Chocolate Chip Cookie Cake Recipe: Easy and Delicious

Name: Chocolate Chip Cookie Cake
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Cuisine: American
Ingredients: – ¾ cup softened butter for richness and structure; – ½ cup granulated sugar for sweetness and browning; – ¾ cup brown sugar for moisture and chewiness; – 1 egg for binding and lift; – 1 egg yolk for richness and softness; – 2 tsp vanilla extract for aromatic flavor; – 2 cups all-purpose flour for structure; – 1 tsp baking soda for leavening; – ½ tsp salt for balancing sweetness; – 1-1½ cups chocolate chips for melty pockets

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This chocolate chip cookie cake brings the joy of a giant chocolate chip cookie right to your table. Home cooks and baking enthusiasts alike appreciate its simple appeal. Busy parents find it perfect for quick desserts that impress.

Picture a chewy center with crisp edges, loaded with melty chocolate chips. This homemade chocolate chip cookie cake suits birthdays and casual gatherings. Its crowd-pleasing nature makes it a go-to cookie cake recipe.

Ease of preparation: Whip up this easy chocolate chip cookie cake recipe in under 30 minutes of active time. With basic steps like creaming butter and sugars, then folding in chips, beginners succeed every time. Bake in one pan for 20-25 minutes, and you have a stunning treat without fuss. No rolling dough or multiple trays needed, saving your kitchen from chaos.

Health benefits: Enjoy moderate portions of this best chocolate chip cookie cake with real ingredients like butter and eggs for satisfaction. Brown sugar adds chewiness and a touch of molasses for natural flavor. Opt for dark chocolate chips to boost antioxidants. At around 300-400 calories per slice, it fits occasional indulgences for diet-conscious eaters.
Versatility: Adapt this chocolate chip cookie cake for various needs, from vegan swaps to gluten-free flour. Serve plain, frosted, or with ice cream. Perfect for chocolate chip cookie cake birthday celebrations or weeknight snacks. Travelers and students love its portability when sliced into wedges.
Distinctive flavor: The combination of granulated and brown sugars creates a caramel-like depth in every bite. Extra egg yolk ensures tenderness, setting this giant chocolate chip cookie apart. Warm from the oven, chocolate chips ooze for that irresistible pull-apart texture.

Readers on my blog, Recipes Isabella, rave about how this recipe sparks joy in the kitchen. Isabella Hayes shares simple recipes to inspire cooking with happiness.

Jump To

1. Why You’ll Love This Chocolate Chip Cookie Cake
2. Essential Ingredients for Chocolate Chip Cookie Cake
3. How to Prepare the Perfect Chocolate Chip Cookie Cake: Step-by-Step Guide
4. Dietary Substitutions to Customize Your Chocolate Chip Cookie Cake

5. Mastering Chocolate Chip Cookie Cake: Advanced Tips and Variations
6. How to Store Chocolate Chip Cookie Cake: Best Practices
7. FAQs: Frequently Asked Questions About Chocolate Chip Cookie Cake

8. Chocolate Chip Cookie Cake

Gather these straightforward items for your cookie cake recipe. Each plays a key role in achieving that perfect chewy giant chocolate chip cookie texture.

Main Ingredients

¾ cup softened butter – Provides richness and structure, helping the dough spread evenly for crisp edges.
½ cup granulated sugar – Adds sweetness and aids in browning for a golden top.

¾ cup brown sugar – Contributes moisture and chewiness with its molasses content.
1 egg – Binds ingredients and adds lift for a tender crumb.
1 egg yolk – Boosts richness and softness without excess structure.

2 tsp vanilla extract – Infuses aromatic flavor that complements the chocolate.
2 cups flour – Forms the base; all-purpose works best for structure.
1 tsp baking soda – Leavening agent for slight rise and spread.

½ tsp salt – Balances sweetness and enhances chocolate flavors.
1-1½ cups chocolate chips – Semi-sweet or milk chocolate for melty pockets; adjust for chip density.

These measurements yield one 10-inch chocolate chip cookie cake serving 8-10.

Special Dietary Options

Vegan: Swap butter for vegan butter or coconut oil, use flax eggs (1 tbsp ground flax + 3 tbsp water per egg/yolk).
Gluten-free: Replace flour with 1:1 gluten-free blend; add ½ tsp xanthan gum if not included.
Low-calorie: Use light butter, reduce sugars to ½ cup each, opt for sugar-free chips.

Check out lemon oatmeal cookies for more gluten-free inspiration on the blog.

Follow these clear instructions for the best chocolate chip cookie cake. Preheat your oven to 350°F for success. Grease a 10- or 12-inch round cake pan.

Preparation and Mise en Place

First Step: Soften ¾ cup butter at room temperature. Measure ½ cup granulated sugar, ¾ cup brown sugar, 1 egg, 1 egg yolk, and 2 tsp vanilla extract. In a separate bowl, whisk 2 cups flour, 1 tsp baking soda, and ½ tsp salt. Have 1-1½ cups chocolate chips ready. This setup keeps mixing smooth.

Second Step: Cream butter, granulated sugar, and brown sugar in a large bowl with a mixer on medium speed for 2-3 minutes until light and fluffy. Scrape sides often. This incorporates air for tenderness.

Third Step: Beat in the egg, egg yolk, and vanilla extract until fully combined, about 1 minute. Wet ingredients should look glossy and smooth. Room-temperature items mix evenly, preventing curdling.

Mixing the Dough

Fourth Step: Gradually add dry ingredients to wet mixture on low speed. Mix just until no flour streaks remain, about 1-2 minutes. Overmixing toughens the dough.

Fifth Step: Fold in chocolate chips gently with a spatula. Reserve some for topping to ensure gooey centers. Dough will be thick and scoopable.

Baking and Finishing

Sixth Step: Press dough evenly into the prepared pan, about ½-inch thick. Use damp fingers to smooth. Chill 30 minutes if time allows to prevent over-spreading. For a popular cookie cake recipe, this step shines.

Seventh Step: Bake at 350°F for 18-25 minutes. Check at 18 for chewy center (10-inch pan), up to 25 for crispier edges (12-inch). Center should be set but soft; it firms on cooling.

Final Step: Cool in pan 10 minutes, then transfer to wire rack. Frost once cool with buttercream or chocolate icing. Slice into 8-12 wedges. Serve warm for peak flavor. Vegan? Use plant-based frosting. Gluten-free? Confirm bake time as it may vary slightly.

Pan Size	Bake Time	Serves
10-inch	20-22 min	8
12-inch	22-25 min	10-12

This detailed guide ensures your homemade chocolate chip cookie cake impresses every time. Adjust for dietary needs seamlessly.

Protein and Main Component Alternatives

Though egg-based, swap the egg and yolk for ¼ cup applesauce or mashed banana for binding in vegan versions. Use almond butter instead of regular butter for nutty protein boost. Flour can shift to almond or oat for higher protein without gluten. These keep the giant chocolate chip cookie structure intact.

Vegetable, Sauce, and Seasoning Modifications

Add zucchini shreds (1 cup, squeezed dry) for moisture and hidden veggies in a healthier twist. Frost with Greek yogurt icing for tang instead of buttercream. Season with cinnamon (1 tsp) or sea salt flakes on top. For low-sugar, use date paste in place of half the sugars. These tweaks suit seasons or restrictions.

Link to peanut butter frosting recipe for sauce ideas.

Pro cooking techniques: Chill dough 30 minutes before baking to control spread. Use a scale for precise flour (260g) to avoid dry results. Bake on middle rack for even heat.
Flavor variations: Mix in walnuts or M&Ms for crunch. Try espresso powder (1 tsp) for depth or peanut butter chips. White chocolate swirl adds elegance for parties.

Presentation tips: Pipe frosting border with star tip. Drizzle melted chocolate or sprinkle sea salt. Serve on a cake stand for chocolate chip cookie cake birthday wow-factor.
Make-ahead options: Freeze dough balls up to 3 months; bake fresh. Prep and bake ahead, store as below. Ideal for working professionals.

Chill the dough, and watch your cookie cake transform from good to unforgettable.

Experiment with these for your easy chocolate chip cookie cake recipe standout.

Refrigeration: Keep in airtight container up to 5 days. Brown sugar keeps it soft. Warm slices to room temp before eating.
Freezing: Wrap tightly; lasts 2-3 months. Thaw overnight in fridge. Great for batch preps.
Reheating: Microwave 10-15 seconds or oven at 300°F for 5 minutes. Avoid sogginess.

Meal prep considerations: Slice and freeze individually. Perfect for students or seniors.

For nutrition info, see calories in chocolate chip cookie cake.

What is chocolate chip cookie cake?

Chocolate chip cookie cake is a large, thick cookie baked in a round cake pan, resembling a giant chocolate chip cookie perfect for birthdays or parties. It combines the chewy texture of classic chocolate chip cookies with the presentation of a cake, often topped with frosting or icing. Unlike traditional cakes, it skips cake flour for all-purpose flour and cookie dough ingredients like brown sugar for chewiness. Bake it in a 10- to 12-inch pan at 350°F for 20-25 minutes until golden. It’s shareable, serves 8-12 people, and customizable with mix-ins like nuts or M&Ms. For best results, chill the dough 30 minutes before baking to prevent spreading.

How do you make chocolate chip cookie cake from scratch?

Preheat oven to 350°F and grease a 10- or 12-inch round cake pan. Cream ¾ cup softened butter with ½ cup granulated sugar and ¾ cup brown sugar until fluffy. Add 1 egg, 1 egg yolk, and 2 tsp vanilla extract; mix well. In another bowl, whisk 2 cups flour, 1 tsp baking soda, and ½ tsp salt. Gradually stir dry ingredients into wet, then fold in 1-1½ cups chocolate chips. Press dough evenly into pan. Bake 18-25 minutes (less for chewy, more for crisp edges). Cool completely before frosting. Yields one 10-inch cake serving 8-10. Pro tip: Use room-temperature ingredients for smooth mixing and even baking.

What size pan should I use for chocolate chip cookie cake?

A 10-inch round cake pan works best for a thick, chewy chocolate chip cookie cake serving 8 people, or a 12-inch pan for thinner slices serving 10-12. Use metal pans for even heat distribution—avoid glass, as it can overbrown edges. Line with parchment for easy release. For smaller batches, try a 9-inch springform pan. Dough should fill the pan about ½-inch thick before baking. If using a pizza pan, opt for non-stick. Always grease sides lightly. This size ensures the center bakes through without drying out the edges in 20-25 minutes at 350°F.

How do you store chocolate chip cookie cake?

Store chocolate chip cookie cake at room temperature in an airtight container for up to 3 days—it stays soft thanks to brown sugar. For longer freshness, refrigerate up to 5 days, but let it warm to room temp before serving to restore chewiness. Frosted versions last 2 days at room temp or 4-5 days chilled. To freeze, wrap unfrosted cake tightly in plastic wrap and foil; it keeps 2-3 months. Thaw overnight in fridge, then frost. Avoid microwaving to prevent sogginess. Cut into wedges for easy portioning and storage.

Can you freeze chocolate chip cookie cake?

Yes, chocolate chip cookie cake freezes well for up to 3 months. Cool completely, then slice into wedges if desired for grab-and-go servings. Wrap each piece individually in plastic wrap, place in a freezer bag, and squeeze out air. For whole cake, double-wrap in plastic and foil. Thaw in the fridge overnight or at room temp for 1-2 hours. Frost after thawing to avoid mess. Freezing preserves the chewy texture better than refrigerating long-term. Add frosting like buttercream or chocolate ganache post-thaw. Avoid refreezing thawed cake to maintain quality.