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The Best Chewy Chocolate Chip Cookie Cake Recipe Ever

A close-up of a chocolate chip cookie cake recipe with a slice removed, topped with thick frosting and chopped candy bars.
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Make this foolproof, homemade chocolate chip cookie cake that is perfectly chewy and loaded with chocolate chips. It is ideal for birthdays and celebrations and comes with simple vanilla buttercream frosting instructions.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) packed light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2 1/4 cups (270g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups (255g) semi-sweet chocolate chips
  • 1/2 cup (85g) milk chocolate chips
  • For Frosting: 1/2 cup (113g) unsalted butter, softened; 3 cups (360g) powdered sugar; 1 teaspoon vanilla extract; 2-3 tablespoons milk

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 12-inch round pizza pan or a 10-inch springform pan. If using a springform pan, line the bottom with parchment paper.
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This step helps create a chewy texture.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate medium bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix the dough.
  6. Fold in both types of chocolate chips using a spatula.
  7. Press the cookie dough evenly into your prepared pan.
  8. Bake for 20 to 25 minutes. The edges should look set and lightly golden, but the center should still look slightly soft. This ensures a chewy cookie cake.
  9. Let the cookie cake cool completely in the pan on a wire rack before frosting.
  10. To make the frosting, beat the softened butter until smooth. Gradually add the powdered sugar, mixing until combined. Add the vanilla extract and 2 tablespoons of milk. Beat until light and fluffy, adding the remaining milk only if needed to reach a spreadable consistency.
  11. Once the cookie cake is cool, spread the vanilla buttercream frosting evenly over the top. Decorate with extra chocolate chips or sprinkles for a festive look.

Notes

  • For a thicker, more cake-like texture, use a 9-inch round cake pan instead of a pizza pan. You may need to increase the baking time by 5-7 minutes.
  • If you want to make this a sheet pan cookie cake, press the dough into a rimmed half-sheet pan (about 18×13 inches) and bake for 20 minutes.
  • Do not overbake the cookie cake; underbaking slightly results in the best chewy texture.

Nutrition

Find it online: https://kingscook.com/cookie-cake-recipe-best-chewy-homemade/