Let’s get one thing straight. When it comes to chocolate chip cookie recipes, this one’s got a cake-sized ego—and it should. You get that classic golden cookie flavor, but with a soft center and those crispy-chewy edges we all sneak bites for. I mean, who decided cookies had to be hand-sized anyway? We’ve baked this for birthdays, breakups, and once just because it was Tuesday. It comes together fast, uses pantry staples, and the payoff is a sliceable cookie masterpiece that’s not only kid-approved, but adult-claimed. Whether you’re team chewy, team crispy, or just team “I need chocolate now,” this chocolate chip cookie cake recipe easy enough for a weeknight craving, but impressive enough to take to any gathering where you want people to look at you like a dessert wizard. And let’s be real, it’s way easier than rolling dough into 36 perfect balls.
Table of Contents
- 1) Key Takeaways
- 2) Easy Chocolate Chip Cookie Cake Recipe
- 3) Ingredients for Chocolate Chip Cookie Cake
- 4) How to Make Chocolate Chip Cookie Cake
- 5) Tips for Making Chocolate Chip Cookie Cake
- 6) Making Chocolate Chip Cookie Cake Ahead of Time
- 7) Storing Leftover Chocolate Chip Cookie Cake
- 8) Try these dessert recipes next!
- 9) Chocolate Chip Cookie Cake
- 10) Nutrition
1) Key Takeaways
- This cookie cake skips the rolling pin and bakes like a dream
- Perfectly crisp edges with a soft, gooey center
- Pairs well with whipped cream, ice cream, or eaten straight off the pan
- Make it with common pantry staples
2) Easy Chocolate Chip Cookie Cake Recipe
I never understood why cookies were supposed to be small. One bite, and they’re gone. So I made a cookie the size of my face. It’s easier, honestly. One pan, no scooping, and no batch babysitting.
This chocolate chip cookie cake recipe delivers crisp edges and a warm, gooey center. It’s the sort of bake that makes the kitchen smell like home. When we make this at Elena Cooks, it disappears before the pan cools.
If you’re looking for chocolate chip cookie recipes that break the rules in the best way, this one’s for you. It’s built from simple ingredients and doesn’t need chilling or fussy steps. You mix, you spread, you bake. Done. Want to add frosting? Go ahead. Want to skip the bowl and eat from the pan? Been there.
3) Ingredients for Chocolate Chip Cookie Cake
1 cup unsalted butter, softened
This gives the dough its rich base and helps the edges get golden. Softened is key, not melted. Melted butter turns your cookie cake into a puddle. Ask me how I know.
1 cup brown sugar, packed
Packed brown sugar brings moisture and chew. It helps give that caramel undertone that makes the cookie taste deep and satisfying.
1/2 cup granulated sugar
This balances the brown sugar, gives the cookie that crisp outer edge, and sweetens things just right without tipping into toothache territory.
2 large eggs
They bind everything together and add that cakey texture without turning it into actual cake. Room temperature works best.
2 teaspoons vanilla extract
Don’t skip this. Vanilla brings the dough to life. It’s not just background flavor—it’s center stage in this cookie cake.
2 1/2 cups all-purpose flour
The foundation. Keeps the cookie from collapsing and gives structure without being heavy.
1 teaspoon baking soda
Gives lift, a bit of spread, and helps with that golden finish we crave in chocolate chip cookie easy recipes.
1/2 teaspoon salt
A little salt pulls all the other flavors forward. Without it, your cookie will fall flat—figuratively and literally.
2 cups semisweet chocolate chips
Use good ones. Use lots. Melted pockets of chocolate in every bite are the whole point.
Extra chips for topping (optional)
Want it pretty? Press a few on top before baking. They’ll stay shiny and give that bakery-style look.
4) How to Make Chocolate Chip Cookie Cake
Step 1. Preheat your oven to 350°F and grease a 9-inch round cake pan. You can line it with parchment if you’re nervous about sticking, but honestly, this isn’t a fussy dough.
Step 2. In a big bowl, cream together the softened butter, brown sugar, and granulated sugar until light. This part sets the stage. Don’t rush it. I mix by hand, but a mixer helps if the butter’s stubborn.
Step 3. Beat in the eggs, one at a time, then stir in the vanilla. The mixture should look glossy and smooth. If it looks weird, it’s probably fine. Keep going.
Step 4. In a separate bowl, whisk the flour, baking soda, and salt. Gradually add this to the wet mix. Stir just until you don’t see dry spots. Overmixing is a trap. Don’t fall for it.
Step 5. Fold in the chocolate chips. Save a few if you want to press them on top. The dough will be thick, almost like playdough, and you’ll question everything. You’re doing it right.
Step 6. Spread the dough evenly in the prepared pan. I use clean hands or the back of a spoon. It doesn’t have to be perfect—imperfect edges brown better anyway.
Step 7. Bake for about 25 minutes or until the edges look golden and the center’s just set. If it jiggles, give it a few more minutes. If it smells done, it probably is.
Step 8. Let it cool in the pan. It finishes cooking as it rests. Then slice it like a pie and try not to burn your fingers grabbing a warm wedge. No shame if you do.
5) Tips for Making Chocolate Chip Cookie Cake
Let’s talk texture. If you like a softer center, pull the cookie cake out a couple of minutes early. It’ll keep setting as it cools. On the other hand, if you’re into crisp edges, bake it right up to the edge of golden.
Don’t swap baking soda with baking powder. It changes the spread and makes your cookie puff more than brown. This recipe’s all about that chewy-crisp combo. Keep it simple. Keep it chocolate chip cookie cake recipe easy.
Want to decorate? Frost the edges once cool or pipe a message across the top. We once spelled “Sorry I Ate Your Lunch” on one. It worked. Kind of.
6) Making Chocolate Chip Cookie Cake Ahead of Time
You can absolutely prep this ahead. I often mix the dough, press it into the pan, and stash it in the fridge overnight. Bake fresh the next day and no one will know you made it in your pajamas.
If you bake it the day before, just let it cool completely and cover it tightly. Room temp works best for storing. It stays chewy and fresh for about 2 days without getting weird.
This recipe is one of my favorite go-tos for easy chocolate chip cookie recipes that impress with minimal fuss. It’s also great for doubling if you’ve got a crowd or just a cookie craving the size of a dinner plate.
7) Storing Leftover Chocolate Chip Cookie Cake
Got leftovers? They’ll keep on the counter, wrapped up, for about 3 days. If you’re in a humid place, slide the slices into an airtight container to avoid that sticky feel.
You can microwave individual pieces for a few seconds to bring back the gooey magic. Add a scoop of ice cream and it suddenly turns into dessert for grownups.
For longer storage, wrap slices and freeze them. They’ll last a month or two, though we’ve never had any survive that long around here. That’s the thing about chocolate chip cookie recipes—they vanish fast.
8) Try these dessert recipes next!
9) Chocolate Chip Cookie Cake
Chocolate Chip Cookie Cake Recipe – chocolate chip cookie recipes
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semisweet chocolate chips
- Extra chips for topping (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment.
- In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in vanilla.
- In another bowl, whisk together flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture. Stir until just combined.
- Fold in chocolate chips.
- Spread the dough evenly into the prepared pan. Add a few extra chips on top if you’re feeling fancy.
- Bake for 25 minutes or until golden around the edges and just set in the center.
- Cool in the pan before slicing. Try not to eat it all before serving.
10) Nutrition
Serving Size: 1 slice | Calories: 370 | Sugar: 27g | Sodium: 210mg | Fat: 19g | Saturated Fat: 11g | Carbohydrates: 48g | Fiber: 1g | Protein: 4g | Cholesterol: 55mg
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