Giant Chocolate Chip Cookie Cake

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

1. Preheat oven to 350°F/180°C degrees and grease a 9-inch pie dish or cake pan.
2. Sift together the dry ingredients. In a medium bowl sift together flour, cornstarch, baking soda and salt. Set aside.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.

5 from 9 votes

Chocolate Chip Cookie Cake Recipe

Prep Time: 20 mins

Cook Time: 25 mins

Total Time: 45 mins

 

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!

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Ingredients

• 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

Instructions

1. Preheat oven to 350°F/180°C 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.

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