Chocolate Chip Cookie Cake

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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

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.

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.

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.

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).

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.

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 25-30 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.

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!

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.

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 Pinteres t, Facebook or Instagram.