Chocolate Chip Cookie Cake

Why You’ll Love This Recipe

I enjoy this cookie cake for so many reasons. It’s easier than making a batch of individual cookies, yet still delivers that rich, buttery, chocolatey flavor I crave. There’s no need to chill the dough, and it bakes in one pan—perfect for minimal cleanup. Whether I’m serving it plain, topped with frosting, or with a scoop of vanilla ice cream, it always hits the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup unsalted butter, softened
¾ cup granulated sugar
¾ cup brown sugar, packed
2 large eggs
2 tsp vanilla extract
2 ½ cups all-purpose flour
1 tsp baking soda
½ tsp salt
2 cups semi-sweet chocolate chips (plus extra for topping)

Directions

1. I preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan, lining the bottom with parchment paper for easy removal.

2. In a large bowl, I beat the softened butter, granulated sugar, and brown sugar until the mixture is creamy and smooth.

3. I add the eggs one at a time, mixing well after each, then stir in the vanilla extract.

4. In a separate bowl, I whisk together the flour, baking soda, and salt. I gradually combine the dry ingredients with the wet mixture until just incorporated.

5. I fold in about 1¾ cups of chocolate chips, saving the rest for topping.

6. I spread the dough evenly into the prepared pan, then sprinkle the remaining chocolate chips on top.

7. I bake for 25 to 30 minutes, until the edges are golden and a toothpick inserted in the center comes out with just a few moist crumbs.

8. After baking, I let the cookie cake cool completely in the pan before slicing.

Servings and timing

This recipe makes 12 slices and takes about 45 minutes total—15 minutes for prep and 30 minutes for baking. Each slice comes in around 420 calories, making it a rich and satisfying dessert.

Variations

• I like switching up the chocolate chips—sometimes I use dark, milk, or even white chocolate depending on my mood.

• For a fun twist, I add chopped nuts, like walnuts or pecans, for extra texture.

• I’ve also decorated it with piped buttercream frosting around the edges for birthdays, which makes it feel more like a traditional cake.

• A tablespoon of espresso powder adds a richer depth of flavor if I want a more intense cookie experience.

storage/reheating

I store leftover cookie cake in an airtight container at room temperature for up to 3 days. For longer storage, I refrigerate it for up to a week or freeze individual slices for up to 2 months. When I want to reheat a slice, I pop it in the microwave for 10–15 seconds to bring back that fresh-baked warmth and softness.

FAQs

How do I know when the cookie cake is done baking?

I look for golden edges and a center that’s set but still soft. A toothpick inserted should come out with a few moist crumbs, not raw batter.

Can I use a different pan size?

Yes, I’ve used an 8-inch pan for a thicker cookie (add a few minutes to the bake time) or a rectangular pan for cookie bars. Just adjust the baking time as needed.

Can I make this dough ahead of time?

Yes, I can prepare the dough up to 2 days in advance and store it in the fridge. When ready to bake, I let it come to room temperature before pressing it into the pan.

What toppings work well with this cookie cake?

I often drizzle melted chocolate, add a scoop of ice cream, or decorate it with frosting for celebrations. Sprinkles or crushed candies are fun additions too.

Can I make this gluten-free?

Yes, I’ve had success using a 1:1 gluten-free flour blend. The texture may vary slightly, but it still turns out delicious.

Conclusion

This Chocolate Chip Cookie Cake is everything I love in a dessert: simple to make, rich in flavor, and endlessly customizable. It’s the perfect treat for when I want something that feels festive without a lot of fuss. Whether for a birthday, a casual get-together, or just because, this cookie cake always brings smiles to the table.

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