Introduction

This chocolate chip cookie cake is a delightful twist on classic cookies, offering a larger, shareable treat perfect for celebrations or cozy gatherings. Soft, chewy, and packed with chocolate chips, it’s sure to be a crowd-pleaser.

A thick, round chocolate chip cookie cake with one large slice missing sits on a round silver wire cooling rack over a white marbled surface. The cookie cake has a light golden-brown color with dark, semi-melted chocolate chips spread evenly across the top and inside. The texture looks soft and slightly gooey, especially where the slice is missing, showing the dense, rich inside filled with chocolate chips. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter (room temperature)
¾ cup granulated sugar
¾ cup brown sugar (packed)
2 large eggs
1 teaspoon vanilla extract
1 to 1½ cups chocolate chips

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13-inch pan.
Step 2: In a bowl, mix the flour, baking soda, and salt; set aside.
Step 3: Cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Step 4: Add the eggs one at a time along with vanilla extract; mix until combined.
Step 5: Gradually incorporate the dry ingredients into the wet mixture until just combined; fold in the chocolate chips.
Step 6: Pour the batter into the prepared pan and smooth the top evenly.
Step 7: Bake for 25-30 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
Step 8: Allow the cookie cake to cool in the pan for ten minutes before slicing and serving.

Tips & Variations

Use a mix of dark and milk chocolate chips for richer flavor.
Add chopped nuts like walnuts or pecans for extra texture.
For a gooey center, remove from oven a few minutes before fully set.
Substitute half of the granulated sugar with coconut sugar for a deeper caramel note.

Storage

Store leftover cookie cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Reheat slices briefly in the microwave to restore softness before serving.

How to Serve

A thick slice of chocolate chip cheesecake sits on a white plate with a white marbled texture underneath. The cheesecake has two layers: the bottom layer is a dark brown chocolate crust, and the top layer is a creamy beige cheesecake filled with spotted melted chocolate chips throughout. On top, there are whole dark chocolate chips spread evenly with a soft baked texture. The sides and top edges are slightly golden brown, showing it is baked fully. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the added salt in the recipe to avoid oversalting.

Can I make this recipe gluten-free?

Yes, substitute the all-purpose flour with a gluten-free baking flour blend, ensuring it contains xanthan gum for proper texture.

Chocolate Chip Cookie Cake Recipe

Print Recipe

★★★★★

4.6 from 149 reviews

This chocolate chip cookie cake is a delightful twist on a classic cookie, baked in a single pan to create a soft, thick, and chewy treat perfect for sharing at parties or special occasions. Featuring a rich combination of buttery dough and melty chocolate chips, this recipe delivers all the comforting flavors of your favorite chocolate chip cookie in a convenient cake form.

Author: Bella
Prep Time: 15 minutes
Cook Time: 25-30 minutes
Total Time: 40-45 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Dry Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt

Wet Ingredients

1 cup unsalted butter, room temperature
¾ cup granulated sugar
¾ cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
1 cup chocolate chips

Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch pan to ensure the cookie cake doesn’t stick and bakes evenly.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined. Set this mixture aside for later use.
Cream Butter and Sugars: In a large bowl, use an electric mixer to beat the room temperature unsalted butter with granulated sugar and brown sugar until the mixture becomes light and fluffy, which usually takes about 2-3 minutes. This step is key to a tender texture.
Add Eggs and Vanilla: Incorporate the eggs one at a time into the butter-sugar mixture, beating well after each addition. Then add the vanilla extract and mix until all ingredients are fully combined.
Combine Dry and Wet Ingredients: Gradually add the dry flour mixture into the wet ingredients. Mix just until the flour is incorporated to avoid overworking the dough, which can result in a tougher texture.
Fold in Chocolate Chips: Carefully fold in the chocolate chips with a spatula, distributing them evenly throughout the batter without breaking them.
Pour Batter and Bake: Pour the batter into the prepared 9×13-inch pan and smooth the top with a spatula for even baking. Bake in the preheated oven for 25-30 minutes or until the edges are golden brown and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Cool Before Slicing: Allow the cookie cake to cool in the pan for about 10 minutes. This helps it set and makes slicing easier without crumbling.

Notes

Ensure butter is softened to room temperature to achieve the best creaming results.
Do not overmix once the flour is added to maintain a soft texture.
For extra gooey chocolate, you can add an additional ½ cup of chocolate chips.
Store leftover cookie cake in an airtight container at room temperature for up to 3 days.
Feel free to customize by adding nuts or different types of chocolate chips.

Keywords: chocolate chip cookie cake, cookie cake recipe, chocolate chip dessert, easy cookie cake, baked cookie cake