Home » Cakes » Chocolate Chip Cookie Cake
by Danielle Rye on Aug 2, 2020 (updated May 27, 2022) 40 comments »
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5 from 8 ratings
A soft, chewy cookie cake filled with chocolate chips and topped with a chocolate buttercream frosting. This easy Chocolate Chip Cookie Cake is the perfect dessert for any occasion!
Do you love cookie cakes? I’ve always been a huge fan of them becausethey’re extremely simple to throw together. Since the cookie dough is baked in a pan there’s no need to wait for it to chill. You can just scoop it into a pan, press it down, and bake it.
Why You Will Love This Recipe
Not only is this recipe easy to make, but it’s:
- Soft and chocolatey
- Extremely versatile
- Perfect for birthdays or just about any occasion
- Super delicious!
I’m also sharing tons of information so you can perfect this simple cookie cake as well as different ways to change it up to fit your personal preference. This is such a simple and versatile recipe that you will want to keep in your recipe box!
How To Make A Cookie Cake
There are two components to this recipe – the chocolate chip cookie cake and the chocolate buttercream frosting. To start, you’ll mix up the cookie cake and bake it. Here’s a simple breakdown for how to make it:
- Whisk together the dry ingredients: This will help ensure that the dry ingredients are evenly dispersed into the cookie dough.
- Cream butter and sugars together:You only need to mix them together for 1 to 2 minutes or until just combined. I use a mix of brown sugar and granulated sugar in this cake – using more brown sugar helps to keep it soft!
- Mix in egg, egg yolk, and vanilla extract: I recommend stopping to scrape down the sides of your bowl and mixing again to ensure that all of the wet ingredients are combined. At this point, your mixture should look like the picture above.
- Add the dry ingredients: Only mix in the dry ingredients until just combined. Too much mixing can result in a tougher cookie cake versus a softer one.
- Mix in the chocolate chips: You can either mix them in on low-speed or fold them in with a rubber spatula.
- Press into a springform pan and bake: I prefer to use a springform pan because it’s easier to remove it. Feel free to use a 9-inch pie dish if you prefer though! It will take about 25 minutes for this cookie cake to fully bake in the oven.
- Let the cake cool completely:If you try to add the frosting while the cake is still warm, it will cause it to melt so be sure to let it cool completely first.
Once it’s cooled completely, you can prepare the chocolate buttercream frosting. I have a full tutorial for how to make chocolate frosting here, I definitely recommend looking at it if you haven’t made frosting before. Here’s a quick breakdown for how to prepare the frosting:
- Beat the butter until smooth:This will ensure that your frosting is smooth and creamy!
- Mix in the powdered sugar:I prefer to mix in the powdered sugar 1/2 cup at a time.
- Sift and mix in the cocoa powder:Don’t skip sifting your cocoa powder here, this will help prevent any large lumps of cocoa powder in your frosting.
- Mix in heavy whipping cream, vanilla, and salt:Make sure to stop and scrape down the sides of your bowl and mix well to ensure that the frosting is thoroughly mixed together.
Once you’re done, just pipe the frosting with your favorite piping tip around the edge. Then, slice it up and enjoy!
FAQ’s
How do you store cookie cake?
You may store it in an airtight container at room temperature for 3 to 4 days. If you want to store it for an extra day or two, then I recommend refrigerating it.
You can also prepare this cookie cake ahead of time, let it cool completely, and store it at room temperature for 2 to 3 days. The frosting may be made 1 to 2 days in advance, covered tightly, and refrigerated. Allow the frosting to come to room temperature and mix well before piping the frosting.
Can you freeze it?
The cookie base and frosting both freeze really well! I recommend freezing them separately and then assembling the cake the day that you plan to serve it.
To freeze the cookie cake:Let it cool completely, then wrap tightly with plastic wrap, and store in the freezer for up to 3 months. Thaw to room temperature before frosting it.
To freeze the frosting:Store the frosting in a freezer bag/container for up to 3 months. Thaw the frosting overnight, then bring to room temperature, and mix well before frosting your cake.
Recipe Variations
I love to make this recipe with chocolate chips and chocolate frosting. Here are a few other ideas for how to change it up:
- Swap out the semi-sweet chocolate chips for white chocolate, dark chocolate, or even milk chocolate chips
- Add 3 to 4 tablespoons of sprinkles to the cookie dough
- Use my vanilla buttercream or chocolate cream cheese frosting
- Double the cookie recipe and frosting to make a two-layer cookie cake
- Use 3/4 cup of chocolate chips and 1/2 cup of M&M’s
Baking Tips
- Make sure to let the cookie cake cool completely before you frost it. I prefer to make it the night before, let it cool completely, then frost it the next day.
- If it begins to brown too quickly on top, place a piece of foil over it until it’s finished baking.
- Don’t have a piping bag or piping tips? Add the frosting to a ziplock bag, snip off the corner, and use it to pipe the frosting around the edges.
Chocolate Chip Cookie Cake
5 from 8 ratings
Prep Time: 35 minutes mins
Cook Time: 25 minutes mins
Total Time: 1 hour hr
A soft, chewy cookie cake filled with chocolate chips and topped with a chocolate buttercream frosting. This Chocolate Chip Cookie Cake is the perfect dessert for any occasion!
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Ingredients
Servings: 8 slices
For the cookie cake:
- 2 cups (250 grams) all-purpose flour,
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 3/4 cup (170 grams) unsalted butter softened
- 3/4 cup (150 grams) light brown sugar
- 1/4 cup (50 grams) granulated sugar
- 1 large egg at room temperature
- 1 large egg yolk at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup (180 grams) semi-sweet chocolate chips
For the chocolate buttercream frosting:
- 1/2 cup (115 grams) unsalted butter softened
- 1 and 1/2 cups (180 grams) powdered sugar
- 1/4 cup (21 grams) unsweetened cocoa powder
- 1-2 tablespoons (15-30 ml) heavy cream or milk
- 1/2 teaspoon pure vanilla extract
- tiny pinch of salt
Instructions
To make the chocolate chip cookie cake:
Preheat the oven to 350°F (177°C). Spray a 9-inch springform pan with nonstick cooking spray and set aside.
In a large mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, cream together the butter, brown sugar, and granulated sugar for 1 to 2 minutes or until well combined.
Add the egg, egg yolk, and vanilla extract and mix until fully combined, making sure to stop and scrape down the sides of the bowl as needed
Mix in the dry ingredients until just combined. Then, mix in the chocolate chips on low-speed until fully incorporated into the cookie dough.
Scoop the cookie dough into the prepared springform pan and spread it out into one even layer.
Bake for 22 to 28 minutes or until the top of the cookie cake is set and lightly browned. Cover loosely with foil if needed to prevent excess browning on top of the cookie cake.
Remove from the oven and allow to cool completely before removing from the pan.
To make the chocolate buttercream frosting:
In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the butter for 1 to 2 minutes or until smooth. Add the powdered sugar ½ cup (60 g) at a time, mixing in each addition until well combined.
Add the cocoa powder and mix until fully combined, then add the heavy whipping cream and vanilla extract and continue mixing until well combined, stopping to scrape down the sides of the bowl as needed.
Release the cooled cookie cake from the springform pan. Pipe the frosting around the edges of the cookie cake.
Notes
Store leftover cookie cake in an airtight container at room temperature or in the refrigerator for up to four days.
To make ahead of time: Cover cookie cake tightly and store at room temperature for 2 to 3 days. Frosting can be prepared 1 to 2 days in advance, cover tightly, and store in the refrigerator. Allow frosting to come to room temperature and mix well before frosting the cookie cake.
Freezing Instructions: Cookie cake will freeze well for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before serving. Frosting will also freeze well for up to 3 months, thaw overnight in the refrigerator, bring to room temperature and mix well before frosting the cookie cake.
Cuisine: American
Course: Dessert
Author: Danielle
Did you make this recipe?Mention @livewellbakeoften on Instagram or tag #livewellbakeoften.
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Birthday Cakes
originally published on Aug 2, 2020 (last updated May 27, 2022)
40 commentsLeave a comment »
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40 comments on “Chocolate Chip Cookie Cake”
Anna —Reply
Would this work in a glass pie pan or a pizza pan?
Danielle —Reply
Yes, either one would be fine! If you use a 9-inch glass pie dish, the baking time will be the same. If you use a pizza pan, just make sure to use one without any holes in the bottom. It will probably spread more on a pan too, so you may need to reduce the baking time.
Amanda —Reply
How long does it generally take the cake to cook before it’s safe to decorate it?
Danielle —Reply
It needs to cool completely. Mine usually takes about 2 to 3 hours to cool.
Isra —Reply
We made this today and it turned out great! Thank you
Deb —Reply
Just want to confirm that it is suppose to be 1/2 teaspoon baking soda, not 1 teaspoon baking soda.
Danielle —Reply
1/2 teaspoon is correct.
Chelsea —Reply
Do you think doubling this would fit into a 12in round pan? Wanting to make a large cake for a party and this recipe is my favorite!
Danielle —Reply
Yes, I think that would work! You may need to increase the baking time. If you have some extra cookie dough leftover, you can use it to make some cookies or bake some individual ones in a muffin pan.
Alexandria —Reply
So delicious! I’m constantly making this chocolate chip cookie cake on a random weeknight or even when we have company over. Literally always a hit!!
Connie —Reply
Could I make this recipe in 4 inch springform pans? If so, how many would it make?
Danielle —Reply
I think that would be fine. I’m not sure how many it would make though, maybe 3 to 5?
Alysia —Reply
I forgot to put the salt in. I hope it doesnt affect it. The bottom half is done. Waiting for the top to finish I used half m&m and half Hershey chips. It looks really good. I used the foil over top , no collapsing just absolutely perfect. Now I’m hoping it will taste okay. I’m making it for my 2 yr old party tomorrow.
Marissa —Reply
Do you think it would be possible to double the recipe and put into a sheet pan? I’m trying to make this for a small birthday gathering of maybe 10 people and I think the regular size wouldn’t be enough
Danielle —Reply
Do you mean a half sheet pan? If so, you will probably have extra dough leftover if you double it. You can either freeze the dough or use it to make some extra cookies.
Lisa —Reply
Absolutely the best cookie cake every! My family requests it every weekend lol. Could this recipe be changed into an oatmeal raisin cake?
Danielle —Reply
For an oatmeal raisin cookie cake, you can use my oatmeal raisin cookie recipe here. I would just mix up the dough, press it into a pie plate or springform pan, and bake it until the top is lightly browned and set.
Karen Healy —Reply
Absolutely delicious!
palav —Reply
I’m a vegetarian. is it possible to replace the egg with something else?
Danielle —Reply
You could possibly use a flax egg, but I haven’t personally tried it in this recipe.
Kimberly —Reply
How high do you fill the pans?
Danielle —Reply
I’m not quite sure what you mean? This is a cookie cake so it won’t rise like a regular cake in the oven. I just press the mixture into a 9-inch springform pan or pie plate.
Lisa —Reply
My cake sunk quite a bit in the middle and remained a bit soft there. Any idea what might have gone wrong? Die I anderhalf? My batter was a tad softer than yours going in the oven I think.
Danielle —Reply
Hi, Lisa! If it sunk, it’s likely that it was under baked. If you bake it again, I would let it bake just a bit longer and see if that helps. For this cookie cake, just make sure to let it cool completely before you remove it from the pan. Some frosting around the edges should make it less noticeable that it sunk too.
Josh —Reply
Why does my cookie cake keep “falling”
Danielle —Reply
Is it sinking quite a bit? If so, it may be under baked and just need to cook longer. If the tops starts to brown too much before it’s done, just cover it with foil. Also, keep in mind that it will sink just a bit as it cools.
Daniel —Reply
Hi,
For the Cookie cake, do you use 1 whole egg as well as 1 egg yolk or do you just use 1 egg?
Kind Regards
DanielDanielle —Reply
I use 1 whole egg plus 1 egg yolk.
Elizabeth —Reply
I’d love to try this recipe in a 14inch pan. Any tips for using a larger pan?
Danielle —Reply
I’ve never tried it in a pan that size, so I’m not quite sure. This article may be helpful for you though: https://food52.com/blog/13239-how-to-make-your-baking-recipe-fit-your-pan-size.
Jessica Alvarez —Reply
I have gotten so many great compliments on your recipe. Thank amazing recipe. I’ve made it several times.
Danielle —Reply
So glad to hear that, Jessica!
C —Reply
Could you use M&M for this recipe?
Danielle —Reply
Absolutely! I would use 1/2-3/4 cup each of chocolate chips and M&Ms. Or you can just replace the chocolate chips with M&Ms.
Laila A —Reply
Hi there!!
Thank you so much for your recipe.Wondering if this can be made in more than one layer. I just love high rise cakes. I realize this cake isn’t going to be one, just wondering if I can make this a higher cake? and How?
Thank you!
Danielle —Reply
You could double the recipe and bake it in two 9-inch springform pans. You can also double the frosting and put a layer of frosting between the layers. Hope that helps!
Roseline —Reply
I made this with my 10yr old daughter yesterday and it came out perfect. We love it and we ate half of it with my son and husband. Thank you so much for the recipe.
Danielle —Reply
So glad you all loved the cookie cake, Roseline!
adela Uribe —Reply
I just made it i put it in a 10 x2 cake pan for 25 minutes came out great 5 stars thanks
Danielle —Reply
So glad you liked the cookie cake, Adela!
