If you have a soft spot for classic chocolate chip cookies but want something a little more festive and shareable, this Chocolate Chip Cookie Cake Recipe is absolutely for you. Imagine that familiar, comforting cookie flavor transformed into a giant, tender cake loaded with melty chocolate chips in every bite. It’s irresistible for birthdays, celebrations, or any time you feel like treating yourself and friends to a warm, gooey delight. This recipe strikes the perfect balance between chewy and cakey, making it a crowd-pleaser that never fails to bring smiles.
Ingredients You’ll Need
Gathering these simple ingredients is the first step toward cookie cake perfection. Each one plays a crucial role in creating that soft, rich texture and balanced sweetness that makes the Chocolate Chip Cookie Cake Recipe so special. From the creamy butter to the flavorful brown sugar and of course, those generous chocolate chips, every element counts.
- 1 cup unsalted butter (softened): Provides rich moisture and a tender crumb.
- 3/4 cup granulated sugar: Adds sweetness and helps create that desirable golden crust.
- 3/4 cup brown sugar (packed): Gives depth of flavor and extra chewiness.
- 2 large eggs: Bind the ingredients together and aid in the cake’s structure.
- 2 teaspoons vanilla extract: Enhances aroma and brings out the buttery flavor.
- 2 1/4 cups all-purpose flour: The base of the batter, giving the cake its body.
- 1 teaspoon baking soda: Helps the cake rise and maintain a soft texture.
- 1/2 teaspoon salt: Balances the sweetness and intensifies flavors.
- 2 cups semisweet chocolate chips: Melts into delicious pockets of chocolate throughout.
- 1/2 cup mini chocolate chips (optional for topping): Adds a pretty, extra-chocolaty finish on top.
How to Make Chocolate Chip Cookie Cake Recipe
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Lightly grease a 9-inch round cake pan or a springform pan to ensure your cookie cake doesn’t stick during baking. For easier removal, lining the pan with parchment paper works like a charm.
Step 2: Cream Butter and Sugars
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This process is crucial because it incorporates air into the batter that keeps your cookie cake tender.
Step 3: Add Eggs and Vanilla
Beat in the eggs one at a time, making sure each is fully blended before adding the next. Then stir in the vanilla extract for that classic, warm cookie aroma.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk the all-purpose flour, baking soda, and salt together. This step spreads out the leavening agent evenly, so your cookie cake rises beautifully without any bitter baking soda taste.
Step 5: Mix Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Overmixing can make the texture tough, so gentle is the way to go here.
Step 6: Fold in Chocolate Chips
Carefully fold in the semisweet chocolate chips, distributing them evenly throughout the batter for that perfect chocolate burst in every bite.
Step 7: Bake the Cake
Spread the cookie dough evenly into your prepared pan and smooth the top with a spatula. Sprinkle the optional mini chocolate chips on top if you like. Bake for 25 to 30 minutes until the cookie cake turns a beautiful golden brown and is set in the center.
Step 8: Cool and Serve
Let the cookie cake cool in the pan for about 15 minutes before slicing. Serve warm for a soft, luscious texture or allow to cool fully for a delightfully chewy feel.
How to Serve Chocolate Chip Cookie Cake Recipe
Garnishes
A little decoration goes a long way here. Try frosting the cooled cookie cake with your favorite buttercream or simply drizzle melted chocolate or caramel sauce over the top. Fresh berries or a sprinkle of colorful sprinkles add a fun touch for celebrations.
Side Dishes
While the cookie cake is delicious on its own, pairing it with a scoop of vanilla ice cream or a dollop of whipped cream elevates the dessert experience. A fresh fruit salad on the side can add brightness and balance the sweetness.
Creative Ways to Present
Personalize your Chocolate Chip Cookie Cake Recipe by piping messages or names with icing if it’s for a party. Cutting it into bite-sized squares and serving with wooden picks makes it perfect for a casual gathering. You can even sandwich some ice cream between two slices for an indulgent treat!
Make Ahead and Storage
Storing Leftovers
Once cooled, cover any leftover cookie cake tightly with plastic wrap or an airtight container. It will keep well at room temperature for up to 3 days, maintaining its freshness and chewiness.
Freezing
You can freeze your cookie cake to enjoy later. Wrap it securely in plastic wrap and then in foil or a freezer bag. It should maintain quality for up to 2 months. Thaw it overnight in the refrigerator before serving.
Reheating
For that freshly-baked warmth, reheat slices in a microwave for about 15 to 20 seconds or until soft and melty. You can also warm the whole cake slightly in a low oven wrapped loosely with foil to keep it moist.
FAQs
Can I use brown sugar only instead of both sugars?
Using only brown sugar will give your cookie cake a deeper, more caramel-like flavor and chewier texture, but it might be less crisp on the edges. Feel free to experiment depending on your texture preference.
Is it okay to substitute mini chocolate chips for regular ones?
Absolutely! Mini chocolate chips work great especially sprinkled on top for a pretty finish. Mixing both sizes gives a nice variation in chocolate pockets throughout the cake.
Can I make this recipe gluten-free?
You can try substituting the all-purpose flour with a gluten-free flour blend, but results may vary in texture. Adding a bit of xanthan gum can help mimic the chewy structure.
How do I know when the cookie cake is fully baked?
Look for a golden brown color on the edges and a set center that is no longer jiggly. A toothpick inserted should come out with a few moist crumbs but not wet batter.
What’s the best way to slice the cookie cake?
Use a sharp knife and slice gently to avoid crumbling. If it’s still warm, let it cool slightly for easier slicing. Cutting into wedges or squares works equally well depending on your occasion.
Final Thoughts
This Chocolate Chip Cookie Cake Recipe is like a warm hug in dessert form—simple ingredients coming together to create something truly magical. Whether you’re baking it for a special celebration or a cozy night in, it’s bound to become a fast favorite. So pull out your mixing bowl and get ready to delight your taste buds and everyone around you with this sweet, gooey treat!
Print
Chocolate Chip Cookie Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This delicious Chocolate Chip Cookie Cake combines the best of both worlds – the classic flavors of a chocolate chip cookie baked into a soft, chewy cake. Easy to prepare and perfect for birthdays or any special occasion, this dessert features a rich buttery base with plenty of chocolate chips for a gooey, delightful treat.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
Add-ins
- 2 cups semisweet chocolate chips
- 1/2 cup mini chocolate chips (optional for topping)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and lightly grease a 9-inch round cake pan or springform pan to prevent sticking.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, ensuring a smooth texture for your cookie cake.
- Add Eggs and Vanilla: Beat in the eggs one at a time, fully incorporating each before adding the next, then mix in the vanilla extract for rich flavor.
- Mix Dry Ingredients: In a separate bowl, whisk the all-purpose flour, baking soda, and salt together to evenly distribute the leavening and seasoning.
- Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, stirring just until everything is combined. Avoid overmixing to maintain a tender texture.
- Fold in Chocolate Chips: Gently fold in the semisweet chocolate chips to evenly distribute them throughout the dough.
- Spread Dough in Pan: Transfer the cookie dough into the prepared pan, smoothing the top with a spatula for an even bake.
- Add Mini Chips (Optional): Sprinkle mini chocolate chips over the top if you like extra chocolate bursts and visual appeal.
- Bake: Bake in the preheated oven for 25–30 minutes, or until the cookie cake is golden brown and set in the center but still soft when touched.
- Cool and Serve: Allow the cake to cool in the pan for 15 minutes before slicing. Serve warm for a gooey texture or fully cooled for a chewy, cookie-like bite.
Notes
- For easy removal, line the pan with parchment paper before adding the dough.
- Decorate the cooled cookie cake with frosting or a drizzle of melted chocolate for added indulgence.
- Store leftovers covered at room temperature for up to 3 days to maintain freshness.
