Classic Giant Chocolate Chip Cookie Cake.

A cookie cake is the ideal bridge between a chewy, buttery cookie and a festive, sliceable cake. Unlike a standard chocolate chip cookie, which is designed to spread and crisp at the edges, this recipe is formulated to stay soft and thick.¹The secret lies in a higher ratio of brown sugar and a slightly lower oven temperature, which prevents the center from drying out while the edges develop a golden-brown snap.

This is a reliable, high-impact dessert that provides the nostalgic comfort of a warm cookie in a format that is perfect for celebrations.

Ingredients

The Cookie Base

225g Unsalted Butter: Melted and slightly cooled.
200g Light Brown Sugar: Packed.
100g Granulated Sugar.
1 Large Egg + 1 Egg Yolk: (The extra yolk provides richness and chewiness).
1 Tablespoon Vanilla Extract.
320g All-Purpose Flour.
1 Teaspoon Baking Soda.
1/2 Teaspoon Salt.
250g Semi-Sweet Chocolate Chips.

The Chocolate Buttercream (For Decoration)

115g Unsalted Butter: Softened.
250g Powdered Sugar.
30g Unsweetened Cocoa Powder.
2 Tablespoons Heavy Cream.
1 Teaspoon Vanilla Extract.

Instructions

1. Prep the Pan

Preheat your oven to 175°C. Grease a 23cm (9-inch) round cake pan or springform pan. Line the bottom with parchment paper to ensure the cake releases perfectly after baking.

2. Mix the Sugars and Butter

In a large bowl, whisk the melted butter with the brown sugar and granulated sugar. Because the butter is melted, it will combine easily with the sugars to create a smooth, toffee-like base.

3. Incorporate Wet Ingredients

Add the egg, the extra egg yolk, and the vanilla extract. Whisk vigorously for about 1 minute until the mixture looks glossy and slightly thickened.

4. Fold in Dry Ingredients

Sift in the flour, baking soda, and salt. Use a spatula to fold the mixture until no streaks of flour remain. Fold in 200g of the chocolate chips, reserving the rest for the top.

5. The Bake

Press the dough evenly into the prepared pan. Scatter the remaining chocolate chips on top, pressing them in slightly. Bake for 20 to 25 minutes. The edges should be set and golden, but the center should still look slightly soft. Do not overbake, as the cake will firm up significantly as it cools.

6. Cool and Decorate

Let the cookie cake cool completely in the pan. While it cools, beat the buttercream ingredients together until smooth and fluffy. Once the cake is cold, pipe decorative swirls or a “Happy Birthday” message around the border.

Flavor & Texture Notes

The primary sensation is buttery, caramelized sweetness. The brown sugar creates a deep, molasses-like flavor, while the melted butter ensures a dense, fudgy crumb.

The texture is chewy and soft, with the chocolate chips providing molten pockets of cocoa. The chocolate buttercreamadds a velvety, sugary finish that complements the saltiness of the dough.

Tips & Variations

The Soft Center Rule: To ensure a “soft-baked” texture, pull the cake from the oven when the center still looks a bit “underdone.” Residual heat will finish the cooking process.²
M&M Variation: Replace half of the chocolate chips with colorful M&Ms for a festive, kid-friendly look.
Salted Caramel: Sprinkle a pinch of flaky sea salt over the cake immediately after it comes out of the oven to enhance the chocolate and butter flavors.

Storage & Maintenance

Room Temperature: Store in an airtight container for up to 5 days.
Reheating: If the cake firms up over time, a 10-second zap in the microwave will return it to its original soft, gooey state.
Freezing: You can freeze the baked (un-frosted) cookie cake for up to 3 months. Thaw at room temperature before decorating.

FAQ

Can I use a larger pan?

Yes. If you use a 30cm (12-inch) pizza pan, the cake will be thinner and crispier. Reduce the baking time to 15–18 minutes.

Why is my cookie cake dry?

This is usually caused by over-measuring the flour or over-baking. Use a kitchen scale for the flour and pull the cake out of the oven as soon as the edges are golden.

Do I need a mixer?

No. Since this recipe uses melted butter, it can be made entirely by hand with a whisk and a spatula.

Conclusion

The Classic Giant Chocolate Chip Cookie Cake is a masterclass in moisture retention and chewy texture. By utilizing extra egg yolks and brown sugar, you create a dessert that is consistently more indulgent than a standard cookie.