Let me tell you something. I’ve always loved chocolate chip cookies. But sometimes, one cookie just doesn’t feel enough. I wanted that same chewy, chocolatey joy in one big slice—like a cake, but still a cookie.
That’s how I ended up making this chocolate chip cookie cake. And trust me, the first time I baked it, it was gone in minutes.
If you love cookies (and who doesn’t?), then this recipe will win your heart too.
What Makes This Cookie Cake Special
This isn’t just a giant cookie. It’s soft in the middle, slightly crispy on the edges, and packed with melted chocolate chips in every bite.
Imagine the best cookie you’ve ever had, just baked in a big round pan and sliced like a cake. It looks impressive, but it’s actually easier than baking a batch of cookies.
Ingredients You’ll Need
No fancy ingredients here—just simple stuff you probably already have in your kitchen.
- 1 cup unsalted butter (softened)
- 1 cup brown sugar (packed)
- ½ cup white sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups chocolate chips (semi-sweet or milk, your choice)
Optional: Sprinkles, frosting, or extra chocolate drizzle on top.
Step-by-Step Instructions
1. Prepare the Pan
Grease a 9-inch round cake pan (or line it with parchment paper). This will help you take the cake out easily later.
2. Make the Dough
In a big bowl, beat butter, brown sugar, and white sugar until creamy. Add eggs and vanilla. Mix again until smooth.
3. Add Dry Ingredients
Stir in flour, baking soda, and salt. Don’t overmix—just until combined.
4. Add the Chocolate Chips
Fold in the chocolate chips with a spatula. Try not to eat the dough (I know it’s tempting).
5. Bake the Cake
Spread the dough evenly into your prepared pan. Bake at 350°F (175°C) for about 25–30 minutes. The edges should be golden brown, and the center slightly soft.
6. Cool and Slice
Let it cool for at least 15 minutes before slicing. If you want to decorate, add frosting, sprinkles, or more melted chocolate on top.
Why You’ll Love Serving This
This recipe is perfect for birthdays, parties, or even a simple family dessert. It looks like you spent hours making it, but really, it’s just one big cookie baked in a pan. Kids love it, adults love it, and the best part—it’s big enough to share (though you might not want to).
Tips to Make It Perfect Every Time
- Use room-temperature butter for smooth mixing.
- Don’t overbake. The cake keeps baking a bit after you take it out, so it’s okay if the center looks soft.
- Add toppings. Whipped cream, frosting, or even ice cream on top makes it extra special.
- Switch it up. Try white chocolate chips, peanut butter chips, or even chopped candy bars.
FAQs About Chocolate Chip Cookie Cake
Q: Can I make this ahead of time?
Yes! Bake it, let it cool, then cover it tightly. It stays fresh for up to 3 days.
Q: Can I freeze it?
Absolutely. Wrap slices in plastic wrap and store them in the freezer for up to 2 months.
Q: Do I need a special pan?
Nope. A 9-inch round pan works best, but you can also use a square pan or even a cast-iron skillet.
Q: Can I make it without eggs?
Yes, you can use an egg substitute like applesauce (¼ cup per egg) or flax eggs.
Q: How do I make it extra gooey?
Take it out of the oven a couple of minutes earlier. The center will stay softer and gooier.