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.

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

Description

🍪 Indulge in a giant, chewy chocolate chip cookie cake with crispy edges and gooey center, perfect for birthdays or casual celebrations.
🎂 Easy one-bowl recipe yields shareable dessert that’s fun to decorate and impresses with homemade warmth and endless customization.

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

Instructions

1-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.

2-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.

3-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.

4-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.

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

6-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.

7-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.

8-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.

Notes

🍪 Press dough evenly for uniform baking and easy slicing.
🎂 Cool completely before decorating to prevent melting.
❄️ Freeze slices wrapped individually for up to 2 months.

Prep Time: 15 minutes
Cooling: 20 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 380 kcal
Sugar: 38g
Sodium: 280mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 2g
Protein: 4g
Cholesterol: 65mg

Keywords: chocolate chip cookie cake, cookie cake recipe, giant cookie cake, birthday cookie cake