Learn how to make an easy Chocolate Chip Cookie Cake without a lot of effort. A giant, thick, chewy, Chocolate Chip Cookie Cake recipe with a secret twist (shh… it’s brown butter!) that makes it out of this world!
It’s the best go-to for birthdays, parties, holidays and more!
You ask and you shall receive! A couple weeks ago, I received an email from a reader after sending one of my twice-weekly newsletters.
I love connecting with you all and am always humbled when you take the time to write a comment or email. She asked if I had a chocolate chip cookie cake recipe.
I sent her my ever-popular Sugar Cookie Cake recipe, but she really wanted to send her grandson’s favorite treat. I can’t blame him. Nine times out of ten it was my birthday cake of choice. So, I made one for her, that’s really for me and am so excited to share it with you today!
This easy Cookie Cake recipe is based on my popular bakery-style Chewy Chocolate Chip Cookies. A simple twist makes it better than the rest.
Chocolate Chip Cookie Cake
Cookie Cakes are so easy to make and one of the best crowd-pleasing desserts for people of all ages! They’re great for birthdays, Valentine’s Day, Mother’s Day and more!
Looking for more Valentine’s inspiration? Check out this complete guide to my favorite Valentine’s Day Recipes.
Ingredients and Substitutions
- Butter – Salted or unsalted, your choice, I always bake with salted butter. The secret to making this THE BEST chocolate chip cookie cake is brown butter!
- Sugar – Granulated sugar.
- Brown Sugar – Brown sugar adds a hint of molasses flavor for a classic chocolate chip cookie taste.
- Vanilla – A hint of vanilla adds a lot of flavor.
- Eggs – Large, preferably.
- Baking Soda – The blend of two leavening agents make this cookie cake rise to perfection.
- Baking Powder – Always make sure your baking powder is fresh.
- Salt – Salt enhances the flavor of all the other ingredients in baking.
- Flour – All purpose flour, no need to sift.
- Chocolate Chips – Semi-sweet, milk chocolate, dark chocolate – it’s your choice!
- Sea Salt – A secret to taking it over the top is adding a few cracks of thick sea salt flakes just before baking.
- Fold in M&Ms
- Decorate with Buttercream Icing
- Add Sprinkles
How to Make Chocolate Chip Cookie Cake
- Prep – Preheat oven and grease baking dish.
- Brown Butter – As directed in the printable recipe card. This step is optional, but it’s a twist that adds amazing flavor.
- Combine Wet Ingredients – Meanwhile, combine butter and sugars with vanilla in a large mixing bowl or your mixer. Add eggs.
- Make Dough – Combine dry ingredients and slowly incorporate into wet mixture until combined. Then fold in chocolate chips once batter has slightly cooled from the browned butter.
- Bake – Scoop dough into baking dish and bake as directed. You can let this cookie cake cool completely, or for an extra indulgent treat, serve it warm!
- Adding the Dough – If you prefer an even rise, don’t press the dough to the edge of the dish. Bring it between 1/2-1″ from the edges. It will expand.
- Don’t Over Mix – Blend your butter, sugars, and vanilla first, then add eggs and mix until just incorporated.
- Sea Salt – Take it over the top by adding a few thick flakes of sea salt just before baking!
- Don’t Over Bake – That’s the secret to getting a nice chewy texture in the middle! I like to slightly under bake it.
- Serve Warm – completely optional, but oh so good. I won’t judge if you decide to serve it warm with a scoop of homemade ice cream, either.
Frequently Asked Questions
Brown Butter is the easiest way to enhance any dish or baked good that calls for butter. It elevates it and provides a deeper, richer, caramelized flavor that smells wonderful, too! It’s a quick and simple twist that makes this cookie cake out of this world!
Baking time will vary based on the baking dish or pan you use, but it’s important not to over bake to achieve a chewy texture. In this heart shaped baking dish, I bake the cookie cake recipe for about 15 minutes.
Cookie cakes are done when edges turn golden brown.
While many recipes suggest a pizza pan (or similar) I like a deeper dish for a chewier finish. You can use a sheet pan, tart dish, pie dish, even a springform pan to make cookie cakes, whichever you prefer!
How to Store
- Room Temperature – Cookie Cakes do not need to be refrigerated. Allow to cool and store in an airtight container or cover the dish with plastic wrap for up to 5 days at room temperature.
- Freeze – You can freeze any leftovers from this cookie cake. Simply store in an airtight container for up to 4-6 months.
Chocolate Chip Cookie Cake
- Preheat oven to 350°F. Grease baking dish.
- In a saucepan over medium heat, melt butter. Swirl it until brown in color and it reaches a nutty aroma. Remove from heat to allow it to cool prior to adding to the rest of the ingredients.
- Meanwhile in a large mixing bowl or stand mixer, combine sugar, brown sugar, and vanilla. Mix cooled browned butter in.
- Gently blend in eggs, careful not to over mix.
- Sprinkle baking soda, baking powder, salt and flour over mixture. Blend until combined.
- Once the batter has slightly cooled, fold in chocolate chips.
- Scoop dough into greased baking dish or pan.
- Bake 15 minutes or slightly less for a thinner cake.
- For a fun holiday-themed cookie cake, try baking it in a heart-shaped baking dish.
- Don’t over mix. Blend your butter, sugars, and vanilla first, then add eggs and mix until just incorporated.
- Don’t over bake. That’s the secret to getting a nice chewy texture in the middle!
- Serve warm – completely optional, but oh-so-good!
Estimated nutrition information is provided as a courtesy and is not guaranteed.