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+ servings
covid chocolate chip cookie cake

My Best Chocolate Chip Cookie Cake Recipe

yield: 1 10-inch cookie cake
Prep Time: 5 mins
Work Time: 15 mins
Bake Time: 20 mins
4.94 from 47 votes
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Ingredients

For the Chocolate Chip Cookie Cake

  • ½ cup (4 ounces or 113 grams) salted (preferred) OR unsalted butter, cut into 1-inch cubes, plus more for pan
  • 1 ⅔ cups (7.5 ounces or 213 grams) all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon kosher salt
  • ¾ cup tightly packed (5.65 ounces or 160 grams) dark OR light brown sugar
  • ¼ cup (1.75 ounces or 50 grams) granulated sugar
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 1 ¼ cups (8 ounces or 227 grams) semisweet chocolate chips

For the Chocolate Chip Cookie Cake Icing

  • 4 Tablespoons (2 ounces or 57 grams) unsalted butter, at room temperature
  • 1 cup (4 ounces or 113 grams) confectioners' sugar, sifted
  • 1 ½ teaspoons whole milk
  • ¼ teaspoon pure vanilla extract
  • a pinch of kosher salt
  • food coloring

Instructions

For the Chocolate Chip Cookie Cake

  • Melt the butter. In a medium, heavy-bottomed saucepan, melt the butter over low heat, about 10 minutes. Stir regularly to prevent the butter from getting too hot—at no point should it sizzle, crackle, or pop.
  • Prep the oven and pan. While the butter melts, position a rack in the center of the oven and preheat the oven to 350°F. Generously butter the bottom and sides of a 10-inch cast-iron skillet.
  • Make the cookie dough. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In the bowl of a stand mixer fitted with the paddle attachment, combine the sugars.
  • Once the butter has melted completely, pour it over the sugar in the mixer bowl and beat on low until just combined. Add the egg and vanilla and beat until just combined. Use a rubber spatula to scrape down the bottom and sides of the bowl.
  • With the mixer on low, gradually add the dry ingredients and beat until just combined. Scrape down the bottom and sides of the bowl once more, and beat on low for an additional 30 seconds. Increase the mixer to medium-low, add the chocolate chips all at once, and beat until the chips are evenly distributed throughout, about 1 minute.
  • Transfer the cookie dough into the prepared skillet by scraping a small portion of the dough into the pan and using a wooden spoon, stiff rubber spatula, or your hands to press the dough down into the skillet. Press the dough evenly over the bottom of the pan.
  • Bake the cookie cake. Bake the chocolate chip cookie cake for 20 to 22 minutes, or until the edges are set but the center is still gooey. Cool on a wire rack completely before frosting. The cookie cake can be stored by slicing it into wedges after frosting. Store the wedges in an airtight container at room temperature for up to 3 days.

For the Chocolate Chip Cookie Cake Icing

  • Make the icing. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-low until smooth and creamy, about 1 minute. Reduce the mixer to low and add the confectioners' sugar ¼ cup at a time, beating until combined. Scrape down the bottom and sides of the bowl with a rubber spatula. Add the milk, vanilla, and salt all at once and beat on low just to incorporate the liquid. Scrape down the bottom and sides of the bowl once more, then beat on medium-high until the frosting is creamy and smooth, 2 to 3 minutes.
  • Decorate the cake. Use immediately by scraping into a piping bag fitted with the piping tip of your choice. At first the frosting will be creamy and smooth, but will harden the longer it sits. The frosting can also be made for up to 1 week in advance. Transfer to an airtight container with a lid and refrigerate. Before using in a recipe, bring to room temperature and beat on medium-high for 2 to 3 minutes in a stand mixer fitted with the paddle attachment.

Notes

  • Note that while the chocolate chip cookie cake dough instructs you to use salted butter, you’ll need to use UNSALTED butter for the frosting. In general, it’s not a good idea to use salted butter for frosting. Frosting recipes usually require a LOT of butter. Using salted butter at that volume will definitely make your frosting taste salty. In a pinch, if you only have unsalted butter on hand, don’t worry! Simply follow the recipe. There’s no need to increase the amount of salt in the cookie dough. If you only have salted butter on hand, feel free to use it in the frosting recipe. But don’t say I didn’t warn you if you find it to be too salty and weird! You may also want to skip the “pinch of salt” I instruct you to use.
  • The easiest way to spread the cookie dough across the skillet is to use a stiff rubber spatula, a wooden spoon, or even your hands to press the dough into the pan. Don’t dump the cookie dough all at once into the center of the pan! Instead, transfer the dough bit by bit, pressing it into the pan as you go. Doing so will make it easier to get it across the pan, I promise.
  • To pipe the border, I used a star tip from this Ateco jumbo piping tip set. To make the letters, I borrowed a trick from my friend Molly and dyed some white marzipan with food coloring. I then rolled it out into a slab and used these cursive cookie cutters to stamp out the letters. But you can also use fondant, or even cookie or pie dough! Alternatively, if you’re feeling ambitious, pipe the words with frosting like Alanna or Becca. You can’t go wrong.