Chocolate Chip Cookie Cake Recipe (2024)

This chocolate chip cookie cake recipe is soft, chewy, slightly doughy and decorated with the best chocolate buttercream frosting. It’s easy to make, large enough to feed a crowd, and even better than store-bought!

If you love chocolate chip cookies, and would prefer their gooey chocolate goodness over cake on your birthday, then this cookie cake recipe is for you (also try this chocolate chip cookie pie)! Decorated with the best chocolate buttercream frosting – or this vanilla frosting – this chocolate chip cookie cake is the perfect way to celebrate any special occasion.

This chocolate chip cookie cake recipe is soft, chewy, slightly doughy with the perfect texture. It’seasy to make, large enough to feed a crowd, and even better than store-bought!

Chocolate Chip Cookie Cake: Ingredients & Substituions

• All-purpose flour.to make the recipe gluten-free, use a 1:1 gluten-free all purpose baking flour.
• Fine sea salt.Use fine (not coarse) sea salt. If using iodized table salt, decrease the amount by half.
• Salted Butter.Unsalted butter can be used in place of salted butter.
• Granulated sugar.I recommend using organic cane sugar or regular white sugar – I don’t use sugar substitutes so I can’t recommend them, but if you try it let me know in the comments.
• Light brown sugar.Dark brown sugar can be used in place of light, it will just impart a bolder molasses taste.
• Chocolate chips.You can use chocolate chunks, chopped chocolate, or chocolate chips (regular or mini), in milk, dark, white, etc.

How to Make a Cookie Cake

Let’s walk through the steps of making this cookie cake recipe, and don’t forget to watch the video!

To begin, combine flour, baking soda and salt in a medium bowl, then set it aside. I prefer to measure out the dry ingredients first so that my measuring cups and spoons can be used again without having to be cleaned and thoroughly dried! It saves a step!

Then, in the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl using a hand-held mixer, beat butter, granulated sugar, and brown sugar until light and fluffy (1-2 minutes).

Once it’s light and fluffy, add the vanilla and eggs and beat until fluffy, about 1 minute.

Next, add the dry ingredient mixture and beat until combined. Then stir in the chocolate chips until they are evenly distributed throughout the cookie cake batter.

The dough should be slightly tacky, but easy to spread in the pizza pan.

Bake & Cool

Grease a 14” pizza pan (with no holes) – I highly recommend this Wilton 14″ round pan, I bought it just to make this recipe years ago and love it.

If you only have a pizza pan with holes, cover it in aluminum foil and then lightly grease. Spread the cookie dough into a 12” circle on the prepared pizza pan. Be sure to leave a 2” border between the edge of the cookie and the outside edge of the pan – it will spread.

Bake in the preheated oven for 15-20 minutes or until the top is golden brown and set. Then remove the cookie cake from oven and set the cake/pan on a wire rack to cool completely.

Frost the Chocolate Chip Cookie Cake

Once cooled, transfer the cookie cake to a serving platter. Make this chocolate buttercream frosting, vanilla buttercream or homemade vanilla frosting and decorate the cookie cake however you’d like.

If desired, add sprinkles, mini chocolate chips, etc. Let the cookie cake rest while the frosting hardens.

Serve

Slice the cookie cake into pieces and serve at room temperature with a scoop of homemade vanilla ice cream or homemade chocolate ice cream.

How to Store a Cookie Cake

Store any leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. You can freeze cookie cake leftovers in an airtight container for up to 1 month.

Chocolate Chip Cookie Cake FAQs

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