Slices of chocolate chip cookie cake arranged on a table top.
Chocolate Chip Cookie Cake

Chocolate Chip Cookie Cake

Recipe by Molly Marzalek-Kelly
Not Yet Reviewed

If you’re the kind of person who chooses cookies over cake every time, this Chocolate Chip Cookie Cake is your dream dessert. It’s everything you love about classic chocolate chip cookies — soft, chewy, and packed with chips — but baked in one impressive round that’s perfect for decorating or adding candles. (We found a 12" round to be the perfect size for feeding a crowd and creating slices of an ideal thickness, though a 9" x 13" pan also works.) For an extra-polished look, finish the cookie cake with a piped border of swirled chocolate and vanilla frosting; it’s a simple touch that makes this cookie cake feel just as impressive as any sheet cake.  

Prep
30 mins
Bake
22 to 26 mins
Total
2 hrs
Yield
one 12" round cookie
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Chocolate Chip Cookie Cake on a counter. - select to zoom
Chocolate Chip Cookie Cake on a counter. - select to zoom
Chocolate Chip Cookie Cake on a counter with slices removed. - select to zoom
Slices of chocolate chip cookie cake arranged on a table. - select to zoom
Removing a slice of chocolate chip cookie cake seen from above. - select to zoom
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Instructions

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  1. Preheat the oven to 350°F with the rack in the center position. Line a 12" round pan that’s at least 2" deep with parchment and lightly grease.  

  2. To make the cookie cake: In a large bowl, combine the sugars and melted butter. Whisk gently to combine, then vigorously for 30 seconds. The mixture will become thicker and slightly lighten in color. 

  3. Once combined, add the egg, egg yolks, and vanilla and whisk to combine.   

  4. Add the flour, salt, and baking powder to the bowl and stir with a flexible spatula until almost combined. Add the chocolate chips to the bowl and stir until no flour streaks remain.  

  5. Transfer the dough to the prepared pan and spread into an even layer.  

  6. Bake the cookie cake for 22 to 26 minutes, or until it is evenly golden brown across the top and pulls away from the sides of the pan slightly.   

  7. Remove from the oven and cool on a wire rack for 25 minutes before turning out onto a wire rack to cool completely (about 1 hour) while you make the frosting. 

  8. To make the frosting: In the bowl of a stand mixer fitted with the flat beater attachment (or in a large bowl working with an electric hand mixer) beat together the butter and salt on medium-high speed until smooth.  

  9. Reduce the mixer speed to low (or pause if you're working with an electric hand mixer) and add the confectioners’ sugar, 4 teaspoons (19g) of the milk, and the vanilla. Mix on low speed until the confectioners' sugar is incorporated, then increase the speed to medium-high and beat until fluffy. If the frosting seems thick or dry, add milk 1/2 teaspoon at a time until the frosting is soft and fluffy. 

  10. Remove 3/4 cup (210g) of the frosting and place it in a small bowl. To the remaining frosting, add the cocoa powder and 1/2 teaspoon of the milk, then continue beating until evenly incorporated. (Add milk 1/4 teaspoon at a time, if needed, until the frosting is soft and fluffy.) 

  11. Decorate the chocolate chip cookie cake as desired (see "tips," below for details on how to achieve the swirled two-tone effect); garnish with the sprinkles of your choice, if desired. 

  12. Storage information: Store any leftover cookie cake, covered, at room temperature for up to 4 days; freeze for longer storage.  

Tips from our Bakers

  • No 12" round pan? No problem! Bake the batter in a parchment-lined 9" x 13" pan to make a rectangular cookie cake. Bake at 350°F for 22 to 26 minutes, then decorate as instructed above. 

  • To finish your cookie cake with two-tone frosting, load the vanilla and chocolate frostings into one piping bag. Place each frosting side-by-side in a strip down the length of a piece of plastic wrap, then roll it up jelly-roll style and twist the ends. Snip off one end of the plastic wrap and place the whole “log” into your piping bag fitted with your tip of choice. As you squeeze, both frostings will flow together, creating a beautiful swirled, two-colored finish. See our blog post about rainbow frosted cupcakes for more details.  

  • Be aware: Some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.

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