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Slice of chocolate chip cookie cake on a plate.
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5 from 3 votes

The Best Chocolate Chip Cookie Cake

Can't decide whether to have cookies or cake? This is truly THE Best Chocolate Chip Cookie Cake you will ever make! Soft-baked, ultra soft, thick and chewy. It's so incredibly easy to make with no chilling time. Complete with a silky ganache frosting!
Prep Time10 minutes
Cook Time20 minutes
Ganache Chill time1 hour
Total Time30 minutes
Course: Dessert
Cuisine: American
Servings: 1 9" cookie cake
Calories: 5314kcal
Author: Jessica

Ingredients

Chocolate Chip Cookie Cake

  • ¾ cup unsalted butter melted
  • 1 cup light brown sugar
  • 1 egg
  • 1 egg yolk
  • 1 tbs vanilla extract
  • 1 ½ cups all-purpose flour
  • 3.4 oz box instant vanilla pudding mix just the powder
  • 1 teaspoon baking soda
  • pinch salt
  • 1 cup semi-sweet chocolate chips

Chocolate Ganache Frosting

  • 6 oz semi sweet chocolate chips
  • 4 oz heavy cream

Instructions

For the ganache frosting

  • Before beginning, you will need to prepare the ganache frosting since it has to cool and set up before whipping. Place chocolate chips in a medium-sized bowl, set aside.
  • Heat heavy cream on a stove top or in microwave until very hot - not boiling. Pour cream over chocolate chips and let it sit for 3 minutes without stirring. Start whisking chocolate from center outward until mixture is completely smooth. Chocolate sauce should have a smooth velvety texture. Cover loosely with plastic wrap and place mixture in refrigerator to cool completely and set, stirring every 30 minutes.

For the cookie cake

  • Preheat oven to 350°F. Grease a 9" springform or regular round cake pan with cooking spray. Optional - cut out a circle of parchment paper and place it on the bottom of pan for easier removal. Set aside.
  • In a large bowl, combine brown sugar and melted butter and mix until smooth.
  • Add egg, egg yolk and vanilla and stir until completely combined. Pour in flour, pudding mix, baking soda and pinch of salt and stir until just incorporated. Fold in chocolate chips by hand until evenly distributed.
  • Press dough into prepared pan into an even layer. Top with extra chocolate chips and press them down slightly, if desired.
  • Bake for 20-25 minutes or until the top/center just starts to golden slightly. Cookie cake may look underdone in the middle, but it will set up when it cools and stay extra soft. Allow cookie cake to cool completely in pan.

Back to the ganache frosting

  • Ganache is ready when texture is firm but still soft and spoonable. Using a hand mixer or stand mixer, whip frosting for 3 minutes on high speed until slightly lighter in color and smooth. Spoon frosting into a bag with a piping tip and pipe around the edges of the cookie cake. Alternatively, you can just spread with a knife.

Notes

Storage instructions: Chocolate Chip Cookie cake will stay soft and fresh for up to one week stored in an airtight container at room temperature.
Freezing instructions: To freeze dough, wrap in plastic wrap and place in a resealable, freezer-safe bag and freeze for up to 3 months. Thaw dough in refrigerator over night and bake as directed.
To freeze baked cookie cake, wrap unfrosted cookie cake in a layer of plastic wrap and then a layer of foil. Place in a resealable, freezer-safe bag and freeze for up to 3 months. Thaw at room temperature.

Nutrition

Calories: 5314kcal | Carbohydrates: 549g | Protein: 54g | Fat: 324g | Saturated Fat: 194g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 90g | Trans Fat: 6g | Cholesterol: 873mg | Sodium: 1323mg | Potassium: 2727mg | Fiber: 33g | Sugar: 349g | Vitamin A: 6597IU | Vitamin C: 1mg | Calcium: 593mg | Iron: 34mg