Go Back
chocolate chip cookie cake recipe
Anousha Zain

Chocolate Chip Cookie Cake Recipe

This Chocolate Chip Cookie Cake is soft, chewy, buttery, and loaded with chocolate chips in every bite. It's baked in a single round pan and decorated with frosting for a fun bakery-style dessert. Perfect for birthdays, celebrations, or whenever you're craving a giant chocolate chip cookie. Easy to make with simple pantry ingredients and ready in under an hour.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 10
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 2½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup unsalted butter softened
  • ¾ cup light brown sugar
  • ½ cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 1½ cups semi-sweet chocolate chips
  • Butter or nonstick spray for greasing the pan
Optional Frosting Decoration
  • ½ cup unsalted butter softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 –2 tablespoons milk
  • Sprinkles optional

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. Grease a 9-inch round cake pan and line the bottom with parchment paper.
  3. Whisk together the flour, baking soda, and salt.
  4. Beat the butter, brown sugar, and granulated sugar until light and fluffy.
  5. Mix in the egg, egg yolk, and vanilla extract.
  6. Gradually add the dry ingredients until just combined.
  7. Fold in the chocolate chips evenly.
  8. Spread the dough evenly into the prepared cake pan.
  9. Bake for 22–27 minutes or until the edges are golden and the center is just set.
  10. Cool completely in the pan before removing.
  11. If desired, prepare the frosting by beating butter, powdered sugar, vanilla, and milk until smooth.
  12. Pipe frosting around the edges and decorate with sprinkles before serving.

Notes

  • Do not overbake for a soft and chewy texture.
  • Allow the cookie cake to cool completely before decorating.
  • Use room-temperature butter for the best dough consistency.
  • Mini chocolate chips create a more even chocolate distribution.
  • Store covered at room temperature for up to 4 days.
  • Freeze undecorated cookie cake for up to 2 months.
  • Add chopped nuts for extra crunch if desired.

DID YOU MAKE THIS EASY RECIPE?

 If you have, then share it with us by sending a photo. We’re excited to see what you’ve made:-):