A soft, chewy cookie cake filled with chocolate chips and topped with a chocolate buttercream frosting. This Chocolate Chip Cookie Cake is the perfect dessert for any occasion!
Last Thursday I shared my favorite chocolate buttercream frosting recipe with you. Then, earlier this week I shared one way to use that frosting with my chocolate layer cake. And today I’m showing you one more way you can use my chocolate frosting recipe with this simple chocolate chip cookie cake.
One thing that I love about cookie cakes is how much easier they are than regular cookies. Since the cookie dough is baked in a pan there’s no need to wait for it to chill, just scoop it into the pan, press it down, and bake it.
You can even use white chocolate, dark chocolate, milk chocolate chips, or add sprinkles for different occasions too!
How To Make This Chocolate Chip Cookie Cake
To make this cookie cake, start out by creaming together softened butter, brown sugar, and granulated sugar. You don’t want to overmix the butter and sugars, just mix them for about 1-2 minutes until they’re incorporated together.
Once the mixture is creamed, mix in an egg, egg yolk, and some vanilla extract.
Then mix in your dry ingredients, some all-purpose flour, baking soda, and salt. When you’re measuring your flour, just be sure to stir it around, spoon it into your measuring cup, and level it off with the back of a knife. You want to avoid scooping the flour from the container otherwise you can end up with too much flour and a cakey cookie cake rather than a soft and chewy one.
Once your dry ingredients are thoroughly combined, stir in in the chocolate chips. I used semi-sweet chocolate chips, but feel free to use another kind if you prefer.
Once the cookie dough is finished, scoop the mixture into a springform pan and spread it out into one even layer. You can also use a pie plate, but I find springform pans to be much easier when it comes to removing and serving the cookie cake.
I bought this springform pan years ago and can’t remember where I purchased it, but here’s one that’s similar to the one I use. It’s great for cakes and no-bake desserts too!
The baking time for the cooking cake will vary depending on your oven, I find that mine is usually perfect right at about 25 minutes. If your oven runs a little hot, you may want to check it at about 20 minutes and see how it looks.
Baking Tips for Chocolate Chip Cookie Cake
- When measuring your flour, don’t scoop it out of the container with the measuring cup. Instead, stir the flour around, spoon it into your measuring cup, and level it off with the back of a knife.
- You can swap out the chocolate chips in this cookie cake with white chocolate, dark chocolate, or milk chocolate chips.
- It’s best to let this cookie cake cool completely before you frost it. I like to make it the night before, let it cool, then frost it the next day.
- For the frosting on this cookie cake, I used the Wilton 1M open star piping tip.
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 to room temperature
- 3/4 cup (150 grams) light brown sugar
- 1/4 cup (50 grams) granulated sugar
- 1 large egg room temperature
- 1 large egg yolk 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 to room temperature
- 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
- 1/2 teaspoon pure vanilla extract
- tiny pinch of salt
To make the chocolate chip cookie cake:
- Preheat oven to 350°F. 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 an electric mixer, cream together the butter, brown sugar, and granulated sugar for 1-2 minutes until well combined. Add the egg, egg yolk, and vanilla extract and mix until fully combined.
- Slowly mix in the dry ingredients and continue mixing until just combined, making sure to stop and scrape down the sides of the bowl as needed. Then gently mix in the chocolate chips.
- Scoop the cookie dough into the prepared springform pan and spread it out into one even layer.
- Bake at 350°F for 25-30 minutes (check at 20 minutes if your oven runs a little hot) 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 an electric mixer, beat the butter on medium speed for 1-2 minutes or until smooth.
- Add the powdered sugar, scrape down the sides of the bowl, then add the cocoa powder and mix until fully combined.
- Add the heavy whipping cream, vanilla extract, and salt and mix on medium speed until fully combined, making sure to scrape down the sides of the bowl as needed.
- Pipe the frosting on the cooled cookie cake.
If you’re looking for a regular chocolate chip cookie recipe, here’s my favorite one!
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