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This chocolate chip cookie cake recipe is the perfect way to celebrate any special occasion. It has a rich flavor and an ultra-soft texture, and is absolutely packed with chocolate chips! This giant cookie will replace the classic birthday cake and add some excitement to your festivities.
Cookie cakes are perfect for casual celebrations, kids’ birthdays, office parties, or any moment when you want something fun and homemade but don’t have time to go full Great British Bake Off. Make one when you’re short on time but still want to impress, or when you’re craving the comfort of a cookie but need it to feed a group. They travel well, slice cleanly, and feel just the right amount of special.
This perfect cookie cake is a great way to switch up the normalcy by blending the aspects of chewy chocolate chip cookies with the celebratory and convenient cake form. The best part is that it requires minimal effort and is easier and simpler to make than an actual cake. You can easily decorate it to say “Happy Birthday” or “Congratulations“, add a few sprinkles and end up with the most delicious birthday treat ever! For more ideas, browse all my cookie recipes.
Planning a whole birthday spread? My Crumbl birthday cake cookies with sprinkles, Crumbl Oreo birthday cake cookies, and CRUMBL chocolate cake cookies are party favorites too. And when you want a cake that isn’t for a party, my buttery upside down banana cake and moist honey tea cake loaf are perfect with coffee.
Why This Recipe Works
- One bowl, no mixer. Melted butter means you just whisk and stir.
- Soft for days. Corn syrup and cornstarch keep the center tender and chewy.
- A guaranteed hit. It looks impressive to everyone, especially when you say you made it yourself!
- Simple ingredients. Everything is easy to find at any grocery store.
Key Ingredients
- Light corn syrup: The key secret ingredient in all soft chocolate chip cookies. It keeps the cookie cake moist and chewy.
- Cornstarch: The magic ingredient that softens the texture and helps create a more tender cookie.
- White and light brown sugar: Together they give you crisp edges around the cookie cake and a super soft interior.
- Large egg: Use it at room temperature so it blends smoothly into the melted butter.
- Chocolate frosting: Optional, but it adds a decorative finish that turns it into a celebration-worthy dessert. You could also do a vanilla buttercream or top with rainbow sprinkles.
Butter, vanilla, flour, baking soda, salt, and semi-sweet chocolate chips round it out. Full ingredient amounts are in the recipe card at the bottom of the page.
Substitutions and Variations
- Chips on top: Swap the extra chocolate chips for peanut butter chips, caramel chips, or white chocolate chips.
- Fudgy chocolate: Add a tablespoon of cocoa powder and an extra egg yolk for a fudgy chocolate effect.
- Mix-ins: Chopped walnuts or pecans go really well in this soft and chewy cookie cake. You could even try fun, savory options like salted pretzel pieces or potato chips.
- Dark brown sugar: Use it instead of light for more of a molasses pop of flavor.
- Smaller cookie cake: Baking for two? My heart cookie cake for two bakes in a 6-inch heart pan.
How to Make a Chocolate Chip Cookie Cake
- Mix the wet ingredients. In a large bowl, whisk together the melted butter, granulated sugar, brown sugar, and corn syrup until smooth and well blended.
- Add the egg and vanilla. Mix until fully incorporated and the mixture looks creamy.
- Add the dry ingredients. Stir in the flour, cornstarch, baking soda, and salt just until the dough comes together. Avoid overmixing to keep the texture soft.
- Fold in the chocolate chips. Use a spatula or wooden spoon so you don’t overwork the dough.
- Press into the pan. Preheat your oven and lightly grease a 9-inch cake pan, pie plate, or springform pan lined with parchment. Press the dough in an even layer all the way to the edges, then smooth the top with a flat-bottomed measuring cup or an offset spatula.
- Bake and cool. Bake until the edges are lightly golden brown and the center is just set, without overbaking so it stays chewy. Press on more chocolate chips while it’s warm if you like, then let it cool completely in the pan so it doesn’t fall apart when slicing.
- Pipe the frosting. Once cooled, pipe chocolate or vanilla frosting around the edge with a piping bag.
- Add sprinkles. Finish with colorful sprinkles for an extra festive touch, then slice and serve.
Expert Tips
- Room temperature egg. It blends more smoothly into the melted butter mixture.
- Weigh your dry ingredients. A kitchen scale is more accurate than measuring cups.
- Sift the flour mixture. Pass it through a fine-mesh sieve before adding it to the wet ingredients so you don’t have clumps.
- Mix by hand. Whisking by hand helps you avoid over-mixing. If you do use an electric mixer or a stand mixer with a paddle attachment, keep it on low speed.
- Check at the halfway mark. If the top or edges are browning too fast, loosely cover the pan with aluminum foil and keep baking.
- Use a light-colored pan. A light aluminum or glass pan keeps the edges from rising and cooking too quickly, which can happen in a dark metal pan or skillet.
Chocolate Chip Cookie Cake FAQs
Sure! This chocolate chip cookie cake comes out about 1/2 inch thick in a 9-inch round pan. Use a larger pan if you want it a little thinner, or a smaller pan if you want it even thicker. Just subtract a few minutes of bake time for a larger pan and add a few minutes for a smaller one.
You can make your own vanilla frosting, whipped white chocolate ganache, peanut butter frosting, or my chocolate buttercream, which is what I used on this chocolate chip cookie cake. Canned frosting works too for convenience.
My personal favorite is warming a slice of chocolate chip cookie cake in the microwave for 10 to 15 seconds and topping it with a scoop of vanilla ice cream! If it has frosting on it, I scoop the frosting off first so it doesn’t melt and put it back on after.
Store leftover chocolate chip cookie cake in an airtight container at room temperature for 3 to 4 days or in the fridge for up to 5 days. For longer storage, wrap it in plastic wrap, then place it in a sealed container or zip-top bag and freeze. The extra layers protect it from freezer burn.
Use colored food gel and thin piping tips to write phrases like happy birthday or congratulations on your chocolate chip cookie cake. You can also pipe your favorite frosting into swirls and finish with sprinkles.
More Chocolate Chip Cookie Treats
If you baked this Chocolate Chip Cookie Cake, tell me what you wrote on top! Leave a ⭐ star rating and a comment below. I love seeing your celebrations!
Easy Homemade Chocolate Chip Cookie Cake
Ingredients
- ½ cup unsalted butter melted
- ¼ cup granulated sugar
- ½ cup light brown sugar packed
- 2 tbsp light corn syrup for moisture and chewiness
- 1 large egg room temperature
- 1 tsp vanilla extract
- 1 & 3/4 cup all-purpose flour
- 1 & 1/2 tbsp cornstarch
- ½ tsp baking soda
- ½ tsp salt
- 1 & 1/2 cup semisweet chocolate chips
- Chocolate frosting see notes*
Instructions
- Preheat oven to 350°F . Lightly grease a 9-inch round cake pan and line the bottom with parchment paper for easy release.
- In a large bowl, whisk the melted butter, granulated sugar, corn syrup, and brown sugar until smooth and combined. Add in the egg and vanilla extract and mix to combine.½ cup unsalted butter, ¼ cup granulated sugar, ½ cup light brown sugar, 2 tbsp light corn syrup, 1 large egg, 1 tsp vanilla extract
- Stir in the flour, baking soda, cornstarch, and salt until just combined. Do not over-mix. Gently fold in the chocolate chips with a spatula.1 & 3/4 cup all-purpose flour, 1 & 1/2 tbsp cornstarch, ½ tsp baking soda, ½ tsp salt, 1 & 1/2 cup semisweet chocolate chips
- Spread the dough evenly into the prepared pan, making sure to push the dough all the way to the edges so it bakes level. For a super even surface, lightly press with an offset spatula or the bottom of a flat measuring cup.
- Bake for 20–22 minutes, or until the top is lightly golden and the center is just set. Make sure that you don't over bake it, this is key for chewy texture.
- Cool completely in pan before removing and slicing. This helps it firm up without crumbling.
- Optional: Top with swirls of your favorite frosting ( I used a chocolate buttercream- see notes) and some sprinkles before serving!
Notes
• Do NOT use a dark metal pan, it can cause the edges to rise and overbake. Use a light aluminum or glass pan if possible.
• Slight underbaking keeps the cookie chewy as it sets while cooling.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Yum!
I noticed if you double or triple the recipe the pan size and bake time are the same. Just checking if that’s correct. Does the cookie get thicker/deeper when doubled or tripled? Thank you.
Great question! The pan size and bake time listed are for the 1× recipe.
If you double or triple the recipe and still bake it in the same 9-inch pan, the cookie cake will be much thicker, and the bake time will need to be increased quite a bit. For best results, I recommend using additional pans (for example, two 9-inch pans for a 2× batch) so the thickness stays the same and the bake time remains close to what’s written.
If you do choose to bake a thicker cookie cake in one pan, just expect a longer bake time, and check it once the edges are set and the center is just cooked through.
Thanks for the update! 🙌 I’ve been keeping track of the weekly menus and prices here: crumblcookiesprices.us — they stay pretty up-to-date with what’s coming next and how much everything costs. Super helpful if you’re planning your cookie run
Looks scrumptious! What is a good sub for the corn syrup?
Yes I’d like to know a subdue corn syrup too . Won’t use that stuff
You can just omit it but the cookie cake won’t be as chewy!