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Home » Cake & Cupcakes » Chocolate Chip Cookie Cake

Chocolate Chip Cookie Cake

Published: Jul 23, 2022 by Mara · This post may contain affiliate links - as an Amazon Associate I earn from qualifying purchases.

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You'll love making this homemade Chocolate Chip Cookie Cake! It's soft and chewy in the center and studded with so many chocolate chips. It's everything we love about chocolate chip cookies but in cookie cake form. Plus, no need to chill or roll out any cookie dough balls!

Overhead of Chocolate Chip Cookie Cake on a black wire rack on a white marble background. The cookie cake is slightly cut off.

Cookie cakes are perfect for any birthdays, celebrations and just about any occasion. I love sweet and salty cookie cake like this Salted Caramel Chocolate Pretzel Cookie Cake and this Funfetti Chip Cookie Cake which takes just like birthday cake! Now, this classic Chocolate Chip Cookie Cake is added to the list.

Why I love cookie cake is because it is essentially a giant cookie. Essentially A GIANT CHOCOLATE CHIP COOKIE. While not everyone might love - carrot cake, red velvet, coconut cake or chocolate cake. I would debate everyone DOES love cookies especially classic chocolate chip. And what I love about this recipe is that can be easily customized and decorated to your preference and this recipe is wonderful for birthdays, celebrations and holidays alike.

Why you'll love this recipe:

  • Soft and chewy cookie cake
  • Essentially a giant chocolate chip cookie
  • Perfect for birthdays, celebrations, and just about any occasion
  • Easy and super delicious!
  • No chilling or rolling out cookie dough balls
  • Loaded with chocolate chips
  • Can be decorated for any festive holiday or occasion
Overhead of Chocolate Chip Cookie Cake on a black wire rack on a white marble background.

Ingredients

Chocolate Chip Cooke Ingredients on a black marble background. Each item is labeled with a white rectangle and black text in all caps.
  • Shorting - room temperature, makes the cookie cake super tender and thick.
  • Unsalted Butter - room temperature, helps crisp up edges and gives the cookie cake a buttery taste. I use unsalted to control the salt levels in the recipe.
  • Granulated Sugar + Brown Sugar - to give our cookie cake that classic cookie taste. I like dark brown sugar for a more rich caramel flavor.
  • Egg - One egg for the richest, softest and chewiest cookie cake ever
  • Vanilla Extract - for extra flavor
  • Baking Soda + Baking Powder - Leavening agents for an extra thick cookie cake
  • Salt -A pinch of salt will keep your cookie cake moist and flavorful.
  • Milk - keeps the dough moist and adds color to cookie cake.
  • Chocolate Chips - I used normal sized semi-sweet chocolate chips but you could use milk or dark chocolate chips. Or, even chunks!
  • Frosting - Grab your favorite frosting or make your own! I love my Salted Caramel Chocolate Frosting with this recipe. I used about 1.5 cup of frosting for a nice rosette border but you might end up using more less depending on design.

Steps-by-Steps Instructions

Side by side photos. A black number in a white circle is in the upper left corner of the photo to indicate the step. The left '1' shows a spring form pan wrapped in aluminum foil on black marble background. The right '2' shows base of cookie dough of butter, shortening and butter being creamed together in a red stand mixer with a paddle attachment.
  1. Line and pre-heat: Preheat the oven to 350° Fahrenheit. Line a 9-inch springform pan with aluminum foil. Use 4 pieces. 1 square for the bottom and then 3 smaller ones that I used on the side. Then "lock-in" the foil with the springform. Spray with non-stick spray. Set aside.
  2. Start the base: Cream together butter and shortening together with a stand mixer for roughly 1 minute. Next, add in brown sugar and granulated sugar and beat again for another 2-3 minutes. Scrap bowl the bowl as need.
Side by side photos. A black number in a white circle is in the upper left corner of the photo to indicate the step. The left '3' shows a cookie dough with butter, cream, sugar and liquid mixed together in a red stand mixer with a paddle attachment. The right '4' shows cookie cake dough with dry ingredients mixed in a red stand mixer with paddle attachment.
  1. Add in egg to the stand mixer. Beat it together until everything is combined for about 1-2 minutes. Then, add in vanilla and milk and beat again for another 1-2 minutes.
  2. Dump in all the dry ingredients to the stand mixer and mix until just combined (it's okay if there's are a couple of streaks of flour).
Side by side photos. In the left photo, a black '5' is in a white circle in the upper left corner. Chocolate Chip Cookie Cake Cookie Dough in a a spring form pan lined with aluminum foil. The right '6' in white text in a dark red circle, a baked chocolate chip cookie cake is in a spring form pan on a black wire trivet on a white marble background.
  1. Set aside 2 tablespoons of chocolate chips but then add the rest of the chocolate chips to the dough. Gently fold into the cookie cake dough with a wooden spoon or silicone spatula. Then, press the dough into the prepared 9-inch springform pan. Gently press extra chocolate chips onto the top.
  2. Bake for 20-25 minutes in the pre-heated oven, until the edges turn a golden brown. Then, cool: in the pan on a cooling rack until completely cooled.
Side by side photos. A white number in a dark red circle is in the upper left corner of the photo to indicate the step. The left '7' with chocolate chip cookie cake on a black wire trivet on white marble background. The right '8' shows the chocolate chip cookie cake on a black wire trivet with chocolate rosette piped on the border.
  1. Carefully Remove: the springform pan, then the foil from the cookie cake. Place on serving plate or platter. Make sure all foil is remove from the bottom and sides of the cookie cake.
  2. Decorate: as you desire with salted caramel chocolate frosting (or frosting of your choice). Slice and enjoy!

Expert Tips

  • Foil is our friend! If there is too much browning on the top of your cookie cake, add foil to cover the top of the pan.
  • Cool it completely! Make sure to let the cookie cake cool completely before you frost it. It takes about 90 minutes - 2 hours roughly for my cookie cake to completely cool. But you can make this cookie cake the night before serving, let it cool completely overnight, and frost it the next day.
  • Properly Measure Flour: If you just dip your measuring cup into a bag of flour, chances are you have way too much flour due to packing. I keep a small digital scale to accurately measure flour BUT you can also you the spoon and level method too if you don't have a scale. To do this, use a spoon to fluff up the flour within your flour bag or container. Then use a spoon to scoop the flour into the measuring cup and finally us the straight edge of a knife to level the flour across the measuring cup.
  • Homemade is the best! With homemade cookie cake, why not go all the way and make homemade buttercream too! Homemade tastes way better than store-bought and use basic store bought ingredients for exceptional flavor. I used about 1 & ½ cups of frosting to decorate.
  • Room Temp Ingredients are Key: room temp egg and butter form an emulsion and traps air and blend/combine together very easily since they are warmer creating a seamless batter. Cold ingredients don't incorporate together easily and can result in dense puffy baked good and also seize up the batter.
Sliced chocolate chip cookie cake on white and black small plates on a white marble background

Recipe FAQ

Why does this recipe use both shortening and butter? Can I use just one?

I like to use both shorting and butter in my cookie cake. Shortening is made up of 100% hydrogenated vegetable oil and contains no water while butter contains 80% butterfat and 20% water. Shortening traps more air bubbles and produces a soft interior texture along with holding its shape during baking.

Technically, yes you can use just one if you have it on hand BUT for best results I do recommend both shortening and butter.

What do I do if I don't have a springform pan?

You could use a pizza pan or a 9x13 pan in a pinch you will just need to adjust your baking time.

I don't have a piping bag. What can I use instead?

Add the frosting to a ziplock bag, snip off the corner, and use it to pipe the frosting around the edges.

How much frosting should I use?

For this cookie cake I used about 1 & ½ cup of frosting. However, you'll need more if you want to add text or more decorations to your cookie cake.

You Might Also Like

  • Whole Funfetti Chip Cookie Cake with a vanilla buttercream border and round colorful sprinkles. The cookie cake sits on a white and pink circle platter.
    Funfetti Chip Cookie Cake
  • Square photo of close up of Salted Caramel Chocolate Pretzel Cookie Cake with ¼ of the cookie cake cut into 2 slices on an antique circle cooling rack. with pretzels and baking truffles scattered at the bototm right
    Salted Caramel Chocolate Pretzel Cookie Cake
  • Overhead of s'mores cookie cake on an antique circle cooling rack with s'mores ingredients in the background on a white marble background. There's 2 forks off to the side of the cookie cake.
    S'mores Cookie Cake

PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comments section further down the page? I always appreciate feedback. You can also follow me on Pinterest, Facebook or Instagram.

Overhead of Chocolate Chip Cookie Cake on a black wire rack on a white marble background.

Chocolate Chip Cookie Cake

Mara
This is my favorite classic Chocolate Chip Cookie Cake Recipe! It's loaded with lots of chocolate chips. Not to mention, its ultra soft and chewy. This recipe can be easily decorated for any holiday, celebration and occassion.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 25 minutes mins
Cook Time 20 minutes mins
Resting/Cooling Time 1 hour hr 30 minutes mins
Total Time 2 hours hrs 15 minutes mins
Course Dessert
Cuisine American
Servings 8 people
Calories 417 kcal

Ingredients
  

  • ¼ cup shortening room temperature
  • 2 tablespoons unsalted butter room temperature
  • ⅜ cup granulated sugar
  • ⅜ cup dark brown sugar packed
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk whole milk
  • 1 large egg room temperature
  • ¼ teaspoon kosher salt
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 & ⅜ cup all-purpose flour (165 grams)
  • 1 cup semi-sweet chocolate chips (set aside 2 tablespoons)

Instructions
 

  • Line and pre-heat: Preheat the oven to 350° Fahrenheit. Line a 9-inch springform pan with aluminum foil. Use 4 pieces. 1 square for the bottom and then 3 smaller ones that I used on the side. Then "lock-in" the foil with the springform. Spray with non-stick spray. Set aside.
  • Start the base: Cream together butter and shortening together with a stand mixer for roughly 1 minute. Next, add in brown sugar and granulated sugar and beat again for another 2-3 minutes. Scrap bowl the bowl as need.
  • Add in egg to the stand mixer. Beat it together until everything is combined for about 1-2 minutes. Then, add in vanilla and milk and beat again for another 1-2 minutes.
  • Dump in all the dry ingredients to the stand mixer and mix until just combined (it's okay if there's are a couple of streaks of flour).
  • Set aside 2 tablespoons of chocolate chips but then add the rest of the chocolate chips to the dough. Gently fold into the cookie cake dough with a wooden spoon or silicone spatula. Then, press the dough into the prepared 9-inch springform pan. Gently press extra chocolate chips onto the top.
  • Bake for 20-25 minutes in the pre-heated oven, until the edges turn a golden brown. Then, cool: in the pan on a cooling rack until completely cooled.
  • Carefully Remove: the springform pan, then the foil from the cookie cake. Place on serving plate or platter. Make sure all foil is remove from the bottom and sides of the cookie cake.
  • Decorate: as you desire with salted caramel chocolate frosting (or frosting of your choice). Slice and enjoy!

Notes

Foil is our friend! If there is too much browning on the top of your cookie cake, add foil to cover the top of the pan.
Cool it completely! Make sure to let the cookie cake cool completely before you frost it. It takes about 90 minutes - 2 hours roughly for my cookie cake to completely cool. But you can make this cookie cake the night before serving, let it cool completely overnight, and frost it the next day.
Properly Measure Flour: If you just dip your measuring cup into a bag of flour, chances are you have way too much flour due to packing. I keep a small digital scale to accurately measure flour BUT you can also you the spoon and level method too if you don't have a scale. To do this, use a spoon to fluff up the flour within your flour bag or container. Then use a spoon to scoop the flour into the measuring cup and finally us the straight edge of a knife to level the flour across the measuring cup.
Homemade is the best! With homemade cookie cake, why not go all the way and make homemade buttercream too! Homemade tastes way better than store-bought and use basic store bought ingredients for exceptional flavor. I used about 1 & ½ cups of frosting to decorate.
Room Temp Ingredients are Key: room temp egg and butter form an emulsion and traps air and blend/combine together very easily since they are warmer creating a seamless batter. Cold ingredients don't incorporate together easily and can result in dense puffy baked good and also seize up the batter.
 
Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. Please calculate your own nutritional information if you want it exact to what you make and use my calculations as a guide only.

Nutrition

Calories: 417kcal | Carbohydrates: 52g | Protein: 5g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 183mg | Potassium: 217mg | Fiber: 3g | Sugar: 30g | Vitamin A: 135IU | Calcium: 51mg | Iron: 3mg
Tried this recipe?Tag me on Instagram @makewithmara or hashtag #makewithmara
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Reader Interactions

Comments

  1. Michelle says

    June 19, 2023 at 2:08 am

    Hi, Mara!
    We made the cookie cake for Father's Day! We're at about 8500' and made no changes, other than I didn't have any shortening on hand, so we used butter. I can't believe how beautifully it rose - it got much thicker than I expected! But it "fell" a little as it cooled. I left it in for 20 minutes and had sprayed the pan with Baker's Joy, and it came out perfectly. My husband thought it was a bit sweet for his taste, but I enjoyed it quite well. It had a bit of a fudgy interior, gently crisp on the outside, and was definitely baked through, so it worked well. Thanks for the great recipe! I'll keep it on hand if I decide to make another cookie cake. It truly was a cake, more than just a large cookie or cookie bars that are flatter. Loads of chocolate, so yum!

    Reply
  2. Michelle says

    June 05, 2023 at 9:43 pm

    Does this cookie cake work at high altitude? I tried your peanut butter high altitude cookies and they were AMAZING and I plan to try the choc chippers, but my daughter wanted a choc chip CAKE this time, making it for Father's Day. Will I need to adjust it? Thanks.

    Reply
    • Mara says

      June 06, 2023 at 4:15 am

      Hi Michelle! I'm so glad you love the HA peanut butter cookie recipe! Yes, I have made this chocolate chip cookie recipe at my altitude of 5280' without problem. Only major change I've made is I don't use the foil anymore. I've been meaning to update my old recipes with that note. At 5280', I bake closer to the 20 minute mark as well. If you do decide to try this recipe at your altitude, I'd love to hear how it went!

      Reply

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Hi, I’m Mara! The home baker and cook behind Make With Mara. This is where I share my love of recipe testing, plating, and all things tasty. Let’s crEATe something delicious together! More about me →

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