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Cookie Cake
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Cookie Cake

This giant homemade cookie cake recipe is rich, chewy, and tastes way better than store bought! Perfect for birthdays and special occasions.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 12 slices
Calories: 335 kcal

Ingredients

For the Chocolate Chip Cookie Cake:
  • 1 cup all-purpose flour
  • 1 cup white whole wheat flour or additional all purpose flour, or whole wheat pastry flour
  • ¾ teaspoon baking soda
  • ¼ teaspoon nutmeg optional, freshly grated
  • 10 tablespoons butter softened to room temperature, unsalted
  • ⅔ cup light brown sugar packed
  • ¼ cup granulated sugar
  • 1 teaspoon kosher salt
  • 1 egg plus 1 egg yolk, at room temperature, large
  • 1 tablespoon whole milk
  • 2 teaspoons vanilla extract pure
  • 1 ¼ cups semisweet chocolate chips
Chocolate Fudge Frosting (optional):
  • 1 ½ cups powdered sugar plus 2 tablespoons
  • ¼ cup cocoa powder unsweetened
  • 6 tablespoons butter softened to room temperature, unsalted
  • 2 tablespoons whole milk
  • ½ teaspoon instant espresso powder optional—it will intensify the chocolate flavor without making the frosting taste like coffee
  • 1 teaspoon vanilla extract pure
  • Pinch kosher salt to taste

Instructions

    Cup of Yum
  1. For the Chocolate Chip Cookie Cake: In a medium mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, and nutmeg.
  2. In the bowl of a standing mixer fitted with the paddle attachment or a large mixing bowl with a hand mixer, beat together the butter, brown sugar, granulated sugar, and the salt on medium speed until smooth, about 3 minutes. Add the whole egg, beating for 1 minute and stopping to scrape down the bowl before adding the egg yolk. Beat for another minute and scrape down the bowl again. Beat in the milk and vanilla.
  3. Reduce the mixer speed to low, then slowly add the dry ingredients, mixing just until the dough comes together and the flour has disappeared. Add the chocolate chips on low speed, finishing with a few stirs by hand as needed.
  4. Lay two large sheets of plastic wrap down on the counter so that the long sides overlap slightly and you have one large, wide sheet. Scrape the dough into the center, then spread it into a thick disk. Fold the edges of the plastic up and around the dough to wrap it completely. Refrigerate for at least 1 hour or up to 3 days.
  5. When ready to bake, preheat the oven to 350°F (if using a clear glass dish, reduce temperature to 325°F). Generously coat a 9-inch springform pan, 9-inch pie dish, or 9-inch cake pan with baking spray. Press the dough into the pan in an even layer. Bake for 20 to 25 minutes, until the top is lightly golden brown and a toothpick inserted in the center comes out clean. Check at the 15-minute mark—if the cookie cake is browning too quickly at the edges, loosely tent it with foil. Remove from the oven and place the pan on a wire rack to cool completely.
  6. Meanwhile, make the Chocolate Fudge Frosting (optional): Sift the powdered sugar and cocoa powder together into a bowl. In a separate bowl, beat the butter on medium speed until light, smooth, and creamy, about 2 minutes. Reduce the mixer speed to low, then add half of the powdered sugar and cocoa mixture. Add all of the milk, espresso powder, and vanilla. Beat to combine, then add the rest of the dry ingredients and beat for 2 minutes until well combined. Taste and add a pinch of salt if the frosting seems too sweet.
  7. Frost and serve: Once the cookie cake has cooled, run a sharp knife around the edges to loosen it, then transfer it to a serving dish (you can also serve it directly from the pan). If desired, decorate with the chocolate frosting.

Notes

  • Store the baked cookie (frosted or unfrosted) in the freezer for up to 2 months.
  • *You can use any milk for the frosting and cookie you like. I prefer something with some fat in it (such as whole milk, cream, or half and half) because it’s a small amount and results in a richer, creamier frosting.
  • TO MAKE AHEAD: Prepare your cookie dough ahead of time, and store it in the refrigerator for up to 3 days or freeze it for up to 3 months.
  • TO STORE: Cover and store leftovers at room temperature for up to 3 days.
  • TO FREEZE: Store the baked cookie (frosted or unfrosted) in the freezer for up to 2 months.

Nutrition Information

Serving 1(of 12), without frosting Calories 335kcal (17%) Carbohydrates 41g (14%) Protein 4g (8%) Fat 17g (26%) Saturated Fat 10g (50%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 5g (25%) Trans Fat 1g (50%) Cholesterol 40mg (13%) Potassium 181mg (4%) Fiber 3g (12%) Sugar 23g (46%) Vitamin A 324IU (6%) Vitamin C 1mg (1%) Calcium 33mg (3%) Iron 2mg (11%)

Nutrition Facts

Serving: 12 slices

Amount Per Serving

Calories 335

% Daily Value*

Serving 1(of 12), without frosting
Calories 335kcal 17%
Carbohydrates 41g 14%
Protein 4g 8%
Fat 17g 26%
Saturated Fat 10g 50%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 5g 25%
Trans Fat 1g 50%
Cholesterol 40mg 13%
Potassium 181mg 4%
Fiber 3g 12%
Sugar 23g 46%
Vitamin A 324IU 6%
Vitamin C 1mg 1%
Calcium 33mg 3%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.