Chocolate Chip Cookie Cake Recipe

Course: Cake, cookie, Dessert

Cuisine: American

Prep Time: 10

Cook Time: 20

Cool Time: 1

Total Time: 1 30

Servings: slices

Calories: 425kcal

Author: Becky Hardin

This chocolate chip cookie cake is the ultimate hybrid dessert, featuring buttery, golden edges and a soft, fudgy center. It’s a low-stress, one-pan wonder that delivers a thick, chewy slice every time without the hassle of rolling out individual cookies.

Print Recipe

US Customary - Metric

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

Video

Notes

*You can always use different types of chocolate chips or add some crunch from walnuts or pecans.

Tips:

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.

Make-Ahead: Prepare the cake up until the step of baking, then keep the dough in your springform pan wrapped up tight with plastic wrap in the fridge for up to 24 hours before baking.

Storage: Store cookie cake in an airtight container at room temperature for up to 5 days or in the freezer for up to 2 months.

Nutrition