There’s something wonderfully nostalgic about the Chocolate Chip Cookie Cake. It combines everything you love about cookies—the chewy texture, buttery flavor, and sweet chocolate chips—into a celebratory cake perfect for birthdays, holidays, or casual gatherings. It’s quick to prepare, easy to decorate, and guaranteed to disappear fast.
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup light brown sugar, packed
1/2 cup granulated sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1 1/2 cups semi-sweet chocolate chips
Optional Buttercream Frosting:
1/2 cup unsalted butter, softened
1 1/2 cups powdered sugar
1–2 tablespoons heavy cream or milk
1 teaspoon vanilla extract
Pinch of salt
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake or springform pan or line with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt.
In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and creamy.
Add the egg, egg yolk, and vanilla extract. Mix until well combined.
Gradually stir the dry ingredients into the wet mixture until just combined.
Fold in the chocolate chips evenly.
Press the dough evenly into the prepared pan.
Bake for 20–25 minutes or until the edges are golden and the center is set.
Allow the cookie cake to cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
If desired, make the buttercream frosting by beating the softened butter, then gradually adding powdered sugar, vanilla, salt, and cream or milk until smooth and pipeable.
Decorate the cooled cookie cake as desired and serve.
Avoid overbaking for a soft, chewy texture.
Customize by mixing in white chocolate chips, sprinkles, or chopped nuts.
Store at room temperature for up to 4 days or freeze for up to 2 months.