chocolate chip cookie cake

This chocolate chip cookie cake is thick, chewy, and loaded with melty pockets of bittersweet chocolate. It has crisp, buttery edges and a perfectly soft center-- it’s a crowd-pleaser that’s as fun to decorate as it is to eat!

Why I love it:

I’m obsessed with giant cookie cakes. They’re whimsical, nostalgic, and just so satisfying—simple to make, yet full of wow-factor.

This one especially has a soft, chewy center and crisp, buttery edges, with rich chunks of chocolate in every bite. It somehow gets even better as it sits on the counter, begging you to break off bits all day long.

I love that it’s completely customizable. Keep it casual and unfrosted, go all out with gorgeous buttercream swirls, or strike a balance with a simple piped border and sprinkles for a touch of fun.

For the chocolate chips, I swear by Ghirardelli bittersweet chips—they’re big, ultra smooth, and have just the right balance of bitterness and sweetness. But you can absolutely go with any chopped chocolate or feves, too!

Whether it’s a birthday, a casual get-together, or just a random Tuesday, this cookie cake never fails to delight. There’s something magical about baking one giant cookie, sliding it into the oven, and watching faces light up when it hits the counter.

chocolate chip cookie cake ingredients:

• all-purpose flour
• baking powder
• baking soda
• brown sugar
• granulated sugar
• kosher salt
• salted butter
• egg
• vanilla extract
• bittersweet chocolate chips

how to make the best chocolate chip cookie cake:

1. Grease a 12-inch round pan and line the bottom with parchment paper.
2. Whisk together dry ingredients; set aside.
3. Mix both sugars, melted butter, and salt in a mixer until combined.
4. Beat in egg and vanilla.
5. Mix in dry ingredients until just combined. Mix in chocolate chips.
6. Scoop dough into the pan and press it out into an even layer.
7. Bake for 20- 22 minutes, until golden on the edges but soft in the center.
8. Let the cookie cool completely, then invert it onto a cutting board and flip it again onto a plate so it’s right side up.
9. Decorate with buttercream frosting, as desired!

Tips for the best chocolate chip cookie cake:

Use a large 12-inch round cake pan. Grease it with butter and line the bottom with a parchment paper circle. 

• You could also use a 10-inch springform pan for an even thicker, chewier cookie with edges that easily release. Or, you could use a 12-inch tart pan with a removable bottom. If you use the latter, place the tart pan on a foil-lined sheet pan to help support the bottom. 

Here’s out to get the cookie cake out: When still warm, run a knife around the edge of the cookie to loosen it from the pan. Let it cool completely. Invert the cookie cake onto a cutting board, then flip it again onto a large platter or another cutting board.

Keep it soft and chewy: Don’t over-bake it! The cookie will be lightly browned on top and firm on the edges, but may still feel soft in the center. When it cools, the cookie cake will firm up perfectly. Exactly 20 minutes is the perfect amount of time for our oven.

Cut into even slices: Use a large, sharp chef’s knife (or a pizza cutter) to cut it in half, then quarters. Cut each quarter into 4 smaller triangles or 3 large-ish servings (you decide)!

No need to chill the dough. But if you want to prep the dough ahead, you can put it all in the pan and refrigerate (covered) for up to 1 day. Let the dough sit at room temp for 20–30 minutes before baking to soften slightly for more even spread. And add 2– 5 extra minutes of bake time, but still watch for golden edges and a soft center.

The dough will be soft and sticky: Son’t worry, it’s right. Lightly coat your hands with cooking spray to keep it from sticking, then take your time pressing and gently spreading the dough from the center to the edges in an even layer.

This cookie cake serves 12- 16 people, depending on how big you cut the wedges!

Store in an airtight container (such as a ziptop bag or large tupperware container) for up to 3 days.

More mix-ins and decorating ideas:

• Swap milk chocolate chips in place of the bittersweet chips.
• Mix ½ cup sprinkles into the dough at the very end.
• Sprinkle with flaky salt.
• Decorate with chocolate curls or edible gold.
• Use half peanut butter chips and half dark chocolate chips.
• Decorate with whipped chocolate ganache.
• Mix in ½ cup dried cranberries and drizzle with melted white chocolate.
• Decorate the buttercream border with mini chocolate chips, sprinkles, or mini M&Ms.
• Color the buttercream frosting and decorate with swirls or rosettes around the edge.
• Drizzle with melted chocolate and dulce de leche.
• Write a phrase, name, or fun message with frosting!
• Kid friendly decorations: decorate the frosting edge with mini M&Ms, mini gummy bears, fun cereal ( cookie cereal, fruity pebbles), crushed oreos, rainbow sprinkles, or colored mini marshmallows.

More chocolate chip cookie recipes to try!

coconut chocolate chip cookies

miso chocolate chip cookies

pumpkin chocolate chip cookies

salted double dark chocolate cookies

tahini chocolate chip cookies

white chocolate chip cookies

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