Say goodbye to the ordinary and hello to the ultimate dessert sensation! Discover our incredible chocolate chip cookie cake, a delightful treat that’s sure to impress everyone. This giant cookie offers soft, chewy, and deeply chocolatey perfection in every single bite. It’s an easy, no-chill recipe, perfect for any celebration or just a cozy night in. Enjoy a fun, simple, and utterly delicious alternative to traditional cake that brings joy to every table.
Table of Contents
Why You’ll Love This Chocolate Chip Cookie Cake
You’ll quickly fall in love with making this delightful chocolate chip cookie cake. This recipe delivers that perfect soft and chewy texture every cookie lover craves. There’s no need for tedious dough chilling or shaping individual cookies, making your baking experience much quicker.
It bakes beautifully and effortlessly in a single pan, simplifying both preparation and cleanup. This substantial cookie cake serves a crowd with ease, offering perfect slices for everyone.
You can customize it with your favorite toppings, personalizing it for any taste. It truly is an indulgent and crowd-pleasing dessert that all cookie enthusiasts will adore.
Ingredients
Gathering the right ingredients at the proper temperature is key to a perfect cookie cake. You will need:
- All-purpose flour: The foundation for our cookie cake’s structure.
- Cornstarch: For that extra soft and tender crumb.
- Baking soda: Helps the cake rise beautifully.
- Salt: Balances the sweetness and enhances flavor.
- Unsalted butter: Ensure it’s softened to room temperature for a smooth blend.
- Packed light or dark brown sugar: For chewiness and rich, caramel notes.
- Large egg + 1 egg yolk: At room temperature for better emulsion.
- Pure vanilla extract: Adds warmth and depth.
- Semi-sweet chocolate chips: The star of our chocolate chip cookie cake, about 1.5 cups.
Notes & Substitutions
- Using room temperature butter is crucial for the best texture and creaming process. As highlighted by baking experts, room temperature butter is essential for proper creaming with sugar, which incorporates air and creates a lighter, fluffier texture in baked goods.
- Brown sugar isn’t just for sweetness; it provides essential chewiness and moisture to the cookie cake. Adding an extra egg yolk boosts the richness and enhances that signature chewy texture we all love.
- Cornstarch is a secret weapon here, ensuring your cookie cake remains wonderfully soft and thick. Feel free to substitute the chocolate chips with your favorites like dark, milk, white chocolate, M&Ms, or colorful sprinkles.
- If cornstarch is unavailable, you can simply omit it, though the texture might be slightly less soft. Always ensure eggs are at room temperature for optimal mixing.
Equipment
Making a delicious cookie cake doesn’t require a lot of fancy tools. Here’s what you’ll need to get started:
- 9-inch round cake pan or pie dish: The perfect vessel for your giant cookie.
- Electric mixer: A handheld or stand mixer will make creaming butter and sugar a breeze.
- Mixing bowls: Essential for combining wet and dry ingredients separately.
- Measuring cups and spoons: For accurate ingredient portions.
- Rubber spatula: Great for scraping down bowls and folding.
- Cooling rack: Allows air circulation for even cooling.
- Optional: Piping bag, Wilton 1M tip for beautiful frosting decoration.
Instructions
Creating your perfect chocolate chip cookie cake is a straightforward process. Follow these steps for a delicious result.
- First, preheat your oven to 350°F (177°C). Lightly spray a 9-inch pie dish or round cake pan with nonstick spray and set it aside. This prevents sticking and ensures easy removal.
- Next, in a large bowl, use an electric mixer to beat the softened butter and brown sugar together on medium speed for about 3 minutes, until they are light and creamy. Scrape down the sides and bottom of the bowl as needed to ensure everything combines thoroughly. Then, beat in the large egg, extra egg yolk, and pure vanilla extract on medium-high speed until just combined.
- In a separate medium bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt. Gradually add these dry ingredients into the wet mixture, beating on low speed until just combined. Avoid overmixing the dough, as this can make your cookie cake tough. The cookie dough will be quite thick. Finally, gently stir in the semi-sweet chocolate chips for about 5 seconds, ensuring they are evenly dispersed throughout the dough.
- Evenly press the thick cookie dough into your prepared pan. Bake for 22–26 minutes, or until the edges are lightly golden brown and the center is set. A toothpick inserted into the center should come out mostly clean with just a few moist crumbs. To prevent heavy browning around the edges, you can loosely tent the cake with aluminum foil after about 15 minutes of baking.
- Remove the cookie cake from the oven and place the pan on a wire cooling rack to cool completely. While the cake is still warm, you can press a few extra chocolate chips onto the surface for an appealing finish.
- Once fully cooled, use a sharp knife or metal spatula to carefully loosen the sides of the chocolate chip cookie cake from the pan, then transfer it to a serving dish, or serve directly from the pan.
- If desired, prepare your favorite chocolate buttercream and decorate the cooled cake using a piping bag and tip. Slice and serve this delightful giant cookie!
Pro Tips for the Best Cookie Cake
- Achieving the ideal soft and chewy texture for your cookie cake starts with the right ingredients and technique.
- Make sure your butter, egg, and egg yolk are all at room temperature; this helps them emulsify better for a smoother dough. To prevent over-browning, especially around the edges, tent your cookie cake loosely with aluminum foil halfway through baking.
- Always measure flour correctly by spooning it into the measuring cup and leveling it off, rather than scooping directly from the bag. Don’t overmix the dough once the dry ingredients are added; mix until just combined to keep the cookie cake tender.
- Finally, cool the cake completely on a wire rack before attempting to frost or slice it, ensuring it sets properly.
Serving, Storage & Variations
- This delightful chocolate chip cookie cake offers many ways to enjoy it. Serve it warm straight from the oven with a scoop of vanilla ice cream, or allow it to cool completely before topping with your favorite frosting.
- To store, simply cover the cookie cake tightly at room temperature, and it will remain fresh for up to 3 days.
- For longer preservation, freeze the un-frosted cookie cake tightly wrapped in plastic wrap and then foil for up to 3 months. When ready to enjoy, thaw the frozen cake completely at room temperature before adding fresh frosting.
- Customize your giant cookie with different types of chocolate, your favorite candies, or a sprinkle of nuts.
- Explore various frosting options like classic chocolate, creamy vanilla, rich peanut butter buttercream, or a decadent chocolate ganache. For a true layered cookie experience, it’s best to use a dedicated layer cake recipe designed for that structure.
Nutrition Information
Please note that the following nutrition information is an estimate based on standard ingredient calculations and may vary depending on specific brands and portion sizes. This is provided for informational purposes only and is not a substitute for professional dietary advice.
| Serving Size | Calories | Fat (g) | Carbs (g) | Protein (g) |
|---|---|---|---|---|
| 1 slice | 350-450 | 20-25 | 40-50 | 4-6 |
Estimates are for informational purposes only.
Frequently Asked Questions
Can I freeze this cookie cake?
Yes, you can absolutely freeze an un-frosted chocolate chip cookie cake for up to 3 months. Wrap it tightly first in plastic wrap and then in aluminum foil to prevent freezer burn. Thaw the cake fully at room temperature before you prepare and apply fresh frosting.
Can I use M&Ms or other add-ins?
Absolutely! Feel free to swap some or all of the semi-sweet chocolate chips for your favorite additions. Great options include M&Ms, peanut butter chips, white chocolate chips, or colorful sprinkles for a festive look.
Can I make this a layered cookie cake?
While you could double this recipe, it generally creates very thick layers that might be difficult to manage. For a true layered cookie cake, we recommend using a specific recipe designed for that format to ensure proper baking and structure.
Can I use a different size pan?
This recipe is specifically developed for a 9-inch round cake pan or pie dish. For a 9×13 inch pan, you would need to adjust the recipe significantly, so we suggest referring to cookie bar recipes instead. Similarly, for a cookie pizza pan, look for a dedicated cookie pizza recipe.
Conclusion
We hope you enjoy creating and sharing this simple, yet incredibly satisfying chocolate chip cookie cake.
It’s the perfect crowd-pleasing dessert for any celebration, a casual gathering, or just when a sweet craving strikes. With its soft, chewy texture and rich chocolate flavor, this giant cookie is sure to become a new family favorite.
Don’t wait; bake your own irresistible chocolate chip cookie cake today and savor every delicious bite!
Irresistible Chocolate Chip Cookie Cake
Ingredients
Equipment
Method
- Preheat the oven to 350°F (177°C) and spray a 9-inch pie dish or round cake pan with nonstick spray.
- In a large bowl, beat the softened butter and brown sugar until creamy. Then, beat in the egg, egg yolk, and vanilla extract until well combined, ensuring to scrape down the sides of the bowl.
- In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. Gradually add these dry ingredients to the wet mixture and beat on low speed until just combined, then gently mix in the chocolate chips until evenly dispersed.
- Press the thick cookie dough evenly into the prepared pan.
- Bake for 22–26 minutes, or up to 30 minutes, until the cookie cake is lightly golden brown. Insert a toothpick to check for doneness; it should come out mostly clean with a few moist crumbs. After 15 minutes, you may cover the cake loosely with aluminum foil to prevent heavy browning.
- Remove the pan from the oven and place it on a cooling rack to cool completely. For an enhanced appearance, press a few more chocolate chips into the surface while the cake is still warm.
- Once cooled, use a sharp knife or metal spatula to loosen the sides and transfer the cookie cake to a serving dish, or serve it directly from the pan.
- If using, prepare the chocolate buttercream.
- Decorate the cooled cookie cake with the prepared frosting; a Wilton 1M tip can be used for piping.
- The cookie cake remains fresh when covered tightly and stored at room temperature for up to 3 days.
Nutrition
Notes
- For best results, cover the cake loosely with aluminum foil after 15 minutes of baking to prevent heavy browning around the edges.
- You can also press a few extra chocolate chips onto the warm surface for an appealing finish.
- Store any leftover cookie cake, tightly covered, at room temperature for up to 3 days.
Tried this recipe?
Let us know how it was!Irresistible Chocolate Chip Cookie Cake
Ingredients
Equipment
Method
- Preheat the oven to 350°F (177°C) and spray a 9-inch pie dish or round cake pan with nonstick spray.
- In a large bowl, beat the softened butter and brown sugar until creamy. Then, beat in the egg, egg yolk, and vanilla extract until well combined, ensuring to scrape down the sides of the bowl.
- In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. Gradually add these dry ingredients to the wet mixture and beat on low speed until just combined, then gently mix in the chocolate chips until evenly dispersed.
- Press the thick cookie dough evenly into the prepared pan.
- Bake for 22–26 minutes, or up to 30 minutes, until the cookie cake is lightly golden brown. Insert a toothpick to check for doneness; it should come out mostly clean with a few moist crumbs. After 15 minutes, you may cover the cake loosely with aluminum foil to prevent heavy browning.
- Remove the pan from the oven and place it on a cooling rack to cool completely. For an enhanced appearance, press a few more chocolate chips into the surface while the cake is still warm.
- Once cooled, use a sharp knife or metal spatula to loosen the sides and transfer the cookie cake to a serving dish, or serve it directly from the pan.
- If using, prepare the chocolate buttercream.
- Decorate the cooled cookie cake with the prepared frosting; a Wilton 1M tip can be used for piping.
- The cookie cake remains fresh when covered tightly and stored at room temperature for up to 3 days.
Nutrition
Notes
- For best results, cover the cake loosely with aluminum foil after 15 minutes of baking to prevent heavy browning around the edges.
- You can also press a few extra chocolate chips onto the warm surface for an appealing finish.
- Store any leftover cookie cake, tightly covered, at room temperature for up to 3 days.
Tried this recipe?
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