This chocolate chip cookie cake is a chewy giant cookie loaded with lots of chocolate chips and topped with a sweet chocolate buttercream and a sprinkle of salt. The best kind of cake for any cookie lover!
Chocolate Chip Cookie Cake is the perfect way to celebrate anyone who doesn’t love cake. It’s so easy to throw together in less than an hour, and can be made with buttercream on top, and or served with a scoop of ice cream!
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Ingredient Notes
Full ingredient measurements and instructions can be found in the recipe card below.
- Butter: I always use salted butter in my baking, but unsalted works great too.
- Sugars: You will use both brown sugar and granulated sugar for this cookie.
- Eggs: You will use one whole egg and a yolk for extra moisture.
- Cornstarch: This will help keep the cookie cake nice and chewy.
- Chocolate Chips: I used a mix of regular and mini chips, but any chocolate chips work great.
- Cocoa Powder: I prefer using a dutch process cocoa powder, as the flavor is slightly richer.
- Flaked Salt: I love salting all my sweets, but you can totally skip this step.
Step by Step Instructions
- Step 1: Place the butter and sugars in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, about 4 minutes. Add egg, yolk and vanilla extract and mix on low until smooth, about 30 seconds.
- Step 2: Slowly mix baking soda, salt, cornstarch and flour, being careful not to over mix. I usually stop when I still have some flour remnants around the bowl. Fold in the chocolate chips.
- Step 3: Spread cookie dough evenly into baking pan and place a few extra chocolate chips into the top.
- Step 4: Bake for 22-27 minutes or until very lightly browned on top. You want the cookie cake to be extra soft in the center, so be careful not to over bake. Allow the cookie cake to cool completely before frosting and cutting.
- Step 5: In a large mixing bowl, beat the butter until light and creamy. Add cocoa powder, powdered sugar, milk, vanilla and a sprinkle of salt. Beat on high for 2-3 minutes.
- Step 6: Pipe the buttercream using a piping tip or you can even just cut a small corner on a ziplock bag and do little dots. Sprinkle with a little salt and some chocolate jimmie sprinkles.
Expert Baking Tips
- The center of the cookie will sink slightly after cooling, but that is totally normal.
- I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
- This cookie cake can easily be made with any flavor of chips or a mix of flavors, ie Peanut Butter and Chocolate, Caramel and White Chocolate.
FAQ
Yes, you can bake this in a 9×9 square baking pan and cut into bars, or doubled and baked in a 9×13 with about 5 minutes added to the baking time.
No problem! Add the buttercream to a ziplock bag, cut off a small corner, and use it to pipe the frosting around the edges.
Yes, serve as a simple chocolate chip cookie wedge, or with a scoop of your favorite ice cream.
Storing & Freezing
This chocolate chip cookie cake is best stored on the counter at room temperature, and will remain fresh for 2-3 days. f you want to make a cookie cake in advance, I recommend baking it first, then frosting it the day you plan on serving it.
You can make this in advance, wrap tightly with plastic wrap and freeze for up to 2 months in the freezer. You can also wrap up leftover pieces and store them individually.
Other Popular Recipes to Try
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Chocolate Chip Cookie Cake
This chocolate chip cookie cake is a chewy giant cookie loaded with lots of chocolate chips and topped with a sweet chocolate buttercream and a sprinkle of salt. The best kind of cake for any cookie lover!
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Ingredients
Chocolate Buttercream (optional)
Instructions
To make the cookie cake
-
Place the butter and sugars in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, about 4 minutes. Add egg, yolk and vanilla extract and mix on low until smooth, about 30 seconds.
-
Slowly mix baking soda, salt, cornstarch and flour, being careful not to over mix. I usually stop when I still have some flour remnants around the bowl. Fold in the chocolate chips.
-
Spread cookie dough evenly into baking pan and place a few extra chocolate chips into the top.
-
Bake for 22-27 minutes or until very lightly browned on top. You want the cookie cake to be extra soft in the center, so be careful not to over bake. Allow the cookie cake to cool completely before frosting and cutting.
To make the buttercream
-
In a large mixing bowl, beat the butter until light and creamy. Add cocoa powder, powdered sugar, milk, vanilla and a sprinkle of salt. Beat on high for 2-3 minutes. Pipe the buttercream using a piping tip or you can even just cut a small corner on a ziplock bag and do little dots. Sprinkle with a little salt and some chocolate jimmie sprinkles.
Notes
I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don't have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
Nutrition
Calories: 488kcalCarbohydrates: 58gProtein: 4gFat: 28gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 82mgSodium: 447mgPotassium: 186mgFiber: 3gSugar: 39gVitamin A: 639IUCalcium: 33mgIron: 3mg
