This chocolate chip cookie cake is a thick, chewy dessert that combines everything I love about a classic cookie with the festive flair of a cake. It’s rich, buttery, and filled with melty chocolate chips, then topped off with a smooth chocolate buttercream and a sprinkle of flaked salt. Whether I’m celebrating a birthday or just craving something extra indulgent, this cookie cake always hits the spot.
Why You’ll Love This Recipe
It’s a cookie and a cake: I get the best of both worlds with one simple recipe.
One-bowl magic: I love that it only takes one bowl and one pan—less cleanup is always a win.
Perfectly chewy: Thanks to cornstarch and a combination of sugars, the center stays chewy while the edges are perfectly crisp.
Customizable: I can easily switch up the chocolate chips or use other fun mix-ins depending on the occasion.
Freezer-friendly: This cookie cake is easy to prep ahead and freeze for parties or lazy weekends.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Cookie Cake:
12 tablespoons salted butter, room temperature
⅔ cup granulated sugar
⅓ cup brown sugar
1 large egg, room temperature
1 large egg yolk, room temperature
1 tablespoon vanilla extract
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cornstarch
1¾ cups all-purpose flour
1¼ cups semi-sweet chocolate chips
Flaked salt, for sprinkling on top
Chocolate Buttercream (optional):
½ cup butter, room temperature
⅓ cup unsweetened cocoa powder
1½ cups powdered sugar
1 teaspoon vanilla extract
2 tablespoons milk or cream
Sprinkle of salt
Directions
I start by preheating the oven to 350°F and spraying a 9-inch springform pan, cake pan, or pie plate with cooking spray.
In my stand mixer with the paddle attachment, I cream together the butter, granulated sugar, and brown sugar for about 4 minutes, until light and fluffy. Then I mix in the egg, yolk, and vanilla until smooth.
I slowly add the baking soda, salt, cornstarch, and flour. I mix until just combined, making sure not to overmix. Then I fold in the chocolate chips.
I spread the dough evenly into the pan and press a few extra chocolate chips on top.
I bake the cookie cake for 22–27 minutes, just until lightly golden on top. It stays nice and soft in the center, so I avoid overbaking. I let it cool completely before frosting or slicing.
For the buttercream, I beat the butter until creamy, then add cocoa powder, powdered sugar, milk, vanilla, and a touch of salt. I beat it for 2–3 minutes until smooth and fluffy.
I pipe the frosting using a piping tip or a ziplock bag with a corner cut off, then sprinkle on some flaked salt or chocolate sprinkles.
Servings and timing
This recipe serves 12 generous slices. From start to finish, it takes just about 32 minutes—10 minutes for prep and 22–27 minutes to bake. It’s quick enough to throw together on a weekday and impressive enough for a weekend celebration.
Variations
Peanut Butter Twist: I sometimes mix in peanut butter chips with the chocolate for a fun flavor combo.
Holiday Version: Adding festive sprinkles or colored buttercream makes this perfect for birthdays or holidays.
White Chocolate and Macadamia: A delicious twist if I want something a bit lighter.
No Frosting: Sometimes I skip the buttercream and serve it warm with a scoop of vanilla ice cream instead.
Mini Chips Only: Using all mini chocolate chips gives it a more uniform texture in every bite.
Storage/Reheating
I store the cookie cake at room temperature in an airtight container, and it stays fresh for 2–3 days. If I’m making it ahead, I bake the cookie cake, wrap it tightly in plastic wrap, and freeze it for up to 2 months. When I’m ready to serve, I let it thaw at room temperature and frost it fresh. Leftovers can also be wrapped and frozen in individual portions, making for a sweet treat anytime.
FAQs
How do I keep the cookie cake soft and chewy?
I avoid overbaking and make sure to remove the cake as soon as the top is lightly browned. It continues to bake slightly as it cools.
Can I skip the buttercream?
Absolutely. I often enjoy it without frosting and just add a scoop of vanilla ice cream on top. It’s still just as indulgent.
Can I make this cookie cake gluten-free?
Yes! I’ve made it successfully with a 1:1 gluten-free flour blend. The texture may be slightly different but still delicious.
What type of chocolate chips should I use?
I prefer a mix of regular and mini semi-sweet chocolate chips, but milk chocolate, dark chocolate, or even white chocolate all work well.
Can I make this in advance?
Definitely. I like to bake it the day before and frost it the day of serving. It holds up beautifully and tastes even better the next day.
Conclusion
This chocolate chip cookie cake has become one of my favorite go-to desserts. It’s fast, crowd-pleasing, and endlessly customizable. Whether I’m baking for a party or just satisfying a craving, I love how easy and satisfying it is to make. One slice always leads to another.
A thick, chewy chocolate chip cookie baked in cake form and optionally topped with rich chocolate buttercream—perfect for celebrations or anytime cravings strike.
Total Time:32–37 minutes
Yield:12 servings
Ingredients
12 tablespoons salted butter, room temperature
⅔ cup granulated sugar
⅓ cup brown sugar
1 large egg, room temperature
1 large egg yolk, room temperature
1 tablespoon vanilla extract
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cornstarch
1¾ cups all-purpose flour
1¼ cups semi-sweet chocolate chips
Flaked salt, for sprinkling on top
Chocolate Buttercream (optional):
½ cup butter, room temperature
⅓ cup unsweetened cocoa powder
1½ cups powdered sugar
1 teaspoon vanilla extract
2 tablespoons milk or cream
Sprinkle of salt
Instructions
Preheat oven to 350°F and spray a 9-inch springform pan or cake pan with cooking spray.
In a stand mixer, cream butter, granulated sugar, and brown sugar for about 4 minutes until light and fluffy.
Mix in the egg, egg yolk, and vanilla until smooth.
Add baking soda, salt, cornstarch, and flour. Mix until just combined. Fold in chocolate chips.
Press dough evenly into the prepared pan and add a few extra chocolate chips on top.
Bake for 22–27 minutes, until lightly golden. Cool completely before frosting or slicing.
For buttercream, beat butter until creamy. Add cocoa, powdered sugar, milk, vanilla, and salt. Beat until fluffy (2–3 minutes).
Pipe or spread frosting over cooled cake. Garnish with flaked salt or sprinkles if desired.
Notes
Do not overbake—the center should remain soft for a chewy texture.
Skip frosting and serve with ice cream for a simpler treat.
Customize with mix-ins like peanut butter chips, sprinkles, or macadamia nuts.
Freeze the unfrosted cookie cake for up to 2 months.
Use a 1:1 gluten-free flour blend for a gluten-free version.
