Get ready for the gooiest, chewiest, chocolate chip cookie cake of your life! This recipe is loaded with chocolate chips and has become my new favorite way to eat chocolate chip cookies.
Chocolate chip cookies are like a Chanel suit; they never go out of style (not that I own a Chanel suit, but I liked the analogy). The buttery goodness of a chocolate chip cookie combined with loads of chocolate chips make this cookie a classic that will never get old.
I have many chocolate chip cookie recipes on the blog, like soft and chewy chocolate chip cookies, tahini chocolate chip cookies, and even peanut butter pretzel milk chocolate chip cookies. I love them all equally!
So when it comes to birthdays, as much as I love making all kinds of cakes, sometimes it’s fun to switch it up and make a cookie cake. And that’s how this chocolate chip cookie cake recipe was born. This ridiculously delicious cake is basically a giant cookie baked in a pan. It is then sliced just like a cake, and every bite is soft and chewy and loaded with melty chocolate chips, plus the edges are crunchy so you get the best of both worlds.
The cake gets its wonderful flavor and texture from brown sugar, which adds moisture to the cake, and an extra egg yolk instead of a whole egg. In addition, I’ve added a bit of cornstarch, which is optional, but it does make the cookie cake ultra soft.
How to make the perfect chocolate chip cookie cake
- Preheat oven to 350°F/180°C degrees and grease a 9-inch pie dish or cake pan.
- Sift together the dry ingredients. In a medium bowl sift together flour, cornstarch, baking soda and salt. Set aside.
- Cream butter and sugars together. In an electric mixer fitted with the paddle attachment or with a hand mixer, beat the butter, granulated sugar, and brown sugar on medium speed for about 3 minutes until creamy and fluffy.
- Add egg and vanilla extract. Beat until combined, using a rubber spatula to scrape down the sides of the bowl to ensure everything is incorporated.
- Add dry ingredients and chocolate chips. Add the flour mixture and mix just until combined on low-medium speed. Then, gently fold in the chocolate chips.
- Press cookie dough into your prepared pan. Then, bake for 20-25 minutes until golden brown but still soft at the center, covering the cookie cake loosely with aluminum foil after 15 minutes so the edges won’t brown too much.
- Cool. Remove cake from oven and set the pan on a wire rack. Allow to cool completely. Serve warm or at room temperature.
Garnishing your chocolate chip cookie cake
Of course you can enjoy this cookie cake on it’s own, but why not dress it up a bit? Here are some of my favorite toppings and garnishes:
- Caramel Sauce
- Chocolate Ganache – drizzle it on or use it as a frosting. You can use a piping bag and piping tip (this one is my favorite) to create a border around the edges.
- Milk Chocolate Nutella Frosting
- Vanilla Buttercream
- No-Churn Vanilla Ice Cream
- Peanut Butter Ice Cream
- Whipped Cream
To make a chocolate chip cookie birthday cake, be sure to add some colorful sprinkles to your decorating.
My top two tips for making the perfect cookie cake
-Don’t overmix your cookie dough. To ensure your cookie cake is perfectly soft, chewy, and not dense, be careful not to overmix your dough. Once you add the dry ingredients, mix the dough together gently just until everything incorporated. Overmixing will cause the flour to produce excess gluten, which will lead to a denser, tougher cake.
-Don’t overbake your cake. This is key! If you want that chewy, moist, and soft cookie texture, remove teh cake from the oven when the top and the edges appear just golden brown. As the cookie cake cools, the inside will continue to bake.
More of my favorite chocolate chip cookie recipes
- Vanilla Pudding Cookies Chocolate Chip Cookies: Ultra soft chocolate chip cookies.
- Red Velvet Chocolate Chip Cookies: With a touch of cocoa powder and a gorgeous red color.
- Chocolate Cookies With White Chocolate Chips: Super gooey, chocolatey cookies loaded with white chocolate chips.
- Small Batch Chocolate Chip Cookies: When you want a warm and chewy cookie on the fly.
This chocolate chip cookie cake is ultra chewy, gooey, and soft. It's loaded with tons of chocolate chips in every bite and makes a perfect birthday cake!
- 1¾ cups (250g) all-purpose flour
- 1-2 teaspoons cornstarch (optional, but makes the cake super soft)
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (170g) unsalted butter, softened to room temperature
- ½ cup (100g) granulated sugar
- ½ cup (100g) dark brown sugar
- 1 teaspoon pure vanilla extract
- 1 large egg plus 1 egg yolk
- 1 1/4 cup (200g) semi-sweet chocolate chips
Preheat oven to 350°F/180°C degrees. Grease a 9-inch pie dish or cake pan. Set aside.
In a medium bowl sift together flour, cornstarch, baking soda and salt. Set aside.
In a mixer bowl fitted with the paddle attachment or with a hand mixer, beat the butter, granulated sugar, and brown sugar on medium speed for about 3 minutes until creamy and fluffy. Add egg and vanilla extract and beat until combined. Add flour mixture and mix just until combined. Do not overmix. Fold in chocolate chips.
Press cookie dough into the pan. Bake for 20-25 minutes (mine is ready in 20) until golden brown but still soft at the center, covering it loosely with aluminium foil after 15 minutes so the edges won’t brown too much. Remove cake from oven and set the pan on a wire rack. Allow to cool completely. Serve warm or at room temperature, with whipped cream or chocolate frosting, if you like.
Cake is best eaten the same day it’s made but will keep, covered tightly, for up to 2 days at room temperature or in the fridge. Leftovers can be frozen for up to 2 months.
dolores a uratoFebruary 11, 2018 at 10:01 pm
Love your blog!
Layne MadsenFebruary 20, 2018 at 11:57 pm
Hi! I found your blog while searching for a recipe for Creme Patisserie (got it…thanks!). In looking further I stumbled across this recipe for the Chocolate Chip Cookie Cake. My bro.-in-law absolutely ADORES Choc. Chip Cookies and his B-day is next month…perfect timing! He also ADORES Brownies. My question is this…do you have any ideas or suggestions on how to turn this cake into a Brookie cake without making a separate cookie cake & pan of brownies & layering them together with frosting? My b-i-l positively HATES frosting! I’ll have to incorporate a little bit of fudge frosting for my sister but not an entire layer’s worth! I look forward to hearing what you have to say. Thanks for your time and consideration! ?
ShiranFebruary 25, 2018 at 6:32 am
Hy Layne, you can make one of my brownie recipes (or your favorite recipe), and pour the brownie batter on top of the cookie dough, and bake it together as one cake. Baking time will be longer, but I can’t tell you exactly how long as I haven’t tried it. If you’re an experienced baker, you can give this a try!
JenniferJune 22, 2020 at 12:41 am
This cookie cake was amazing! I made this for first time at the request of my 12 yo for her 13 birthday dinner. The entire family loved it! I’m so glad I picked this one over the others! The cake was so moist and packed with chocolate chips.
Yna MendozaApril 20, 2018 at 9:47 pm
Hi there! Could I make the same amount of cookie dough but bake it in an 8” springform pan? Many thanks for your reply!
ShiranApril 21, 2018 at 10:41 am
It’s better to bake it in a shallow pan, but if that’s all you have then you can use it. The cake would be slightly taller, and you’ll need to add a few additional minutes to the baking time.
KirstenJanuary 23, 2019 at 11:14 pm
I want to make this for my dauggter’s birthday party for 20 kids. Can I double the recipe and bake in a 9×13 pan?
ShiranFebruary 6, 2019 at 5:41 am
I recommend checking out my article on how to convert pan sizes to alter the recipe 🙂
FendiSeptember 2, 2020 at 5:38 pm
This sounds wonderful! I wanted to put ice cream on top of this and make it a two layer cake because my BIL loves cookie cake and ice cream. I know you said that the cake is moist. If I leave out the cornstarch will the cake be good for me to put the ice cream layer on top or will it get soggy under the ice cream?
ShiranSeptember 10, 2020 at 4:45 am
You can leave the cornstarch out even if you put ice cream on top 🙂
mariaJanuary 30, 2019 at 7:26 pm
can i use almond flour instead off regular ? i did it today superrrrrrrrrrrr
ShiranFebruary 6, 2019 at 5:21 am
It will change the entire flavor and texture, so no 🙂
MichellaFebruary 3, 2019 at 10:37 am
This chocolate chip cake is soooo delicious! Best chocolate chip cake I have ever tasted. Thank you so much!
ZivaFebruary 17, 2019 at 5:12 pm
Can I substitute oil for the butter here?
ShiranFebruary 20, 2019 at 7:30 am
I wouldn’t recommend it.
HarshiFebruary 23, 2019 at 4:39 am
Hi what can be replaced instead of eggs as want to make it for family who don’t have egg
AURAMarch 21, 2019 at 1:47 am
can i use gluten free flour instead?
IyanaOctober 2, 2019 at 1:19 am
can I not use any cornstarch or brown ?
ShiranOctober 16, 2019 at 7:02 am
You don’t have to use the cornstarch.
ValerieOctober 3, 2019 at 10:02 am
Can you prepare the recipe before hand (a day or 2) prior to baking? And leave in fridge?
Any help would be appreciated
And btw thanx for the extra info re pan sizes! Truly helpful ❤️
ShiranOctober 4, 2019 at 9:15 am
Yes you can 🙂
ValerieOctober 13, 2019 at 10:49 am
Just gotta say … I made 3 batches and baked as one for my sons 13th birthday
It turned out fantastic
Thanks for posting ❤️
CrystalNovember 2, 2019 at 5:32 pm
Can I use light brown sugar insteaf of dark sugar??Thanks
ShiranNovember 11, 2019 at 5:16 am
Yes you can 🙂
Ilana BrandApril 18, 2020 at 2:01 pm
Your blog is amazing! I love it! Everything is so diversified and so tasty! I made a few of these recipes and they all turned out amazing! Thank you for sharing with us you talent!
Teresa BrennanApril 22, 2020 at 11:34 am
this cake is absoloutely amazing
JeszMay 24, 2020 at 6:14 am
Hi is there a way of substituting some flour for cocoa powder and making this a chocolate based Cookie??
ShiranJune 3, 2020 at 6:25 am
I recommend using my chocolate cookie recipes for the best result!
adela UribeJune 12, 2020 at 8:33 pm
Hi Shiran i just make it its great i double the recipe and put it in a 14 x 1 1/2 inch round pizza pan it came out great i put chocolate chips on top instead of in the dough thanks again.
Hope GoreckiDecember 26, 2020 at 5:22 pm
I used the optional Tbs of cream of tartar and it came out looking just like the picture. Scrumptious! I made it for my husband’s birthday today, The neighbors took a couple slices, then two friends stopped by to socially distance drop off a present. They ate a slice and took home a slice. A winner of a recipe.
CaitlinFebruary 2, 2021 at 7:00 pm
Is it okay to substitute the butter for crisco instead?
ShiranFebruary 22, 2021 at 2:43 am
It’s possible, but I recommend sticking to butter for the best flavor.
Molly BalaguerOctober 10, 2021 at 11:59 am
Hey how much dough does it make? I need to now the grams for a bug party
Talia @ Pretty. Simple. Sweet.October 11, 2021 at 4:52 am
Hi Molly, you can add up the ingredients in the recipe to get the total weight 🙂
GillianNovember 15, 2021 at 12:15 pm
Can i use M & M’s instead of chocolate chips??
Talia @ Pretty. Simple. Sweet.November 17, 2021 at 8:43 am
Hi Gillian, you can use whatever mixins you like 🙂