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Homemade Chocolate Chip Cookie Cake Recipe

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★★★★★

4.9 from 131 reviews

This homemade cookie cake recipe features a soft, chewy chocolate chip cookie baked in a cake pan and topped with a smooth, creamy buttercream frosting. Perfect for birthdays or celebrations, it combines chopped and whole semi-sweet chocolate chips for varied texture and is easy to customize with your favorite sprinkles or piping designs.

Ingredients

Scale

Cookie Cake Dough

  • ½ cup unsalted butter (1 stick), melted
  • ½ cup light brown sugar, packed
  • ¼ cup granulated sugar
  • 1 large egg
  • 1 ½ teaspoon vanilla extract
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 ½ cups all-purpose flour
  • 1 cup semi-sweet chocolate chips (½ cup chopped, ½ cup whole)

Buttercream Frosting

  • ¼ cup unsalted butter, softened to room temperature
  • 1 ¼ cups powdered sugar
  • ¾ teaspoon vanilla extract
  • Pinch of salt
  • 1–2 tablespoons milk
  • Sprinkles for decoration (optional)

Instructions

  1. Prepare Oven and Chocolate Chips: Preheat the oven to 350℉. Chop half of the chocolate chips into small pieces while leaving the remaining half whole to ensure a mix of melted flakes and chunks in the cookie.
  2. Melt Butter: Melt ½ cup unsalted butter in a microwave-safe bowl for 20-30 seconds until just melted, then transfer it to a large mixing bowl.
  3. Mix Sugars and Wet Ingredients: Stir the melted butter with granulated and brown sugars using a spatula until combined. Add the egg and vanilla extract, mixing well.
  4. Add Dry Ingredients: Incorporate baking soda, baking powder, and salt into the mixture, then blend in the flour until the dough forms and no flour remains visible.
  5. Fold in Chocolate Chips: Mix both the chopped and whole chocolate chips into the dough uniformly. Avoid letting the dough sit to prevent it from setting due to the melted butter.
  6. Prepare Pan and Shape Dough: Grease an 11-inch metal cookie cake pan or line it with parchment paper. Drop dough chunks evenly in the pan, then press them down with a spatula or hands to form a smooth, even layer, ensuring corners are filled. Separate any chocolate chip clumps for even texture.
  7. Bake the Cookie Cake: Bake for 12-14 minutes until the top is slightly browned but looks slightly underbaked for a soft finish. Cool completely on a wire rack before removing from the pan by running a knife around edges and flipping it out carefully.
  8. Prepare Frosting: Beat softened butter on medium-high speed for 2 minutes until smooth. On low, gradually add powdered sugar ¼ cup at a time, scraping down sides as needed. Add vanilla and salt, then mix on medium. Add milk 1 tablespoon at a time and beat on high for 2-3 minutes until creamy and pipeable. Adjust powdered sugar or milk to reach desired consistency.
  9. Decorate: Pipe frosting around cookie cake edges with a large star tip and immediately add sprinkles before frosting hardens. For more detailed decoration or writing, double the frosting recipe.

Notes

  • Use parchment paper to line the pan if worried about sticking for easier removal.
  • Do not overbake; the cookie should look slightly underbaked for softness.
  • Separating chocolate chip clusters ensures even melting and prevents large chunks that cause cracks when cutting.
  • Double frosting quantities if writing messages or fully frosting the cake surface.
  • If you don’t have a cookie cake pan, an 11-inch round cake pan or pie dish can be used as a substitute.

Keywords: cookie cake, chocolate chip cookie cake, homemade cookie cake, birthday cookie cake, chocolate chip dessert, buttercream frosting

Find it online: https://kitchenbyclara.com/homemade-chocolate-chip-cookie-cake-recipe/