If you love chocolate chip cookies but crave something bigger to share or celebrate with, the Chocolate Chip Cookie Cake is your perfect treat! This dessert combines the chewy, buttery texture of classic chocolate chip cookies with the grandeur of a cake — large, round, and perfect for slicing and sharing.

Whether for a birthday, party, or a cozy night in, this cookie cake is easy to bake and sure to please everyone. With gooey chocolate chips and a golden crust, it’s a crowd-pleaser that’s simple to make yet incredibly satisfying.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, melted and cooled slightly
• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 1 large egg + 1 egg yolk, room temperature
• 2 teaspoons pure vanilla extract
• 1 1/2 cups semi-sweet chocolate chips
• Optional: flaky sea salt for topping

How to Make Chocolate Chip Cookie Cake

Step 1: Preheat Oven and Prepare Pan

Preheat your oven to 350°F (175°C).

Grease a 9-inch round cake pan or line it with parchment paper.

Step 2: Mix Dry Ingredients

In a bowl, whisk together flour, baking soda, and salt. Set aside.

Step 3: Combine Wet Ingredients

In a large bowl, whisk melted butter, brown sugar, and granulated sugar until smooth and combined.

Beat in egg, egg yolk, and vanilla extract until creamy.

Step 4: Incorporate Dry Ingredients

Gradually add the dry flour mixture into the wet ingredients. Stir until just combined — avoid overmixing to keep the cookie cake tender.

Step 5: Add Chocolate Chips

Fold in the chocolate chips evenly through the batter.

Step 6: Transfer and Shape

Spread the batter evenly into the prepared cake pan, smoothing the top with a spatula.

Step 7: Bake the Cookie Cake

Bake for 25-30 minutes, or until the edges are golden brown and the center is set but still soft.

Avoid overbaking to keep it chewy inside.

Step 8: Cool and Serve

Allow the cookie cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Optionally, sprinkle flaky sea salt on top to enhance the flavor.

Slice into wedges and enjoy!

Chef’s Notes

Butter: Using melted butter gives a richer flavor and a chewier texture.

Egg Yolks: Adding an extra yolk adds moisture and chewiness to the cookie cake.

Chocolate Chips: Semi-sweet chocolate chips work best, but you can mix in dark or milk chocolate chunks for variation.

Baking Time: Baking slightly less keeps the cookie soft inside, like a freshly baked cookie. Bake longer for a crisper texture.

Pan Choice: A 9-inch round pan is ideal to keep the thickness perfect. You can use a square pan, but adjust baking time accordingly.

Nutrition Information (per slice, serves 12)

• Calories: ~320
• Total Fat: 15g
• Saturated Fat: 9g
• Carbohydrates: 42g
• Sugars: 26g
• Protein: 3g
• Fiber: 1g
• Sodium: 160mg

Frequently Asked Questions (FAQs)

1. Can I use store-bought cookie dough instead of making from scratch?

Yes, you can press store-bought dough into the pan and bake, but homemade dough gives a fresher taste and better texture.

2. How do I store leftover cookie cake?

Store in an airtight container at room temperature for up to 3 days. You can refrigerate for up to a week; warm before serving.

3. Can I freeze this cookie cake?

Yes, wrap cooled cookie cake tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight at room temperature.

4. Can I add nuts or other mix-ins?

Absolutely! Walnuts, pecans, or white chocolate chips make great additions. Fold them in with the chocolate chips.

5. How do I make the cookie cake less sweet?

Reduce granulated sugar by 1/4 cup or use bittersweet chocolate chips instead of semi-sweet to balance sweetness.

Enjoy baking this indulgent Chocolate Chip Cookie Cake—a fun twist on a classic cookie that everyone will love! If you want, I can also share recipes for frosting or decorating ideas.

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