Chocolate Chip Cookie Cake Recipe – chocolate chip cookie recipes
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.
Servings: 10 slices
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.