Chocolate Chip Cookie Cake

When someone says they don’t want a cake for their birthday, this is what they want! A Chocolate Chip Cookie Cake made in a 9-inch cake pan and decorated with frosting and sprinkles makes everyone happy.

This is one of those 2012 vintage recipes from me that needed an upgrade! I first made it in a 6-inch glass pie plate because we typically bake small batch desserts here on this site. However, I am still keeping that smaller version of the recipe below, but I also wanted to share a larger/ normal sized version because it’s just too good to miss!

I modified my recipe for small batch chocolate chip cookies, and pressed the dough into a pie plate. It’s perfect as-is, but you could decorate it with chocolate frosting and sprinkles (like those cookie cakes at the mall), or you could top it with 2 scoops of vanilla ice cream right when it comes out of the oven.

Ingredients

• Butter. We need 12 tablespoons (that’s one and a half sticks) of unsalted butter that has been softened to room temperature. You can unwrap the butter, slice it up and leave it out at room temperature for about 20-30 minutes, and it will be soft enough.
• Brown Sugar. One-half cup of light brown or dark brown sugar.
• Sugar. One-half cup of granulated white sugar.
• Eggs. For this recipe, we need one whole egg plus one egg yolk. You will have a leftover egg white from making this recipe. Use it to make my coconut macaroons, if you like.
• Vanilla. The secret to great cookies is using plenty of vanilla. This chocolate chip cookie cake has 2 full teaspoons of vanilla extract in it!
• Flour. One and a half cups of all-purpose regular flour.
• Salt. One-half teaspoon salt–do not skip the salt because it balances the sweetness and makes the dessert taste richer.
• Instant Coffee. If you have instant coffee granules or instant espresso powder, try adding 1/2 teaspoon to this recipe. The slight coffee flavor enhances the overall flavor. It’s entirely optional, however.
• Baking Powder and Baking Soda. One-half teaspoon baking powder and one-half teaspoon of baking soda.
• Chocolate Chips. Two-thirds of a cup of your favorite chocolate chips. I love a semisweet chip here, and I really love the ‘super cookie chips‘ by Guittard because they melt into puddles when baking!

For the frosting: make a half-batch of my chocolate buttercream frosting!

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How to Make a Chocolate Chip Cookie Cake

Bakeware:

My favorite 9-inch springform cake pan is here. You can also use a regular 9-inch cake pan, too! If you’re not using a springform pan, I would line the bottom of your pan with parchment paper to help it come out of the pan easily for slicing and serving.

Storage/ Make-Ahead Tips:

Cookie cake is one of those desserts that is even better if you make it the day before! As it sits, the edges get a bit softer as it absorbs moisture from the air. The best way to store this cookie cake is unfrosted/ undecorated in an airtight storage container. It’s not necessary to refrigerate it if you’re storing it for less than a day. You can keep it in the fridge for up to 2 days before serving, but be sure to let it come completely to room temperature before serving.

Small Batch:

To make this in a 6-inch cake pan or pie pan, use the following measurements: 6 tablespoons butter, 1/4 cup brown sugar, 3 tablespoons granulated sugar, 1 large egg yolk only, 3/4 teaspoon vanilla extract, 1/2 cup + 2 tablespoons flour, 1/8 teaspoon salt, 1/4 teaspoon baking soda, 1/4 teaspoon baking powder, and 1/3 chocolate chips. Bake for 27-30 minutes, and let cool before slicing and serving.

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Yield: 8

Chocolate Chip Cookie Cake

Print

Best chocolate chip cookie cake recipe for the non-cake brithday celebrations.

Prep Time 15 minutes

Cook Time 23 minutes

Total Time 38 minutes

Ingredients

• 12 tablespoons butter, softened
• 1/2 cup brown sugar
• 1/2 cup sugar
• 1 egg + 1 egg yolk
• 2 teaspoon vanilla
• 1 1/2 cups flour
• 1/2 teaspoon salt
• 1/2 teaspoon instant espresso powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2/3 cup semisweet chocolate chips, plus extra for topping

Instructions

1. Preheat the oven to 375° and lightly grease a 9" springform pan (preferred) or 9-inch cake pan.
2. In a medium bowl, cream the butter, brown sugar and granulated sugar together. Beat very well, about 60 seconds.
3. Add the egg, egg yolk, and vanilla to the bowl, and beat until combined.
4. In a small bowl, whisk together remaining ingredients (except chocolate chips) and add it in 2 batches to the creamed butter, beating just to combine.
5. Stir in the chocolate chips. Press the dough into the pie plate and press it evenly flat. Scatter extra chocolate chips on top.
6. Bake for 23-27 minutes, until the middle is slightly underdone (it will set up as it cools).
7. Optional: make a half-batch of my chocolate buttercream, and decorate the cookie cake with it and sprinkles.
   
   

Notes

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 419Total Fat: 23gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 92mgSodium: 394mgCarbohydrates: 51gFiber: 1gSugar: 32gProtein: 4g

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