Name: Easy Homemade Chocolate Chip Cookie Cake Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: ½ cup unsalted butter; ⅔ cup brown sugar (packed); 2 tbsp white sugar; 1 egg; 1 egg yolk (white discarded); 1 tsp vanilla extract; 2 cups all-purpose flour; ½ tsp baking powder; ¼ tsp baking soda; ¼ tsp kosher salt; 1 ½ cup semi-sweet chocolate chips; Chocolate frosting (homemade or store-bought, approximately 1 cup); Sprinkles, as desired

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The Easy Homemade Chocolate Chip Cookie Cake is a delightful twist on your favorite cookie, baked into a cake-sized treat that’s perfect for sharing or savoring solo. Imagine the gooey, buttery goodness of a chocolate chip cookie with a soft, cake-like texture, crowned with creamy chocolate frosting and colorful sprinkles that make every slice feel festive. This recipe takes simple pantry ingredients and transforms them into a warm, comforting dessert that’s both nostalgic and exciting to enjoy.

Easy Homemade Chocolate Chip Cookie Cake Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in this recipe plays a vital role in creating the perfect balance of flavor, texture, and color in your Easy Homemade Chocolate Chip Cookie Cake. From rich butter to the right blend of leaveners, you’re set up for success with this straightforward collection.

Unsalted butter, ½ cup: Melted for smooth richness that binds the dough and adds a luscious buttery flavor.
Brown sugar, ⅔ cup (packed): Adds natural molasses sweetness and moisture, enhancing chewiness and depth.
White sugar, 2 tbsp: Brings a touch of crispness and helps with browning for that beautiful golden top.
Egg, 1 whole plus 1 yolk: Provides structure and richness, with the yolk adding extra tenderness.
Vanilla extract, 1 tsp: Boosts flavor complexity and highlights the chocolate chips beautifully.
All-purpose flour, 2 cups: The backbone of the cake, achieving that tender yet sturdy texture.
Baking powder, ½ tsp: Gives the cookie cake a subtle rise for lightness without losing chew.
Baking soda, ¼ tsp: Ensures balanced leavening and enhancing browning reactions.
Kosher salt, ¼ tsp: Enhances all the sweet flavors and balances the dough.
Semi-sweet chocolate chips, 1 ½ cups: Loads of melty chocolate pockets that make each bite a moment of joy.
Chocolate frosting: A luscious, creamy topping that takes your cookie cake from great to unforgettable.
Sprinkles: Add a fun, festive pop of color and extra texture on top.

How to Make Easy Homemade Chocolate Chip Cookie Cake

Step 1: Prep Your Pan and Oven

Start by heating your oven to 350 degrees Fahrenheit and spraying a 9-inch springform pan with baking spray. This step is simple but crucial to prevent sticking, ensuring your cookie cake releases beautifully after baking.

Step 2: Create Your Butter and Sugar Base

In a microwave-safe bowl, melt the butter slowly until fully liquid. Then, add the brown and white sugars, mixing until the mixture is nice and smooth. This creates the sweet, caramel-like foundation that balances the dough perfectly.

Step 3: Add the Eggs and Vanilla

Mix in one whole egg and one egg yolk, stirring well before blending in the vanilla extract. These ingredients build moisture and flavor, ensuring the cake stays tender and rich.

Step 4: Combine Dry Ingredients and Form Dough

Into your wet mixture, sift and add the all-purpose flour, baking powder, baking soda, and salt. Stir gently until the dough just comes together, taking care not to overmix, which keeps your cookie cake soft and chewy.

Step 5: Fold in the Chocolate Chips

Finally, stir in the generous amount of semi-sweet chocolate chips until they are evenly distributed throughout the dough, promising little bursts of melty chocolate in every bite.

Step 6: Press and Bake

Press your dough evenly into the prepared springform pan, wetting your hands slightly if the dough feels sticky to the touch. Bake for 22 to 25 minutes until the edges are lightly browned and the center looks set. If the sides start browning too quickly, loosely cover with foil to prevent burning.

Step 7: Cool and Frost

Allow the cookie cake to cool for at least 30 minutes — chilling in the fridge helps speed this along and firms up the cake for frosting. Then, spread or pipe your chocolate frosting over the top and sprinkle liberally with colorful sprinkles for that joyful finishing touch.

How to Serve Easy Homemade Chocolate Chip Cookie Cake

Garnishes

The magic of this Easy Homemade Chocolate Chip Cookie Cake is in how you dress it up. Classic chocolate frosting topped with bright sprinkles is cheerful and inviting, but you could also add chopped nuts, shredded coconut, or a drizzle of caramel for personalized flair.

Side Dishes

This cookie cake shines as the star dessert, but pairing it with a scoop of vanilla ice cream or a small bowl of fresh berries can create delightful contrast in temperature and texture, making each bite even more enjoyable.

Creative Ways to Present

Wrap slices in parchment paper for sweet party favors or serve the whole cake on a decorative plate surrounded by edible flowers or fresh mint leaves. For a fun twist, cut the cake into bite-sized squares to serve as party snacks that disappear quickly!

Make Ahead and Storage

Storing Leftovers

Keep any leftover Easy Homemade Chocolate Chip Cookie Cake stored in an airtight container at room temperature for up to three days to maintain its moist, chewy texture and fresh flavor.

Freezing

If you want to save it longer, wrap the cake tightly in plastic wrap and then foil before freezing. It can last up to two months in the freezer without losing that delicious homemade charm.

Reheating

When ready to enjoy again, let frozen slices thaw at room temperature and warm them briefly in a low oven or microwave. This simple step brings back that freshly baked feel and gooey chocolate chips perfectly.

FAQs

Can I use a different type of chocolate chips?

Absolutely! Feel free to experiment with milk chocolate, dark chocolate, or even white chocolate chips depending on your taste preference. Each will give the cookie cake a unique flavor twist.

Is the springform pan essential for this recipe?

While a springform pan makes removing the cookie cake much easier, you can also use a regular cake pan lined with parchment paper to prevent sticking.

Can I make this cookie cake gluten-free?

Yes, by swapping the all-purpose flour for a gluten-free flour blend that measures cup-for-cup, you can enjoy a gluten-free version without sacrificing texture or taste.

What if I want a thicker cookie cake?

Simply use a smaller pan to press the dough into, which will give a thicker cake with a chewier center. Adjust baking time slightly, keeping an eye to avoid under or overbaking.

How long does it take to make this Easy Homemade Chocolate Chip Cookie Cake?

From prep to finish, you’re looking at about an hour total, including baking and cooling time, making it a fantastic last-minute but impressive dessert.

Final Thoughts

There really is something incredibly comforting about homemade treats, and this Easy Homemade Chocolate Chip Cookie Cake is no exception. It brings together childhood memories and grown-up indulgence in every bite, with a recipe so approachable anyone can master it. I can’t wait for you to make it, share it, and fall in love with this scrumptious dessert just like I did!

Easy Homemade Chocolate Chip Cookie Cake Recipe

★★★★★

5 from 15 reviews

Author: Sophie
Total Time: 1 hour 10 minutes
Yield: 8–10 servings 1x
Diet: Vegetarian

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Description

This Easy Homemade Chocolate Chip Cookie Cake is a delightful twist on classic cookies, baked in a springform pan to create a soft, chewy cake loaded with semi-sweet chocolate chips. Topped with rich chocolate frosting and colorful sprinkles, it’s perfect for birthdays, celebrations, or just a fun dessert to share.

Instructions

Preheat and prepare pan: Preheat your oven to 350°F (175°C) and spray a 9-inch springform pan thoroughly with baking spray to prevent sticking.
Melt butter and mix sugars: In a medium microwave-safe bowl, melt the ½ cup unsalted butter. Add the ⅔ cup packed brown sugar and 2 tbsp white sugar, mixing until fully combined and smooth.
Add eggs and vanilla: Incorporate the whole egg, egg yolk (discard the white), and 1 tsp vanilla extract into the butter-sugar mixture. Mix until the batter is smooth and uniform.
Combine dry ingredients: Add 2 cups all-purpose flour, ½ tsp baking powder, ¼ tsp baking soda, and ¼ tsp kosher salt to the wet mixture. Stir gently until a soft dough forms without overmixing.
Fold in chocolate chips: Stir in the 1 ½ cups semi-sweet chocolate chips, ensuring they are evenly distributed throughout the dough.
Press dough into pan: Evenly press the cookie dough into the prepared springform pan. If the dough feels sticky, slightly wet your hands to help press it down smoothly.
Bake the cookie cake: Bake for 22-25 minutes or until the top is golden brown. If the edges start browning too fast, loosely tent the cake with aluminum foil to prevent overbaking.
Cool the cake: Allow the cookie cake to cool for at least 30 minutes before frosting to set properly. You can speed this up by placing it in the refrigerator.
Frost and decorate: Prepare your chocolate frosting. Fill a piping bag or a zip-top bag with the frosting and pipe around and across the surface as desired. Immediately sprinkle with colorful sprinkles to finish.

Notes

Use room temperature egg for better mixing.
If dough is too sticky, chill for 10 minutes before pressing into the pan.
Choose a good quality semi-sweet chocolate chip for the best flavor.
The cookie cake is best enjoyed within 2 days but can be refrigerated for up to 4 days.
For gluten-free option, substitute all-purpose flour with a gluten-free flour blend one-to-one.
Ensure the cookie cake cools completely before frosting to prevent melting.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American