Chocolate Chip Cookie Cake
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Celebrate in style with this delicious Chocolate Chip Cookie Cake! Whether it’s a birthday, an anniversary, or just because, this cake is the ultimate treat that beats store-bought any day!
Not only is this chocolate chip cookie cake incredibly affordable, but it’s also super simple to whip up in your own kitchen. You can enjoy it plain for a delightful chewy experience or elevate it with a silky chocolate buttercream and a sprinkle of colorful toppings!
Perfect for sharing with loved ones or keeping all to yourself (no judgment here!), this cookie cake brings a homemade touch to any celebration.
Ingredients
For the ingredient measurements and the entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.
- Flour: All-purpose flour is best for this recipe.
- Salt: To balance the sweetness.
- Baking powder: Used to give the cake rise and keep the center soft and gooey.
- Butter: Unsalted sweet cream butter tastes the best.
- Sugar: I like to use a combination of light brown sugar and granulated sugar. Powdered sugar is used for the chocolate frosting.
- Eggs: Use one egg and one egg yolk. Make sure they are at room temperaure.
- Vanilla: Pure vanilla extract is the only way to go.
- Chocolate chips: I stayed true to the classic chocolate chip cookie and used semisweet chocolate chips.
- Cocoa powder: Unsweetened cocoa powder gives the frosting a rich chocolate flavor.
- Heavy cream: Used in the frosting to create a silky texture.
Step by Step Directions
For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.
- Combine the dry ingredients. Whisk the flour, salt, and baking powder together in a small bowl.
- Combine the wet ingredients. Beat the butter and sugars together until smooth. Mix in the egg, yolk, and vanilla.
- Combine the wet and dry ingredients. Add the dry ingredients to the wet ingredients and stir just until combined. Stir in the chocolate chips.
- Spread the dough into a parchment-lined springform pan and bake until the edges are golden brown and the center of the cake is puffed. Cool completely before frosting.
- Beat the butter in a mixing bowl until smooth.
- Add the powdered sugar and cocoa powder and mix until combined.
- Add heavy cream and beat until light and fluffy.
- Pipe the frosting over the outer edge of the cake, then garnish with sprinkles.
Tips For Success
- Don’t overbake! The cake may look underdone in the center after 25 minutes. This is normal. It will continue to set as it cools and will yield a soft, gooey texture with crisp, chewy edges.
- Cool completely before removing the sides of the pan.
- While I include a recipe for chocolate frosting, feel free to use vanilla if preferred.
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Chocolate Chip Cookie Cake
Ingredients
For the cake
- 2 cups (260 g) all purpose flour
- 1 teaspoon salt
- ½ teaspoon baking powder
- ¾ cup (169 g) unsalted butter, at room temperature
- ¾ cup (150 g) light brown sugar, packed
- ½ cup (100 g) granulated sugar
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 2 teaspoons vanilla extract
- 1 ½ cups (255 g) semisweet chocolate chips
For the frosting
- ½ cup (113 g) unsalted butter, at room temperature
- 1 ½ cups (180 g) confectioners’ sugar
- ¼ cup (21 g) unsweetened cocoa powder
- 2 tablespoons heavy cream
- Rainbow sprinkles for decorating
Instructions
Make the cake
- Preheat the oven to 350℉. Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a medium bowl, whisk the flour, salt, and baking powder together.
- In a large mixing bowl, beat the butter and both sugars together until smooth, about 1 minute.
- Mix in the egg, egg yolk, and vanilla until combined.
- Add the flour mixture and mix just until combined.
- Stir in the chocolate chips.
- Spread the dough into the prepared pan and bake for 22-25 minutes, until edges are lightly golden and center is puffed.
- Cool completely before removing the sides of the pan, about 2 hours or refrigerate for 1 hour.
Make the frosting
- In a large mixing bowl, beat the butter until smooth, about 2 minutes.
- Add the powdered sugar and cocoa powder and mix on low speed until fully combined.
- Add the heavy cream and mix on medium speed until frosting is light and fluffy.
- Transfer frosting to a piping bag fitted with desired piping tip and pipe a border of frosting around the outer edges of cake. Decorate with sprinkles.
Notes
- Your cookie cake is ready when it’s perfectly puffed and has those lovely light golden edges! If you’re on the fence about doneness, don’t hesitate to take it out. A little underbaked? No problem! It just means a delightfully soft center. Enjoy that gooey goodness!
Nutrition
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.