Chocolate Chip Cookie Cake: A Delicious Indulgence

Back in the day when you’d stroll through the mall, indulging in an orange julius and a Cinnabon, there was a store that sold giant cookie cakes. These massive delights were decorated for every occasion imaginable.

Making this chocolate chip cookie cake took me back to those days. While my homemade version might not be as huge, it’s just as sweet and chewy, and decorating it is fun and easy.

Celebrate with a Big, Chewy Cookie Cake

While I appreciate a classic slice of cake, I know many prefer cookies. If you’re among them, this chocolate chip cookie cake is perfect for you.

It took a few tries to get this recipe just right. You can’t just take your favorite chocolate chip cookie dough and toss it into a cake pan. However, I’ve perfected this version—it’s thick, chewy, and all the goodness of traditional cookies in a sliceable form.

Top this delightful cookie with your favorite frosting and sprinkles; it’s perfect for birthdays, graduations, game days, baby showers, or just because! There really isn’t an occasion that wouldn’t be made better with this cookie cake.

How to Make a Chocolate Chip Cookie Cake

If you enjoy making cookie bars because of their simplicity, you’ll appreciate this chocolate chip cookie cake recipe as well.

Ingredients You’ll Need:

• ¾ cup melted unsalted butter
• ¾ cup packed light or dark brown sugar
• ¼ cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ¾ teaspoon sea salt
• 1½ cups semi-sweet or dark chocolate chips

The combination of melted butter and brown sugar creates a delightful chewiness. If you’re out of brown sugar, you can easily make a substitute.

When measuring flour, be sure to do it correctly to ensure your cookie cake turns out perfectly every time!

Feel free to experiment with semi-sweet or dark chocolate chips, or even use dark chocolate chunks for a fancier touch! The cookie is so good that frosting and sprinkles are optional, but they add a festive flair.

Making This Cookie Cake

For this recipe, a 9-inch springform pan will work best, making it easier to remove the cake after baking. Line the bottom of the pan with parchment paper and spray the sides with nonstick spray.

To make the cookie dough, beat the melted butter and sugars together until combined. Add the egg and vanilla, mixing thoroughly.

In another bowl, combine the dry ingredients: flour, baking soda, and salt. Gradually incorporate the dry mixture into the wet ingredients until just combined. Fold in the chocolate chips.

Pat the dough evenly into the prepared pan. Cover and refrigerate for at least 8 hours or overnight.

When ready to bake, preheat the oven to 350ºF. Bake the cookie cake for 30-35 minutes until the edges are golden and the center is set. After baking, sprinkle with flaky salt if desired.

Allow the cookie to cool completely on a wire rack before removing from the pan and decorating as desired.

Storage and Freezing

Store the undecorated cookie in an airtight container at room temperature for up to 3 days or freeze it, wrapped securely, for up to a month. Once decorated, the storage will depend on the type of frosting used.

Decorating Ideas

You can choose any frosting for this cake. Piping around the edges adds a nice touch, or cover the entire top if you prefer. Sprinkles are a fun way to dress up your cookie cake, with rainbow sprinkles being lively for birthdays.

With a bit of creativity, you can make this cake uniquely yours!