Chocolate Chip Cookie Cake Recipe — Soft, Gooey Dessert King

Not a fan of traditional cake? Celebrate with a chocolate chip cookie cake instead. This large, chewy cookie is perfect for frosting and sprinkles and turns any occasion into something special.

When malls had cookie cake shops, those giant decorated cookies were everywhere — made for birthdays, holidays, game days and more. This homemade chocolate chip cookie cake brings back that nostalgic feel without the giant size. It’s thick, chewy, easy to slice and even easier to decorate.

Celebrate with a big, chewy cookie cake

If you prefer cookies over cake, this cookie cake is a crowd-pleaser. I tested and adjusted the method so the texture is thick and chewy — all the best parts of a chocolate chip cookie in a sliceable format. Top it with buttercream, cream cheese frosting or just a sprinkle of flaky salt — frosting is optional but always fun for a celebration.

How to make a chocolate chip cookie cake

This recipe is similar to cookie bars in that it’s fairly hands-off once the dough is in the pan. Chilling the dough before baking helps maintain a thick, chewy center and prevents the cookie from spreading too much.

Ingredients you’ll need

For one 9-inch cookie cake:

• ¾ cup melted unsalted butter
• ¾ cup packed light or dark brown sugar
• ¼ cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ¾ teaspoon sea salt
• 1½ cups semi-sweet or dark chocolate chips
• Frosting and sprinkles (optional)

The combination of melted butter and brown sugar gives the cookie cake its chewy texture. Use semi-sweet or dark chocolate chips, or swap in chunks for a more rustic result. Properly measuring flour will help the cookie cake turn out consistently — spoon and level for best results.

Making the cookie cake

Use a 9-inch springform pan to make it easy to remove the cookie after baking. Line the bottom with parchment paper and spray the sides with nonstick spray.

Make the dough: beat the melted butter with both sugars for about 3 minutes, then add the egg and vanilla and mix another minute. In a separate bowl, whisk the flour, baking soda and salt. Gradually add the dry ingredients to the wet mixture and combine until just mixed. Fold in the chocolate chips until evenly distributed.

Pat the dough into an even layer in the prepared pan. Cover and chill for at least 8 hours or overnight — chilling firms the dough so it bakes up thick and tender.

Preheat the oven to 350°F. Bake the cookie cake for 30–35 minutes, until the edges are golden and the center looks set. If you like, sprinkle a little flaky sea salt over the top as it comes out of the oven. Cool completely on a wire rack, then remove from the pan and decorate as desired.

Decorating ideas

Frost the cookie cake however you like. Pipe a decorative border, frost the entire top, or use a small tip to write a message. Store-bought frosting works fine if you prefer convenience. Add sprinkles for birthdays or use school or team colors for graduations and game days. Make it yours and have fun with the decorations.