Chocolate Chip Cookie Cake Recipe + Video

Top down view large chocolate chip cookie cake. The outside edge is piped with chocolate frosting and covered with rainbow sprinkles.

5 stars (2 reviews)

Chocolate Chip Cookie Cake Recipe + Video

This old school cookie cake is easy to make at home with a large pizza pan and your favorite sweet goodies! It starts with a simple made from scratch cookie base loaded with chocolate chips... Then decorate however you want for any special occasion!

Prep Time15

Cook Time10

Total Time25

Course: Dessert

Cuisine: American

Servings: slices

Calories: 248kcal

Author: Sommer Collier

Equipment

1 12-inch rimmed pizza pan

Ingredients

1 1/3 cup all-purpose flour
¾ cup light brown sugar packed
2 tablespoons cornstarch
½ teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
½ cup melted butter
1 large egg
2 teaspoons vanilla extract
¾ cup semi-sweet chocolate chips divided
Optional Toppings chocolate frosting, vanilla frosting, sprinkles, mini M&Ms

US Customary - Metric

Instructions

Preheat the oven to 350°F. Move an oven rack directly in the center of the oven. Set out a 12-inch rimmed pizza pan.
Measure ½ cup of chocolate chips out onto a cutting board. Chop the chocolate chips in small pieces so they mix evenly into the cookie batter. Leave the remaining ¼ cup of chocolate chips whole for the top.
In a large mixing bowl, combine the all-purpose flour, brown sugar, cornstarch, salt, baking powder, and baking soda. Mix well to remove any clumps.
Stir in the melted butter, egg, and vanilla extract. Mix the cookie dough until very smooth. Then stir in the chopped chocolate chips.
Dump the cookie dough onto the pizza pan. Use your hands to press the dough evenly into a smooth round cookie that fills the entire surface of the pan. Sprinkle the remaining ¼ cup of chocolate chips over the cookie dough and press the chocolate chips into the top of the cookie. Then use a rubber spatula to press around the circular edge of the cookie to make sure it is a smooth and as even as possible.
Bake the cookie cake for 9-11 minutes, until the edges are just barely golden but the center still looks slightly underbaked. Do not overbake the cookie! Cool completely before proceeding.
If you'd like to move the cookie cake to a large serving platter, cutting board, or box for transportation, use a large metal spatula to carefully slip the cookie off the pizza pan onto the platter.
Place the frosting of choice in a piping bag with a star tip. Pipe ½ to 1-inch stars around the edge of the cookie cake for decoration. Then sprinkle candy sprinkles or jimmies over the frosting. Allow the frosting to set before wrapping with plastic wrap.

Video

Notes

You can use store-bought or homemade frosting to decorate the edge. Here are two easy recipes to make chocolate and vanilla frosting from scratch:

Chocolate Frosting – 1 ½ cups powdered sugar, ¼ cup cocoa powder, 6 tablespoons softened butter, 2 tablespoons milk, pinch of salt. Beat with a hand mixer until smooth and fluffy.
Vanilla Frosting – 1 ½ cups powdered sugar, 5 tablespoons softened butter, 5 teaspoons milk, 1 teaspoon vanilla extract, pinch of salt. Beat with a hand mixer until smooth and fluffy.

To Store: Let the frosting set and harden before wrapping the cake in plastic wrap. Store at room temperature for up to 3 days.

To Freeze: For the best taste and texture I suggest freezing the extra large cookie before adding frosting.

Cool the cake completely before wrapping tightly in 1-2 layers of plastic wrap. Then wrap in another 1-2 layers of aluminum foil. It will keep well in the freezer for up to 3 months. Thaw in the fridge overnight before frosting.

Nutrition