This homemade chocolate chip cookie cake is easy to put together, bakes up beautifully with large, thick slices, and is perfect for birthdays and celebrations.
This post is sponsored by Bob’s Red Mill. As always, all thoughts and opinions are my own.
This past weekend was my annual girls boat day up at the lake with friends. We ride around, float in the lake, and just chat and laugh and eat and drink all afternoon.
Yup, it's pretty fantastic. Especially because I have some seriously amazing, funny, beautiful friends to walk through this life with. I'm so thankful for them! 🥰
OK though, let's move right along to the food cause this one is hard to resist.
Today, I’m so excited to be sharing this recipe for a homemade chocolate chip cookie cake.
Yup, that kind.
We’re talking mall food court cookie cake style here. The kind you remember from childhood. The kind you probably had at countless birthday parties as a kid.
And now, you can make it yourself at home, anytime you like.
It’s super easy and honestly, even better than the ones I remember. Maybe because it’s fresher? Or just baked with extra love?
This chocolate chip cookie cake is loaded with chocolate chips and it bakes up so big and thick.
It’s really pretty irresistible and my whole family adores it.
The last time I made it, just for fun, it was gone in two days. With just the four of us.
My 10-year-old daughter noticed and commented, “Wow, we powered through that chocolate chip cookie cake.”
To which my 7-year-old son responded, “Can we just make two next time?”
I mean, it’s good reasoning… 😂
You might also want to check out some of our other dessert favorites, like these s’mores cookies, chocolate chip brownies or banana chocolate chip snack cake. Or this classic banana pudding that was grandma's recipe.
Oh, and while I tend to decorate our cookie cake with chocolate frosting, I’ve got other topping ideas below.
But you really should try the frosting.
My daughter, who doesn’t usually like chocolate frosting at all, loves this one! It’s just light and fluffy and so tasty.
The recipe for it is included in the notes in the recipe card below, in case you want to make it, too.
Also, I’m thrilled to be partnering with Bob’s Red Mill again this year. I adore their flours and oats, my husband eats their muesli every single morning, and we love checking out their various granola mixes and snack bars.
And the fact that they are dedicated to bringing high-quality, wholesome products to all of us - and that they are an employee-owned company - well, that just makes me even happier to purchase their products — and work with them.
Today, we’re using their organic unbleached all-purpose white flour. A kitchen staple that I use all the time. It's light and airy and perfect for baking.
You can purchase their products online or look for a store near you that sells them.
OK, back to the cookie cake deliciousness happening here today.
Let’s get baking!
Now, I’ve got some notes, tips and substitutions coming up below on how to make a cookie cake. Just tryin’ to be helpful.
If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Notes on making chocolate chip cookie cake:
- Butter: No room temperature butter? Don’t worry, I never have any either. Here’s my quick trick: microwave the butter in 20-second intervals, turning it over in between, until it’s just starting to soften and you can push a finger into it easily. Then it’s ready to use.
- Eggs: You need 1 whole egg plus 1 egg yolk for this recipe. Don’t use 2 whole eggs; it will affect the texture and make this more like a cake than a cookie cake.
- Flour: I use all-purpose flour for this recipe, but you could also try a combination of all-purpose and whole wheat flour, if desired.
- Pan: You’ll need a 9-inch springform pan to make this. And you have to press the cookie dough into the pan to make an even layer for baking. It helps to use slightly damp hands so the dough doesn’t stick to you.
- Rest time: Be sure to let the cookie cake cool a bit before you open and then slice it, so it can set up all the way. I know, it’s hard to wait.
Otherwise, it’s really pretty simple.
You make the dough, press it into the pan and put it in the oven. So easy!
Oh, I should note, the center of the cookie cake sometimes falls a bit as it cools and sits after baking. That’s totally normal.
It even gives it a bit of a “crust” looking like edge, I think.
OK, let’s talk about decorating this baby.
Because while this cookie cake is insanely delicious all on its own, you know I love to add some toppings to just about everything I make.
So here’s a few ideas for you.
Topping ideas for cookie cakes:
- Chocolate frosting goes great with this cookie cake. The recipe card below includes a recipe for an easy, delicious chocolate frosting.
- You could also use vanilla frosting.
- Or drizzle the cookie cake with chocolate syrup.
- You could also decorate the cookie cake with whipped cream.
- Sprinkles are a fun addition, as well.
- You can get fancy and pipe some pretty frosting designs on your cake, or just drizzle some sauce and sprinkles and call it a day.
(I’m not very fussy with my food and I’m certainly no cake decorator, so we keep it simple.)
Speaking of toppings, feel free to use frosting or an edible gel pen to write a message on your cookie cake if you’re making it as a birthday cookie cake. Or if you are taking it to a celebration of some sort.
It’s perfect for parties and sharing with friends!
And if you have leftovers, you can just store it at room temperature, covered in plastic wrap. It'll keep for up to a week, if it possibly lasts that long.
(Tip: If yours is frosted, add toothpicks poking out of the cookie cake to keep the plastic wrap from smushing and smearing the frosting.)
Whatever your celebration — which includes just a Friday night treat in my opinion — I hope you give this chocolate chip cookie cake a try soon.
- ¾ cup unsalted butter, softened
- ½ cup light brown sugar
- ½ cup white sugar
- 1 large egg and 1 egg yolk (NOT another whole egg)
- 1 ½ teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 ½ cups semisweet chocolate chips
- Chocolate frosting (see recipe in notes below) or other toppings
- Preheat oven to 350. Grease a 9-inch springform pan with cooking spray and set aside.
- In a large bowl, beat the butter and both sugars with a hand mixer - or use a stand mixer - until light and fluffy. Add the egg and egg yolk and vanilla and beat until well combined.
- In a separate small bowl, combine the flour, baking soda and salt.
- Add the dry mixture to the wet mixture and stir until just combined. Fold in the chocolate chips.
- Put the batter into the greased pan and use slightly damp fingers to press it into an even layer.
- Bake at 350 for 20-25 minutes, being careful not to overtake it.
- Let cool for at least 10-15 minutes before you remove the rim of the springform pan. Then let cool another 10-15 minutes before cutting it, so the cookie cake sets up all the way.
- If frosting, wait until the cookie cake is completely cooled, then frost.
Butter: No room temperature butter? Don’t worry, I never have any either. Here’s my quick trick: microwave the butter in 20-second intervals, turning it over in between, until it’s just starting to soften and you can push a finger into it easily. Then it’s ready to use.
Eggs: You need 1 whole egg plus 1 egg yolk for this recipe. Don’t use 2 whole eggs; it will affect the texture and make this more cake than cookie cake.
Flour: I use all purpose flour for this recipe, but you could also try a combination of all purpose and whole wheat flour, if desired.
Pan: You’ll need a 9-inch springform pan to make this. And you have to press the cookie dough into the pan to make an even layer for baking. It helps to use slightly damp hands so the dough doesn’t stick to you.
Rest time: Be sure to let the cookie cake cool a bit before you open and then slice it, so it can set up all the way. I know, it’s hard to wait.
- Chocolate frosting or vanilla frosting
- Drizzle of chocolate sauce
- Whipped cream
Chocolate frosting recipe:
- ¼ cup unsalted butter, softened
- 2 tablespoons unsweetened cocoa powder
- 4 teaspoons milk (I use skim)
- ¼ teaspoon vanilla
- 1 cup powdered sugar
- Add all of the frosting ingredients to a medium bowl.
- Beat with a hand mixer or stand mixer on medium until light and fluffy, about 1-2 minutes.
Amount Per Serving: Calories: 358Total Fat: 19gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 62mgSodium: 251mgCarbohydrates: 46gFiber: 2gSugar: 28gProtein: 4g