Chocolate Chip Cookie Cake

So yesterday I told you that the chocolate chip cookie throw down wasn’t quite over yet. No, I’m not actually adding another cookie to the lineup. But I’ve been telling you all week that one thing I want to be able to do with my perfect chocolate chip cookie is easily use it for cookies or a cookie cake without having to worry about making a bunch of changes. So I tested my fave as a cookie cake.

Chocolate Chip Cookie Cake

My favorite was a tie between Sally’s Baking Addiction and Cook’s Illustrated for taste. For method however, I prefer the ease of Sally’s Baking Addicion, so that one moved on to the cookie cake test.

Chocolate Chip Cookie Cake

I used a Wilton 9 in heart cake pan for my cookie cake, given that Valentine’s Day is so close. I also used the full recipe for the cookies. I had a feeling that cutting the recipe in half would have not been enough dough, and I was right. But using the whole recipe does make a pretty thick cookie cake. So if you are into a thick cookie cake – and trust me it’s still soft and chewy and delicious when it’s nice and thick – go for the whole recipe in an 8 or 9 inch pan. In fact, a 9 in round pan might be perfect. Even though the heart pan I used is technically a 9 incher, when you put it up against my 8 or 9 in round pans, it seems more similar in size to the 8 in. So I’m thinking a 9 in pan would make a cookie cake that’s a bit thinner and just right.

Chocolate Chip Cookie Cake

And as I said earlier this week, this is such an easy recipe to work with. No crazy ingredients and a very straightforward method. It’s got a thick dough, so it takes a little work to spread it out in the pan, but nothing difficult. And keep in mind that however thick it is before being baked is about how thick it will be when baked. It doesn’t rise like a cake. :)

Chocolate Chip Cookie Cake

So now the throw down really is over! Go forth and make your favorite! Then report back and let me know what you think!

Chocolate Chip Cookie Cake

Chocolate Chip Cookie Cake

Yield: one 8 or 9-inch cookie cake


Cookie Cake
3/4 cup unsalted butter, room temperature
3/4 cup dark brown sugar
1/4 cup sugar
1 egg
2 tsp vanilla extract
2 cups all purpose flour
2 tsp cornstarch
1 tsp baking soda
1/2 tsp salt
1 1/4 cups semi-sweet chocolate chips OR about 1 cup of chocolate chunks

Vanilla Buttercream
1/4 cup butter
1/4 cup shortening
2 cups powdered sugar
1/2 tsp vanilla extract
1-2 tbsp water


Cookie Cake
1. Cream butter and sugar together until light and fluffy, about 3-4 minutes.
2. Mix in egg and vanilla extract.
3. With the mixer on low speed, add flour, cornstarch, baking soda and salt.
4. Stir in chocolate chips. Dough will be thick.
5. Chill for at least 30 minutes or overnight.
6. When ready to bake, preheat oven to 350 degrees.
7. Place parchment paper into the bottom of your cake pan to help the cookie not stick.
8. Spread the dough out into the cake pan. Bake for 18-20 minutes or until the edges are slightly golden.
9. Remove from oven and allow to cool mostly in the cake pan, then transfer to cooling rack to cool completely.

Vanilla Buttercream
1. Beat the shortening and butter until smooth.
2. Slowly add 1 cup of powdered sugar. Mix until combined.
3. Mix in the vanilla extract and 1 tbsp water.
4. Add the rest of the powdered sugar and mix until smooth. Add more water to get the right consistency.
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Recipe from Sally’s Baking Addiction, originally from Apple A Day.



Are you as big of a fan of cookie cakes as I am? Here are some others to try!

Oreo Cookies and Cream Cookie Cake

Oreo Cookies and Cream Cookie Cake

Reese’s Peanut Butter Chocolate Chip Cookie Cake
Reese's Peanut Butter Chocolate Chip Cookie Cake

Funfetti Cake Batter White Chocolate Chip Cookie Cake


Chocolate Chip Cookie Dough Ice Cream Cake

Chocolate Chip Cookie Dough Ice Cream Cake

Triple Chocolate Cookie Cake


Thick and Chewy Oatmeal Raisin Cookie Cake

Thick and Chewy Oatmeal Raisin Cookie Cake! With Cinnamon Maple Icing!


  1. I saw your warp up about my cookies on your blog last week. I was SO delighted to read that oyu loved the taste of them! And yes, I just love how soft they are too. You are so amazing to do a chocolate chip cookie test like that! Oh, and I’ve made these intoa cookie cake before too. I am obsessed with it! I should post that recipe soon. WIsh I had a heart pan like this! Adorable :)

    • Thanks Sally! It was quite an effort and a lot of dough to make so it was great to have my sister-in-law’s help. I think I would have drowned in cookie dough without her. :)

      • I hace a question. How long lasts soft this cake ? I need one for saturday night but i have to do it on friday night. I want it t keep moist and chewy. Cani bake it on friday?

    • My mix looks dry what should I do I followed all the steps pls help???

      • says:

        It’s a very thick dough, so it might be correct. It’s hard for me to say without seeing it. If you think it needs more moisture, I’d add a tablespoon or 2 of milk.

  2. Looks awesome! I am going to make the cookie cake for an upcoming birthday! May it turn out as nice as yours:) Lindsay! Thank you for sharing.

  3. This looks amazing! I love making cookies cakes, but to be honest never thought to put it in a heart pan! “LOVE” it! :)

  4. Aimee @ ShugarySweets says:

    How pretty! My husband loves cookie cake!!

  5. This sounds AMAZING. I love a good cookie cake! This is so pretty too!

  6. This was awesome. I made this cookie cake for my 13 yr old daughters birthday. This is a keeper!

  7. Wow! That cookie cake looks so incredibly dense, chewy, chocolatey…in just one word: perfect. I want to buy a giant cast iron pan so that I can make a CCC cake in it to get that amazing crispy edge. I’ll just have to make this in my normal pans for now!

  8. Yum! This looks delish and now I want to make one too!

  9. I just made it and I am not sure what I did wrong, but it did not turn out :( I don’t know why I cannot bake :(

    • I’m sorry Lacey. :( Can you describe the problem? Maybe I can help you figure out what to do differently next time.

      • Okay so after looking at the recipe again and looking at my cookie cake and how dry and awful it was, I figured out what I did. I forgot the baking soda. I am remaking it today and it is already looking better :)

        • That’s great Lacey! I’m so glad you were able to figure it out!

          • So i made the chocolate chip one, and it unfortunately turned out a little dry and not quite as dense as yours. it was more like cake batter than cookies. Any thoughts on why?

          • says:

            It could be that it baked too long. Other than that, if you included all the ingredients correctly, it’s hard to say why, I’m sorry.

  10. Love love love! Best cookie cake ever,I’m glad I found it!

  11. This looks so perfect! I made it yesterday, and I felt like I baked it forever…probably at least 30 minutes, but I just never “set” in the middle. I knew it wasn’t right when it “jiggled” when I took it out of the oven! The outside, cooked parts, tasted great, but the inside was a soggy, undercooked mess! I know you weren’t with me in my kitchen, so it’s hard for you to say what went wrong, but perhaps I could have baked it even longer? The dough was yummy, and thick like you described, and I used a 9-inch pan. I’m going to try again though, so I’ll let you know if it’s better! :)

    • oh no – I hate to hear that! :( It’s hard to say what went wrong. Strange that it was thick prior to baking and then got jiggly. Makes me wonder about the butter maybe? I don’t know. If you give it another shot I hope it turns out better!

      • We had a snow day, so I tried again, and SUCCESS!! Not sure if I didn’t leave it in the fridge long enough last time, or just simply didn’t bake it long enough, but at this point, I don’t care because it is so yummy! Thanks for your help!

  12. Got my cookie cake in the oven right now! The dough tasted delicious but it was very hard to mold in the pan. Hopefully it turna out ok. I was scared I did something wrong because it is so thick. Any tips?

  13. Gwen Ottun says:

    What if you leave the dough in the fridge to chill for more than 24 hours? Will that ruin how it is supposed to turn out. Thanks!

    • Hi Gwen! No it definitely won’t ruin the dough. You can refrigerate it for a few days and it’ll be fine. Longer than that and you could freeze it. It should be good frozen for up to 3 months.

  14. Can’t wait to try the cookie cake over spring break and then for my son’s 12 year old birthday! Thank you, it looks wonderful!

  15. Hi Lindsay — what tip did you use to frost your cake? I love your decorating. Made the dough yesterday and going to bake today. Thanks in advance!

  16. Could I just chill the dough in the pan I plan to cook the dough in? Or do you not think that would work?

    • Hi Lauren! I’m not sure. The purpose for chilling the dough is to allow the flavors and ingredients to all come together. It should lend a cookie that rises better and has better texture. If its laying flat In a pan, I’m not sure if it would affect how everything comes together or not.

  17. Do I cool it in the bowl I mixed in or on parhment paper?

  18. Is there any way there could be an oatmeal raisin version of this cake??
    My husband loves cookie cakes, but is not a huge fan of the traditional chocolate chip cookies.

  19. I made this for my husband’s birthday last night and it was seriously the greatest thing ever! So glad I found this recipe! Thanks :)

  20. This is my new favorite chocolate chip cookie dough! So good that I’ve already made it twice this week!! Thank you for such a simple and delicious recipe :)

  21. Julie Powell says:

    Wow! Used this recipe for my eldest son’s birthday cookie cake. It was amazingly good! My youngest has already asked for it for his birthday.

  22. This is now my go-to chocolate chip cookie recipe. THANK YOU!! I made it as a cookie cake for my brother-in-law’s birthday, and none of us could stop eating it. Absolutely delicious (and I didn’t even have dark brown sugar on hand. I can’t wait to make them again with dark brown sugar!)!!

  23. Seberina says:

    Just wondering if I would have to use a cake pan? Could I just spread it out on, like, a pizza stone? Or do you think it would melt all over the place?

    • I think you could use something else. It should be alright. I’ve used the dough for regular cookies and it doesn’t spread much. I’d be sure to leave space around the edge though. And I’m not sure how a pizza stone would affect the way it cooks. A pizza pan might be better.

  24. Do you think I could double this recipe to make an even larger cookie cake?

  25. I made this a couple of weeks ago and it was gone within a day or so! It was seriously delicious and dare I say better than the big cookie cakes we can buy at the mall! I got on here real quick to get the recipe and am making it again tonight. And the icing is wonderful, too! Just wanted to leave a note that I did not let it chill at all and it still turned out GREAT!! Thanks for an awesome recipe! :)

  26. I dont have any parchment paper on hand, do you think just spraying the pan with PAM would work okay? I am using a 9″ Calphalon pan. Thanks!

  27. Does this freeze well after being cooked?

  28. I’m sorry but this recipe is terrible! I have a great recipe for chocolate chip cookies and never have a problem with them, and I’ve been baking for years. I thought I’d try this recipe to see how it compares, and wow, really awful. There is way too much salt in this recipe. They’re bitter and not chewy. Would not make again. Fun idea for the cookie cake, but that’s about it.

    • Hi Marie, I’m sorry this didn’t turn out well for you! I’ve yet to have that response. It’s definitely a family favorite for us. Maybe try again without the salt? Either way, thanks for stopping by!

  29. says:

    Sorry to say I tried making this for my crazed cookie cake fan of a husband, and it was dry, crumbs galore! I did everything you said, and it was a bust, especially when you have plates ready to go. So I would try to put more liquid ingredients to make it more moist, or try store bought cookie dough. Thank you anyways for sharing! :}

    • I’m sorry it didn’t turn out. What a bummer! There have been some other comments from people who tried a second time and had better luck. I know many have loved it. One other person had it turn out dry the first time and realized she didn’t include the baking soda.

  30. So happy to have found this one on Pinterest! I’m surprising my husband with it for his birthday and actually doubled the recipes to make two cookie cakes – one to bring up to work for him & his co-workers to enjoy and one for the family dinner we’re having later this evening! The dough tasted D-I-V-I-N-E! I had to pull myself away from just eating that!!! Now it is chilling and I am beyond excited to make the cakes! Thanks for sharing the recipe!

  31. I did a trail run of this because my son wants a cookie cake for his birthday. I cooked it in a 10in pan for same amount of time and it was still soft and delicious! One question though, if I were to make a chocolate cookie how much cocoa should I and and when? And should I leave anything out? Thanks so much!

  32. Do you think I could leave out the cornstarch? Maybe add in a little more flour instead? Want to make this immediately, but I don’t have any cornstarch :)

    • The cornstarch helps the cookie retain its soft and chewy texture. You can leave it out, but you don’t need to add flour.

      • Sadly this did not turn out for me. The texture was all wrong. Completely gooey and under-cooked in the middle, and near burnt on the edges (I did bake it for 23 minutes since the middle was clearly not done). I followed directions (except for the cornstarch) and everything seemed good until it was time to pull it out of the oven. Oh well!

        • I’m sorry it didn’t work out Nicole. I wouldn’t think the cornstarch would make that much of a difference. I don’t know if you refrigerated the dough or not, but I really think that helps all the ingredients come together better. Maybe give it another shot one day – it’s excellent when it comes out right!

  33. When cooling the cake do you leave it in the pan even after its transferred to the cooling rack? Or flip it over to take it out of the pan to cool?

  34. You gotta love a cookie cake, especially one that contains chocolate chips. Great job decorating too! This sounds delicious. Great post!

  35. Thank you so much for posting this!!! This is, by far, the best cookie cake I have ever had! Chocolate chip cookie cakes are my weakness and since I have this I will NEVER buy another cookie cake again. Since my first one for my hubby’s birthday at the beginning of June, I have made about 15 of these for different occasions =) Everyone requests them! So yummy!

  36. Hi! I tried your recipe yesterday and the cookie recipe itself is delicious!! But my issue was that it turned out light and fluffy instead of firm. It’s really really yummy but I just wondered what could’ve made it fluffy? My hubby REALLY liked it. He said, “this is good, hun. It’s really moist.” Lol so at least he didn’t notice it was screwed up!! Haha!! I used light brown sugar because that is all I had. Is that why??? Thanks!!!

    • says:

      Hi Shelby! I’m glad it tasted great! It’s hard to say why that happened. I don’t think the sugar should have a big effect on it.

  37. I will be doing this today with my 5 yr old son and my 7 yr old daughter today, i am so excited to try this. I will let you know how it turns out

    • says:

      Great! I’d love to know how it turns out!

      • Hey, it turned out great. My pans were a bit small so we ended up with two cookie cakes. We iced them with blue and green buttercream icing and added some muticoloured sprinkles. One of them is already gone, we decided to save the other one for dessert tomorrow. Great recipe, we will be making this quite often. The kids loved it!!!

  38. Hi! I was so excited to make this for my boyfriend! I mixed it all up earlier this morning and it seemed really dry like there wasn’t enough liquid to make it a cookie dough. So I stuck it in the trudge for a couple hours, baked it and I’m so disappointed!! It still looks uncooked and dry. The chocolate chips have melted nicely but it looks like a dry desert! My boyfriend said he would still eat it but I’m not sure what I did wrong!! Any advice for my next attempt?

    • says:

      Hi Rachel, I’m sorry it didn’t turn out. Its so hard to say what it could be. I hope you’ll give it another try!

  39. Do you think this cookie cake would be okay if it was baked in a character(ie Blues Clues) cake pan ? I’m going to be trying it this weekend and was just wondering if you had any advice :)

    • says:

      Gosh, I’ve never tried that. I have no idea. You’ll want to make sure the bottom of the cake (the part you’ll see on top while it’s baking) is level, otherwise it won’t sit well on a flat surface after baking. You might need more than one recipe worth of dough, depending on the size of the pan. I’d also let it cool completely before removing it from the pan to help it hold together, so make sure you grease the pan really well. I’d love to know how it goes! Good luck!

  40. this cake is adorable and im so excited to make it! thank you so much for posting it! your a complete jem :)

  41. Do you know of a gluten free oatmeal raisin recipe that would work? Can’t have gluten or chocolate, missing great desserts. HELP!

    • says:

      I know there are some out there, I just haven’t tried any so far. I’d love to post some gluten free recipes but haven’t made the leap to go find all the ingredients I’d need. I hope to do it soon though!

  42. I made this last night for my fiancees birthday. We absolutely LOVED it. It was the perfect consistency and I am very picky about my chocolate chip cookies! I added M & M’s because I love M & M’s in chocolate chip cookies and I also sprinkled sea salt on top of my cake as well! I served it warm with vanilla bean ice cream…hard to beat. thank you SO much for a terrific, fool-proof, easy-to-follow recipe! This recipe is definitely a keeper and I look forward to the next time I make it!

    • says:

      Thanks Mary, that’s awesome! I’m so glad it was a hit! I love the M&Ms and serving warm with ice cream – yum! :)

  43. What if I dont have parchment paper? :/ I know wax isnt a good idea, what about flour? please help quickly

    • says:

      You could grease with butter and flour or a spray of some kind, I just prefer the parchment paper because it’s guaranteed to not stick.

  44. Do you know how this would bake in a jar? Also the shelf life? I’d love sending some to my husband who is currently deployed, he loves cookie cake! Of course the frosting would be on the side

    • says:

      Hi Kasie! I actually did a post a while back on cake in a sealed jar. I think if you followed the same method so that the jar sealed, it’d work great to send. I’d say shelf like is about a month or so.

  45. I just made this yesterday for my husband’s birthday; he’s a chocolate chip cookie cake fanatic, so I was nervous trying a new recipe. (Recipes in the past never turned out too well, so I definitely needed to try a new one.) It was AMAZING. Truly amazing – couldn’t have turned out ANY better! Chewy and soft on the inside, but with a bit of a crunch on the outside…just PERFECT! I followed the ingredients in the recipe exactly, but I baked it just a tad longer (since my oven tends to work that way) and I just used a bit of Pam on the pan instead of parchment paper. Seriously – this was SOOOO delicious. He brought a piece in for his boss and he loved it, too. THANK YOU SO MUCH!!! This is now my go-to recipe for chocolate chip cookie cakes!

  46. Hi,
    If I make the dough tonight, bake it tomorrow, but don’t serve it until the following day, do you think it will get stale? Excited to make for my son’s bday, but we are going out of town so I want it to be ready.

  47. Blissful Baker says:

    I did this cookie last night. Doubled the recipe for a 14 inch cookie cake and it came out beautifully! I reduced the heat a little to accommodate for the extra, pressed and smoothed it into the pan well and it only took about 30 minutes or so. The middle wasn’t as firm as the edges but that’s the way a good chewy cookie is supposed to be. I let it cool and set up and it’s perfect! Golden brown middle with edges that are just a bit darker. About to decorate it and get it going! Thanks for a great recipe!

  48. I’m using a 14″ pan, instead of a 9″. Do I need to adjust the cooking time?

    • says:

      If you aren’t doubling the recipe, I’d say you could cook it less time since it will be thinner. You’ll just need to keep an eye it. Once the edges look golden, I’d remove it from the oven and let it cool in the pan.

  49. I followed the recipe as written, baked it in a 9 in. pan, and even decorated with red icing (at my son’s request) and it was fabulous! I made it for my 3 yr old’s birthday and we all loved it! Thanks for the great recipe!

  50. I’m about to make this recipe because I want cookies but don’t want to run back and forth to the oven! I may be documenting this adventure because this sounds amazing! Thanks for the great idea!
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  51. I am an avid and experienced baker. However I’ve never ventured into cookie cake land. I tried this recipe in a 9″ tart pan for easy removal. After 20 min the outside was beautifully golden so I let it cool a bit and poked it and it was still very doughy… I have replaced it in the over with tinfoil over it to prevent further browning ontop but have others had this problem? I’ve read the compents and seen people have an issue with dryness but not overly doughy. And suggestions?

    • says:

      I’m not sure why that happened Ashley. It certainly can seem undercooked in the center until it firms when cooled. How did it end up turning out?

      • It ended up cooking for about 45-50 min but it turned out great. I am annoyed by baking defeat so I made another one and used less of the dough in a 9″ round and cooked it only 20min and it turned out great too. Now I have leftover dough to eat so it’s a win-win. Thanks for the recipe I’m adding it to my chocolate chip cookie list. I also like the buttercream it will be replacing my current buttercream recipe.

  52. This was such a delicious recipe! My husband said it was exactly what he thinks of when he thinks about a cookie cake. He said it was the best cookie cake I have ever made! Thanks for sharing!!

  53. Any suggestions for a 13×9? I want to make for my sons third birthday next weekend. Thanks!

    • says:

      I’ve never tried it before. I think you’ll probably need to double the recipe. Then just watch it while it bakes. It might take a little longer, but look for the edges to be lightly browned. The center might still seem a little underdone, but will firm up as it cools in the pan.

  54. I plan to make this for my son’s second birthday. He loves Mickey Mouse so I was going to bake in an 8 inch and then maybe use two 4 inch pans for the ears and then outline the entire thing in chocolate buttercream. Would you think doubling the recipe would be better than spreading it thin among the 3 pans with the recipe as written? Thanks so much!

  55. Do you only line the bottom of the pan with parchment paper? Or the sides too? I’m thinking of making this for my stepson’s birthday party – cake/cupcakes always seem to go to waste! Thanks :)

  56. I made this cookie cake for my son’s 6th birthday and did a buttercream Lego StarWars transfer on it…it was AMAZING!!! We all love it and he declared it the best cookie cake he has had yet! Thanks for sharing your recipe!

  57. I am making this next week for my daughter’s birthday sleepover. Planning on doubling the recipe and using a wilton aluminum 14″ pan– do I need to grease the sides of the pan in addition to lining with parchment? Thanks!

  58. New2Baking says:

    Would a 9″ spring form pan work?

  59. I just made this today and it was a big hit! It was a little time consuming, but it turned out perfect!

  60. I’m planning on making this cookie cake soon, and just had a question……how did you line the heart shaped pan with parchment paper? I’m thinking maybe make a stencil with the pan? Is it o-k to not have the paper along the sides? Thanks in advance!!! :)

    • says:

      I put the heart-shaped pan on parchment paper and trace around it, then cut that out. You don’t have to line the sides. A non-stick spray should work fine. Enjoy it – it’s a classic! :)

  61. Do you think it would turn out with salted butter and regular brown sugar? That’s what I have on hand. If not I will just wait! Thanks.

    • says:

      Definitely. Just take out the rest of the salt in the recipe. The brown sugar will be good. Enjoy it!

  62. I made this dough last night and put it in the fridge, I checked it this morning and it seems really hard is that normal?
    thank you

    • says:

      Yes, it is normal. Just set it out for 15 minutes or so to soften a little before putting it into the pan so that it’s easier to work with.

  63. Made the cookie cake last night and it was delicious! For the folks who say theirs turned out dry, I would think you may have over-baked it. Pay close attention to the time. I dipped a toothpick in the middle at 20 minutes and it came out clean. But it continues to cook a s set just a little more as it cools. I left it in the 9 inch pan to cool (while we ran out), and it was perfect and delicious! Can’t wait to try the other varieties next. Thank you for this great recipe!

  64. Made this today with my girls and they had a great time mixing up the ingredients. Just had a delicious, moist piece. YUMMY!!!!

  65. Hi!! Did you double the recipe and cook it in a 14′ pan?? If I do not double it how many do you think it would feed? Also, if I do not double it I could bake it in any shape 9′ pan?? Thanks! Making these cookie cakes may become my latest obsession!!!

    • says:

      Hi Jarrelle! They are all great cookie cakes – and there’s another coming tomorrow :) I haven’t done it in a 14 inch pan, but I’d think you’d need 2 or 2 1/2 recipes worth of dough to do that. A 9 inch pan is perfect for one recipe – that should be about 8 people.

  66. A-MAZING… made this cake for my birthday for something a little different and it was a hit. I was impressed as I forgot to chill it lol next time will remember to chill it and I think I’ll cook it a little less so it’s the same consistency throughout the whole cake. The cookie cake generated a lot of interest and I am now exploring a way to do a gluten and dairy free version if you have any tips or suggestions :)

    • says:

      Awesome! I’m so glad you liked it Lisa :) Gluten and dairy free versions are a great idea! I haven’t played around with that yet, so I don’t have any suggestions but I’d love to try that too.

  67. I just looked up Sally’s recipe on her website and she lists 1 egg plus 1 egg white…does it make a difference? I noticed you list just one egg. Not sure which is better or what the difference would be if I omit the egg white. Thanks!

    • says:

      Hi Claire! I thinks that’s Sally’s new version. This was made from her old one. If you look underneath the recipe above, I have a link to it. I’ve never tried her new version but I’d think it’d bake fine. Either way, it should be delicious!

  68. I made this last week in a cast iron pan. Soooo good! I didn’t have any cornstarch, so I just nixed it and it didn’t affect it one bit. Will definitely be making this again!

  69. Hi, I want to try this recipe but am wondering if I need to make any adjustments for high elevation? I live at almost 6,000 feet above sea level. Thanks!

  70. I made this tonight to test out for my son’s 8th birthday party. Since we have 20+ guests coming, I doubled the recipe and made it in an 17X11 inch sheet pan. I baked it for 18 minutes but it maybe could have used a bit more time for the middle to set up a bit more. It is TOTALLY delicious. My son told me A) I was the best baker in the world, B) It was the best thing he had ever eaten and C) He may dream about it, sleepwalk and eat it. But I can’t blame him for eating too much of it because he was sleepwalking. Thanks so much for your recipe!!!

  71. I have made two of your cookie cakes so far and my family is obsessed! the triple chocolate is out of this world! My husband said if we weren’t married he would put a ring on it because of these cookies lol thanks a million!

  72. The dough tasted great baked it & it was way too soft! What a mess

    • says:

      Hi Kitty, it’s definitely soft in the middle when it first comes out of the oven. As it cools, it should firm up and be nice and chewy. I sometimes let mine cool completely right in the pan.

  73. Just made this and as it was baking I was reading some of the comments and started to worry that mine also wouldn’t turn out… shew to my surprise it did turn out!! the only problem I had was my icing.. it just wasn’t getting thick enough.. I did however add food coloring to mine so I also added 4 cups of powder sugar. but it still wasn’t thickening up.. sadly I had no more sugar. so after my cookie/cake was cool I put my frosting on it and left to let it harden upon returning my frosting was to my avail..gone!! so I’m not sure what went wrong. but my cookie/cake was simply amazing!!! thank you so much for this super simple recipe. that I will for sure be making again!! just without the *frosting*

  74. I’m baking it now, will it still be soft and fresh in 30 hours?

  75. Hi, i’ve never had a cookie cake before, but i love chocolate chip cookies and this recipe blew me away!! I ran staright to the grocery store 5mins after reading this to buy the ingriedients. Im gona bake one tonight, & if its successful i’ll be making it for my sons 2nd birthday. My sons party is gona be a truck themed one and i dont know what flavour cake to make and this is something new and apparently very tasty. Im just not sure how “high” it will be if i double the recipe, as i was also gona cover in a thin layer of chocolate butter cream, cover with fondant and decorate. I then plan to put a small truck shaped cake on top. Would this work out?” or should i stack a cookie cake on top of a chocolate sponge cake? Would this option give it more hieght? Will the cookie+sponge cake combo covered in a little chocolate buttercream icing and fondant work well. Im so sorry for the very long post, im new to baking but very keen to bake my sons cake myself.
    Im really Hoping to hear from you soon. xx

    • says:

      Wow, sounds like whichever way you go your son will have a great birthday cake! It might be hard to get a full sized cake by doubling the cookie. Stacking it with a cake would probably be better. And depending on the density of the cake, you might want the cookie on the bottom – it’s heavy because it’s so dense.

  76. Can I do without cornstarch?

  77. I’ve been so excited to try this recipe! I made the dough tonight so I could bake tomorrow and bring in to work the next day….but I realized after I’d finished mixing the ingredients that I added 2 tsp of baking soda instead of 1 :( Any idea if this will turn out alright, or do I need to double the recipe at this point?

    • says:

      You’d probably be better off to double it. I’m sorry. Too much baking soda can make it rise more than it should and and then it will collapse on itself. It might still be ok, but to be safe, I’d double it. You could freeze the second half of the dough as little balls that you can bake into chocolate chips cookies later. :)

  78. Whoa! This blog looks exactly like my old one! It’s on a completely different topic but it has pretty much the same page layout and design.

    Great choice of colors!
    Bethany recently posted…BethanyMy Profile

  79. I am looking for a chocolate chip cookie cake recipe for my daughter’s preschool graduation party. I need to plan for about sixty. Your recipe sounds great, but I was hoping it would work in 3 jelly roll pans (10×15). This would make the cookie only about 1 inch high. Do you think one recipe would fill one pan or should I make 1 and a half recipe for each pan? Also do you think they will be dry or crunchy if they are thin like this? We also like soft and chewy cookies like you do. It looks like the best recipe I’ve seen! Would love to use it! Thank you!
    Kristin recently posted…Cannoli Poke CakeMy Profile

    • says:

      I think it should be fine to use jelly roll pans. Just be careful to leave enough space on the sides for the cookie to spread a bit. Thinner cookies should be fine, you’ll just want to reduce the baking time to keep them from getting too crispy. The center is usually still jiggly when you pull it out of the oven and it continues to cook and firm up as it cools. So don’t wait to pull it out of the oven until the center is set or it will be overcooked. If you’re worried about the thickness, you could always make extra dough to use if needed and then if you have some left, freeze it in little balls and pull them out later to make chocolate chip cookies.

  80. Hi, I just made this and looks great but it’s sort of greasy on the too and squishy except for the edge. It’s been out cooking for like 30 mins. I put it in the fridge and hoping it’s all good tomorrow morning. Thoughts? Did I make it ok? Thanks!

    • says:

      It’s normal for it to be jiggly when you take it out of the oven. It only firms up and fully sets once it’s completely cool. It should be fine.

  81. I made the chocolate chip cookie cake for a friend for her daughter’s birthday and it was a hit! I baked it in a 10″ spring pan and it turned out great! With the spring pan I didn’t have to worry about it falling apart when I took it out of the pan. Just pop open the spring, lift off the sides and slide the cookie onto the serving platter to decorate. Super easy! This recipe is a keeper! Thanks so much for posting!

  82. This looks awesome. Can’t wait to try it!
    jen @ one curly fry recently posted…Homemade Lemon Oreo Cookie Ice CreamMy Profile

  83. Amber Bigelow says:

    Can you use light brown sugar instead of dark brown sugar?

  84. Hi! Do you think this recipe would work out in a silicone baking pan? Would I need to adjust the time? Should I double the recipe?


    • says:

      I have never tried a silicone baking pan, but I’m sure it’d be fine, I just can’t really advise.

  85. Yum! This cookie cake looks perfect!

  86. Just made this cookie in a 9 inch cake pan. Had to bake for about 5 minutes longer than the recipe says though to ensure the middle baked. The dough was VERY dry – in fact, it didn’t hold together in the bowl. I actually had to doublecheck the recipe because I thought I forgot something, like an egg or a wet ingredient. I used my hands to mold it into a big ball then refrigerated it for an hour. When I took it out I let it soften for a bit then spread it in the pan using a big metal spoon. It was so hard to flatten but I did it with some effort. Once baked and cooled, I cut it into a big heart shape. I halved the frosting recipe and it still made more than enough. I could have even just made a quarter of the recipe and still would have had plenty . I froze the remaining frosting for another cake. Lindsay – I would recommend that you indicate that in the frosting section….that it makes way more than you need. The cookie and frosting were both delicious though and a big hit. I will definitely be making again!

    • says:

      Hi Ann, I’m glad you enjoyed it. The dough is definitely firm. You could add couple tsp of milk next time, if needed. Also, I know the middle tends to look undercooked, but it continues to cook as it cools and will firm up. Cooking it too much longer can make it dry. I did go ahead and reduce the icing recipe – thank you!

  87. This recipe was amazing!! I used all butter and a little bit of salt in the frosting to cut the sweetness a little but it was so so good!

  88. I was so excited to try this delicious looking cookie cake! Unfortunately, mine came out gooey no matter how long I baked it. I noticed someone else had the same problem. My refrigerator must not be quite cold enough, because the dough was still very sticky when I tried putting it into the pan. Since it had been over 30 minutes, I didn’t think much of it. Oh well! Now I just need to try it again but perhaps just refrigerate it overnight to be sure.

    • says:

      I’m not sure why that happened. I’ve made this cookie cake many times and haven’t had that happen. It shouldn’t be the refrigeration. I sometimes skip that step and it still bakes well. I will say that the cookie will look a little undercooked when you take it out of the oven, but it continues to cook and firm as it cools.

  89. Jasmine B. says:

    This will be year #3 that I have been making this cookie cake! I made one for my boyfriend last year and there was no question that he wanted another one this year. I don’t make my own frosting but I have a friend making some for me this year. Very excited to taste it with the homemade icing! Thanks so much for sharing this amazing recipe!

  90. My dough isn’t thick enough I guess? Everyone is talking about how dense it is, but mine isn’t…any idea why?

    • says:

      It’s very hard for me to say without being there to see the dough and how it was made. I’m sorry.

  91. Hi, I am from South Africa and I tried making your cookie cake today and it is divine! Had to cook for a little longer but it was chewy and rich and generally perfect. Thanks for the great recipe :)

    • says:

      I’m so glad you enjoyed it! My husband is from South Africa and we visited in May – such a beautiful country! :)

  92. I’m sorry I made this because it is so delicious I can’t stop going back for seconds, thirds, fourths…

  93. says:

    Haha, I’m glad you like it! :)


  1. […] Sunday morning it was baking time, yet again! I made Lindsay’s cookie cake that I also found on […]

  2. […] really is the icing on the cake.  Or in this case, the icing on the cookie cake!  I saw this recipe on Pinterest for a Chocolate Chip Cookie Cake and I just knew I had to try it and all I can say is […]

  3. […] hard time getting that chewy, soft balance. I’m using a recipe I found on Pinterest from Life, Love & Sugar originally from Sally’s Apple a Day. I doubled the recipe below so that in addition to the […]

  4. […] cookie cake and I have to say the cake turned out amazing thanks to a wonderful recipe I found on Life, Love, and Sugar.  I used a combination of M & M’s and Chocolate Chips which isn’t necessary, but I […]

  5. […] found the truly wonderful recipe here. It was a great idea, but as I read it, all I could think was… “does it have to take so […]

  6. […] icing, but I would be sure to beat it with some powdered sugar so it would pipe correctly.  This icing is designed for cookie cakes and appears to pipe beautifully.  I was totally intending to trim my […]

  7. […] Valentine’s Day, I made a cookie cake (Recipe here) and it was also […]

  8. […] really wanted ribs).  Now we’re home watching The Fifth Element.  Also, Em and I made Chris this super delicious cookie cake. […]

  9. […] Chocolate Chip Cookie Cake from Life, Love and Sugar […]

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