (73 g) brown sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 tablespoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cornstarch
- 1¾ cups (245 g) all-purpose flour
- 1¼ cups (225 g) semi-sweet chocolate chips
- Flaked salt for sprinkling (optional)
Chocolate Buttercream (optional)
- ½ cup (113.5 g) butter, room temperature
- ⅓ cup (28.7 g) unsweetened cocoa powder
- 1½ cups (180 g) powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk or cream
- Pinch of salt
Instructions
- Preheat oven to 350°F. Grease a 9″ springform pan, cake pan, or pie plate and set aside.
To make the cookie cake
- Beat butter and sugars until light and fluffy, about 4 minutes. Add egg, yolk, and vanilla; mix until smooth.
- Slowly add baking soda, salt, cornstarch, and flour, mixing just until combined. Fold in chocolate chips.
- Spread dough evenly in the prepared pan and press a few extra chips on top.
- Bake 22–27 minutes until the top is lightly browned. Allow to cool completely before frosting.
To make the buttercream
- Beat butter until creamy. Add cocoa powder, powdered sugar, milk, vanilla, and a pinch of salt. Beat 2–3 minutes until fluffy. Pipe or spread on the cooled cookie cake and finish with a sprinkle of flaky salt.
Notes
If you measure by cups, spoon flour into the cup rather than scooping to avoid packing. For the most consistent results, weigh flour in grams.
Nutrition
Carbohydrates: 58 g
Protein: 4 g
Fat: 28 g
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