Chocolate Chip Cookie Cake
A soft, chewy cookie cake filled with chocolate chips and topped with a chocolate buttercream frosting. This easy Chocolate Chip Cookie Cake is the perfect dessert for any occasion!
Do you love cookie cakes? I’ve always been a huge fan of them because they’re extremely simple to throw together. Since the cookie dough is baked in a pan there’s no need to wait for it to chill. You can just scoop it into a pan, press it down, and bake it.
Why You Will Love This Recipe
Not only is this recipe easy to make, but it’s:
- Soft and chocolatey
- Extremely versatile
- Perfect for birthdays or just about any occasion
- Super delicious!
I’m also sharing tons of information so you can perfect this simple cookie cake as well as different ways to change it up to fit your personal preference. This is such a simple and versatile recipe that you will want to keep in your recipe box!
How To Make A Cookie Cake
There are two components to this recipe – the chocolate chip cookie cake and the chocolate buttercream frosting. To start, you’ll mix up the cookie cake and bake it. Here’s a simple breakdown for how to make it:
- Whisk together the dry ingredients: This will help ensure that the dry ingredients are evenly dispersed into the cookie dough.
- Cream butter and sugars together: You only need to mix them together for 1 to 2 minutes or until just combined. I use a mix of brown sugar and granulated sugar in this cake – using more brown sugar helps to keep it soft!
- Mix in egg, egg yolk, and vanilla extract: I recommend stopping to scrape down the sides of your bowl and mixing again to ensure that all of the wet ingredients are combined. At this point, your mixture should look like the picture above.
- Add the dry ingredients: Only mix in the dry ingredients until just combined. Too much mixing can result in a tougher cookie cake versus a softer one.
- Mix in the chocolate chips: You can either mix them in on low-speed or fold them in with a rubber spatula.
- Press into a springform pan and bake: I prefer to use a springform pan because it’s easier to remove it. Feel free to use a 9-inch pie dish if you prefer though! It will take about 25 minutes for this cookie cake to fully bake in the oven.
- Let the cake cool completely: If you try to add the frosting while the cake is still warm, it will cause it to melt so be sure to let it cool completely first.
Once it’s cooled completely, you can prepare the chocolate buttercream frosting. I have a full tutorial for how to make chocolate frosting here, I definitely recommend looking at it if you haven’t made frosting before. Here’s a quick breakdown for how to prepare the frosting:
- Beat the butter until smooth: This will ensure that your frosting is smooth and creamy!
- Mix in the powdered sugar: I prefer to mix in the powdered sugar 1/2 cup at a time.
- Sift and mix in the cocoa powder: Don’t skip sifting your cocoa powder here, this will help prevent any large lumps of cocoa powder in your frosting.
- Mix in heavy whipping cream, vanilla, and salt: Make sure to stop and scrape down the sides of your bowl and mix well to ensure that the frosting is thoroughly mixed together.
Once you’re done, just pipe the frosting with your favorite piping tip around the edge. Then, slice it up and enjoy!
How do you store cookie cake?
You may store it in an airtight container at room temperature for 3 to 4 days. If you want to store it for an extra day or two, then I recommend refrigerating it.
You can also prepare this cookie cake ahead of time, let it cool completely, and store it at room temperature for 2 to 3 days. The frosting may be made 1 to 2 days in advance, covered tightly, and refrigerated. Allow the frosting to come to room temperature and mix well before piping the frosting.
Can you freeze it?
The cookie base and frosting both freeze really well! I recommend freezing them separately and then assembling the cake the day that you plan to serve it.
To freeze the cookie cake: Let it cool completely, then wrap tightly with plastic wrap, and store in the freezer for up to 3 months. Thaw to room temperature before frosting it.
To freeze the frosting: Store the frosting in a freezer bag/container for up to 3 months. Thaw the frosting overnight, then bring to room temperature, and mix well before frosting your cake.
I love to make this recipe with chocolate chips and chocolate frosting. Here are a few other ideas for how to change it up:
- Swap out the semi-sweet chocolate chips for white chocolate, dark chocolate, or even milk chocolate chips
- Add 3 to 4 tablespoons of sprinkles to the cookie dough
- Use my vanilla buttercream or chocolate cream cheese frosting
- Double the cookie recipe and frosting to make a two-layer cookie cake
- Use 3/4 cup of chocolate chips and 1/2 cup of M&M’s
- Make sure to let the cookie cake cool completely before you frost it. I prefer to make it the night before, let it cool completely, then frost it the next day.
- If it begins to brown too quickly on top, place a piece of foil over it until it’s finished baking.
- Don’t have a piping bag or piping tips? Add the frosting to a ziplock bag, snip off the corner, and use it to pipe the frosting around the edges.
Chocolate Chip Cookie Cake
For the cookie cake:
- 2 cups (250 grams) all-purpose flour, spooned & leveled
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 3/4 cup (170 grams) unsalted butter softened
- 3/4 cup (150 grams) light brown sugar
- 1/4 cup (50 grams) granulated sugar
- 1 large egg at room temperature
- 1 large egg yolk at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup (180 grams) semi-sweet chocolate chips
For the chocolate buttercream frosting:
- 1/2 cup (115 grams) unsalted butter softened
- 1 and 1/2 cups (180 grams) powdered sugar
- 1/4 cup (21 grams) unsweetened cocoa powder
- 1-2 tablespoons (15-30 ml) heavy cream or milk
- 1/2 teaspoon pure vanilla extract
- tiny pinch of salt
To make the chocolate chip cookie cake:
- Preheat the oven to 350°F (177°C). Spray a 9-inch springform pan with nonstick cooking spray and set aside.
- In a large mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, cream together the butter, brown sugar, and granulated sugar for 1 to 2 minutes or until well combined.
- Add the egg, egg yolk, and vanilla extract and mix until fully combined, making sure to stop and scrape down the sides of the bowl as needed
- Mix in the dry ingredients until just combined. Then, mix in the chocolate chips on low-speed until fully incorporated into the cookie dough.
- Scoop the cookie dough into the prepared springform pan and spread it out into one even layer.
- Bake for 22 to 28 minutes or until the top of the cookie cake is set and lightly browned. Cover loosely with foil if needed to prevent excess browning on top of the cookie cake.
- Remove from the oven and allow to cool completely before removing from the pan.
To make the chocolate buttercream frosting:
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the butter for 1 to 2 minutes or until smooth. Add the powdered sugar ½ cup (60 g) at a time, mixing in each addition until well combined.
- Add the cocoa powder and mix until fully combined, then add the heavy whipping cream and vanilla extract and continue mixing until well combined, stopping to scrape down the sides of the bowl as needed.
- Release the cooled cookie cake from the springform pan. Pipe the frosting around the edges of the cookie cake.