Chocolate Chip Cookie Cake Recipe

If you’ve ever dreamed of merging the best cookie and cake worlds into one triumphant treat, then this Chocolate Chip Cookie Cake is your dream come true. It’s a thick, soft cookie baked in a cake pan, brimming with melty chocolate chips and crowned with a luscious chocolate frosting that’s just the right touch of sweet and rich. This is comfort dessert at its finest, perfect for celebrations or whenever you just need a big, indulgent hug from your oven. The perfect balance of chewy edges and tender middle makes the Chocolate Chip Cookie Cake a guaranteed crowd-pleaser that will have everyone asking for seconds.

Ingredients You’ll Need

These ingredients are simple staples you likely already have, each playing a crucial role in creating the perfect texture, flavor, and chocolatey goodness that makes this cookie cake irresistible.

• 3/4 cup unsalted butter (room temperature): Adds richness and tenderness to the cake’s crumb.
• 1/2 cup packed light brown sugar: Brings moisture and a subtle caramel depth to the dough.
• 1/2 cup granulated sugar: Balances sweetness and helps with that perfect crisp edge.
• 1 large egg: Binds all the ingredients together while keeping the cake soft.
• 2 teaspoons vanilla extract: Infuses warm, inviting flavor throughout the dough.
• 1 teaspoon baking soda: Gives the cookie cake a nice rise without making it cakey.
• 1 teaspoon salt: Enhances all the flavors and balances sweetness.
• 1 tablespoon cornstarch: Delivers a soft, tender texture that feels like a dream.
• 1 3/4 cups all purpose flour: The foundation that holds everything together perfectly.
• 1 cup semi-sweet chocolate chips: The star ingredient that melts and creates delicious pockets of chocolate.
• 1/2 cup (1 stick) unsalted butter (room temperature) for frosting: Makes the frosting creamy and smooth.
• 3 tablespoons unsweetened cocoa powder (sifted): Adds rich chocolate flavor without heaviness to the frosting.
• 1/2 teaspoon vanilla extract (for frosting): Gives frosting a rounded, luscious finish.
• Pinch of salt (for frosting): Balances the sweetness in the frosting beautifully.
• 2 1/2 cups powdered sugar: Sweetens the frosting while keeping it silky smooth.
• 2 to 4 tablespoons milk: Adjusts the frosting to the perfect spreadable consistency.

How to Make Chocolate Chip Cookie Cake

Step 1: Prepare Your Pan and Ingredients

Start by preheating your oven to 350°F and lining a springform pan with parchment paper on the bottom, then locking in the sides. Grease the sides well with non-stick spray. This prep ensures your cookie cake will release easily without sticking, making life much simpler when it’s time to serve. If you don’t have a springform pan, a 9-inch baking or pie dish works just as well—just remember to spray it thoroughly to avoid any sticking.

Step 2: Make the Cookie Dough

In a large bowl, beat the room temperature butter with both the brown sugar and granulated sugar until light, fluffy, and whipped—this usually takes 2 to 3 minutes. Then add the egg, vanilla extract, baking soda, and salt, and beat it all together until completely combined. This mix already smells amazing, but we’re not done yet! Next, mix in the cornstarch and flour just until everything is incorporated, then fold in those glorious semi-sweet chocolate chips gently so they stay whole and evenly dispersed.

Step 3: Bake the Chocolate Chip Cookie Cake

Press the cookie dough evenly into your prepared pan. For an extra touch that makes people say “Wow,” sprinkle a few chocolate chips on top and gently press them into the dough’s surface before baking. Pop the pan into the middle rack of your oven and bake for 21 to 23 minutes. This is the moment to watch closely – you want golden edges with a just-set center. Overbaking will dry it out, so feel free to add foil around the edges if they seem to brown too fast. When it looks perfect, remove it from the oven and let cool on the counter before moving on to frosting or serving.

Step 4: Whip Up the Chocolate Frosting

In a large bowl, beat together the butter, sifted cocoa powder, vanilla extract, and a pinch of salt until smooth and creamy. Add the powdered sugar in two parts, beating well after each to ensure a silky, lump-free frosting. Slowly add in milk, one tablespoon at a time, until you have a light, fluffy frosting that spreads easily without sliding off the cake. Once your Chocolate Chip Cookie Cake is completely cool, spread the frosting generously on top and get ready to wow your guests!

How to Serve Chocolate Chip Cookie Cake

Garnishes

While the frosting alone is utterly divine, you can elevate this Chocolate Chip Cookie Cake by adding a few creative garnishes. A sprinkle of flaky sea salt on top of the frosting enhances the chocolate flavor beautifully. Fresh berries add a bright pop of color and tartness, while some mini chocolate chips sprinkled on the edges make each slice look irresistible.

Side Dishes

This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream to balance the rich chocolate flavors. A hot cup of coffee or a glass of cold milk is also a classic pairing, bringing out the cake’s warmth and sweetness while complementing every bite.

Creative Ways to Present

Try serving slices of the Chocolate Chip Cookie Cake on pretty dessert plates with a drizzle of warm caramel or chocolate sauce. For parties, you can decorate the frosting with colorful sprinkles or edible flowers. If you want to get fancy, cut the cake into small squares for bite-sized treats perfect for sharing with friends.

Make Ahead and Storage

Storing Leftovers

Leftover Chocolate Chip Cookie Cake stays fresh for a few days when wrapped tightly with plastic wrap or stored in an airtight container at room temperature. Keep it away from direct sunlight or heat to maintain its chewy texture and moistness.

Freezing

You can freeze the unfrosted cookie cake after it has cooled completely by wrapping it tightly in plastic wrap and then foil. Freeze for up to 2 months. When ready to enjoy, let it thaw overnight in the fridge before frosting. The frosting itself can also be frozen separately in an airtight container and softened by mixing it well once thawed.

Reheating

If you want to enjoy the Chocolate Chip Cookie Cake warm, pop a slice in the microwave for about 10 to 15 seconds. The chocolate chips will soften beautifully, and it will taste like it just came out of the oven.

FAQs

Can I use a regular cake pan instead of a springform pan?

Absolutely! A 9-inch cake or pie pan works great; just remember to grease it well or line it with parchment paper to prevent sticking.

What’s the purpose of cornstarch in this recipe?

Cornstarch helps create a tender, soft texture that’s almost cakey without losing that beloved cookie chewiness.

Can I substitute the chocolate chips with other mix-ins?

Definitely. You can swap the chocolate chips for white chocolate chunks, butterscotch chips, nuts, or even dried fruit for a different twist.

How thick should the cookie dough be in the pan?

Press the dough evenly to about an inch thick; this ensures it cooks through without drying out or burning on the edges.

Is it necessary to frost the cookie cake?

Nope! The cake is delicious on its own, but the chocolate frosting adds a dreamy, rich finishing touch that really makes it special.

Final Thoughts

This Chocolate Chip Cookie Cake is pure joy on a plate — with its tender crumb, melty chips, and decadent frosting, it’s a slice of happiness that you’ll want to bake again and again. Whether it’s a birthday, a cozy night in, or a reason to celebrate no reason at all, I truly hope you try this recipe and share it with the people you love. Trust me, it’s a dessert everyone will remember.

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