Go Back
Best Chocolate Chip Cookie Cake Recipe: Soft, Chewy, and Easy

Best Chocolate Chip Cookie Cake

A thick, soft-centered chocolate chip cookie cake with golden edges, plenty of semisweet chocolate chips, and an optional vanilla buttercream border. It is simple enough for a weeknight dessert and festive enough for birthdays.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 10 servings
Ingredients Method Notes

Ingredients
  

Cookie Cake
  • 1/2 cup Unsalted butter, softened
  • 3/4 cup Light brown sugar, packed
  • 1/4 cup Granulated sugar
  • 1 egg Large egg
  • 2 teaspoons Pure vanilla extract
  • 1 1/2 cups All-purpose flour
  • 1 tablespoon Cornstarch
  • 1/2 teaspoon Baking soda
  • 1/2 teaspoon Fine salt
  • 1 cup Semisweet chocolate chips
Optional Buttercream
  • 1/4 cup Unsalted butter, softened
  • 1 cup Powdered sugar
  • 1/2 teaspoon Vanilla extract
  • 1-2 tablespoons Heavy cream or milk

Method
 

Step-by-Step
  1. Preheat the oven to 350°F. Grease a 10-inch round cake pan or oven-safe skillet, then line the bottom with parchment for easy removal.
  2. Beat the softened butter, brown sugar, and granulated sugar for 2 minutes until creamy. Add the egg and vanilla, mixing until smooth and fully combined.
  3. Whisk the flour, cornstarch, baking soda, and salt in a separate bowl. Add the dry ingredients to the butter mixture and mix just until no dry streaks remain.
  4. Fold in the chocolate chips, reserving a small handful for the top if desired. Press the dough evenly into the prepared pan, keeping the surface level.
  5. Bake for 22 to 26 minutes, until the edges are golden brown and the center looks set but slightly soft. Do not wait for the middle to become deeply brown, because the cookie continues cooking as it cools.
  6. Cool the cookie cake in the pan for 20 minutes, then transfer it to a rack and cool completely. Pipe or spread buttercream around the edge, add sprinkles if wanted, and cut into wedges.

Notes

For the softest texture, measure flour with a kitchen scale or spoon it lightly into measuring cups. Store the cooled cookie cake airtight at room temperature for up to 3 days, or freeze undecorated slices for up to 2 months.