Name: Cookie Cake Recipe: Chewy and Festive
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 2¼ cups flour; 1 tsp baking soda; ¾ tsp salt; 1 cup butter; ¾ cup sugar; ¾ cup brown sugar; 2 eggs; 2 tsp vanilla; 2 cups chocolate chips; ½ cup butter (frosting); 1½ cups powdered sugar; Optional: Sprinkles; Suggested Pairings: Ice cream (milk)

Introduction

Table of Contents

Cookie Cake is a chewy, festive dessert, perfect for birthdays, celebrations, or casual gatherings. This oversized chocolate chip cookie, baked in a pan with soft centers and crisp edges, delivers classic cookie flavor in shareable slices. Presented on a white ceramic stand, optionally garnished with piped frosting and sprinkles, this Cookie Cake offers a playful, appetizing aesthetic that elevates any occasion. This recipe provides a simple oven method with pantry staples, adaptable for dietary preferences, ideal for home cooks seeking a go-to treat that brings joyful, crowd-pleasing charm to any party.

Ingredients

For the Cookie Cake:

2¼ cups all-purpose flour
1 tsp baking soda
¾ tsp kosher salt
1 cup (2 sticks) unsalted butter, softened
¾ cup granulated sugar
¾ cup dark brown sugar, packed
2 large eggs, room temperature
2 tsp vanilla extract
1½ cups semisweet chocolate chips
½ cup milk chocolate chips (optional)

For the Optional Frosting Border:

½ cup (1 stick) unsalted butter, softened
1½ cups powdered sugar
1 tsp vanilla extract
1–2 tbsp heavy cream
Food coloring and sprinkles (optional)

Serving:

Optional: Rainbow sprinkles, candles
Suggested Accompaniments: Vanilla ice cream, milk
Suggested Pairings: Coffee, sparkling cider
Suggested Aesthetic: Serve on a white ceramic stand
Suggested Equipment: 9-inch springform or cake pan, parchment paper, piping bag

Step-by-Step Process

Preheat Oven and Prep Pan: Preheat oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with a parchment round; grease the sides and parchment lightly. Alternatively, use a cake pan and invert carefully. This ensures easy release and clean edges.
Whisk Dry Ingredients: In a medium bowl, whisk flour, baking soda, and salt until no lumps remain. This distributes leavening evenly for a uniform rise. Set aside.
Cream Butter and Sugars: In a large bowl or stand mixer, beat softened butter on medium-high for 1 minute until creamy. Add granulated and brown sugars; beat 2–3 minutes until light, fluffy, and pale. Scrape bowl once. The mixture should look like thick frosting—this builds structure.
Add Eggs and Vanilla: With mixer on medium, add eggs one at a time, beating 30 seconds after each. Add vanilla and beat until fully incorporated. The batter may curdle slightly—this smooths out with flour.
Combine Wet and Dry: Add dry ingredients in two batches on low speed. Mix only until just combined—stop when you see no flour streaks. Overmixing makes the cake tough instead of chewy.
Fold in Chocolate: Using a spatula, gently fold in semisweet and milk chocolate chips. Distribute evenly without deflating the batter. Reserve 2 tbsp chips for the top if desired.
Spread in Pan: Transfer dough to the prepared pan. Press evenly with damp fingers or an offset spatula to fill corners and smooth top. The layer will be thick—about 1¼ inches. Press reserved chips on the surface for visual appeal.
Bake Cookie Cake: Bake 22–26 minutes, rotating halfway, until edges are golden and center is set but slightly soft. The middle should jiggle just a bit—it firms as it cools. For chewy texture, remove at 24 minutes; for firmer, go to 26.
Cool completely: Cool in the pan on a wire rack for 20 minutes. Run a knife around the edges, then release the springform or invert onto a rack. Peel off the parchment and cool for 1 hour. Frosting a warm cake causes melting.
Make Frosting (Optional): Beat softened butter 1 minute until creamy. Sift in powdered sugar; mix on low, then high 2 minutes. Add vanilla and 1 tbsp cream; beat 1 minute. Adjust with more cream for pipeable consistency. Tint with food coloring if desired.
Decorate and Serve: Fit a piping bag with a star tip and pipe a border around the edge. Add sprinkles immediately. Place on a white ceramic stand. Insert candles if you’re celebrating. Slice into wedges with a sharp knife.

Tips for Better Cookie Cake

Use room-temperature butter and eggs for a smooth batter
Press the dough evenly to avoid doming
Underbake slightly for a chewy center
Cool fully before frosting—warmth melts buttercream
Presented on a white ceramic stand to showcase the festive border
Make dough 1 day ahead; chill and bake fresh
Freeze-baked cake (unfrosted) up to 2 months
Enhance aesthetic: write a message with extra frosting

Variations and Customization

Gluten-Free: Use 1:1 gluten-free flour blend.
Double Chocolate: Replace ½ cup flour with cocoa; use all chocolate chips.
Peanut Butter Chip: Swap half the chips with peanut butter chips.
Funfetti Cookie Cake: Add ⅓ cup rainbow sprinkles to batter.
Vegan: Use plant butter, flax eggs, and dairy-free chips.
Mini Cakes: Bake in two 6-inch pans; 18–20 minutes.
M&M Cookie Cake: Press M&Ms on top before baking.
Oatmeal Cookie Cake: Add ½ cup oats; reduce flour by ¼ cup.

Storage and Serving Tips

Store frosted cake in a dome at room temperature up to 2 days.
Refrigerate up to 5 days; bring to room temperature before serving.
Freeze unfrosted cake up to 2 months; thaw overnight.
Reheat slices 10 seconds in the microwave to restore softness.
Serve at room temperature with ice cream on the side.
Pair with coffee or sparkling cider to complement the sweet chocolate.
Presented on a white ceramic stand with garnishes for a joyful, festive charm.

Nutritional Information

Based on 12 servings (1 slice each, with frosting):

Calories: 510 kcal
Total Fat: 28g
Saturated Fat: 17g
Trans Fat: 0g
Cholesterol: 85mg
Sodium: 320mg
Total Carbohydrates: 62g
Dietary Fiber: 2g
Sugars: 44g
Protein: 5g
Vitamin A: 15% Daily Value
Vitamin C: 0% Daily Value
Calcium: 4% Daily Value
Iron: 10% Daily Value

Note: Values include frosting (funfetti or vegan versions adjust calories). High in celebration.

Conclusion

This Cookie Cake recipe delivers chewy, chocolate-packed joy in every oversized bite. It transforms classic cookie dough into a party centerpiece. Its simple preparation and playful presentation make it a go-to. The soft center and crisp edges delight every slice. It’s sure to be a cherished recipe, loved for its festive, crowd-pleasing charm.