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–+ servings
A pie cutter pulling a piece of chocolate chip cookie cake from a white platter
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5 from 1 vote

Chocolate Chip Cookie Cake

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.
Prep Time10 minutes
Cook Time20 minutes
Additional Time20 minutes
Total Time50 minutes
Yield: 12 servings

Ingredients

  • 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

Optional:

  • Chocolate frosting (see recipe in notes below) or other toppings

Instructions

  • 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.

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Notes

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.
Topping ideas:
  • Chocolate frosting or vanilla frosting
  • Drizzle of chocolate sauce
  • Whipped cream
  • Sprinkles
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
  1. Add all of the frosting ingredients to a medium bowl.
  2. Beat with a hand mixer or stand mixer on medium until light and fluffy, about 1-2 minutes. 

Nutrition

Serving: 1serving | Calories: 358kcal | Carbohydrates: 46g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 7g | Cholesterol: 62mg | Sodium: 251mg | Fiber: 2g | Sugar: 28g
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