1. Can I make a chocolate chip cookie cake without eggs?

Yes! This chocolate chip cookie cake can be made egg-free by using a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) or a commercial egg replacer.

2. How do I make my chocolate chip cookie cake extra chewy?

Use more brown sugar than white sugar, avoid overbaking, and add an extra egg yolk for a softer, chewier bite.

3. Can I double the recipe for a larger chocolate chip cookie cake?

Absolutely. Double all ingredients and bake your chocolate chip cookie cake in a 9×13-inch pan for 28–32 minutes, checking doneness with a toothpick.

4. What’s the best way to store leftover chocolate chip cookie cake?

Wrap your chocolate chip cookie cake tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days.

5. Can I freeze a chocolate chip cookie cake?

Yes. Once cooled, wrap the chocolate chip cookie cake in plastic wrap and foil, then freeze for up to 2 months.

Chocolate Chip Cookie Cake – 7 Irresistible Tips for Chewy Perfection

Description

This soft, chewy chocolate chip cookie cake delivers all the flavor of your favorite cookie in a giant, shareable dessert. Perfect for birthdays, holidays, or just because, this easy recipe requires no dough chilling and bakes in under 30 minutes. Decorate with frosting and sprinkles, or enjoy plain for a simple, crowd-pleasing treat.

Ingredients

Scale

¾ cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
1 cup (200g) packed light or dark brown sugar
1 large egg + 1 egg yolk, at room temperature
2 teaspoons pure vanilla extract
2 cups (250g) all-purpose flour (spooned & leveled)
2 teaspoons cornstarch
1 teaspoon baking soda
½ teaspoon salt
1½ cups (270g) semi-sweet chocolate chips
Optional: chocolate buttercream, whipped cream, or ice cream for topping

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Instructions

Preheat oven to 350°F (177°C). Grease a 9-inch pie dish or round cake pan with nonstick spray.
In a large bowl, beat butter and brown sugar until creamy (about 3 minutes).
Add egg, egg yolk, and vanilla; mix until combined.
In a separate bowl, whisk together flour, cornstarch, baking soda, and salt. Add to wet ingredients and mix on low until combined.
Fold in chocolate chips until evenly distributed.
Press dough evenly into the prepared pan.
Bake for 22–26 minutes or until golden brown and a toothpick comes out with a few moist crumbs. Cover loosely with foil after 15 minutes to prevent over-browning.

Cool completely before loosening edges with a knife. Decorate with frosting if desired. Slice and serve.

Notes

For an egg-free version, substitute with flax eggs or a commercial egg replacer.

Store tightly covered at room temperature for up to 3 days or refrigerate for up to 1 week.

To freeze, wrap in plastic wrap and foil; store up to 2 months.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 338
Sugar: 26g
Sodium: 182mg
Fat: 17g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 4g
Cholesterol: 53mg