If you’re anything like me and have a soft spot for both cookies and cakes, this Chocolate Chip Cookie Cake with Creamy Chocolate Frosting Recipe is going to feel like a little piece of heaven. It’s that perfect mix where a cookie’s chewy goodness meets the charm of a cake, topped off with a luscious, melt-in-your-mouth chocolate frosting. Seriously, it’s one of those desserts that works beautifully for birthdays, weekend treats, or whenever you just want to spoil yourself or your loved ones with something special.

What’s really fantastic about this recipe is how straightforward it is, especially if you already have a favorite chocolate chip cookie recipe in your rotation. I love that the creamy chocolate frosting adds a rich, velvety finish without overpowering that classic cookie taste underneath. Plus, making a cookie cake lets you serve dessert in slices, which always feels a bit more celebratory and shareable. You’ll want to try out this Chocolate Chip Cookie Cake with Creamy Chocolate Frosting Recipe—you really can’t go wrong.

Ingredients You’ll Need

Each ingredient plays a key role in building the perfect texture and flavor of this Chocolate Chip Cookie Cake with Creamy Chocolate Frosting Recipe. I’ve learned the importance of quality ingredients, especially butter and chocolate chips, which make a big difference in the final result.

All purpose flour: The base of your cookie cake; using the right amount ensures the perfect crumb that’s not too cakey or dry.
Cornstarch: Adds tenderness to the cake, giving it that melt-in-your-mouth softness.
Baking powder and baking soda: Work together to give a nice rise and chewiness.
Salt: Enhances all the flavors, especially the chocolate.
Unsalted butter: Key for richness; I always use real butter at room temperature for creamy blending.
Brown sugar: Adds moisture and deep caramel notes that make the cookie chewy and flavorful.
Granulated sugar: Balances the sweetness and helps with that slight crisp edge.
Egg and egg yolk: The yolk adds extra richness and chew.
Vanilla extract: A must-have for that warm, inviting aroma.
Chocolate chips: I recommend using a mix of semi-sweet for balanced sweetness; reserving some to sprinkle on top adds a nice touch.
Powdered sugar (for frosting): Creates a smooth, sweet base for the frosting without gritty texture.
Cocoa powder: Dutch-processed works best for a deep chocolate flavor and smooth frosting.
Milk: Just a splash to loosen the frosting; use room temperature for best mixing.
Sprinkles (optional): Fun for celebrations but totally optional if you prefer purely chocolate.

Variations

I love making this Chocolate Chip Cookie Cake with Creamy Chocolate Frosting Recipe my own by switching up mix-ins or adjusting sweetness. Feel free to personalize it—you’ll enjoy playing around with the flavors to suit your mood and guests.

Nutty twist: Adding chopped walnuts or pecans gives a satisfying crunch; I often do this for family get-togethers.
Double chocolate: Mix in cocoa powder to the cookie batter as well for an ultra-rich chocolate experience.
Dairy-free: Substitute the butter and milk with plant-based alternatives, and use dairy-free chocolate chips for a vegan-friendly version.
Salted caramel: Drizzle salted caramel over the frosting right before serving—trust me, it’s a game changer.
Frosting flavors: Try switching vanilla extract to peppermint or espresso for a seasonal flair.

How to Make Chocolate Chip Cookie Cake with Creamy Chocolate Frosting Recipe

Step 1: Prepare Your Ingredients and Preheat

First things first, get all your ingredients out and ready—measuring everything exactly helps avoid surprises later. I always preheat my oven to 350°F (175°C) so it’s perfectly hot by the time the batter is ready to go. Grease your cake pan well or line it with parchment paper to make sure your cookie cake comes out cleanly.

Step 2: Mix the Dry Ingredients

In a bowl, whisk together your flour, cornstarch, baking powder, baking soda, and salt. Mixing these dry ingredients separately helps distribute everything evenly, so your cookie cake bakes uniformly without odd pockets of leavening or salt.

Step 3: Cream the Butter and Sugars

Using a mixer or a sturdy whisk, cream the softened butter with both the brown and granulated sugars until light and fluffy. This step is where the magic starts—it traps air, which creates that soft, tender chew you want. Don’t rush this part; about 3-5 minutes usually does the trick.

Step 4: Add Eggs and Vanilla

Next, beat in the egg and the egg yolk along with the vanilla extract until the mixture is smooth and shiny. Make sure your eggs are at room temperature to avoid any curdling or separation—you’ll get a more cohesive dough this way.

Step 5: Combine Dry and Wet Ingredients

Gradually add your dry ingredients to the wet, mixing just until combined. Overmixing can lead to toughness, so stop once you don’t see any more flour. Then, fold in most of your chocolate chips, saving a few to sprinkle on the top for looks and extra melty goodness.

Step 6: Bake Your Cookie Cake

Spoon the dough into your prepared pan, spreading it evenly with a spatula. Sprinkle the reserved chocolate chips over the top. Bake for about 20 to 25 minutes—in my oven, 23 minutes is perfect for a chewy center and golden edges. Check around 18 minutes to avoid overbaking; you want the cake set but still soft.

Step 7: Prepare the Creamy Chocolate Frosting

While the cookie cake cools, make the frosting by beating the butter until super creamy. Add your cocoa powder and powdered sugar gradually, mixing well. Stir in vanilla and just enough room temperature milk to get a spreadable, smooth consistency. You can adjust the milk to make it thicker or thinner depending on your preference.

Step 8: Frost Your Cookie Cake

Once the cookie cake is completely cool, spread your creamy chocolate frosting evenly over the top. This step is where the dessert really shines—the contrast between the warm cookie and the cool, silky frosting is dreamy. If you want, add sprinkles on top for a festive look.

How to Serve Chocolate Chip Cookie Cake with Creamy Chocolate Frosting Recipe

The image shows a white marbled surface with baking ingredients neatly arranged in small white bowls and loose on the surface. There are three light brown eggs in the lower left, a pile of white flour in the upper left, and a collection of light yellow butter sticks next to the flour. Dark brown chocolate chips fill a bowl in the upper right, with a brown cocoa powder pile in a bowl below the chocolate chips. A bowl of white milk is near the middle, and next to it are white powdered sugar and colorful round sprinkles in separate white bowls. Light brown sugar cubes fill another bowl near the butter. The overall look is clean and organized, showing all raw ingredients before mixing photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love to keep it simple with a few chocolate chips and colorful sprinkles on top—it looks inviting and adds a little crunch. Sometimes, I add a light dusting of powdered sugar or even a few fresh berries for a touch of freshness that cuts the richness.

Side Dishes

This cookie cake pairs wonderfully with a cold glass of milk—that’s a no-brainer. For grown-up gatherings, serving it alongside some rich coffee or a scoop of vanilla ice cream makes it feel extra special without much effort.

Creative Ways to Present

For birthdays, I like to write a message on the frosting with melted white chocolate or add edible gold dust for some glam. Using fun-shaped cake pans can also personalize this treat for celebrations—heart shapes are a favorite for Valentine’s Day!

Make Ahead and Storage

Storing Leftovers

I usually keep the cookie cake covered tightly with plastic wrap or in an airtight container in the fridge. This keeps the frosting fresh and the cookie cake soft, where it can last up to 4 days. Bringing it to room temperature before serving really brings back that fresh-baked feel.

Freezing

Freezing this Chocolate Chip Cookie Cake with Creamy Chocolate Frosting Recipe is totally doable! I freeze it unfrosted, wrapped well in plastic and aluminum foil, then frost after it thaws overnight in the fridge. This way, your frosting stays fresh and luscious.

Reheating

If you want to warm up a slice, I recommend a quick zap in the microwave for about 10 seconds—enough to soften the cookie without melting the frosting too much. It tastes almost like it just came out of the oven!

FAQs

Can I use different types of chocolate chips?

Absolutely! While semi-sweet chocolate chips are classic, you can use milk chocolate, dark chocolate, or even white chocolate chips depending on your taste. Mixing types can also add a more complex flavor to your cookie cake.
How do I know when the cookie cake is fully baked?

Look for golden edges and a set center that still feels slightly soft to the touch. The cookie cake will continue to firm up as it cools, so avoid overbaking to keep it chewy and tender.
Can I make this recipe gluten-free?

Yes, you can swap the all-purpose flour for a gluten-free blend that measures cup for cup. Just be sure the blend contains xanthan gum or a similar binder to keep the texture right.
Is it necessary to use both baking powder and baking soda?

Using both gives the best texture—baking soda helps with browning and spreading, while baking powder adds lift. Together, they create that perfect cookie cake rise and chew.
How do I store leftovers to keep the frosting from getting dry?

Store your chocolate chip cookie cake covered tightly in an airtight container at room temperature or in the fridge. If refrigerating, bringing it to room temp before serving helps the frosting soften up beautifully.

Final Thoughts

This Chocolate Chip Cookie Cake with Creamy Chocolate Frosting Recipe holds a special place in my heart because it’s so versatile and brings such joy every time I make it. Whether for a casual family treat or a festive celebration, it never fails to impress and satisfy. I encourage you to give it a try—moments in the kitchen like these, sharing sweet flavors with those we care about, are truly the best kind of memories.

Chocolate Chip Cookie Cake with Creamy Chocolate Frosting Recipe

★★★★★ 4.4 from 56 reviews

Author: Isabella
Prep Time: 15 minutes
Cook Time: 25-30 minutes
Total Time: 40-45 minutes
Yield: 10 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Print Recipe

Description

This Chocolate Chip Cookie Cake is a delightful twist on classic chocolate chip cookies, baked into a large, soft, and chewy cake perfect for celebrations or sharing. It combines the rich flavors of brown and granulated sugars with a tender crumb made from all-purpose flour and cornstarch, enhanced by generous amounts of chocolate chips. Finished with a luscious chocolate frosting and optional sprinkles, this dessert is both visually appealing and irresistibly delicious.

Ingredients

Scale

Cookie Cake:

1¾ cup (210 g) all purpose flour
2 teaspoons cornstarch
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup (113 g) unsalted butter, softened
½ cup (100 g) light or dark brown sugar
¼ cup (50 g) granulated sugar
1 large egg, room temperature
1 large egg yolk, room temperature (optional)
2 teaspoons (10 ml) vanilla extract
1¼ cup (170 g) chocolate chips, divided

Chocolate Frosting:

6 tablespoons (85 g) unsalted butter, room temperature
3 tablespoons cocoa powder (Dutch processed recommended)
1¼ cup (150 g) powdered sugar
1 teaspoon vanilla extract
1 – 2 tablespoons (15 – 30 ml) room temperature milk, as needed
1 – 2 tablespoons sprinkles (optional)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare a 9-inch round cake pan by greasing it and lining it with parchment paper for easy removal.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt until evenly combined. Set aside.
Cream Butter and Sugars: In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter, brown sugar, and granulated sugar together until the mixture is light, fluffy, and pale in color. This usually takes about 3-4 minutes.
Add Eggs and Vanilla: Beat in the egg and egg yolk (if using), followed by the vanilla extract. Mix until smoothly incorporated.
Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until combined. Avoid overmixing to keep the cookie cake tender.
Add Chocolate Chips: Fold in 1 cup (about 135 g) of the chocolate chips evenly throughout the batter, reserving the remainder for topping.
Transfer to Pan: Spread the cookie dough evenly into the prepared cake pan and sprinkle the remaining chocolate chips on top to create a beautiful finish.
Bake: Bake in the preheated oven for 25-30 minutes or until the edges are golden brown and a toothpick inserted in the center comes out with a few moist crumbs. Do not overbake to keep it soft and chewy.
Cool: Allow the cookie cake to cool completely in the pan set on a wire rack. Cooling fully is important before frosting.
Prepare Frosting: In a medium bowl, beat the room temperature butter until creamy. Add cocoa powder and powdered sugar alternately with milk, mixing well after each addition, until you achieve a smooth, spreadable frosting. Stir in vanilla extract.
Frost the Cookie Cake: Once the cookie cake is completely cool, spread the chocolate frosting evenly over the top. Decorate with sprinkles if desired.
Serve: Slice and serve your delicious chocolate chip cookie cake. Store any leftovers in an airtight container at room temperature for up to 3 days.

Notes

Using room temperature eggs and butter helps achieve a smooth batter and better texture.
Cornstarch is added to create a tender, soft cookie cake texture.
You can omit the egg yolk for a slightly less rich cake, but it enhances moisture.
If you don’t have Dutch-processed cocoa powder, natural cocoa powder works as a substitute though the flavor differs slightly.
This cookie cake is best enjoyed within a few days, stored covered at room temperature.
Feel free to customize by using white chocolate or peanut butter chips instead of semi-sweet chocolate chips.

Keywords: chocolate chip cookie cake, chocolate chip cookie, cookie cake recipe, chocolate frosting, easy dessert, baked cookie, celebration cake