Chocolate Chip Cookie Cake Recipe

Name: Chocolate Chip Cookie Cake Recipe
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 16 people
Ingredients: 2 cups (16 oz/454 g) Butter; 1 ¾ cups (14 oz/385 g) granulated sugar; 1 ¾ cups (10 ½ oz/298 g) dark brown sugar; 3 large eggs; 1 tablespoon vanilla extract; 6 ½ cups (32 ½ oz/923 g) all-purpose flour; 1 tablespoon baking soda; 1 ½ teaspoons salt; 2 ⅔ cups (16 oz/455 g) bittersweet chocolate, chopped; ¾ cup (4 oz/115 g) M&M's; 1 recipe Best Ever Vanilla Buttercream Frosting

User Reviews

4.6

204 reviews

Excellent

Prep Time
40 mins
Cook Time
40 mins
Total Time
1 hr
Servings
16 people
Course
Dessert
Cuisine
American

Chocolate Chip Cookie Cake Recipe

Naomi Lloyd

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My cookie cake is chewy, soft, and layered with rich buttercream frosting—better than store-bought and perfect for birthdays and celebrations!

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Ingredients

Servings

2 cups (16 oz/454 g) Butter, softened
1 ¾ cups (14 oz/385 g) granulated sugar
1 ¾ cups (10 ½ oz/298 g) dark brown sugar (not packed)
3 large eggs, at room temperature
1 tablespoon vanilla extract
6 ½ cups (32 ½ oz/923 g) all-purpose flour
1 tablespoon baking soda
1 ½ teaspoons salt
2 ⅔ cups (16 oz/455 g) bittersweet chocolate, chopped
¾ cup (4 oz/115 g) M&M's, optional
1 recipe Best Ever Vanilla Buttercream Frosting

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Notes

Four Layers: This cookie cake has four layers, baked in four pans. If you only have two pans, you can bake the layers in two batches.
Alternative Baking Method: You can also pat the cookie dough into 9-inch (23 cm) circles and bake them on parchment-lined sheet pans.
Don’t Overbake: Be careful not to overbake the cookie layers. They will firm up as they cool, and if overbaked, they may become too crunchy to cut.
Cool Completely Before Frosting: Make sure the cookies are completely cool before frosting.
Buttercream Options: You can substitute vanilla buttercream with Best Ever Chocolate Buttercream for a different flavor.
Avoid Refrigerated Frosting: Don’t frost with buttercream that needs refrigeration (like cream cheese frosting) as it will make the cookie layers too hard to cut.
Baking with a Fan: I updated this recipe for fan-assisted ovens. If you don’t have a fan, bake only two trays at a time, and note that your bake time may vary.
Chocolate Choice: I use chocolate bars, but good-quality chocolate chips can be used as well.
Make-Ahead Dough: Make the dough up to two days in advance and store it in the pans in the fridge. Allow it to sit at room temperature for 90 minutes before baking.
Best Fresh: Like any freshly baked, gooey chocolate chip cookie, this cake is best eaten within two days.
Buttercream Prep: You can make the buttercream up to 3 days in advance.