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Giant Chocolate Chip Cookie Cake

February 11, 2018

Super soft chocolate chip cookie in cake form! So flavorful and loaded with chocolate chips. My new favorite way to eat a chocolate chip cookie!

Chocolate Chip Cookie Cake in a Pan

I never understood the hype around chocolate chip cookies until I tried this recipe for soft and chewy cookies and immediately fell in love. I then experimented with many other recipes, and fell in love with this recipe too. And when I tried this chocolate chip cookie cake recipe, I knew that my relationship with chocolate chip cookies reached a whole new level. It was true love.

Best Cookie Cake Ever

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.

This cake would be a great choice if you want to make chocolate chip cookies but looking for something that’s a bit more festive. It’s also perfect for sharing, although the moment it was out of my oven, I digged in and ate half the cake myself, so there wasn’t much left for sharing.

Giant Chocolate Chip Cookie Cake

What Makes This Cake Soft and Chewy?

I talk more about cookie science here. The cake gets its wonderful flavor and texture from (1) brown sugar that adds moisture to the cake (2) adding an extra egg yolk instead of a whole egg (3) adding a bit of cornstarch, which is optional, but it does make the cookie cake ultra soft.

Chocolate Chip Cookie Cake Slice

Can You Use Melted Butter?

In one of my favorite recipes for chocolate chip cookies I use melted butter. I tried this cake both with melted butter, and room temperature butter (that’s creamed with sugar using a mixer), and preferred the latter. It’s more cake-y but in a good way, and the flavor and texture were better. That’s my personal opinion though and you can try it with melted butter if you like. If you do, there’s no need to use a mixer. Mix the melted butter with the sugar, and continue with the recipe as usual, adding eggs and vanilla, and then dry ingredients.

Chocolate Chip Cookie Cake in a Pan


I think this cake is so beautiful that most of the time I don’t even decorate it, but if I’m feeling fancy, I serve it with ice cream and drizzle with salted caramel sauce or hot fudge sauce, and today I’m feeling fancy.

If you want to make it more festive or turn it into a chocolate chip cookie birthday cake (my friends always ask for it on their birthday), decorate with whipped cream or chocolate frosting around the edge, and top with sprinkles, then put some candles in the center.
More Irresistible Chocolate Chip Cookies:

How to Make Chocolate Chip Cookie Cake

5 from 9 votes
Soft and Chewy Giant Chocolate Chip Cookie Cake
Chocolate Chip Cookie Cake Recipe
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins

  • cups (250 g/8.8 oz) all-purpose flour
  • 1- 2 teaspoon cornstarch (optional, but makes the cake super soft)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (1 and 1/2 sticks/170 g) unsalted butter, softened to room temperature
  • ½ cup (100 g/3.5 oz) granulated sugar
  • ½ cup (100 g/3.5 oz) dark brown sugar
  • 1 teaspoon vanilla extract
  • 1 large egg plus 1 egg yolk
  • 1 and 1/4 cup (200 g/7.5 oz) semi-sweet chocolate chips
  1. Preheat oven to 350F/180C degrees. Grease a 9-inch pie dish or cake pan. Set aside.
  2. In a medium bowl sift together flour, cornstarch, baking soda and salt. Set aside.
  3. 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.
  4. 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.
  5. 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.
Soft and chewy giant chocolate chip cookie cake, perfect as a birthday cake!


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  • Reply
    dolores a urato
    February 11, 2018 at 10:01 pm

    Love your blog!

  • Reply
    Layne Madsen
    February 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! ?

    • Reply
      February 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!

      • Reply
        June 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.

  • Reply
    Yna Mendoza
    April 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!

    • Reply
      April 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.

  • Reply
    January 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?

    • Reply
      February 6, 2019 at 5:41 am

      If you want to to adapt recipes for different pan sizes use this guide.

    • Reply
      September 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?

      • Reply
        September 10, 2020 at 4:45 am

        You can leave the cornstarch out even if you put ice cream on top 🙂

  • Reply
    January 30, 2019 at 7:26 pm

    can i use almond flour instead off regular ? i did it today superrrrrrrrrrrr

    • Reply
      February 6, 2019 at 5:21 am

      It will change the entire flavor and texture, so no 🙂

  • Reply
    February 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!

  • Reply
    February 17, 2019 at 5:12 pm

    Can I substitute oil for the butter here?

    • Reply
      February 20, 2019 at 7:30 am

      I wouldn’t recommend it.

  • Reply
    February 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

  • Reply
    March 21, 2019 at 1:47 am

    can i use gluten free flour instead?

  • Reply
    October 2, 2019 at 1:19 am

    can I not use any cornstarch or brown ?

    • Reply
      October 16, 2019 at 7:02 am

      You don’t have to use the cornstarch.

  • Reply
    October 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 ❤️

    • Reply
      October 4, 2019 at 9:15 am

      Yes you can 🙂

  • Reply
    October 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 ❤️

  • Reply
    November 2, 2019 at 5:32 pm

    Can I use light brown sugar insteaf of dark sugar??Thanks

    • Reply
      November 11, 2019 at 5:16 am

      Yes you can 🙂

  • Reply
    Ilana Brand
    April 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!

  • Reply
    Teresa Brennan
    April 22, 2020 at 11:34 am

    this cake is absoloutely amazing

  • Reply
    May 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??

    • Reply
      June 3, 2020 at 6:25 am

      I recommend using my chocolate cookie recipes for the best result!

  • Reply
    adela Uribe
    June 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.

  • Reply
    Hope Gorecki
    December 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.

  • Reply
    February 2, 2021 at 7:00 pm

    Is it okay to substitute the butter for crisco instead?

    • Reply
      February 22, 2021 at 2:43 am

      It’s possible, but I recommend sticking to butter for the best flavor.

  • Reply
    Molly Balaguer
    October 10, 2021 at 11:59 am

    Hey how much dough does it make? I need to now the grams for a bug party

    • Reply
      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 🙂

  • Reply
    November 15, 2021 at 12:15 pm

    Can i use M & M’s instead of chocolate chips??

    • Reply
      Talia @ Pretty. Simple. Sweet.
      November 17, 2021 at 8:43 am

      Hi Gillian, you can use whatever mixins you like 🙂

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