Chocolate Chip Cookie Cake
The ultimate chocolate chip cookie cake is a gigantic chocolate chip cookie baked into a cake a pan and decorated with frosting. This cookie cake is perfect for birthdays, celebrations, graduation, just saying “thank you,” and parties.
When I was a kid, I studied cookbooks like no other. You couldn’t get me to study History, let’s say, to save my life but if I could read about chocolate chip cookies, I was all in. During high school, I had a job at the GAP. They put me at the front of the store to smile and greet everyone. What they didn’t realize is that I would be terrible at it. I had the smiling and saying “hi” down to a science. However, I basically took greeting to the next level. I would end up talking to everyone and their dog and not really actually sell clothes.
So I decided that I may be suited better at GAP kids where most people who came in were 3-year old toddlers and their mothers. It was less distraction since my high school peers weren’t coming in and I could turn off “Chatty Kathy.”
Since I spent years working in the mall, every time I would have a break, I would take the escalator straight up to the Food Court. I would beeline to the bakery and dream of the chocolate chip cookies. They had displays of their gigantic decorated chocolate chip cookie cakes for sale. Forget the traditional birthday cake, I wanted a huge cookie cake instead! I was determined to figure out how to make them at home because this is the best birthday cookie cake!
I begged my Mom to drive me down to the craft store to buy the largest cake pan I could find. It ended up being a pizza pan. I made my first birthday cookie cake for my best friend’s birthday. I made everything from scratch and I couldn’t wait to give it to her! She loved it so it was then that I started making them for all of my friend’s big days.
Making a homemade birthday cookie cake was much cheaper than buying the expensive ones at the local bakery. Plus they tasted a million times better. Homemade frosting wins out every single time. I found out it was much easier than I thought to make a homemade birthday cookie cake too! I will share all of my tips and tricks for making a perfect gigantic frosted cookie.
Today is my youngest daughter’s birthday and my oldest daughter is graduating in 9 days from high school. This is the perfect dessert to serve on birthdays and to celebrate graduations. There are big changes happening in our home and I am not sure I am ready for it. It was like yesterday that I had them in a stroller at the zoo. I just love being a Mom!
Let’s get back to cookies before I start tearing up over here.
How to make the BEST Chocolate Chip Cookie Cake:
- Cream Butter and Sugars for 4 minutes, until light and fluffy. This is an important step as it allows the butter to wrap around the sugar to create a creamy texture. It also whips in air to the cookie dough.
- Use a combination of leavening ingredients. To make a chocolate chip cookie cake, use both cornstarch and baking soda. This helps to give it not only rise but a tender texture.
- Spread into 8 or 9-inch cake pan. You can even use a springform pan to make it even easier. If you want to make a larger cookie cake, you can use a pizza pan. It will be much thinner and will bake much faster. Bake just until the center is cooked through. May want to cover with foil halfway through the baking time if the top is getting too brown. Don’t overbake. Watch it carefully.
- Let cool before removing from pan. Run a knife along the edges to release cookie from pan. Invert onto a plate and if necessary, use a heavy object to hit the bottom of the pan to aid in the release of the cookie. Make sure the serving plate or platter is large enough and flat so the cookie doesn’t concave in the middle.
- Frost with homemade frosting. May use decorative tips to create designs along the edges. If you are going to write something in the center, you can use the thin writing tip.
- 12 Tablespoons Butter (softened)
- 1 cup Brown Sugar
- 1/4 cup Sugar
- 1 Egg
- 1 Egg Yolk
- 2 teaspoons Vanilla
- 1 3/4 cup Flour
- 1 teaspoon Cornstarch
- 1 teaspoon Baking Soda
- 3/4 teaspoon Salt
- 1 1/2 cups Chocolate Chips
-
- 1/2 cup Butter softened
- 1/3 cup Cocoa Powder
- 1 3/4 cup Powdered Sugar
- 1-2 Tablespoons Cream or Milk
- 1/2 cup Butter softened
- 2 cups Powdered Sugar
- 1-2 Tablespoons Cream or Milk
- 2 teaspoons Vanilla
- Preheat oven to 350 degrees. Spray 8 or 9-inch cake pan or springform pan with nonstick cooking spray.
- In a large mixing bowl, cream butter, brown sugar, and sugar for 3-4 minutes scraping the sides of the bowl often, until light and creamy.
- Add egg, egg yolk, and vanilla. Mix for 1 minute.
- Stir in flour, cornstarch, baking soda, and salt, just until combined. Stir in chocolate chips.
- Spread cookie dough into cake pan.
- Bake for 20-26 minutes, depending on the depth of the pan. If using a large, thin pizza pan, reduce baking time for 15-18 minutes. If the cookie is browning too much, cover with foil halfway through baking time.
- Check for doneness by inserting a toothpick in the center of the baking pan. Set aside to cool.
- Once it is cooled, run a knife along the sides of the baking pan. Invert onto flat, larger serving platter or plate. May use a heavy object, such as a rolling pin, to bang on the bottom of the pan, once it is inverted to help release the cookie from the pan.
- To make frosting: cream butter for 2 minutes. Add cocoa powder (if making chocolate frosting), powdered sugar, vanilla, and cream.
- Using a cake decorator set, frost the cooled cookie, according to preference.
- Cut into wedges to serve.
-- If you are doing a lot of decorating, I would suggest doubling the frosting recipe to ensure you have enough.
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Looks amazing! Did you use a spring form pan? If so what size? Yours looks perfect.
Thanks for all the tips! I love the idea of making a large cookie instead of cake but I’ve always hesitated because I thought it might end up being a rock-solid cookie or not cooked through to the middle. Foil, duh, would help!
Such a good idea….I hope I can make mine as pretty as yours.
great i hope you got my last email 5 stars
i just made in a 10 x 2 inch cake pan for 35 minutes covered it with foil at 25 minutes till done it is good i thought the 9 inch cake pan was to small will try again in the 9 inch top it with my almond incing. 5 stars
Is this more fluffy like a cake or more like a cookie texture?
I’ve been making the same cookie cake for my husband annually for his birthday for about 6 years now. I decided to try this one instead of my usual recipe as I wanted a more uniform cake and made it in a 9 inch spring form pan. Not only is the cake more beautiful than the recipe I’ve used for years, it also tastes better! On top of that, it was much easier to make! I always suggest you sift your dry ingredients, even the powdered sugar for the frosting! Makes the texture of everything phenomenal!
I need help!
Do u check if the cake is done putting stick on it like refular cakes? (if the stick come out clean is done)
or this cake don’t require to be welldone?
Hi there! I don’t use toothpicks to check cookies. What’s great about cookies is they set more as they cool! I do this one about 25 minutes in my oven (cooks a bit lower) in a 9 inch touch pan and it comes out perfect every time. You can tell it’s done when it gets slightly golden brown. The edges will be just slightly darker but it cooks very evenly. Hope this helps!
Thank you!
Hi, has anyone used a 10 x 15 sheet pan with edges to make this cookie cake recipe? I didn’t know if I should double the recipe.
I did it this week for my husband’s birthday and we loved it! It is a simple recipe and it looks and tastes great.
Used a round 9″ pan, and to remove it more easily, I put in the base, between the pan and the dough, baking paper and it worked very well.
I did it last Thursday and this morning we ate the last piece and the texture was the same as the first day, firm but not hard. And to preserve it, the best thing is to leave it at room temperature and covered with film (I kept it the first night in the fridge because I thought that if I left it outside the frosting would melt but it doesn’t, and the cake got harder).
In short, it is a fantastic recipe and I will repeat for sure.
Congratulations on the blog and thanks for sharing these great recipes.
Made this for my daughter’s birthday yesterday and it was a hit! I used a 12″ round cake pan and baked it for 20 minutes. I think this is my new chocolate chip cookie/bar. Perfect amount of sweet and salty. Easy recipe for both the cookiecakeand icing. Thank you!
This cookie cake looks amazing !!! I’m interested in doing this for a sheet sized cookie cake for a group of Boy Scouts. Can you please tell me how to make it so that it would fit the size of a jellyroll pan? Would I need to make this recipe x4? HELP me please. I want to eat this!! 😀 Thanks!!
I think doubling it would do it. Can you test the recipe in that pan before the event? The cake in a 9 inch round it pretty thick, so I think doubling it should be enough for the pan you’re describing. I’ve made cookie cakes in a sheet pan in the past and the amount of batter in this is about half of the one I use for the sheet pan. Just watch while it bakes. You will likely need less time if it’s a thinner/larger cake! Please share results! This is so good I’d love to hear how making a bigger one works out!
What is the best way to store this cookie recipe . I am making one for my son using butter cream frosting . do not really want to have to put it in the fridge . Hope it can be left out at room temperature .
I’ve made several different cookie cakes before but this was my favorite!
This was delicious!! Making it for the second time this month!