This baked and frosted chocolate chip cookie cake is my favorite dessert to serve at birthday parties! It’s soft, sweet, and wonderfully whimsical. A giant chocolate chip cookie really stands out in a crowd of classic birthday cakes, and it’s sure to be a memorable treat for all the kiddos. I know my kids still haven’t stopped talking about this one since I first made it!
Giant Cookie Cake with Chocolate Frosting
As a kid, I’d always get a little bit more excited when I saw a cookie cake at a birthday party instead of the usual layered birthday cake. There’s just something so delicious about a perfectly baked giant chocolate chip cookie that’s thick, cake-like, and topped with chocolate buttercream frosting.
As tasty as the store-bought versions can be (because let’s face it, they sure are tempting), my homemade recipe is so worth it! I enhance my dough with a dash of lemon juice, which reacts with the baking soda to create a light and tender crumb. And hint of cinnamon and nutmeg adds warmth that really makes this cookie taste gourmet. But the best part about this cake is how easy it is. I don’t have to chill the dough or scoop and roll individual cookies. All I do is plop the dough in the pan and bake!
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Unmold Before it Cools Completely
I recommend unmolding your cookie cake from the pan after it as cooled for about 20 minutes, rather than waiting until it has cooled completely. At this point, the cookie will have firmed up enough to hold its shape, but the sugars are still warm and relaxed. If you wait until it’s 100% cooled, the chocolate and sugars can act like glue, bonding the cookie to the metal.
Chocolate Chip Cookie Cake Recipe
Equipment
- Kitchen Scale (optional)
- 9-inch Springform Pan
- Hand Mixer or Stand Mixer
Ingredients
- 1¾ cups all-purpose flour
- ¾ teaspoon baking soda
- ¼ teaspoon kosher salt
- 6 tablespoons unsalted butter room temperature (¾ stick)
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs room temperature
- 1 teaspoon lemon juice
- 1 teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon optional
- ¼ teaspoon ground nutmeg optional
- 1 cup semisweet chocolate chips *
Optional Toppings:
- Chocolate Buttercream (click for recipe!)
- Rainbow sprinkles
Instructions
- Preheat oven to 375°F. Spray a 9-inch springform pan with nonstick spray. Set aside.
- In a large bowl, whisk the flour, baking soda, and salt together. Set aside.1¾ cups all-purpose flour, ¾ teaspoon baking soda, ¼ teaspoon kosher salt
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars together until fluffy, about 2 minutes.6 tablespoons unsalted butter, ½ cup granulated sugar, ½ cup brown sugar
- Add one egg at a time, beating after each addition.2 large eggs
- Add the lemon juice, vanilla, cinnamon, and nutmeg. Mix well.1 teaspoon lemon juice, 1 teaspoon pure vanilla extract, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg
- With the mixer on low, slowly add the dry ingredients. Do not overmix.
- Gently fold in the chocolate chips with a rubber spatula. The dough will be very sticky.1 cup semisweet chocolate chips
- Transfer the cookie dough into the prepared baking pan. Make sure to spread the batter to the edge of the pan.
- Bake for 20 minutes. Transfer the pan to a wire rack and allow the cookie cake to cool for 20 minutes inside the pan, then release the sides and allow to cool completely, about 2 hours.
- Once cool, decorate with frosting and sprinkles, if desired; slice; and serve.Rainbow sprinkles, Chocolate Buttercream
Notes
- For an extra-clean release, line the bottom of your springform pan with a circle of parchment paper before spraying it.
- Measure your flour using the spoon-and-level method to avoid a dry cake.
- Don’t overmix the cookie dough; otherwise, the cake may turn out tough.
- Optionally, reserve 2 tbsp of your chocolate chips to press into the top of the cake for a picture-perfect look.
- Wet your fingers or the back of a metal spoon with a little water to press the dough into the pan. This prevents the dough from sticking to you and allows you to get a perfectly level surface.
- Pull the cake out when the edges are golden brown but the center still looks slightly soft/puffy. It will continue to cook and firm up as it cools in the pan.
- Never frost while the cake is even slightly warm. Wait at least 2 full hours or until the bottom of the pan feels cold to the touch.
- Nutritional information does not include optional ingredients.
How to Make a Cookie Cake Step-by-Step
Prep: Gather everything all of the ingredients needed to make this cookie cake recipe. Bring the butter and eggs to room temperature for 15-30 minutes to make them easier to combine. Meanwhile, preheat your oven to 375°F, spray a 9-inch springform pan with nonstick spray, and set aside. For extra stick prevention, you can place a parchment round in the bottom of the pan.
Whisk the Dry Ingredients: In a large bowl, whisk 1¾ cups of all-purpose flour (spooned and leveled), ¾ teaspoon of baking soda, and ¼ teaspoon of kosher salt together. Set aside.
Cream the Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, beat 6 tablespoons of room-temperature unsalted butter, ½ cup of granulated sugar, and ½ cup of brown sugar together until fluffy, about 2 minutes.
Add the Eggs: Add 2 large, room-temperature eggs, one egg at a time, beating after each addition until well-combined.
Add the Spices: Add 1 teaspoon of lemon juice and 1 teaspoon of vanilla extract, along with ½ teaspoon of ground cinnamon and ¼ teaspoon of ground nutmeg, if using. Mix well. I love the extra warmth these spices add!
Form the Dough: With the mixer on low, slowly add the dry ingredients until just combined. Do not overmix, or your cookie cake will turn out dense and dry.
Fold in the Chips: Gently fold in 1 cup of semisweet chocolate chips with a rubber spatula. Optionally reserve 2 tablespoons of the chocolate chips to place on top of the cake before baking. The dough will be very sticky at this point.
Spread the Batter: Transfer the cookie dough into the prepared baking pan. I like to wet my hands or the back of a metal spoon so it doesn’t stick while I work the dough into the pan. Make sure to spread the batter to the edges of the pan. If you reserved those extra chocolate chips, press them into the top of the dough now.
Bake the Cake: Bake your chocolate chip cookie cake in the preheated oven for 20 minutes. You’ll know it’s done when the edges are golden brown, but the center still looks soft and puffy–it will continue to bake/set as it cools. Let the cake cool in the pan for 20 minutes, then release the sides, transfer to a wire rack, and allow the cookie cake to cool completely, about 2 hours.
Frost the Cake (optional): Once cool, decorate your cake with chocolate buttercream frosting and colorful sprinkles, if desired. Slice and serve.
How to Store, Freeze, and Reheat
Store leftover unfrosted chocolate chip cookie cake tightly wrapped in 2 layers of plastic wrap in the refrigerator for up to 5 days or in the freezer for up to 2 months. Let thaw overnight in the refrigerator before frosting and enjoying at room temperature. Alternatively, you can pop the whole cake in a 350°F oven for 10-15 minutes to rewarm.
If already frosted, store your cookie cake in an airtight container at room temperature. If your kitchen is very warm, keep it in the fridge so the buttercream doesn’t melt, but let it sit at room temperature for 20 minutes before serving to soften the cookie back up.
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