0 from 9 votes
Chocolate Chip Cookie Cake Recipe
A perfectly baked and frosted Chocolate Chip Cookie Cake is great for serving at birthday parties, or really festivities of any kind! Honestly, this soft, sweet, chocolatey frosted cookie cake is a cause for celebration all by itself.
Prep Time
10 mins
Cook Time
10 mins
Additional Time
1 hr
Total Time
1 hr 30 mins
Servings: 8 slices
Calories: 423 kcal
Course:
Dessert , Cake , Baked Goods
Cuisine:
American
Ingredients
- 1¾ cups all-purpose flour
- ¾ teaspoon baking soda
- ¼ teaspoon kosher salt
- 6 tablespoons unsalted butter room temperature (¾ stick)
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs room temperature
- 1 teaspoon lemon juice
- 1 teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 cup semisweet chocolate chips
- Chocolate Buttercream optional, for topping
- Sprinkles optional, for topping
Instructions
- Preheat oven to 375°F. Spray a 9-inch springform pan with nonstick spray. Set aside.
- In a large bowl, whisk the flour, baking soda, and salt together. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars together until fluffy, about 2 minutes.
- Add one egg at a time, beating after each addition.
- Add the lemon juice, vanilla, cinnamon, and nutmeg. Mix well.
- With the mixer on low, slowly add the dry ingredients. Do not overmix.
- Gently fold in the chocolate chips with a rubber spatula. The dough will be very sticky.
- Transfer the cookie dough into the prepared baking pan. Make sure to spread the batter to the edge of the pan.
- Bake for 20 minutes. Transfer the pan to a wire rack and allow the cookie cake to cool completely inside the pan.
- Once cool, remove the springform pan, decorate with frosting and sprinkles, if desired; slice; and serve.
Cup of Yum
Notes
- For the best cookie cake, try not to overbake it! As soon as the time is up and the middle of the cake appears to be just set, it's ready to eat.
- Measure your ingredients perfectly. Baking is always a science, and you really don't want to mess up the consistency of this perfect cookie cake.
- You can always use different types of chocolate chips (they even have unicorn ones these days) or add some crunch from walnuts or pecans.
- Use your favorite store-bought or homemade frosting to decorate this cookie cake. I love this recipe for homemade chocolate buttercream frosting!
- Nutritional information does not include optional ingredients.
- Storage: Store cookie cake in an airtight container at room temperature for up to 5 days. Freeze unfrosted cake in an airtight container for up to 2 months. Thaw before frosting and serving.
Nutrition Information
Serving
1slice
Calories
423kcal
(21%)
Carbohydrates
59g
(20%)
Protein
6g
(12%)
Fat
19g
(29%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
65mg
(22%)
Sodium
199mg
(8%)
Potassium
195mg
(6%)
Fiber
3g
(12%)
Sugar
34g
(68%)
Vitamin A
334IU
(7%)
Vitamin C
1mg
(1%)
Calcium
40mg
(4%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8slices
Amount Per Serving
Calories 423
% Daily Value*
| Serving | 1slice | |
| Calories | 423kcal | 21% |
| Carbohydrates | 59g | 20% |
| Protein | 6g | 12% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 65mg | 22% |
| Sodium | 199mg | 8% |
| Potassium | 195mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 34g | 68% |
| Vitamin A | 334IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 40mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.