The Best Chocolate Chip Cookie Cake

This is the best chocolate chip cookie you’ve ever had in a giant version!

A delightful twist on a classic treat! This Chocolate Chip Cookie Cake is soft, chewy, and packed with rich, melty chocolate chips in every bite. Perfect for celebrations or as a fun dessert, it’s easy to make and even easier to love. Customize with your favorite toppings or frosting for an extra-special touch!

Whether I have six people over or 20, I always double this recipe. It’s my version of Emeril Lagasse’s Giant Chocolate Chip Cookie Cake, and I’ve been making it for my kids for almost 20 years. It’s not a Greek or even European recipe, but anytime I serve it, it gets gone fast. You can bake it into a circle, square, or rectangle to fit your serving platter. Plus, you can decorate the cookie cake with the dreamy cream cheese icing in several ways. You’ll be making this as often as I do!

Why will this be my new go-to?

Crisp, buttery edges

Soft, chewy caramelly vanilla,

Brown sugar cookie packed with

Rich, semi-sweet chocolate and

Creamy, sweet white chocolate!

What are the ingredients for chocolate chip cookie cake?

Unsalted butter -softened before you start the recipe or you can pop it in the microwave for about 15 seconds or just until softened.

Light brown sugar -I use this type of sugar because it adds the best flavor to the cookie.

Granulated sugar -to sweeten without overpowering the cookie with the molasses flavor of brown sugar.

Eggs –at room temperature to keep the butter from seizing.

Pure vanilla extract -I like to use a good quality extract because the vanilla flavor really does shine through.

All-purpose flour -I haven’t tried this with another flour, but cup-for-cup gluten-free flour would work. Let me know if you try another flour that works.

Baking soda -puffs the cookie up and creates a soft, chewy cookie.

Salt -enhances all the ingredients and brings everything together for the best-tasting cookie possible.

Semi-sweet chocolate chips -I like to use these, but you could use milk or dark chocolate. Just be sure to use a good quality like Ghirardelli or Callebaut.

White chocolate chips -using both dark and white chocolate balances the bitter and sweet to create the perfect bite each time.

Optional -Emeril’s original recipe includes chopped walnuts, which you can add for extra texture and flavor if desired.

What are the ingredients for cream cheese icing?

Cream cheese -at room temperature to blend all the ingredients and add the tangy flavor of cream cheese icing.

Unsalted butter -softened to easily blend into the cream cheese and without saltiness.

Confectioner’s sugar -this blends easily into the cream cheese and butter without the graininess of cane sugar.

Pure vanilla extract -use the same good quality extract in the icing as the cookie cake for cohesive flavor.

How do I prepare the baking pan?

Preheat your oven to 375°F (190°C). Grease a large pizza pan and line it with parchment paper for easy removal.

How do I cream the sugar and butter?

In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together using a hand or stand mixer. Beat until light and fluffy, about 2-3 minutes.

When do I add the eggs and vanilla?

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until combined.

Do I combine the dry ingredients separately?

Whisk together the all-purpose flour, baking soda, and salt in a separate bowl. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

How do I add the chocolate chips?

Gently fold in the semi-sweet and white chocolate chips, ensuring they are evenly distributed throughout the dough.

How do I shape the cookie cake?

Transfer the cookie dough onto the prepared pizza pan. Use a spatula to spread the dough evenly, leaving it fairly thick as it will spread to the edges of the pan during baking. (see video)

How long do I bake my cookie cake?

Bake for 18 minutes or until the edges are golden brown and the center is still soft. Overbaking the cake will cause it to become hard and dry. So, I always underbake my cake slightly, allowing it to set into the perfect consistency. The edges are crisp, and the center remains gooey.

How do I cool the cookie cake for icing?

Allow the cookie cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

How do I make the icing?

In a medium bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add the confectioner’s sugar, 1 cup at a time, beating until fully incorporated. Then, stir in the vanilla extract.

What are some ways to decorate a cookie cake?

Once the cookie cake is completely cool, spread or pipe the cream cheese icing over the top as desired. Decorate with extra chocolate chips, sprinkles, or any toppings you choose.

How do you serve this?

I cut my round cookie cakes into slices like a pizza and my square or rectangle cakes into squares. Then, top it with ice cream before serving. If you don’t care to decorate it with extras, you serve some optional toppings in bowls alongside the cake so guests can make it their own. Kali Orexi!

Do you have more dessert smash-ups?

Mosaiko: No-Bake Chocolate Biscuit Cake

Apple Pie Tart

Pumpkin Pie Bars

Pecan Pie Brownies

No-Bake Biscoff Cheesecake Trifles

Watch the Video