This giant chocolate chip cookie cake is the new best way to eat a chocolate chip cookie! Slice it up and its a great easy weekday dessert, or fun enough for a birthday!
Pin this giant chocolate chip cookie cake for later!
Today is national chocolate chip day, so what better way to celebrate than with a giant chocolate chip cookie that you can share?!
This cookie is perfect served up with a little frosting on the edge, and sliced up just like a cake so you can share it with your friends or family, or just eat a few slices yourself. It’s easy enough to make for a weeknight dessert, but fun enough you could serve it up with a few candles on top and call it a birthday cake.
The whole thing is like a thick and giant chewy cookie throughout, bursting full of chocolate chips. Top it with your favorite chocolate frosting, and a few sprinkles for fun.
I altered my favorite chocolate chip cookie recipe, and cut it to about 3/4 the recipe and baked it up in a 9inch cake pan.
In case your cake sinks a little in the middle, it’ll still taste just as good, and if you really want to you can cut the crust off a bit to level it out. The frosting on the edge covers it up either way.
I promise you will fall in love with this cookie cake and everyone will be requesting it for their birthday cake! Just remember to serve it up with a big glass of milk!
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Giant Chocolate Chip Cookie Cake
Ingredients
- 3/4 cup butter softened
- 3/4 cup brown sugar
- 1/4 cup sugar
- 1 egg + 1 yolk
- 1 1/2 tsp vanilla
- 2 - 2 1/4 cups flour**
- 1 tsp baking soda
- 3/4 tsp salt
- 1 1/2 cups chocolate chips
- 1 cup chocolate frosting (I used canned frosting)
- sprinkles
Equipment
- Large Mixing Bowl
Instructions
- Preheat the oven to 350 degrees.
- Spray a 9in cake pan with non stick spray. Set aside.
- Cream together your butter and your sugars in a large bowl.
- Add in the egg and egg yolk and the vanilla and stir in.
- In another bowl mix together your baking soda, salt and flour.
- Add your dry ingredients to your wet ingredients and stir everything together till just combined.
- Add in your chocolate chips and fold into the batter.
- Press the cookie dough into the prepared cake pan.
- Bake in preheated oven for 20-25 minutes until the cookie is golden brown.
- Allow to cool for in the pan. Loosen the sides with a knife and put cake onto a platter or serving dish.
- Decorate cookie edges with chocolate frosting using a 1M tip.
- Top with sprinkles, if desired.
- Slice and serve.
Video
Notes
Things you might need for this recipe:
And here are 25 more chocolate chip cookie recipes from my blogging friends that I think you will love!!
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Chocolate Chip Cookie Granola Bars on The Bake Upstairs
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Candy Stuffed Chocolate Chip Cookie Cups on Creations by Kara
Oatmeal Chocolate Chunk Cookies with Coconut and Craisins on 365 Days of Slow Cooking
Mint Chocolate Chip Cookies on Yummy Healthy Easy
Rolo Stuffed Chocolate Chip Cookies with Sea Salt on Like Mother Like Daughter
White Chocolate Coconut Cookies on Jamie Cooks it Up!
Peanut Butter Banana Chocolate Chip Cookies on Real Mom Kitchen 20
Stacy says
Thank you, undoubtedly this is the best recipe. It’s quick and easy to make and my family loved it. Thanks for the recipe.
Isabela says
I tried it for my daughter birthday! It came out delicious. I reduced the sugars and chocolate chips and worked great! TKS!!
Candy says
. The recipe is for 9 inch cookie I really like the thickness of the cookie. Would it be okay to use a 12 inch cookie pan? Would the cookie spread out to 12 inch?
Aimee says
I think the dough should spread out that much, but it will be MUCH thinner, as a 12inch pan is more than double the size. This will also effect the baking time as the thinner cookie will cook much faster
adela Uribe says
Hi is it 2 and 1/4 cups of flour thanks
Aimee says
Hi, sorry it’s confusing. You should see in the notes it says to start with 2 cups of flour, then if your cookie feels really wet you can add a little more flour up to 1/4 cup. Mine is usually fine with 2 cups, but I have added a little more sometimes too
Vanessa Rice says
Could I make this on a pizza pan for a larger cookie? This sounds delicious and just what I have been looking for. I need it for a birthday party at the beach tomorrow and it’s going to be 95°. So no worries about melting frosting.
Aimee says
It should definitely work! I’m just not sure how long it will take to bake, so I’d watch it closely. With it spread out thinner it won’t take as long to bake.
Sharon says
I want to make this in a 14″ round. How do I adjust the recipe?
Aimee says
Since the area of that is a about 2.5x that of the 9inch pan, I’d probably triple the recipe, or at least double it. I’m not sure what the baking time would be. I’d check it often.
May says
Looks lovely. Could i make the dough. Keep it in the fridge then bake the next day? Just to save time as I have lots of other things to make. Thank You
Aimee says
I haven’t tried that, but I don’t see why it wouldn’t work! Let me know if you try it!
adela says
I don’t understand are you saying 4 1/4 of flour in a 9 inch pan thanks
Aimee says
Sorry for the confusion, its 2 to 2 1/4 cups. So start with 2 cups and add in a little more if the dough seems too wet.
Annie says
I tried and It was amazing!!! (I used 1 cup and 3 1/4 of flour.. I thought 2 cups was going to be too dense).
But it was GREAT!! thanks! 😀
Jenn Truppa says
Hi! I just came across your PIN in my search for birthday cookies as my daughter has requested for this year. Can I make it ahead of time? Or will it become too hard?
Aimee Berrett says
Hi Jenn, I’m not sure how far ahead of time you want to make it. I think if you keep it covered tightly it should stay good for at least a day or two, but I’d put the frosting on right before as it will get crunchy edges. Let me know if you try it!
Jay Bennett says
what would your recommendation be for making a thicker and smaller cake? (as in temp, cook time)
Aimee Berrett says
I’d probably cook it at the same temp, maybe a little lower, I’m not sure about the cooking time. I’d probably just check it often with a toothpick to see if its still gooey in the middle.
Kimberly says
I found your recipe late last night and decided to make this for my daughter’s 16th birthday breakfast, lol. It was delicious!! I followed the recipe exactly and everyone loved it! I normally have a problem with it being too overdone and too crunchy on the edges with other recipes but yours was perfect!
Aimee Berrett says
So glad you guys liked it!! And it sounds like the perfect birthday breakfast 😉
Christina says
Can I double the recipe and still have yummy results? I want to make it for my daughters bday party tomorrow.
Aimee Berrett says
I haven’t ever tried doubling it, so I’m not positive, but it should work just fine. You’d bake it in 2 cake pans instead of 1 right?
Tim de Jongh says
I wouldn’t double everything in 1 pan as the cooking time will be different, 2 pans should work fine
Aimee Berrett says
I agree. A deeper pan or a wider pan with both affect the cook time.
Kessler G says
My 11 year old son just whipped this up. Looks and tastes amazeballs😍😋.
Aimee Berrett says
Awesome!! So fun that your son is baking 🙂
Felisha says
… extremely disappointed… even after cooking for 35 min still extremely doughy
Aimee Berrett says
I’m so sorry! My guess is you used a smaller pan so that the dough was thicker or youre oven wasn’t heated correctly to 350 degrees. There isn’t any way that following the instructions correctly this wouldn’t be done in at least 30 minutes.
Molly says
This just came up in my Pinterest feed and I started drooling immediately! I LOVE cookie cakes and this looks so soft and chewy. 🍪 🍪 🍪 In love!!!
TAylor says
I made this tonight for thanksgiving with a few modifications as well have a ton of food allergies. It came out phenomenal. We substitute the regular flour for Better Batter Gluten Free flour, egg for ener-g egg replacer, chocolate chips for enjoy life chocolate chips, and butter for blue bonnet lactose free.
Aimee Berrett says
So glad it worked for you even with all the substitutions. Glad it was enjoyed by all 🙂
Lori Silbert says
This batter turned out incredibly dry after following the directions exactly. How do i moisten it up?
Aimee Berrett says
Maybe a little more butter, or a little milk. Its important to be careful when measuring flour so as not to get too much, next time maybe don’t add the last 1/4 cup of flour then add it a TBS at a time incase its too dry 🙂
Kara (Creations by Kara) says
I have a couple boys that don’t love cake. This would be perfect for their birthdays!!