Chocolate Chip Cookie Cake Recipe

Prepare

Preheat the oven to 350°F (175°C). Lightly grease a 10-inch round cake pan (or springform pan) and line the bottom with parchment paper; grease the parchment as well.

Cream butter and sugars

In a large mixing bowl or stand mixer fitted with the paddle attachment, beat the 1 cup softened butter, 1 cup granulated sugar, and 1/2 cup packed light brown sugar on medium speed until light and fluffy, about 2–3 minutes.

Add eggs and vanilla

Add the eggs one at a time, beating well after each addition. Scrape down the bowl, then mix in 2 tsp vanilla extract until combined.

Combine dry ingredients

In a separate bowl, whisk together 2.5 cups all-purpose flour, 1 tsp baking soda, 1 tsp kosher salt, and 1 tbsp cornstarch until evenly distributed.

Incorporate dry into wet

With the mixer on low speed, add the dry ingredients to the butter mixture in two additions, mixing until just combined. Do not overmix — stop when there are no visible streaks of flour.

Fold in chocolate

Using a spatula, fold in 1.5 cups semi-sweet chocolate chips and optional 1/2 cup chocolate chunks, leaving an even distribution of chips throughout the dough.

Press into pan

Transfer the cookie dough to the prepared 10-inch pan. Use an offset spatula or the back of a spoon to press the dough into an even layer, smoothing the top. If desired, reserve a small handful of chips to sprinkle on top for appearance.

Bake

Bake in the preheated 350°F (175°C) oven for 18–25 minutes, depending on desired doneness: 18–20 minutes for a softer, chewier center; 22–25 minutes for a more set, cake-like center. Edges should be golden and center slightly soft but not raw.

Cool in pan

Remove from oven and place pan on a wire rack. Let cookie cake cool in the pan for 20–30 minutes so it firms up and is easier to remove.

Remove from pan

Run a thin knife around the edge of the pan, invert onto the rack and remove the parchment. If using a springform pan, release the ring and lift it away. Allow to cool completely before decorating (about 1–2 hours for best results).

Make buttercream

In a clean bowl, beat 1/2 cup softened unsalted butter on medium speed until smooth. Gradually add 2 cups powdered sugar and 2 tbsp cocoa powder (if making chocolate buttercream) in small additions, alternating with 2 tbsp milk or heavy cream, and 1/2 tsp vanilla extract. Beat until light and spreadable, about 2–3 minutes. Add more cream if too stiff or more powdered sugar if too thin.

Frost cookie cake

Once the cookie cake is completely cool, spread a thin layer of buttercream over the top using an offset spatula. Pipe a border or message if desired and sprinkle reserved chocolate chips or sprinkles for decoration.

Serve

Slice the cookie cake like a cake and serve at room temperature. Store leftovers covered at room temperature for up to 2 days or refrigerated for up to 5 days (bring to room temperature before serving).