This Chocolate Chip Cookie Cake is the ultimate dessert for cookie lovers. Soft and chewy in the center, lightly crisp around the edges, and loaded with rich chocolate chips, it combines everything you love about classic cookies in one thick, sliceable cake. Perfect for birthdays, gatherings, or a simple family treat, this cookie cake is easy to make and guaranteed to impress.
Why You’ll Love This Recipe
It has a soft, bakery-style texture with perfectly crisp edges
Simple pantry ingredients you likely already have
Easier and faster than baking multiple batches of cookies
Perfect for celebrations or casual desserts
Customizable with your favorite mix-ins
Stays moist and chewy for days
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup unsalted butter, softened
¾ cup granulated sugar
¾ cup brown sugar, packed
2 large eggs, room temperature
2 teaspoons pure vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
2 cups semi-sweet chocolate chips
½ cup milk chocolate chips (optional for extra richness)
Directions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Fold in the chocolate chips evenly throughout the dough.
Press the dough evenly into the prepared cake pan, smoothing the top with a spatula.
Bake for 25–30 minutes, or until the edges are golden brown and the center is set but still slightly soft.
Allow the cookie cake to cool completely in the pan before slicing and serving.
Servings and timing
Servings: 10–12 slices
Preparation time: 15 minutes
Baking time: 25–30 minutes
Cooling time: 30–45 minutes
Total time: Approximately 1 hour 15 minutes
Variations
Add ½ cup chopped walnuts or pecans for a nutty crunch
Swirl in ¼ cup caramel sauce before baking for extra richness
Mix in ½ cup white chocolate chips for a sweeter twist
Top with chocolate ganache or buttercream frosting for special occasions
Add colorful sprinkles to make it festive
Storage/Reheating
Store the cookie cake tightly covered at room temperature for up to 3 days.
For longer storage, refrigerate for up to 5 days. Allow it to come to room temperature before serving for the best texture.
To freeze, wrap slices individually in plastic wrap and store in a freezer-safe container for up to 2 months. Thaw at room temperature before enjoying.
To reheat, warm a slice in the microwave for 10–15 seconds for that fresh-from-the-oven softness.
FAQs
Can I use salted butter instead of unsalted butter?
Yes, but reduce the added salt to ¼ teaspoon to avoid an overly salty taste.
Can I make this cookie cake ahead of time?
Yes, you can bake it a day in advance and store it tightly covered at room temperature.
How do I know when the cookie cake is done?
The edges should be golden brown, and the center should look set but slightly soft. It will continue to firm up as it cools.
Can I use a different pan size?
Yes, but baking time will vary. A thinner layer will bake faster, so check a few minutes early.
Can I make this without brown sugar?
Brown sugar adds moisture and chewiness. If necessary, you can substitute with more granulated sugar, but the texture may be slightly different.
Can I add frosting?
Absolutely. Chocolate or vanilla buttercream pairs perfectly with this cookie cake.
Why is my cookie cake dry?
Overbaking is the most common cause. Remove it from the oven when the center is just set.
Can I make this recipe gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.
Can I use dark chocolate chips?
Yes, dark chocolate chips will give the cake a richer, less sweet flavor.
How do I keep the cookie cake soft?
Store it tightly covered and avoid overbaking to maintain a soft, chewy texture.
Conclusion
This Chocolate Chip Cookie Cake delivers everything you love about classic chocolate chip cookies in one easy, crowd-pleasing dessert. With its chewy center, golden edges, and rich chocolate flavor, it’s perfect for any celebration or simple sweet craving. Once you try it, it’s sure to become a go-to favorite in your kitchen.
This Chocolate Chip Cookie Cake is a soft and chewy dessert with crisp golden edges and rich chocolate chips throughout. Baked in one thick, sliceable layer, it delivers all the flavor of classic chocolate chip cookies in an easy, crowd-pleasing cake perfect for celebrations or everyday treats.
Ingredients
1 cup unsalted butter, softened
¾ cup granulated sugar
¾ cup brown sugar, packed
2 large eggs, room temperature
2 teaspoons pure vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
2 cups semi-sweet chocolate chips
½ cup milk chocolate chips (optional)
Instructions
Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan or line with parchment paper.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Fold in the chocolate chips evenly throughout the dough.
Press the dough evenly into the prepared cake pan and smooth the top with a spatula.
Bake for 25–30 minutes, or until the edges are golden brown and the center is set but slightly soft.
Allow the cookie cake to cool completely in the pan before slicing and serving.
Notes
Reduce salt to ¼ teaspoon if using salted butter.
Do not overbake; the center should look slightly soft when removed from the oven.
Add ½ cup chopped nuts for extra texture if desired.
Swirl caramel sauce into the batter before baking for added richness.
Store tightly covered to maintain softness and freshness.
