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Celebrate your next big occasion with a giant Chocolate Chip Cookie Cake! Buttery and soft, with plenty of melty chocolate running all through the whole thing. And don’t forget the rainbow sprinkles!

Square image of a giant chocolate chip cookie cake with vanilla buttercream rosettes and rainbow sprinkles, with a turquoise cloth on a gray background.

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In my family, we have lots of spring birthdays, and I always get lots of requests for this giant chocolate chip cookie cake! The recipe is based on my favorite Soft Chocolate Chip Cookies, so you know it’s going to be gooey, chocolatey, and soooo comforting, with no chilling required!

I like to bake it in this ceramic quiche pan we’ve had forever, but I’m sure it would work in any tart pan.

It’s super easy to make, so if you’re pressed for time and the thought of making an actual layer cake is giving you hives, this is a much less time-consuming option. And everybody always loves it like crazy, so, no guilt!

This recipe is PERFECTION as is, but to jazz it up a bit and make it extra special, you can decorate it with buttercream and sprinkles.

Just whip up a small batch of American-Style Buttercream, put it in a piping bag fitted with a jumbo open-star tip, and pipe big, luscious swirls all around the edge.

Then, garnish with rainbow sprinkles!

I think your family is going to LOVE this chocolate chip cookie cake! And you will love how easy it is to make, and how soft, gooey, and chocolate-y it is!

Keep it on rotation for all your family birthdays! It will not disappoint!

Here’s Why You’ll Love This Recipe

  • It is quick, easy, and perfect for celebrations.
  • The texture is soft and chewy with golden edges.
  • It looks festive without requiring much effort.
  • It is easier than making a traditional birthday cake.
  • You can customize the decorations for any occasion.

Ingredients You’ll Need

The recipe card at the bottom of the post contains the full list with all of the amounts. Refer to that when you’re cooking.

Vertical overhead image of slices of chocolate chip cookie cake on plates with gold forks and rainbow sprinkles.
  • Unsalted butter, softened: This adds rich, buttery flavor and keeps the cookie cake tender. If you only have salted butter, use it, but reduce the extra salt a bit.
  • Light brown sugar: Light brown sugar adds moisture and a hint of caramel, making the cookie cake soft and chewy. You can use dark brown sugar for a stronger molasses flavor.
  • Granulated sugar: Granulated sugar balances the brown sugar and helps the edges get lightly crisp. Keeping some white sugar in the mix gives the best texture.
  • Large egg: Helps hold the dough together and adds richness. It’s easiest to mix in if it’s at room temperature.
  • Large egg yolk: The extra yolk makes the cookie cake more tender and chewy. You can leave it out if needed, but the texture won’t be quite as rich.
  • Vanilla extract: Vanilla extract adds warmth and brings all the flavors together. Vanilla bean paste is also a good option.
  • All-purpose flour: All-purpose flour gives the cookie cake structure. You can try a cup-for-cup gluten-free flour blend, but the texture might be a little different.
  • Cornstarch: Keeps the crumb soft and tender. This is important for texture and spread.
  • Kosher salt: It balances sweetness and brings out flavors. You can use fine sea salt instead, but use a bit less.
  • Chocolate chips: Add melty chocolate to every slice. Semi-sweet or bittersweet work well, or use chopped chocolate for extra gooey spots.

For the decoration

  • Unsalted butter, softened: Butter makes the buttercream rich and creamy, perfect for piping. If you use salted butter, just watch the extra salt you add.
  • Kosher salt: Salt keeps the frosting from being too sweet. You can easily use fine sea salt instead.
  • Powdered sugar: Powdered sugar sweetens and thickens the frosting, making it smooth and easy to pipe. Add it gradually for the fluffiest texture.
  • Vanilla extract: Vanilla extract gives the buttercream a classic bakery flavor. Vanilla bean paste is also nice if you want a stronger vanilla taste.
  • Heavy cream: Heavy cream makes the frosting just the right consistency for piping. You can use milk or half-and-half instead, but the frosting won’t be as rich.
  • Rainbow sprinkles: Rainbow sprinkles add a bright, playful finish and make the cookie cake look ready for a party. Use any sprinkles that match your occasion or color scheme.

Step 1: Cream the butter and sugars

Begin by beating the softened butter with both sugars until the mixture looks very pale and fluffy. This step helps create a lighter texture and keeps the cookie cake soft and tender.

Take your time with this step. Mixing for a few extra minutes really makes a difference.

Step 2: Add the egg, yolk, and vanilla

Add the egg, extra yolk, and vanilla, and mix until everything is fully combined. The extra yolk helps make the cookie cake rich and chewy.

Step 3: Stir in the dry ingredients

Scrape down the bowl, then add the flour, cornstarch, baking soda, and salt. Mix only until you no longer see any flour.

If you mix too much, the cookie cake can turn out tough. Stop mixing as soon as the dough comes together.

Step 4: Fold in the chocolate chips

Stir in the chocolate chips until they’re spread evenly through the dough. You want every slice to have lots of chocolate.

Step 5: Press into the pan and bake

Spread the dough evenly in a lightly greased 10-inch tart pan. Bake until the edges turn golden and the center still looks just a little soft.

Leaving the center a little underbaked helps keep the cookie cake chewy and tender once it cools.

Step 6: Cool completely

Let the cookie cake cool all the way in the pan before you decorate it. If it’s even a little warm, the buttercream can melt.

Step 7: How to Make the Buttercream

Mix the softened butter with a pinch of salt until it’s smooth and creamy. Add the powdered sugar gradually, then mix in the vanilla.

When everything is mixed, whip the frosting until it’s light and fluffy. Add a bit of heavy cream if needed, so it’s soft enough to pipe, but not so loose that it loses its shape.

Put the buttercream in a piping bag with a large star tip and pipe swirls around the edge of the cooled cookie cake. Top with rainbow sprinkles for a classic party look.

Helpful Tips and Tricks

  • Cream the butter and sugars together on medium-high speed for a good, long time. I like to give it at least 3 to 5 full minutes. This will make the cookie cake soft and tender.
  • The additional egg yolk will make your cookie cake extra rich and keep it soft for longer.
  • I love to add a little cornstarch to all my cookie recipes because it helps provide structure without adding toughness. It’s a great trick!
  • Be careful not to overwork the dough once the flour is in. It can develop gluten, making the cookie cake tough.
  • Lately, I’ve been loving this cookie recipe with bittersweet chocolate chips. They really provide a nice balance to all the sweetness. I’m linking to the kind I like, but if you prefer semi-sweet (or any other kind of chip, for that matter!), feel free to substitute.
Horizontal overhead image of slices of chocolate chip cookie cake on plates with gold forks and rainbow sprinkles.
Square image of a giant chocolate chip cookie cake with vanilla buttercream rosettes and rainbow sprinkles, with a turquoise cloth on a gray background.
4.53 stars (17 ratings)

Chocolate Chip Cookie Cake

Servings: 10
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Celebrate your next big occasion with a giant chocolate chip cookie cake! Buttery and soft, with plenty of melty chocolate running all throughout. And don’t forget the rainbow sprinkles!
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Ingredients

For the cookie:

For the decoration:

Instructions
 

To make the cookie:

  • Preheat the oven to 350 degrees F and lightly mist a 10-inch tart pan with non-stick spray.
  • Place the butter, brown sugar and granulated sugar in a large mixing bowl and beat on medium-high speed until very pale and fluffy (3 to 5 minutes).
  • Add the egg, egg yolk, and vanilla, beating until completely incorporated.
  • Scrape the bottom and sides of the bowl with a silicone spatula, then add the flour, cornstarch, baking soda, and salt, stirring on medium-low speed just until all the ingredients are combined (do not over-mix).
  • Stir in the chocolate chips.
  • Transfer the cookie dough to the prepared pan, spreading it in an even layer.
  • Bake for 22 to 28 minutes, or until golden around the edges but still soft in the middle.
  • Cool completely, then decorate with buttercream and rainbow sprinkles.

To decorate the chocolate chip cookie cake:

  • Place the butter and salt in the bowl of an electric mixer, and beat on medium speed until smooth.
  • Add the powdered sugar, a half cup at a time, beating on medium speed until incorporated.
  • Stir in the vanilla extract.
  • Whip the frosting on medium-high speed until very fluffy.
  • Whip in the cream (as needed) to achieve a more spreadable consistency.
  • Transfer the buttercream to a piping bag fitted with a jumbo open star tip, and pipe swirls around the outside edge of the cooled chocolate chip cookie cake.
  • Garnish with rainbow sprinkles.
Calories: 678kcal, Carbohydrates: 92g, Protein: 5g, Fat: 32g, Saturated Fat: 19g, Cholesterol: 102mg, Sodium: 323mg, Potassium: 62mg, Fiber: 1g, Sugar: 65g, Vitamin A: 835IU, Vitamin C: 0.2mg, Calcium: 69mg, Iron: 2mg
Cuisine: American
Course: Dessert
Tried this recipe?Mention @bakingamoment on Instagram or tag #bakingamoment.

Author

  • Allie is the creator and owner of Baking a Moment. She has been developing, photographing, videographing, and writing and sharing recipes here since 2012.

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