Chocolate Chip Cookie Cake

If you've ever found yourself eyeing those cookie cakes at the supermarket, feel free to just look away because you can make your own right at home with just a few simple ingredients and in under 30 minutes! My Chocolate Chip Cookie Cake is soft and tender with rich buttery, butterscotch flavor and bursting with chocolate chips. It is soft without being gooey which makes it overly rich and hard to slice. It bakes up with nice height so it feels substantial and I top it with a silky smooth dark chocolate ganache frosting that is divine! Of course you can't make a cookie cake without sprinkles, right? It's so pretty, easy to transport and quicker to make than a whole layer cake. Make this for your next birthday party and I guarantee there will be no leftovers. If you love this recipe, then I think you will also enjoy my Bakery Style Double Chocolate Cookies as well! I also have the viral Brown Butter Chocolate Chip Cookies recipe (a reader favorite) and my chef's choice Soft & Chewy Chocolate Chip Cookies.

WHY THIS RECIPE WORKS

• Easy to make - this chocolate chip cookie cake is so easy to make. You don't even need a mixer and you can make it all by hand with just a few simple ingredients.
• Rich butterscotch flavor - you will love the rich buttery brown sugar flavor that is not overly sweet with underlying notes of natural vanilla.
• Perfect height - this isn't a sad, thin cookie cake. It bakes up with a nice height so it feel substantial. You can bake it in an 8-inch pan if you prefer an even thicker cake.
• Golden brown - the finished cookie cake is golden brown all over and slices neatly.
• Tender and soft texture - to me, this cookie cake has the perfect texture that holds up to the ganache frosting, slices neatly and isn't overly gooey or greasy. A lot of recipes don't account for the large size vs. baking individual cookies, which can result in a raw or under-cooked center with over-cooked edges. I use a secret ingredient to give this a texture that is perfectly in between cake and cookie.
• Not too sweet - if you prefer your desserts not too sweet, then this is perfect because even with all the chocolate and the frosting, it isn't too sweet at all!
• Chocolate ganache frosting - you can use buttercream to decorate, but I really love topping this with dark chocolate ganache. It is silky smooth and pairs so well with the cookie base.

COOKIE SCIENCE: WHY THIS IS THE BEST COOKIE CAKE

• Ratio of Butter: Butter should be the main flavor in this chocolate chip cookie cake and getting the right ratios of butter, sugar, egg and flour are very important to achieve the right texture that bakes evenly. If you were to use a standard chocolate chip cookie recipe and bake it as one large cookie like this cookie cake, you could end up with overly browned edges and a raw middle. It may also sink in the middle, leaving you with a cake that caves in and feels greasy.
• Sugar ratio: Too much sugar would mean that this cake would take longer to bake through so that the edges would become too dark and crunchy while the center is too soft. As with most typical chocolate chip cookies, this recipe has a high ratio of brown sugar to granulated sugar as molasses gives these cookies their characteristic butterscotch taste as well as contribute to the soft and chewy texture.
• Amount of Flour: It is so important to either weigh your ingredients using a scale, or measure your flour correctly without packing it into your measuring cup. Too much flour will lead to a dry and crumbly texture, while too little flour will make a very soft dough that will sink on cooling.

• Baking soda: Not only is baking soda important to help dough rise and spread, but it also promotes color development. Baking soda is an alkaline ingredient (the opposite of an acid), and the Maillard Browning reaction is encouraged in an alkaline environment. Too much baking soda means the cookie cake will spread out too much and may burn too quickly. It is also the main reason why this cake would puff up and then fall and collapse on cooling. Not enough baking soda means the cookies will be pale in color.
• A little baking powder: I don't typically use baking powder in chocolate chip cookie dough, as baking soda creates the signature color and flavor of chocolate chip cookies. However, I break the rule for this recipe because to make this cake, which is one large cookie, you need the support of baking powder to create fine air bubbles that will add structure for a cake that slices neatly and hold its shape.
• Secret ingredient - a bit of yogurt adds moisture while the protein adds soft structure to give this cookie cake some height and forkability. Otherwise, it would just be like eating a big crumbly cookie that wouldn't age well. This one is still tender the next day or even 2 days later.

INGREDIENTS FOR CHOCOLATE CHIP COOKIE CAKE

• Butter - there is no substitute for butter in chocolate chip cookies in my opinion! It is the foundation of the rich butterscotch flavor after all. In this recipe, you can use salted or unsalted butter, but if you choose salted then I recommend reducing the added salt to ¼ teaspoon.
• Granulated sugar - this recipe uses a combination of simple white granulated sugar and brown sugar. I wouldn't recommend reducing the sugar because it will compromise the soft and chewy texture.
• Brown sugar - you can use light brown or dark brown sugar. Dark brown sugar has twice as much molasses as light brown sugar and will make a difference to the flavor and color.
• Egg - you'll need one whole egg for this recipe. It's the perfect amount of moisture to make this cookie cake chewy and not cakey.

• Pure vanilla extract - good vanilla is absolutely essential. I like this Madagascar Bourbon Vanilla extract.
• Yogurt - a little plain yogurt adds moisture and protein that contributes soft structure to make the crumb tender yet substantial to hold up to slicing and decorating. It also helps to extend the shelf life so this cookie cake is still great a day or two after you make it.
• Salt - don't leave out the salt! It really elevates the rich buttery, caramel flavors! It also enhances the chocolate taste and balances the sweetness. I also love to sprinkle flaky sea salt on top while the chocolate is still warm.
• All purpose flour - regular unbleached all-purpose flour works great in this recipe.
• Dark chocolate - I highly recommend a blend of chocolate chips and chunks from chopping chocolate from a bar. Why? That's because chocolate that is made into bars, also known as "tablets", has a higher cocoa butter content so that it can be poured into molds at the factory and it typically melts smoother than chocolate chips to give you puddles of chocolate in the cookies. I love this effect! Chocolate chips will hold their shape.

STEP BY STEP INSTRUCTIONS

• STEP 1). Combine dry ingredients. Combine flour, baking soda, baking powder and salt in a medium bowl. Whisk to blend well and set aside.
• STEP 2). Cream together butter and sugar. Combine soft butter, brown sugar, granulated sugar and vanilla in a large bowl and mix with an electric hand mixer (or you can also mix by hand using the creaming method with a wide rubber spatula) for about 2 minutes until pale and a bit fluffy.
• STEP 3). Mix in egg until smooth and well incorporated, then mix in yogurt.
• STEP 4). Mix in dry ingredients. Add the flour mixture and begin folding it into the butter mixture with a spatula until mostly combined, but a few streaks of flour still remain.
• STEP 5). Add the chocolate chips and chocolate chunks and fold them in so they are evenly incorporated.
• STEP 6). Bake. Press the cookie dough into the prepared pan, forming an even layer. Sprinkle a few extra chocolate chips on top and bake for 23-25 minutes until golden and puffed. Transfer to a wire rack to cool completely.
• STEP 7). Make the frosting. Place chopped chocolate in a heatproof bowl. Combine cream, honey or corn syrup and salt in a saucepan and place over medium low heat until it begins to simmer. Once it is hot and simmering, immediately pour it over the chocolate in the bowl. Cover and let stand for 2 minutes. Stir gently with a whisk or a spatula starting in the center and making concentric circles working your way out to the edges of the bowl until the emulsion forms and smooth glossy ganache takes shape. Set it aside to cool and thicken. You can place it in the fridge to speed it up, but be sure to stir gently every 5 minutes because if left to cool too long, it will firm up and you will not be able to pipe it.
• STEP 8). Decorate. Once it is thick like the consistency of pudding, spread it over the cake or use a star piping tip to decorate a border as demonstrated in the video. Add colorful sprinkles and enjoy!

EXPERT TIPS FOR CHOCOLATE CHIP COOKIE CAKE

• Don't skip the salt. The right amount of salt is so important. I use salted butter because there's something about salted butter that provides an underlying richness that can't be quite copied by adding salt separately. You can use unsalted butter if that is all you have on hand, and in that case increase the total salt in the recipe to ¾ teaspoon. BUT, if you have salted butter then you will not regret it!
• Use large size eggs. A large egg weighs 57g. Using an extra large egg will add up to 2 teaspoons more liquid to the cookie dough which can throw off the moisture balance and make the cookie cake spread too much.
• Use couverture chocolate. Couverture chocolate is chocolate that is designed for enrobing, coating and dipping. It is the chocolate used by professional chocolatiers because it has a high cocoa butter content to make it more fluid. This extra cocoa butter gives chocolate excellent meltability so it will melt into the cookie dough during baking and creates these glistening puddles of chocolate. These couverture chocolate discs are incredible, or you can also chop chocolate from a couverture block.
• Use a kitchen scale. For best results, weigh your ingredients according to the measurements in the recipe card below using a kitchen scale.

RECIPE FAQ

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Video

Chocolate Chip Cookie Cake

Christina Marsigliese, Food Scientist MSc.

My Chocolate Chip Cookie Cake is soft and tender with rich buttery, butterscotch flavor and bursting with chocolate chips. It is soft without being gooey which makes it overly rich and hard to slice. It bakes up with nice height so it feels substantial and I top it with a silky smooth dark chocolate ganache frosting that is divine!

5 from 6 votes

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 22 minutes mins

Servings 10 servings

Ingredients

  

Chocolate Chip Cookie dough:

• 1 ½ cups plus 1 tbsp (225g) all-purpose flour
• ¼ teaspoon baking soda
• ¼ teaspoon baking powder
• ½ teaspoon salt
• ½ cup (113g) unsalted butter, softened
• ⅔ cup (145g) packed light or dark brown sugar
• ⅓ cup (65g) granulated sugar
• 1 ½ teaspoons (7ml) pure vanilla extract
• 1 large egg, at room temperature
• 1 tablespoon (15ml) plain yogurt
• ½ cup (85g) semisweet chocolate chips plus more for sprinkling
• ½ cup (85g) chopped dark chocolate 

Chocolate Ganache frosting:

• 5 oz (142g) semisweet chocolate
• ⅓ cup plus 1 tbsp (95ml) heavy 35% whipping cream
• ½ teaspoon honey or corn syrup
• ⅛ teaspoon salt
• sprinkles for decorating

Instructions

 

• Preheat the oven to 350F. Lightly butter the sides of a 9-inch round non-stick springform pan or 9-inch round cake pan with a round of parchment paper.
• Combine flour, baking soda, baking powder and salt in a medium bowl. Whisk to blend well and set aside.
• Combine soft butter, brown sugar, granulated sugar and vanilla in a large bowl and mix with an electric hand mixer (or you can also mix by hand using the creaming method with a wide rubber spatula) for about 2 minutes until pale and a bit fluffy. Mix in egg until smooth and well incorporated, then mix in yogurt.
• Add the flour mixture and begin folding it into the butter mixture with a spatula until mostly combined, but a few streaks of flour still remain. Now, add the chocolate chips and chocolate chunks and fold them in so they are evenly incorporated.
• Press the cookie dough into the prepared pan, forming an even layer. Sprinkle a few extra chocolate chips on top and bake for 23-25 minutes until golden and puffed. Transfer to a wire rack to cool completely.
• Make the frosting. Place chopped chocolate in a heatproof bowl. Combine cream, honey or corn syrup and salt in a saucepan and place over medium low heat until it begins to simmer. Once it is hot and simmering, immediately pour it over the chocolate in the bowl. Cover and let stand for 2 minutes. Stir gently with a whisk or a spatula starting in the center and making concentric circles working your way out to the edges of the bowl until the emulsion forms and smooth glossy ganache takes shape. Set it aside to cool and thicken. You can place it in the fridge to speed it up, but be sure to stir gently every 5 minutes because if left to cool too long, it will firm up and you will not be able to pipe it.
• Once it is thick like the consistency of pudding, spread it over the cake or use a star piping tip to decorate a border as demonstrated in the video. Add colorful sprinkles and enjoy!