Chocolate Chip Cookie Cake Recipe | Easy Homemade Birthday Dessert
This chocolate chip cookie cake bakes in one pan with crisp edges and a soft, gooey center—perfect for quick celebrations. No chilling required and easy to decorate with simple buttercream and sprinkles.
Ingredients
Ingredients
- All-purpose flour
- Baking soda
- Kosher salt
- Unsalted butter, melted and cooled
- Light brown sugar
- Granulated sugar
- Large egg
- Large egg yolk
- Pure vanilla extract
- Semi-sweet chocolate chips
- Mini chocolate chips (optional, for topping)
- Flaky sea salt (optional, for finishing)
- Unsalted butter, softened (for buttercream)
- Powdered sugar (for buttercream)
- Vanilla extract (for buttercream)
- Pinch of salt (for buttercream)
- Milk or cream (for buttercream)
- Sprinkles (for decorating)
Instructions
Instructions
- Preheat the oven to 350°F (177°C).
- Grease a 9-inch round cake pan or springform pan, line the bottom with parchment, and lightly grease the parchment.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, whisk the melted, cooled butter with the brown sugar and granulated sugar until thick and glossy.
- Whisk in the egg, egg yolk, and vanilla until smooth and slightly lightened.
- Fold the dry ingredients into the wet ingredients just until a few streaks remain.
- Fold in the chocolate chips until evenly distributed; the dough will be thick.
- Press the dough evenly into the prepared pan and smooth the top; sprinkle extra chips on top if desired.
- Bake for 24–28 minutes if using a 9-inch pan or 20–25 minutes if using a 10-inch pan, until the edges are set and golden and the center looks slightly soft.
- Cool in the pan on a rack for 15–20 minutes, then run a knife around the edge and remove from the pan; peel off parchment and transfer to a serving plate.
- For the buttercream, beat softened butter until creamy, then add powdered sugar, vanilla, and a pinch of salt; beat in milk or cream 1 teaspoon at a time until thick but pipeable.
- Pipe a border around the cooled cookie cake, add sprinkles and more chocolate chips if desired, slice, and serve.
Notes
Bake slightly under to keep the center soft; it will set as it cools. Store covered at room temperature for 2–3 days, in the refrigerator up to 5 days, or freeze up to 2 months. A 9-inch pan bakes thicker and needs a few more minutes; a 10-inch pan bakes quicker and thinner.