The ultimate combination of a cookie’s irresistible chewiness and a cake’s soft, tender crumb comes together in this Chocolate Chip Cookie Cake. Whether it’s for a birthday celebration, a cozy gathering, or simply indulging your sweet tooth, this dessert is sure to please. The semi-sweet chocolate chips create pockets of rich, melty goodness that contrast beautifully with the soft, buttery dough. Each bite delivers a satisfying sweetness and texture that’s simply unforgettable.

Ingredients Breakdown

To create the perfect Chocolate Chip Cookie Cake, a few key pantry staples come together harmoniously. Flour, sugar, and butter provide the foundation for this dessert. The combination of granulated sugar and dark brown sugar isn’t just for sweetness each brings something unique. The brown sugar adds depth, moisture, and that signature chewiness, while granulated sugar provides structure.

Cornstarch, although optional, plays a subtle but crucial role in making the crumb incredibly tender. By using 1-2 teaspoons, you achieve that melt in your mouth quality that elevates this dessert from a simple cookie to a more refined treat.

Of course, choosing high-quality semi-sweet chocolate chips is essential for a balanced flavor profile. These chips bring just the right amount of chocolatey richness without overwhelming the sweet, buttery cake. The final touch? Baking soda and salt, which help the dough rise and bring out all the flavors.

Step-by-Step Instructions for a Foolproof Chocolate Chip Cookie Cake

Before you start, ensure that your workspace is prepped. Preheat your oven to 350°F (180°C) and have your 9-inch cake pan or pie dish greased and ready to go. The key to a smooth baking process is organization.

Begin by sifting the dry ingredients: flour, cornstarch, baking soda, and salt. Sifting is a small step that ensures everything is evenly distributed, preventing any pockets of dry flour or clumps from affecting the final texture.

Next comes the creaming of the butter and sugars, an essential process in achieving a light, airy batter. Beat the softened butter, granulated sugar, and brown sugar for about 3 minutes. The mixture should become fluffy and light in color, a sign that you’re incorporating enough air to ensure a soft, delicate crumb.

As you add the egg, yolk, and vanilla extract, make sure to mix until just combined. Overmixing can cause the cake to become dense, so proceed with care. Slowly fold in the flour mixture, keeping the dough light and fluffy. The final step is gently folding in the chocolate chips, ensuring an even distribution without deflating the dough.

When spreading the dough into the prepared pan, be sure to even it out, pressing lightly so the cake bakes uniformly. To achieve a soft center and perfectly golden edges, bake the cookie cake for 20-25 minutes. To avoid over-browning the edges, loosely cover the cake with foil after the first 15 minutes. Once done, allow the cake to cool on a wire rack before serving, though it’s tempting to slice into it warm.

Recipe Tips for Success: How to Master the Chocolate Chip Cookie Cake

Preventing over-baking: Cover the cake with foil midway through to keep the edges from becoming too crispy while the center remains soft.
Achieving a softer texture: Using cornstarch ensures that your cookie cake stays incredibly tender, even days after baking.
Ingredient substitutions: If you’re out of brown sugar, try replacing it with coconut sugar for a different flavor profile. However, steer clear of using margarine instead of butter, as it can affect the texture significantly.
High-altitude adjustments: If baking at high altitudes, reduce the baking soda slightly to avoid over-rising.
Adding mix-ins: For a twist, consider folding in chopped nuts, dried cranberries, or even caramel bits for an extra layer of flavor.

What to Serve with This Recipe: Delicious Pairing Ideas

This Chocolate Chip Cookie Cake is delightful on its own, but there are plenty of ways to enhance the experience. Try serving it with a generous scoop of vanilla ice cream, which pairs beautifully with the warm, gooey center of the cake. Whipped cream is another option, especially if you want to add a light, airy contrast to the rich chocolate chips. Drizzle some chocolate or caramel sauce on top to make it an indulgent, decadent treat.

For beverages, a tall glass of cold milk is a classic, unbeatable pairing. If you’re serving this as a dessert after dinner, consider offering coffee or hot chocolate for a comforting touch. These rich, warm drinks complement the sweetness of the cake and elevate the overall experience.

Storage and Freezing Instructions: How to Keep Your Cookie Cake Fresh

To ensure your cookie cake remains fresh, cover it tightly with plastic wrap or store it in an airtight container. At room temperature, it will stay soft and flavorful for up to two days. If you prefer a chilled treat, place it in the refrigerator, where it will keep for up to five days without losing its chewy texture.

Planning to enjoy the leftovers later? This cake freezes beautifully. Slice the cake into individual portions and wrap each piece tightly in plastic wrap before placing them in a freezer-safe container or zip-lock bag. To thaw, simply leave the slices at room temperature for a few hours, or reheat them in the microwave for 10-15 seconds to restore that fresh-from-the-oven warmth.

Final Thoughts: Enjoying Your Homemade Chocolate Chip Cookie Cake

This Chocolate Chip Cookie Cake is a surefire crowd-pleaser, whether it’s served at a birthday party or enjoyed as a cozy dessert after dinner. Its chewy, chocolate-studded texture makes it an instant favorite. Feel free to experiment with flavors and add-ins to make this recipe your own. Whether you enjoy it warm with a scoop of ice cream or chilled straight from the fridge, this dessert is a delightful indulgence every time.

Chocolate Chip Cookie Cake

Soft, chewy Chocolate Chip Cookie Cake loaded with chocolate chips, perfect for any occasion.

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 20

Cook Time: 24

Servings:

Author: Jessica Harmon

Ingredients

¾ cup 170g unsalted butter, softened to room temperature
1 ¼ cup 200g semi-sweet chocolate chips
½ cup 100g dark brown sugar
½ cup 100g granulated sugar
1 large egg plus 1 egg yolk
1 teaspoon pure vanilla extract
1-2 teaspoons cornstarch optional, but highly recommended for a tender crumb
1¾ cups 250g all-purpose flour
1 teaspoon baking soda
½ teaspoon salt

Instructions

Preheat your oven to 350°F (180°C) and prepare a 9-inch cake pan or pie dish by lightly greasing it. Set aside for later use.
In a medium-sized bowl, sift together the all-purpose flour, cornstarch, baking soda, and salt. This ensures even distribution of dry ingredients. Set the mixture aside.
Using a stand mixer fitted with the paddle attachment, or a hand mixer, cream the softened butter, granulated sugar, and dark brown sugar together on medium speed for about 3 minutes, or until the mixture becomes light and fluffy. This step helps to aerate the butter, giving the cake its tender texture.
Add in the egg, egg yolk, and vanilla extract, blending just until combined. Be careful not to overmix at this stage.
Gradually add the sifted flour mixture to the wet ingredients. Mix on low speed until just incorporated. It’s important not to overmix to prevent a dense cookie cake. Gently fold in the chocolate chips using a spatula, ensuring they’re evenly distributed throughout the dough.
Press the cookie dough into the prepared cake pan, spreading it evenly to the edges. Bake for 20-25 minutes, depending on your oven. The edges should be a beautiful golden brown, while the center remains soft. To prevent the edges from over-browning, cover the cake loosely with aluminum foil after 15 minutes of baking.
Once done, remove the cake from the oven and place the pan on a wire rack to cool completely. For best results, serve the cake warm or at room temperature. Enhance the experience with whipped cream or a drizzle of chocolate frosting, if desired.
While this cake is at its prime when fresh, it can be stored tightly covered for up to 2 days at room temperature or in the refrigerator. Any leftovers can be frozen for up to 2 months, ensuring you enjoy this treat even later!