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My Chocolate chip cookie cake is SO much more flavorful than the ones you find at the grocery store – and it’s fun to make! This one bowl chocolate chip cookie dough is baked in a springform pan until the edges are crisp and the center is gooey. It’s topped with a chocolate fudge frosting and festive sprinkles.
Why you’ll love this Chocolate Chip Cookie Cake:
- Party Perfect – Is there anyone who doesn’t like Chocolate Chip Cookie Cakes? Especially when chocolate frosting is involved? This will be a hit with everyone at the party!
- Easy to Make – All you need to make this dessert are pantry staple ingredients and some fun sprinkles. It comes together and bakes quickly!
- Customizable – Customize your cookie cake by adding whatever mix-ins you like (m&ms! nuts!), and changing the frosting flavor to your preferences.
Ingredient Overview:
As always, the full recipe with measurements & directions can be found in the recipe card at the bottom of this post. Use the table of contents (back at the top, below the first image, to navigate).
- Butter – I always use salted butter for the best flavor, but feel free to use unsalted butter if you prefer. Be sure to let it come to room temperature before baking – creaming cold butter is not easy.
- All-Purpose Flour – Spoon your flour into the measuring cup, then level it with a flat utensil for best results, or use a scale. Scooping the measuring cup directly into your flour will lead to too much flour, and a potentially dry bake.
- Eggs – Use large eggs.
- Chocolate Chips – Use chocolate chips, chopped chocolate bars, chocolate chunks, or something like Guittard’s super cookie chips.
- Vanilla extract – Use real vanilla extract for best results.
Recipe Substitutions & Variations:
- Dairy-free – Use your favorite, trusted dairy-free chocolate and butter (use butter sticks, not something spreadable from a tub).
- Nuts – Add 3/4 cup chopped walnuts or pecans if you like.
- Chocolate Variations – Use half semi-sweet and half dark chocolate, or half milk and half semi-sweet chocolate.
- Other Mix-Ins – Swap out 1/2 cup chocolate for 1/2 cup of toffee bits, butterscotch chips, or m&ms!
- Speedy Version – Pinched for time? Make my Brown Butter Chocolate Chip Cookie Bars.
How to Make my Chocolate Chip Cookie Cake:
Step 1: Make the Cookie Dough. In a large bowl, beat the butter on high speed until creamy. Beat in the sugars until well creamed, about 1-2 minutes. Beat in the egg, egg yolk, and vanilla. Then, stir in the dry ingredients and chocolate chips.
Step 2: Press Dough into a Pan. Press the dough into a 9-inch parchment paper-lined pan. Scatter extra chocolate chips on top.
Step 3: Bake. Bake the cookie at 350 degrees F for 23-26 minutes. It will look just set, and the top should look more matte than wet. Let it cool in the pan on a wire rack for 30 minutes or so, then release the sides of the pan and let it cool completely.
Step 4: Make the Frosting. While the cake cools, make the frosting. Beat together softened butter, powdered sugar, cocoa powder, vanilla, salt, and a little water to help things combine. Taste and adjust as desired!
Step 5: Decorate. Decorate the cooled cake by piping on the chocolate frosting. Add sprinkles, too!
Serving + Storing:
Enjoy the cookie immediately once it’s been frosted. Or, skip the frosting and dive in while it’s warm from the oven. Store leftovers in an airtight container at room temperature for 3-4 days.
If you enjoyed this cookie cake, you’ll flip for my Brown Butter Chocolate Chip Skillet Cookie and my Peanut Butter Cup Skillet Cookie.
Expert Baking Tips:
Oven Thermometer – An oven thermometer will tell you if your oven is actually running at the temperature you set it to. Your oven may not be accurate. Accurate oven temperature is crucial for most bakes, so I leave an oven thermometer in at all times to keep an eye on my oven’s calibration.
Kitchen Scale – A food scale is the best way to make sure your flour is at the proper weight, since amounts will vary SO widely based on how you measure it, as well as the measuring cup you use, as they are not standardized.
FAQs:
Yes, a 9-inch cake pan would be fine too. Or, you could double the recipe and bake it in a 9×13 pan for a “sheet cake” vibe, with a larger yield!
You can make it a few hours ahead, but I think it’s best to serve this when it’s still a little gooey inside (yes, even after it’s cooled enough to hold frosting, it’s still going to be a little softer than on the second day).
Alternately, you could chill the dough in the prepared pan (covered well) up to overnight before baking. Bake time may be a bit longer.
Yes! You can freeze the cookie cake whole, once cooled from the oven. Wrap it tightly in a few layers of foil and seal in a freezer bag. Freeze for 4-6 weeks and thaw on the counter for a few hours before frosting and serving. You can also freeze individual slices with or without frosting in the same way!
Special Tools:
- Springform Pan
More Favorite Birthday Desserts:
Desserts & Baking
birthday cupcakes with malted chocolate frosting
Desserts & Baking
chocolate whoopie pies with cream cheese filling
Cake & Cupcakes
better-than-bakery vanilla cupcakes
Brownies, Blondies, & Bars
brown butter brookies
Did you make this recipe? Leave a comment & star rating!
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Chocolate Chip Cookie Cake
Ingredients
For the Cookie Cake:
- 3/4 cup salted butter, softened at room temperature , 170 grams
- 1/2 cup + 2 tbsp dark brown sugar, packed
- 1/2 cup granulated sugar
- 2 tsp vanilla extract
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 2 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 3/8 tsp salt
- 1 1/2 cups chocolate chips
For the Frosting
- 1/2 cup salted butter, at room temperature
- 2 cups powdered sugar, plus more to taste
- 1/3 cup cocoa powder
- 2-3 tbsp water
- 1 tsp vanilla extract
- pinch of salt
- sprinkles
Instructions
- Prep: Line a 9-inch springform pan with parchment paper and spray with nonstick spray. Preheat your oven to 350 degrees F.
- Make the cookie dough: In a large mixing bowl, cream the butter with an electric mixer on high until creamy. Add the sugars and with the butter, about 1 to 2 minutes. Add the egg, egg, yolk, and vanilla. Mix on medium high speed until just combined and smooth, scraping the sides and bottom of the bowl to make sure everything is incorporated evenly. Add the dry ingredients and chocolate chips and mix until just combined.3/4 cup salted butter, softened at room temperature , 1/2 cup + 2 tbsp dark brown sugar, packed, 1/2 cup granulated sugar , 2 tsp vanilla extract , 1 large egg, at room temperature , 1 large egg yolk, at room temperature , 2 tsp vanilla extract , 2 1/4 cups all-purpose flour , 3/4 tsp baking powder, 3/4 tsp baking soda, 3/8 tsp salt, 1 1/2 cups chocolate chips
- Bake: Spread the cookie dough in your prepared pan and sprinkle extra chocolate on top of the dough. Bake for 23 to 26 minutes. The center of the cookie should look just set. The edges will be slightly rise and the top of the cookie should look more than shiny. The internal temperature of the center of the cookie will be 200 to 205° F.Let the cookie cool in the pan on a cooling rack for 20 to 30 minutes, then release the sides of the pan and continue to let the cookie cool. It must cool completely before adding frosting.
- Make the frosting: In a medium mixing bowl, beat the butter until creamy. Beat in the powdered sugar and cocoa powder, using the water and vanilla to help things come together. Add a pinch of salt then taste the frosting and adjust the sugar and cocoa to your taste.Pipe the frosting on top of the cooled cookie and decorate with sprinkles.1/2 cup salted butter, at room temperature , 2 cups powdered sugar, plus more to taste, 1/3 cup cocoa powder, 2-3 tbsp water, 1 tsp vanilla extract , pinch of salt, sprinkles
- Serve in store: Once frosted, slice the cookie cake and serve with a glass of cold milk. Or if skipping the frosting, you can serve the cookie while it’s warm from the oven. Store leftovers in an airtight container at room temperature for 2 to 3 days. Note: If you used milk instead of water in the frosting, the cookie cake needs to be refrigerated.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
