This Chocolate Chip Cookie Cake is soft, chewy, slightly doughy, and finished with a rich chocolate buttercream frosting. Easy to make and large enough to feed a crowd, it’s a homemade treat that rivals store-bought versions.
If you prefer the gooey, chocolatey bite of a cookie to a traditional cake for birthdays or celebrations, this cookie cake is a perfect choice. You can frost it with chocolate buttercream or a classic vanilla frosting and customize decorations with sprinkles, mini chocolate chips, or piped messages.
Chocolate Chip Cookie Cake: Ingredients & Substitutions
- All-purpose flour. Use unbleached all-purpose flour for best texture. For a gluten-free version, substitute a 1:1 gluten-free all-purpose flour blend.
- Fine sea salt. Use fine sea salt (not coarse). If using iodized table salt, reduce the amount by half.
- Salted butter. You can use unsalted butter instead — increase salt slightly if you prefer a more pronounced flavor.
- Granulated sugar. Regular white or organic cane sugar works well. The recipe was developed for granulated sugar rather than sugar substitutes.
- Light brown sugar. Dark brown sugar may be substituted for a deeper molasses flavor.
- Chocolate chips. Use semisweet chocolate chips, chunks, or a mix of chocolates (milk, dark, or white) depending on your preference.
How to Make a Cookie Cake
Follow these steps for a tender, chewy cookie cake. Preparing the dry ingredients first saves time and keeps measuring utensils available for other steps.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside. In a mixer (or a large bowl with a hand mixer), beat the butter, granulated sugar, and brown sugar until light and fluffy, about 1–2 minutes. Add the vanilla and eggs and beat until combined and airy, about 1 minute.
Mix in the dry ingredients until just combined, then fold in the chocolate chips so they are evenly distributed. The dough will be slightly tacky but should spread easily on a pan.
Bake & Cool
Preheat the oven to 350°F (175°C). Grease a 14″ pizza pan with no holes. If your pizza pan has holes, cover it with aluminum foil and then lightly grease. Spread the dough into a 12–13″ circle on the prepared pan, leaving a 1–1½” border from the edge of the pan so the dough can spread while baking.
Bake for 15–20 minutes, or until the top is golden and set. Remove from the oven and place the pan on a wire rack to cool completely before removing the cake from the pan.
Frost the Chocolate Chip Cookie Cake
Once the cake is completely cool, move it to a serving platter. Spread chocolate buttercream, vanilla buttercream, or your preferred frosting evenly across the top. Add any desired decorations—sprinkles, mini chips, or piped messages—and let the frosting set before slicing.
Serve
Slice the cookie cake into wedges and serve at room temperature. For an indulgent finish, serve with a scoop of vanilla or chocolate ice cream.
More Chocolate Chip Cookie Recipes
If you enjoy this recipe, try other variations such as classic chocolate chip cookies, cookie bars, brown butter cookies, or double chocolate versions. There are also recipes for small batches, mug cookies, dairy-free, vegan, gluten-free, and eggless options to suit different needs.
How to Store a Cookie Cake
Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to one week. To freeze, wrap the cake tightly and store in an airtight container for up to one month; thaw in the refrigerator or at room temperature before serving.
Chocolate Chip Cookie Cake FAQs
Refrigeration extends freshness. Store the cookie cake in the refrigerator until ready to serve, then remove 30–60 minutes before serving to bring it to room temperature. It can be kept at room temperature for up to 2 days but will stay fresher for 5–7 days refrigerated.
Chocolate buttercream or a classic vanilla buttercream complement the cookie cake well. Choose a frosting that spreads easily and sets so slices hold their shape.
Yes. Bake the cookie cake a day ahead and refrigerate until you’re ready to frost and serve.
Yes. Freeze the whole frosted cake (flash-freeze first if possible) wrapped tightly, or freeze the unfrosted cake and apply frosting after thawing.
If you try this recipe and enjoy it, leaving a comment and rating is appreciated. Tag your photos so others can see your creations.
Chocolate Chip Cookie Cake Recipe
Soft, chewy, and slightly doughy cookie cake finished with chocolate buttercream — perfect for celebrations and easy to scale for a crowd.
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 cup (2 sticks) salted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 2 cups semisweet chocolate chips
- Chocolate buttercream frosting (for decorating)
Instructions
- Preheat oven to 350°F (175°C). Grease a 14″ pizza pan (no holes). If the pan has holes, cover with foil and grease.
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In a mixer or large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy, 1–2 minutes.
- Add vanilla and eggs; beat until combined and airy, about 1 minute.
- Add the dry ingredients and mix until just combined. Fold in chocolate chips.
- Spread dough into a 12–13″ circle on the prepared pizza pan, leaving a 1–1½” border from the pan edge.
- Bake 15–20 minutes or until the top is golden and set. Cool completely on a wire rack.
- Transfer to a serving platter, frost as desired, and let the frosting set before slicing.
Notes
*Nutrition facts are calculated without frosting.
Substitutions: Use 1:1 gluten-free flour for a gluten-free version. Unsalted butter can replace salted; reduce added salt if using iodized table salt. Dark brown sugar will add a deeper molasses flavor. Any type of chocolate—chips, chunks, or chopped—works well.
Storage
Store in an airtight container at room temperature for up to 3 days, refrigerate up to 1 week, or freeze for up to 1 month.
Nutrition (approx.)
Serving: 1 piece | Calories: 344 | Carbs: 41g | Protein: 4g | Fat: 19g
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