Best Cookie Cake Recipe with Chocolate Fudge Frosting

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This giant chocolate chip cookie cake is the best way to eat a chocolate chip cookie! Soft in the center, chewy on the edges, and the perfect canvas for decorating for any special occasion. Top with my chocolate fudge frosting (recipe included below) or any of my other American buttercream recipes.

That said, this cookie cake recipe uses pretty standard ingredients, so it’s highly likely you can make this cookie cake today.

How lucky for you!

You’ll need baking soda and salt to round out the dry ingredient 4-some.

The fat base of this cookie cake is melted butter, which you often see in cookie recipes. In fact, the chewy chocolate chip cookies this cookie cake is modeled from uses melted butter, which then means we have to chill that dough so the cookies don’t spread.

Since this cookie cake is going into a springform pan (you can also use a cake pan or a pie plate– see recipe notes!), we don’t have to worry about spreading and can just whip up the cookie dough and move right along.

We’ll sweeten with a combination of brown sugar and granulated sugar, add one egg + one extra egg yolk, some vanilla extract, and then chocolate chips.

I have made this chewy cookie cake many ways over the years, but it always comes down to a combo of chocolate chips that I love– an equal mix of semi-sweet and milk chocolate chips.

This is a total personal preference, so do whatever you want with the chips. This is your cookie cake, of course.

This creamy chocolate frosting is made from melted unsweetened chocolate and butter, which creates a smooth base. While chocolate buttercream frosting is typically made with cocoa powder, this cookie cake icing uses straight up, creamy dreamy and smooth chocolate.

See notes in the recipe if you don’t have or can’t find unsweetened chocolate. You’ll have to make an adjustment to the liquid involved, so take note if you’re going to change up the chocolate.

The rest of the ingredients for your icing/frosting are vanilla extract, milk or cream, powdered sugar, and a little salt.

So simple! You’re ready to make it today, aren’t you?

Then, simply press the cookie dough into the pan and bake it. Easy peasy!

A note on the pan: I prefer to use a springform pan for my cookie cakes, because it makes it so much easier to get beautiful slices. I can also shimmy the cookie cake off of the platform onto a serving plate to make it look all pretty.

You’ll want the cookie cake to cool before you add the chocolate frosting, but it shouldn’t take too long.

You’ll have to let this mixture cool once it’s melted, otherwise your frosting will wind up too runny and you’ll melt the sugar.

Once it’s cooled enough, add the milk or cream, vanilla extract, and powdered sugar. Salt to taste, as always, then try not to eat the whole bowl before you pipe it onto the cookie cake.

Looking for more cookie cake recipes? Check out some of the cookie cakes in my collection: triple chocolate cookie cake, funfetti sugar cookie cake, pumpkin cookie cake, snickerdoodle cookie cake, and Nutella cookie cake.

5 from 6 votes

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Homemade Cookie Cake with Cookie Cake Frosting

This giant chocolate chip cookie cake is the best way to eat a chocolate chip cookie! Soft in the center, chewy on the edges, and the perfect canvas for decorating for any special occasion.

Prep Time10 minutes mins

Bake Time25 minutes mins

Total Time35 minutes mins

Cook ModePrevent your screen from going dark

Recipe Author Lynn April

Servings: 12 servings

Ingredients

COOKIE CAKE

• ▢ 2 and ¼ cup (270g) all-purpose flour be sure to measure properly
• ▢ 2 teaspoons (5g) cornstarch
• ▢ 1 teaspoon baking soda
• ▢ ¾ teaspoon salt
• ▢ ¾ cup (171g) unsalted butter melted
• ▢ 1 cup (200g) firmly packed brown sugar light or dark
• ▢ ¼ cup (50g) granulated sugar
• ▢ 1 large egg + 1 large egg yolk
• ▢ 2 teaspoons vanilla extract
• ▢ 1 cup (170g) chocolate chips¹

CHOCOLATE FUDGE FROSTING

• ▢ 1 ounce (14g) unsweetened baking chocolate² coarsely chopped
• ▢ 2 Tablespoons (28g) unsalted butter
• ▢ ½ teaspoon vanilla extract
• ▢ 2 to 3 Tablespoons (30-45mL) milk or cream
• ▢ 1 cup (120g) powdered sugar
• ▢ pinch of salt

Instructions

COOKIE CAKE

• Preheat the oven to 350ºF (170ºC). Spray a 9" springform pan³ with non-stick spray. Set aside.
• In a large bowl, whisk together the flour, cornstarch, baking soda, and salt. Set aside.
  2 and ¼ cup (270g) all-purpose flour, 2 teaspoons (5g) cornstarch, 1 teaspoon baking soda, ¾ teaspoon salt
• In a medium size bowl, whisk together the butter, brown sugar, and granulated sugar until smooth. Whisk in the egg, egg yolk, and vanilla extract until completely combined.
  ¾ cup (171g) unsalted butter, 1 cup (200g) firmly packed brown sugar, ¼ cup (50g) granulated sugar, 1 large egg + 1 large egg yolk, 2 teaspoons vanilla extract
• Pour the wet ingredients into the dry ingredients and stir until no flour lumps remain. Fold in the chocolate chips. Press the cookie dough evenly into the prepared pan. Bake for 23-25 minutes until edges begin to brown. You may cover the cake with foil to prevent browning, if preferred. Remove from oven and allow to cool on a wire rack completely before decorating with frosting.
  1 cup (170g) chocolate chips1

CHOCOLATE FUDGE FROSTING

• In a small saucepan over medium heat, melt the unsweetened baking chocolate and the butter, stirring constantly to prevent scorching or burning. Remove from heat and allow to cool for 15 minutes.
  1 ounce (14g) unsweetened baking chocolate2, 2 Tablespoons (28g) unsalted butter
• In a medium size bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, combine the cooled chocolate/butter mixture, vanilla extract, and milk or cream (starting with 2 Tablespoons). Turn the mixer down to low and slowly add the powdered sugar. Increase mixer speed to medium and beat until completely combined, scraping down sides as needed. Add salt to taste.
  ½ teaspoon vanilla extract, 2 to 3 Tablespoons (30-45mL) milk or cream, 1 cup (120g) powdered sugar, pinch of salt
• Remove cooled cookie cake from springform pan and place on serving platter. Fill a piping bag with the frosting and decorate the cookie cake. I like to use a Wilton 1M tip. If using, add sprinkles before frosting sets. Store leftovers covered tightly at room temperature for up to 5 days. Undecorated cookie cake may be frozen, up to 2 months. Thaw in refrigerator overnight and allow to come to room temperature before decorating.

Notes

1. Chocolate chips: I prefer ½ milk and ½ semi-sweet chips, but realistically, you can put any kind of chips you like in this cookie cake.
2. Unsweetened chocolate: if all you have or can find is semi-sweet or bittersweet chocolate, you can still make this cookie cake icing. You may just need less liquid, so take care when adding liquid to the frosting base.
3. Springform pan: alternatively, you may use a 9″ pie plate or a 8″ or 9″ round or square baking pan.

Adapted from classic chocolate chip cookies

Did you make this recipe?Mention @freshaprilflours on Instagram or tag #freshaprilflours!

Nutrition Disclosure

All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.

Serving: 1serving | Calories: 341kcal | Carbohydrates: 43g | Protein: 1g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 251mg | Potassium: 101mg | Fiber: 0.4g | Sugar: 41g | Vitamin A: 437IU | Calcium: 38mg | Iron: 1mg