Easy Homemade Chocolate Chip Cookie Cake
A giant, chewy chocolate chip cookie baked in a 9-inch pan, perfect for birthdays or gatherings. Easy one-bowl method, soft center, crisp edges, and customizable with frosting, sprinkles, or mix-ins like nuts and chocolate chips.
Servings: 8 servings
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
I used my homemade chocolate buttercream frosting for this recipe but you can use which ever frosting you prefer!
Tips for Perfect Results
• 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.
• 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
Calories: 504Calories | Carbohydrates: 64g | Protein: 6g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 53mg | Sodium: 235mg | Potassium: 251mg | Fiber: 3g | Sugar: 36g | Vitamin A: 401IU | Calcium: 44mg | Iron: 4mg