Chocolate Chip Cookie Cake Recipe

Ingredients

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

Flour – All-purpose flour is used as the foundation of this recipe.

If you need to make the recipe gluten-free, I recommend using the Cup4Cup Gluten-Free Flour blend. It will slightly change the finished texture of the baked cookie cake, but it is a good option.

Cornstarch – It’s used to “soften” the flour. I also use it in my chocolate chip cookie recipe. It helps create a soft, light cookie that melts in your mouth!

Salt – I use kosher salt in this recipe, specifically the Diamond Crystal brand, which has less sodium than others. If you choose to use regular table salt, fine sea salt, or another brand of kosher salt, I recommend using half the amount indicated in this recipe. This is optional, but I sometimes add a pinch of flaky sea salt to the top of the baked cookie cake while it’s still warm.

Baking Soda – Used as a leavening agent to help the cookie cake rise. Be sure to use fresh baking soda.

Butter – Use softened room-temperature butter, as it mixes into the dough much better. See How to Soften Butter for tips if you’re in a pinch for time. You can use salted or unsalted butter, whichever you have on hand. I tend to keep salted butter on hand as I like to bake with it. If you use unsalted butter, you may want to add the optional salt flakes on top as it will help the flavor so much.

Sugar – I use both brown sugar and granulated sugar. Both serve a purpose in making the cookie dough extra delicious. Brown sugar contains molasses, which adds an extra depth of rich flavor and softness to the dough. Granulated sugar helps give the dough a tender structure and a crisp, golden outside. Through years of recipe testing and baking, I’ve found that the combination achieves the best chocolate chip cookie dough.

Eggs – You use standard large eggs that you want to allow to reach room temperature. Room-temperature eggs will cream together more easily and produce fluffier baked goods. Cold eggs from the refrigerator will still work in this recipe but will not cream together as easily.

Vanilla Extract – A good-quality vanilla extract makes all the difference in the taste of baked goods. I prefer to make my own homemade vanilla extract. If you choose to use vanilla from the store, be sure to get a high-quality, pure vanilla extract, and do not use imitation vanilla.

Chocolate Chips – You can use your preferred type of chocolate chips (dark, semi-sweet, or milk chocolate) or a combination. I like mixing dark and semi-sweet chips in this recipe and in my chocolate chip cookies.

Mix wet ingredients. In a separate bowl, cream together the butter, brown sugar, and granulated sugar until well combined, about 3 minutes. Mix in the eggs and vanilla extract until well combined, about 1 minute.

Combine the wet and dry ingredients. Add the whisked dry ingredients into the blended wet ingredients and mix until combined.

Add chocolate chips. Mix in chocolate chips gently until just combined.

Press dough into pan and bake. Add the blended cookie cake dough to the prepared cake pan and press down evenly. Sprinkle the remaining chocolate chips over the dough and bake until lightly browned. Cool on a wire rack.

Make Frosting and Decorate. Carefully transfer the cooled cookie cake to a cake plate or cake stand. Make the frosting per the recipe and pipe it onto the cake as instructed to decorate it. Add sprinkles or more chocolate chips if desired. Slice and serve.

Make Ahead and Storage Tips

Make Ahead: Prepare the cookie cake and store it at room temperature for up to 3 days.

Leftovers: Wrap tightly with plastic wrap or store under a cake dome for up to 3 days.