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Ultimate Soft and Chewy Chocolate Chip Cookie Cake Recipe

Close-up of a generous slice of cookie cake recipe filled with white cream and chocolate chips.
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Make the best homemade birthday cookie cake that tastes better than store-bought versions. This recipe delivers a perfectly soft and chewy giant chocolate chip cookie, topped with simple vanilla buttercream frosting.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups semi-sweet chocolate chips (use a mix of whole and chopped for best texture)
  • 1/2 cup vanilla buttercream frosting ingredients (see instructions for details)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 12-inch round pizza pan or a 10-inch round cake pan. You can also use a rimmed half sheet pan for a larger cake.
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar with an electric mixer until the mixture is light and fluffy, about 3 minutes. This creaming step incorporates air, which helps keep the cake soft.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate medium bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix the dough.
  6. Fold in the chocolate chips using a spatula.
  7. Press the cookie dough evenly into your prepared pan. For a thick, chewy texture, aim for an even layer across the bottom.
  8. Bake for 20 to 25 minutes. The edges should look set and lightly golden brown, but the center should still look slightly soft. This ensures a chewy texture.
  9. Let the cookie cake cool completely in the pan on a wire rack before frosting. Cooling is important so the frosting does not melt.
  10. Prepare the simple vanilla buttercream: Beat 1/2 cup softened butter, 2 cups powdered sugar, 1 teaspoon vanilla extract, and 1-2 tablespoons of milk until smooth and creamy. Add more powdered sugar for a stiffer frosting or more milk for a thinner consistency.
  11. Spread the frosting evenly over the cooled cookie cake. Decorate with extra chocolate chips or sprinkles for a birthday cookie cake look.
  12. Slice and serve this crowd pleaser dessert.

Notes

  • For an extra chewy cookie cake, chill the dough for at least 30 minutes before pressing it into the pan.
  • If you want a bakery style cookie cake, use a combination of milk and semi-sweet chocolate chips.
  • To make this a sheet pan cookie cake, press the dough onto a parchment-lined half sheet pan and bake for slightly longer, checking at 25 minutes.

Nutrition

Find it online: https://tastethisplate.com/cookie-cake-recipe-soft-chewy-chocolate-chip/