This Chocolate Chip Cookie Cake is soft, chewy, and packed with rich dark chocolate chips in every bite. It has everything you love about classic chocolate chip cookies, but the dough is baked in one round pan and sliced just like a cake. The golden, slightly crisp edges surround a thick and wonderfully soft center filled with melted chocolate. Easy to prepare and perfect for sharing, this homemade cookie cake is a delicious dessert for birthdays, parties, family gatherings, or whenever you are craving something sweet.
The combination of brown sugar and granulated sugar gives this cookie cake its soft center, chewy texture, and lightly crisp edges. If you enjoy this flavor in individual treats, be sure to try my soft and chewy Chocolate Chip Cookies as well. You can also learn more about how different sugars affect the flavor, color, and texture of baked goods in this helpful guide to baking with sugar from King Arthur Baking. Baked in one pan, this cookie cake is an easy, shareable alternative to a traditional batch of cookies.
Quick Recipe Info
- Prep Time: 10 minutes
- Chill Time: None-the dough is baked immediately
- Bake Time: 30 minutes
- Oven Temperature: 350°F (175°C)
- Pan Size: 9.5-inch (24 cm) round baking pan
- Yield: 8 slices
- Difficulty: Easy
Why You’ll Love This Chocolate Chip Cookie Cake
- Soft and chewy texture: The center stays thick, soft, and wonderfully chewy, while the edges become lightly golden and crisp.
- No chilling required: The cookie dough goes straight into the pan, making this recipe quick and convenient.
- Easy to prepare: There is no need to scoop or shape individual cookies-simply spread the dough into the pan and bake.
- Loaded with chocolate: Dark chocolate chips add rich chocolate flavor to every slice.
- Perfect for sharing: Cut into eight generous slices and serve at birthdays, parties, family gatherings, or any special occasion.
- Simple to customize: Add chopped nuts, use milk or semisweet chocolate chips, or serve each slice with vanilla ice cream.
Ingredients You’ll Need
These simple baking ingredients come together to create a soft, chewy, and chocolate-filled cookie cake.
- All-purpose flour: Provides the structure and creates a thick, soft cookie cake.
- Baking soda: Helps the cookie cake rise slightly and develop golden edges.
- Cornstarch: Keeps the center especially soft, tender, and chewy.
- Salt: Balances the sweetness and enhances the buttery chocolate flavor.
- Unsalted butter: Melt the butter and allow it to cool for about 5 minutes before mixing. Melted butter creates a rich and chewy texture.
- Brown sugar: Adds moisture, a subtle caramel flavor, and extra chewiness.
- Granulated sugar: Adds sweetness and helps create lightly crisp edges.
- Egg and egg yolk: The whole egg binds the ingredients, while the additional yolk makes the cookie cake richer and softer.
- Vanilla extract: Adds warmth and enhances the buttery flavor.
- Dark chocolate chips: Bring rich chocolate flavor to every slice. You can substitute semisweet chocolate chips if preferred.
How to Make Chocolate Chip Cookie Cake
Preheat the oven: Preheat your oven to 350°F (175°C). Line the bottom of a 9.5-inch (24 cm) round baking pan with parchment paper so the Chocolate Chip Cookie Cake can be removed easily after baking.
Melt the butter: Melt the unsalted butter and set it aside to cool for about 5 minutes. The butter should still be liquid but should not be hot when added to the other ingredients.
Combine the dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, cornstarch, and salt until evenly combined. Set the bowl aside.
Mix the butter and sugars: Add the brown sugar, granulated sugar, and slightly cooled melted butter to a large mixing bowl. Whisk well, breaking up any lumps of brown sugar, until the mixture is smooth and evenly combined.
Add the eggs and vanilla: Add the whole egg, egg yolk, and vanilla extract. Whisk until the mixture becomes smooth, glossy, and completely combined.
Make the cookie dough: Add the dry ingredients to the wet ingredients and mix gently with a spatula until a thick, soft dough forms.
Stop mixing as soon as no dry streaks of flour remain to keep your Chocolate Chip Cookie Cake soft and chewy.
Fold in the chocolate chips: Add the dark chocolate chips and gently fold them into the dough until they are evenly distributed, ensuring that every slice will be filled with chocolate.
Transfer the dough to the pan: Place the dough in the prepared pan and press it into an even layer, spreading it all the way to the edges. You may use a slightly larger pan, but your Chocolate Chip Cookie Cake will be thinner and may require a shorter baking time.
Bake the cookie cake: Bake for approximately 30 minutes, or until the edges are lightly golden and the center appears set. Insert a toothpick into a spot without a chocolate chip-it should come out clean or with a few soft crumbs, but not wet cookie dough.
Cool completely: Remove the Chocolate Chip Cookie Cake from the oven and leave it to cool completely in the pan. Once cooled, carefully remove it and transfer it to a serving plate.
Decorate and serve: Decorate the cooled cookie cake as desired. I piped whipped cream around the edges and finished it with colorful sprinkles. Cut it into 8 generous slices and enjoy this wonderfully soft, chewy, chocolate-filled dessert that practically melts in your mouth.
How to Cool, Store, and Freeze
Cool completely: Allow the Chocolate Chip Cookie Cake to cool completely in the pan before removing, decorating, or slicing it. This helps the soft center set properly and prevents the cake from breaking.
Store at room temperature: Place the undecorated cookie cake in an airtight container and store it at room temperature for up to 3 days. If decorated with whipped cream, keep it refrigerated.
Refrigerate: Store the decorated Chocolate Chip Cookie Cake in an airtight container in the refrigerator for up to 4 days. Let each slice sit at room temperature for about 15-20 minutes before serving for the best soft and chewy texture.
Freeze: Wrap the whole undecorated cookie cake or individual slices tightly in plastic wrap, then place them in a freezer-safe container or bag. Freeze for up to 3 months.
Thaw and serve: Thaw the cookie cake overnight in the refrigerator or at room temperature for a few hours. For a warm, freshly baked texture, microwave an individual slice for about 10-15 seconds before serving.
Frequently Asked Questions (FAQ)
Can I make this Chocolate Chip Cookie Cake without chilling the dough?
Yes. This recipe is designed to be baked immediately, so there is no need to chill the cookie dough before spreading it in the pan.
Can I use a different-sized baking pan?
Yes. A 9.5-inch (24 cm) round pan gives the Chocolate Chip Cookie Cake its thick and chewy texture. A larger pan will produce a thinner cake that may bake faster, while a smaller pan may require additional baking time.
How do I know when the cookie cake is done?
The edges should be lightly golden, and the center should look set but remain soft. Insert a toothpick into an area without a chocolate chip; it should come out clean or with a few moist crumbs, not wet dough.
Why is my Chocolate Chip Cookie Cake dry?
Overbaking or adding too much flour can make it dry. Measure the flour accurately and remove the cookie cake from the oven once the edges are golden and the center is just set.
Can I use another type of chocolate?
Yes. You can replace the dark chocolate chips with semisweet, milk, or white chocolate chips. You can also combine several kinds of chocolate.
Can I prepare the dough ahead of time?
Yes. Cover the prepared dough tightly and refrigerate it for up to 24 hours. Allow it to sit at room temperature for about 15 minutes so it is easier to spread in the pan.
Can I decorate the cookie cake?
Absolutely. Allow it to cool completely before decorating it with whipped cream, buttercream, chocolate ganache, sprinkles, or extra chocolate chips.
Can I freeze the Chocolate Chip Cookie Cake?
Yes. Freeze the undecorated cake whole or in individual slices for up to 3 months. Wrap it tightly and place it in a freezer-safe container to prevent freezer burn.
Nutrition per Serving
One slice contains approximately:
- Calories: 550 kcal
- Carbohydrates: 73 g
- Protein: 6 g
- Fat: 27 g
- Saturated Fat: 17 g
- Sugar: 45 g
- Sodium: 260 mg
Nutrition values are estimates based on 8 slices and do not include whipped cream or sprinkles used for decoration.
Conclusion
This Chocolate Chip Cookie Cake combines everything you love about classic chocolate chip cookies in one easy, shareable dessert. With lightly crisp edges, a thick and chewy center, and plenty of rich dark chocolate chips, every slice is deliciously buttery and chocolatey. Since the dough requires no chilling, this recipe is quick to prepare and perfect for birthdays, celebrations, family gatherings, or a simple weekend treat. Decorate it with whipped cream and colorful sprinkles, or serve it warm with a scoop of vanilla ice cream. I hope you enjoy every soft and chewy bite.
Happy baking!
The Best Chocolate Chip Cookie Cake
Ingredients
Equipment
Method
- Preheat the oven: Preheat the oven to 350°F (175°C). Line the bottom of a 9.5-inch (24 cm) round baking pan with parchment paper.
- Melt the butter: Melt the butter and set it aside to cool for approximately 5 minutes. It should still be liquid but not hot.
- Combine the dry ingredients: In a medium bowl, whisk together the flour, baking soda, cornstarch, and salt until evenly combined.
- Mix the butter and sugars: In a large bowl, combine the cooled melted butter, brown sugar, and granulated sugar. Whisk until smooth, breaking up any lumps of brown sugar.
- Add the egg and vanilla: Add the whole egg, egg yolk, and vanilla extract. Whisk until the mixture is smooth, glossy, and completely combined.
- Make the cookie dough: Add the dry ingredients to the wet ingredients. Mix gently with a silicone spatula just until a thick cookie dough forms and no dry streaks of flour remain. Do not overmix.
- Add the chocolate chips: Fold the dark chocolate chips evenly into the cookie dough.
- Fill the pan: Transfer the dough to the prepared baking pan. Gently press and spread it into an even layer, making sure it reaches the edges of the pan.
- Bake: Bake the Chocolate Chip Cookie Cake for approximately 30 minutes, until the edges are lightly golden and the center looks set. A toothpick inserted into an area without a chocolate chip should come out clean or with a few soft crumbs.
- Cool: Remove the cookie cake from the oven and allow it to cool completely in the pan. Once cooled, carefully remove it and transfer it to a serving plate.
- Decorate and serve: Decorate the cooled Chocolate Chip Cookie Cake with piped whipped cream and colorful sprinkles, if desired. Cut it into 8 generous slices and serve.
Notes
- Measure the flour correctly: Spoon the flour into the measuring cup and level it with a knife. Adding too much flour can make the cookie cake dry.
- Cool the melted butter: Hot butter can affect the texture of the dough, so let it cool for approximately 5 minutes before mixing.
- Do not overmix: Mix the dough only until the flour disappears to keep the center soft and chewy.
- Avoid overbaking: The center should look set but still feel soft when the cookie cake comes out of the oven. It will continue to firm up as it cools.
- Using a different pan: A larger pan will produce a thinner cookie cake and may require less baking time. A smaller pan will create a thicker cake that may need a few additional minutes.
- Chocolate options: Dark chocolate chips can be replaced with semisweet, milk, or white chocolate chips.
- Decoration: Make sure the cookie cake is completely cool before adding whipped cream, buttercream, or another frosting.
- Storage: Store the undecorated cookie cake in an airtight container at room temperature for up to 3 days. Refrigerate it if decorated with whipped cream.
- Freezing: Freeze the undecorated cookie cake, whole or sliced, for up to 3 months. Wrap it tightly before placing it in a freezer-safe container.