Chocolate Cookie Cake Recipe (Big, Chewy, and Rich!)

Why You’ll Love This Recipe

I love this cookie cake because it combines the gooey center of a cookie with the sliceable beauty of a cake. It’s great for birthdays, parties, or lazy weekends when I want something warm, chocolatey, and just a little over the top. It’s easy to make, ready in under 30 minutes, and endlessly customizable with frosting, ganache, or extra treats on top.

Ingredients

(Here’s A Tip: Check Out The Full List Of Ingredients And Measurements In The Recipe Card Below.)

For The Cookie Cake:

• Unsalted butter, softened

• Brown sugar

• Granulated sugar

• Large egg

• Vanilla extract

• All-purpose flour

• Baking soda

• Salt

• Chocolate chips or chocolate chunks

Optional Toppings:

• Chocolate ganache

• Buttercream frosting

• Extra chocolate chips

• Mini cookies or sprinkles

Directions

1. Preheat And Prep
I preheat the oven to 175°C (350°F) and grease a 9-inch (23 cm) round cake pan. Sometimes I line the bottom with parchment paper to make removal even easier.

2. Cream Butter And Sugars
In a large bowl, I cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy—this usually takes about 2 to 3 minutes.

3. Add Egg And Vanilla
I mix in the egg and vanilla extract until everything is smooth and well combined.

4. Combine Dry Ingredients
In a separate bowl, I whisk together the flour, baking soda, and salt. I gradually add this dry mixture into the wet ingredients, mixing just until combined.

5. Fold In The Chocolate
I gently fold in the chocolate chips or chunks—this is where the magic starts.

6. Press Into Pan
I press the dough evenly into the prepared cake pan, smoothing the top gently with my fingers or a spatula.

7. Bake
I bake the cookie cake for about 20 to 25 minutes, just until the edges are golden and the center is slightly soft. I avoid overbaking to keep that delicious chewy center.

8. Cool
I let it cool in the pan for 15 to 20 minutes before removing and decorating.

9. Decorate (Optional But Fun!)
Sometimes I pipe frosting around the edges, drizzle melted chocolate over the top, or throw on some sprinkles and mini cookies when I want to make it party-ready.

Servings And Timing

This recipe makes 8 to 10 slices, depending on how I cut it.

• Prep Time: 10 minutes

• Bake Time: 20–25 minutes

• Cooling Time: 15–20 minutes

• Total Time: About 45 minutes

Variations

• I swap chocolate chips for white chocolate, peanut butter chips, or chopped caramel candy for something different.

• I add crushed pretzels or a sprinkle of sea salt on top for a salty-sweet twist.

• For birthdays, I use colorful sprinkles and a swirl of vanilla buttercream.

• I make it dairy-free by using plant-based butter and chocolate.

• I bake mini cookie cakes using a muffin tin for personal-sized portions.

Storage/Reheating

I store leftovers covered at room temperature for up to 3 days. If I want to keep it longer, I refrigerate it for up to 5 days, though the texture is best at room temp.

To reheat, I warm slices in the microwave for about 10 seconds—just enough to get the chocolate melty and the center soft again. It’s especially good with a scoop of vanilla ice cream on top.

FAQs

Can I Make This Cookie Cake In Advance?

Yes, I often make it a day ahead. I just keep it tightly covered to maintain freshness and decorate just before serving.

How Do I Know When It’s Done Baking?

I look for golden edges and a slightly soft center. It firms up as it cools, so I take it out when it’s just barely set in the middle.

Can I Use A Different Size Pan?

Yes, I’ve used an 8-inch pan for a thicker cookie or a larger pan for thinner slices. I just adjust the bake time slightly.

Can I Double The Recipe?

Absolutely. I double the ingredients and bake it in a 9×13-inch pan. It’s perfect for a crowd.

What’s The Best Way To Serve It?

I love slicing it warm and pairing it with vanilla ice cream, a drizzle of ganache, or even just a cold glass of milk.

Conclusion

This Chocolate Cookie Cake brings everything I love about cookies into a cake-sized treat that’s easy to make and even easier to share. With a gooey center, crisp edges, and melty chocolate in every bite, it’s a dessert I keep coming back to. Whether I’m baking for friends, a birthday, or just because—it always hits the spot.

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