Name: Chocolate Chip Cookie Cake Recipe
Prep time: 20 min
Cook time: 26 min
Total time: 2 h
Cuisine: American
Ingredients: 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature; 1 cup (200g) packed light or dark brown sugar; 1 large egg + 1 egg yolk, at room temperature; 2 teaspoons pure vanilla extract; 2 cups (250g) all-purpose flour (spooned & leveled); 2 teaspoons cornstarch (aka cornflour); 1 teaspoon baking soda; 1/2 teaspoon salt; 1 and 1/2 cups (270g) semi-sweet chocolate chips; Chocolate buttercream for topping

Jump to Recipe· 4.8 from 30 reviews

Okay, if you’re anything like me and have an insatiable sweet tooth, then you’re absolutely going to adore this Chocolate Chip Cookie Cake Recipe. It’s like your favorite chocolate chip cookie, but taken to the next level — big enough to share (or not!) and with that perfect soft-and-chewy texture that keeps you coming back for more. I had so much fun perfecting this recipe, and trust me, once you make it, you’ll want to bake it again and again for birthdays, celebrations, or simply a cozy night in. Ready to dive in? Let’s get baking!

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Why This Recipe Works

Perfect Balance of Texture: Combining an egg with an extra yolk keeps the cookie cake chewy but not cakey at all.
Cornstarch Magic: The little bit of cornstarch helps soften the texture, making it melt-in-your-mouth amazing.
Chocolate Galore: With an entire cup and a half of chocolate chips, every bite is packed with melty chocolate goodness.
Easy To Decorate: Optional frosting lets you dress it up for celebrations or keep it simple and rustic.

Chocolate Chip Cookie Cake, cookie cake recipe, chewy cookie cake, homemade cookie cake, easy chocolate chip cookie cake - The image shows a round chocolate chip cookie cake in a clear glass pie dish with two handles. The cookie cake has a light golden-brown color with chocolate chips spread evenly across the surface. Around the edge, there is a ring of dark chocolate frosting piped in swirled dollops, adding texture and contrast. The cookie cake sits on a white marbled surface with a small bowl of colorful round sprinkles placed above it, and a piping bag with a metal tip near the lower left corner. A woman's hand is not visible but implied by the presence of the piping bag. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Before you start mixing, let’s talk about the ingredients because they really do make all the difference. Each one plays a role in making your Chocolate Chip Cookie Cake Recipe come out perfectly soft, chewy, and full of flavor.

Chocolate Chip Cookie Cake, cookie cake recipe, chewy cookie cake, homemade cookie cake, easy chocolate chip cookie cake - Flat lay of room-temperature unsalted butter in a large white ceramic bowl, packed light brown sugar in a small white ceramic bowl, one whole large brown egg and one white egg yolk on a white ceramic dish, pure vanilla extract in a small white ceramic bowl, all-purpose flour in a simple white ceramic bowl, fine cornstarch in a small white ceramic bowl, baking soda in a small white ceramic bowl, fine salt in a small white ceramic bowl, semi-sweet chocolate chips scattered naturally on a white ceramic plate, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted butter: Makes the cake rich and tender; softened butter blends better for smooth dough.
Brown sugar: Adds moisture and a bit of caramel flavor that pairs beautifully with chocolate.
Egg and egg yolk: The combo prevents cakey texture and keeps the crumb chewy.
Vanilla extract: Amplifies flavors and adds warmth—don’t skip it!
All-purpose flour: Gives structure; spoon and level it for accuracy.
Cornstarch: Secret ingredient for softness without weighing the dough down.
Baking soda: Helps the cookie cake rise just enough for a nice tender crumb.
Salt: Balances sweetness and highlights the chocolate.
Semi-sweet chocolate chips: The star that literally melts into every bite.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One thing I love about this Chocolate Chip Cookie Cake Recipe is how easy it is to customize it. You can swap out chocolate chips for your favorite mix-ins, or turn it into something special based on what you have around.

Nutty Upgrade: I’ve tossed in chopped toasted pecans or walnuts before, and the nutty crunch is a delicious contrast to the soft cake.
Frosting Fun: Whether you pick a classic chocolate buttercream or go for something fresh like whipped cream, frosting is a great way to add flair.
Allergy-Friendly: Swap butter for a dairy-free spread, or use a gluten-free flour blend to make this cookie cake accessible to more friends.
Seasonal Twists: Add cinnamon and chopped dried cranberries or swap in white chocolate chips for a festive holiday edition!

Step-by-Step: How I Make Chocolate Chip Cookie Cake Recipe

Step 1: Prep Your Tools and Ingredients

First things first: preheat your oven to 350°F (177°C). Give your 9-inch pie dish or round cake pan a good spray with nonstick spray so the cookie cake comes out easily later. I like to line my workspace with all the ingredients pre-measured to avoid scrambling halfway through—trust me, it makes a difference!

Step 2: Cream Butter and Sugar Like a Pro

Using a handheld mixer or stand mixer fitted with a paddle attachment, beat the softened butter and brown sugar together on medium speed until you see it turn creamy and smooth—about 3 minutes. This step is what gives the cookie cake its tender base, so don’t rush through it.

Step 3: Add Eggs and Vanilla

Next up, toss in 1 whole egg plus 1 egg yolk and your vanilla extract. Beat on medium-high until everything is well combined. Don’t forget to scrape down the bowl sides so no pockets of unmixed ingredients hide around. These eggs keep the cookie cake chewy without turning cakey—don’t use two full eggs, or you’ll lose that perfect texture.

Step 4: Whisk Dry Ingredients and Add to Wet

In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. Slowly add this mixture to your wet ingredients while mixing on low speed. The dough will be quite thick and soft—not runny like some cookie doughs.

Step 5: Stir in the Chocolate Chips

Fold in the semi-sweet chocolate chips by mixing for about 5 seconds or until they’re distributed evenly through your dough. This step seals the deal on chocolatey goodness in every bite.

Step 6: Press Dough into Pan and Bake

Press the cookie dough evenly into your prepared pan—don’t forget to fill to the edges. Bake for 22 to 26 minutes, checking closely after 20 minutes. The cookie cake is ready when the top looks lightly golden and a toothpick inserted in the center comes out mostly clean with just a few moist crumbs. If your edges start browning too fast, you can loosely cover with foil after the first 15 minutes.

Step 7: Cool and Optional Decoration

After baking, set the pan on a cooling rack and let it cool completely. Here’s a little trick I learned: while it’s still warm, gently press a handful of extra chocolate chips on top—they melt slightly and make your cake look super inviting. If you enjoy frosting, whip up your favorite chocolate buttercream and pipe it on with a fun star tip (I love the Wilton 1M!).

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Tips from My Kitchen

Room Temperature Ingredients: Taking time to soften your butter and bring eggs to room temperature helps the dough mix evenly, giving a smoother texture.
Don’t Overbake: Cookie cake keeps baking a bit once out of the oven, so it’s okay if it seems slightly underdone in the center.
Pressure is Key: Press the dough firmly and evenly into the pan for consistent thickness and baking.
Avoid Cakes That Are Too Cakey: The 1 egg + 1 egg yolk combo is non-negotiable to keep that signature chewy texture.

How to Serve Chocolate Chip Cookie Cake Recipe

Chocolate Chip Cookie Cake, cookie cake recipe, chewy cookie cake, homemade cookie cake, easy chocolate chip cookie cake - A round chocolate chip cookie cake with a golden brown color sits in a clear glass pie dish on a white marbled surface. The cookie cake has visible chocolate chips scattered on top and is decorated with swirls of rich, dark chocolate frosting around the edge, each swirl dotted with small, colorful round sprinkles. A slice is missing from the cookie cake, and that slice is placed on a white plate nearby, showing the soft, slightly crumbly texture inside with chocolate chips. The slice is also decorated with chocolate frosting swirls and sprinkles on the edge. A fork with a small bite of cookie rests on the plate. There is a small bowl of colorful sprinkles near the top left and a woman's hand holding a small plate with another slice in the upper left corner. A beige and white striped cloth is partly visible in the lower right corner of the image. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually keep it simple with a sprinkle of extra chocolate chips or a dusting of powdered sugar, but if you want to get fancy, rainbow sprinkles or mini chocolate chips add an adorable pop of color. For that extra indulgence, a drizzle of caramel or a scoop of vanilla ice cream on the side is pure magic.

Side Dishes

To balance all that sweetness, I love serving the cookie cake alongside fresh berries or a simple cup of hot coffee or cold milk. For parties, a fruit platter or light salad works great to keep it from feeling too heavy.

Creative Ways to Present

One time, I piped colorful buttercream flowers around the edges and put candles in the center for a birthday—it felt like a giant cookie flower! You can also cut the cookie cake into wedges and package them in cute boxes for favors or gift them wrapped with a bow. Presentation really amps up the excitement.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which I hope you do!), store your cookie cake tightly covered at room temperature for up to 3 days. I usually place mine back in the original pan and cover with foil or a cake dome to keep it soft and prevent drying out.

Freezing

I’ve frozen this cookie cake both before and after baking. For dough, wrap it tightly and freeze for up to 3 months. For baked cake, wrapping it well in plastic wrap and foil keeps it fresh—just thaw overnight in the fridge.

Reheating

To revive that fresh-baked taste in leftovers, I pop a slice or two in the microwave for about 10-15 seconds or warm the whole pan in a low oven (about 300°F) for 5-10 minutes. This melts the chocolate just right and gives the cookie cake a soft, warm texture again.

FAQs

Can I use regular eggs instead of egg yolk and egg white separately?

Great question! For this Chocolate Chip Cookie Cake Recipe, using 1 whole egg plus 1 egg yolk is key to getting that chewy, soft texture. Using two whole eggs usually results in a cakier texture, which changes the final cookie cake too much. If you’re short on eggs, try to separate and use just the yolk from the second egg.
Why do you add cornstarch to cookie dough?

Cornstarch helps soften the cookie cake, giving it that tender feel and preventing it from being too dense or tough. It thickens the dough slightly and keeps the texture just right. It’s a simple trick but makes a big difference in this recipe.
Can I make this with gluten-free flour?

Absolutely! Just swap the all-purpose flour for your favorite gluten-free blend. I recommend one that already includes xanthan gum for best results. The texture might be slightly different but still delicious and chewy.
How can I avoid the edges burning before the center is done?

If your edges brown too fast, loosely tent the cookie cake with aluminum foil after the first 15 minutes of baking. This slows browning and ensures the center bakes evenly without overcooking the sides.
Is the chocolate buttercream topping necessary?

Not at all! It’s totally optional. The cookie cake is divine on its own but adding chocolate buttercream makes it feel extra special—perfect for birthdays or celebrations. You could also swap it for whipped cream, caramel drizzle, or even vanilla ice cream.

Final Thoughts

This Chocolate Chip Cookie Cake Recipe is one of my all-time favorites because it combines comfort, nostalgia, and just the right bit of fancy. Whether you’re making it for a party or just treating yourself, it’s a winner every time. I love how easy it is to whip up and how universally loved it is by everyone who tries it. Go on, grab those chocolate chips and get baking—you’ll thank me later!