This cake was originally created for my brother’s birthday. He prefers chocolate chip cookies to traditional cake, therefore he (as well as the rest of the family) enjoyed this. Since then, he has requested it for every birthday. I once found my dad eating it for breakfast after I served it to ten people and there were leftovers! It must be tried by all chocolate chip cookie lovers! Add vanilla ice cream to the dish.
| Prep Time: | 30 mins |
| Cook Time: | 15 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 45 mins |
| Servings: | 16 |
| Yield: | 16 servings |
Ingredients
- 1 cup butter, softened
- 1 cup brown sugar
- 1 cup white sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 cups all-purpose flour
- 1 (12 ounce) bag semisweet chocolate chips
- ½ cup butter, melted
- ⅓ cup milk
- 1 teaspoon vanilla extract
- 3 cups confectioners’ sugar
- ⅔ cup cocoa powder
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease 3 large baking sheets. Cut three 10-inch rounds of parchment paper and set each round on each baking sheet.
- Beat 1 cup butter, brown sugar, and white sugar together in a bowl using an electric mixer until fluffy and smooth. Mix eggs, 2 teaspoons vanilla extract, baking soda, and salt into creamed butter until just combined; stir in flour until dough is just combined. Fold chocolate chips into dough.
- Divide dough into 3 parts; press 1 part onto each parchment round.
- Bake in the preheated oven until cookie rounds are browned and crisp around the edges and set in the middle, 15 to 20 minutes. Remove from oven and cool completely.
- Stir melted butter, milk, and 1 teaspoon vanilla extract together in a bowl. Beat confectioners’ sugar and cocoa powder together in a separate bowl until evenly combined. Beat butter mixture into cocoa mixture until frosting is smooth and thickened.
- Peel parchment paper off the bottom of each cookie round. Set aside the prettiest round to be used for the top layer. Spread 1/2 the frosting onto 1 cookie round and top with a second cookie round. Spread remaining frosting onto second cookie round and top with the third cookie round.
- Be sure to let the cookies cool completely. I like to make them the day before.
Nutrition Facts
| Calories | 549 kcal |
| Carbohydrate | 82 g |
| Cholesterol | 69 mg |
| Dietary Fiber | 3 g |
| Protein | 5 g |
| Saturated Fat | 15 g |
| Sodium | 292 mg |
| Sugars | 60 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
My niece requested a chocolate chip cookie cake for her birthday. I usually just make one giant cookie but I wanted to make something with layers this time. This cake was PERFECT! I measured the dough and divided it into three equal parts and put the measured dough into three 9″, parchment paper-lined pans. They came out great! After cooling completely, I iced and layered them, and then added some decorations! I baked it the night before and it was wonderful the next day for her birthday! It tasted great! Everyone has seconds I wouldn’t change a thing!
This turned out great! I did make extra frosting to coat the top as well. It was very chocolately and delicious. I appreciated that it was a different twist on a cake.
Super fun! Cooked in circular pans for 20 minutes and frosted with store bought frosting.
This was great! Made it for my sons 21st birthday and he loved it!! Everyone did! Next time I’ll put less frosting between layers bc it was hard to cut without squeezing the frosting out. But it tasted great, the cookies were soft, i loved it! And so did he and that’s what mattered!
This was really fun. I followed the recipe exactly. It is very rich. I baked it for 15 min and next time I think I’ll pull it out a little earlier. I would like to try it again, perhaps making it into a two layer ice cream cookie. Definitely worth a try, especially for a group!
2nd time i made this. the first time, my son was super excited for his birthday cookie cake. we prefer chewy gooey soft cookie, it was hard as a rock after it cooled. i made this again yesterday, and doubled the thickness of the cookie, it cooled and remained gooey! seriously the thickness was like 2inches of dough and 15 min cook time. maybe theres an elevation difference between recipe and me. we are in higher elevation.
this recipe is perfect ! Thank you so much for sharing ! My son also requests it every birthday .
Wonderful Cookie Cake and so much cheaper and better tasting than the store bought. I made this for my class and tghe only change I made was to add the buttercream frosting instead of the one suggested.
I replaced the frosting with ganache and it turned out FANTASTIC!
This review is for the cookie cake, not the frosting. I made it for my son’s 9th birthday as he doesn’t like cake. Since he also doesn’t like frosting, I didn’t want to layer it. So I halved the recipe and put about 2/3 of the batter into one 9″ round cake pan greased with cooking spray. (I made half a dozen cookies with the leftover batter). It was a beautiful golden brown, and it was delicious! Just like a big, soft chocolate chip cookie, a tiny bit chewier around the edges which was awesome. I served it with vanilla ice cream. My son actually ate his birthday cake for a change! Hooray!
It was awesome!!! My family loved it!! But the last time I made it I used a different frosting, today when I made it I used the frosting from the recipe, and it didn’t taste as good, I suggest using a different chocolate frosting recipe. I used a different chocolate frosting off the allrecipe app!! Over all it was good
So sorry, but I had a horrid time with this … #1) It’s insanely sweet. #2) and perhaps I shouldn’t give it a 2 rating because I did do as others suggested and baked in cake pans – maybe that was the problem, but: I let cake cool in pan 20″, then turned the first one out – it was still warm and gooey and completely fell apart – that’s when I saw the submitters note about making it a day ahead of time, but by then it was too late and I had to getterdone. I popped the other 2 into the freezer to chill – waited another 20 minutes, and then turned them out. Although perfectly cool to the touch, they immediately began to sink and crack, so presentation was soooo sad (grin). On the plus side, they DO taste exactly like soft chocolate chip cookies. But (as mentioned above) they are just SO sweet – nobody could finish even the smallest sliver…I’m so sorry – lovely concept. Having said all that, I *do* think this would be great to make ahead of time (since batter makes 3) and then decorate and serve *individually* like those cookie-cake bakeries you see in the mall. Final note: someone mentioned not to overcook … perhaps I was too careful with that as well – with final layer, I went the full 20 minutes then pulled … that was the best layer of the three.
The cookie/cake was fabulous. It’s a cookie, no it’s a cake. It’s both. The icing was too sweet for my office colleagues who thought it would have been perfect without icing.
I made this cake twice now. Amazing! I always say I am better at cookie than baking, but with this everyone thinks it’s done by an actual bakery! I plan on using apples in the fall with a caramel icing! So good!
I neeeded a birthday cake for a coworker who loves choc chip cookies so I tried this. It was really good! I did what another reviewer suggested and used 3 9in round cake pans. I just sprayed them well with cooking spray. The layers were even and came out easily after a little help in getting them loose. Do not overbake this cake. As soon as it looks as if the batter will harden when taken out from the oven.
I wasn’t sure what to expect texture wise for this cake. I couldn’t tell if it would be more like a cookie or a cake. The answer is it is a little of both. It is like a huge layered soft amazing chocolate chip cookie. I made this for my daughter’s 8th birthday and everybody raved about it and several people asked to take pieces home. The only change I made was to use different chocolate icing since I had some made already that needed used up. I will DEFINITELY be making this again!
This recipe is THE BOMB!!! Perfect!! My daughter turned 16 and couldnt figure out what to make her because she doesnt eat cake! This fit the bill!! I didnt use the frosting part I ended up making her a chocolate chip cookie ice cream cake! Turns out nice and chewy and so soft at the same time! Delicious!! If I could give this recipe 10 stars I would!!!
I made this after my son asked for a cookie cake. It was a hit and super easy. I used a different icing and it was great.
My Husband loved this very rich chocolate cookie cake. I used 3 nine inch cake pans, added parchment paper, then sprayed the pans. It was very easy to remove the cookie layers. After adding some frosting to the two layers, I still had some frosting left over.