The Best Chocolate Chip Cookie Cake Recipe
If you’ve ever messaged me asking for my cookie cake recipe, this is it! I first shared it on Instagram after posting a few photos of the cookie cakes I’ve decorated, and the recipe requests flooded in. I ended up scribbling it on a sheet of paper and snapping a photo to send out, but the requests haven’t stopped, so I’m finally adding it here to live on the blog where it’s easy to find!
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Best Cookie Cake Recipe
This is my go-to cookie cake recipe. It’s chewy, buttery, and reminds me of those classic Great American Cookie Company cakes we all grew up loving. You can decorate it however you like (this pastel candle version is from my phone the last time I baked one), but even if you keep it simple, the flavor alone makes it a total crowd-pleaser.
If you have the screenshot of my instagram share where I hand-wrote the recipe, you’ll notice I said 1/4 cup corn syrup. Lately, I’ve preferred slightly under that, so I’ve adjusted the recipe to 3 tablespoons (roughly 4 tablespoons is 1/4 cup). You can use 1/4 cup or you can reduce it slightly like I do. It gives the cake that chewy texture, but you really only need a few tablespoons.
I’ll circle back one day to add more step-by-step photos, but for now, here it is, in all its chewy, golden goodness!
To get those colorful swirls, I used a large star tip and filled my piping bag with pastel buttercream in multiple shades. A quick trick: lay out strips of each color on plastic wrap, roll it up like a log, snip one end, and drop it into your piping bag. This gives you those pretty rainbow swirls without the mess!
For vibrant, bakery-style colors, I always use gel food coloring. A little goes a long way, and it won’t water down your frosting like liquid food dyes.
P.S. I never said it was healthy, just delicious. 😉
Chocolate Chip Cookie Cake
Ingredients
Chocolate Chip Cookie Cake
- 2 sticks unsalted butter - melted
- 2 cups light brown sugar
- 2 tablespoons vanilla extract
- 2 eggs
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon cornstarch
- 3 tablespoons light corn syrup
- 2 cups chocolate chips - I use semi-sweet
Cookie Cake Buttercream Frosting
- 2 sticks softened butter - (I use 1 salted, 1 unsalted)
- 1 cup shortening
- 7-8 cups powdered sugar - roughly 2lbs.
- 1/3 cup milk or heavy cream
- 1 tablespoon vanilla extract
- 1 teaspoon almond extract
Instructions
To Make Chocolate Chip Cookie Cake:
- Preheat the oven to 325°F (165°C).
- In a large mixing bowl, stir together the melted butter and sugar until well combined.
- Add the vanilla extract and eggs, mixing until fully incorporated.
- Add the flour, salt, and cornstarch, and mix until just combined.
- Stir in the corn syrup until evenly distributed throughout the dough.
- Fold in the chocolate chips.
- Generously spray a rimmed baking sheet with baking spray. I use an 11×17-inch pan, but a 10×15-inch pan will also work, the cookie cake will just be slightly thicker and may require a few extra minutes of baking time.
- Transfer the dough to the prepared pan and press it into an even layer. Tip: To make this step easier, lightly spritz a piece of wax paper with baking spray and use it to press the dough evenly into the pan. Bake for 20–25 minutes, or until the edges are golden and the center is set.
To Make Cookie Cake Buttercream Frosting:
- In a large mixing bowl, beat the softened butter and shortening together for 3 to 4 minutes until light and creamy.
- Gradually mix in the powdered sugar, starting on low speed to avoid any mess.
- Add the milk (or heavy cream), along with the vanilla and almond extracts. Beat on medium speed for about 5 minutes, until the frosting is smooth and fluffy.
- If desired, add gel food coloring and mix until evenly tinted. Or divide into smaller bowls to add gel coloring for multiple colors.
Would this recipe work if I omitted the corn syrup?