Chocolate Chip Cookie Cake

By Yossy Arefi

Published July 3, 2024

Chocolate Chip Cookie Cake
Linda Xiao for The New York Times. Food Stylist: Yossy Arefi.
Total Time
45 minutes, plus 40 minutes’ cooling
Prep Time
5 minutes
Cook Time
40 minutes, plus 40 minutes’ cooling
Rating
5(171)
Comments
Read comments

Malls have been declining in number since their peak in the 1980s, but, before losing their cultural significance, they helped make the cookie cake the frosted icon it is today. Created by Michael Coles and Arthur Karp in 1977 (not by Mrs. Fields, which was founded the same year), the cookie cake was first sold in Atlanta malls by their company, Great American Cookies. In this cookie cake, browned butter gives the cookie extra toasty, nutty flavor, and the extra egg yolk makes it chewy and tender. Don’t skimp on the chocolate chips; you can use semisweet or bittersweet morsels or a combination of both. This recipe calls for a cookie cake pan, which is a round pan that is about ½-inch deep. You can also bake this in a 10-inch round cake pan lined with parchment paper, increasing the baking time to 25 minutes or so. Malls might be closing left and right, but this food court-style giant chocolate chip cookie cake will never go out of style.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:12 to 16 servings
  • 10tablespoons/142 grams unsalted butter, plus more for greasing the pan
  • ¾cup/165 grams light brown sugar
  • ¼cup/50 grams granulated sugar
  • 1large egg plus 1 egg yolk, cold from the fridge
  • 2teaspoons vanilla extract
  • 1teaspoon kosher salt (such as Diamond Crystal)
  • ¼teaspoon baking powder
  • ¼teaspoon baking soda
  • 1½cups/190 grams all-purpose flour
  • 1cup/170 grams semisweet or bittersweet chocolate chips
  • Flaky salt (optional)
  • Vanilla buttercream, for decorating
  • Sprinkles, for decorating
Ingredient Substitution Guide
Nutritional analysis per serving (14 servings)

252 calories; 13 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 34 grams carbohydrates; 1 gram dietary fiber; 22 grams sugars; 3 grams protein; 134 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Heat oven to 350 degrees. Grease an 11- or 12-inch cookie cake or pizza pan with butter.

  2. Step 2

    Brown the butter: Melt 8 tablespoons/113 grams butter in a medium saucepan over medium heat. Being careful to not let it burn, stir constantly until all of the milk solids turn golden and the butter has a nutty fragrance, 4 to 5 minutes.

  3. Step 3

    Transfer the hot brown butter to a large bowl, then cut the remaining 2 tablespoons butter into cubes and add to the bowl to melt. Add the brown sugar and granulated sugar and whisk to combine, then whisk in the whole egg and egg yolk, vanilla and salt.

  4. Step 4

    Whisk in the baking powder and baking soda, then fold in the flour with a rubber spatula. When a few streaks of flour remain, fold in the chocolate chips.

  5. Step 5

    Transfer the batter to the pan, smoothing the top. Sprinkle on a bit of flaky salt, if desired.

  6. Step 6

    Bake for 12 to 15 minutes or until set on the edges and still slightly soft in the center.

  7. Step 7

    While the cookie bakes, make the buttercream.

  8. Step 8

    Cool cookie cake completely before turning out onto a cooling rack and Inverting onto a serving plate. Decorate with buttercream and sprinkles.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
171 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Didn’t use pasta…

I followed the directions exactly (including the addition of the flake salt on top) except that I made whipped cream instead of the butter cream. It was very good and a hit at our dinner with friends (although they said it was basically a blondie). The only change I will make going forward is that I think it would be even better with pecans. I used a 12” spring form pan but I think this could be made in anything that’s close to that size.

Nick R.

@MB I used a 12” cast iron skillet with buttered parchment paper! Cooking time was around 25 min for me, but it could be less if I opened the oven less.

MB

Could you do this in a 12-inch skillet?

Kairee Anne

I made using a 9” spring form pan and it resulted in a little less than 3/4” thick cookie cake-which was the perfect thickness bc all my cake stands and domes fit the 9” for display/serving. I made it as a birthday cake when I was pressed for time. I cooked for 17 minutes and it was the quickest cake to prep, bake, cool, frost and get out the door. Everyone loved it. I will be using this again every time I need a quick homemade party dessert.

~Chrissie O.

I am THAT BAKER that owns not one, but 2 cookie "cake pans: one round, one heart-shaped." And I DID make this recipe, though I did NOT bother with the whipped cream, but used store-bought. And 100%: It was absolutely delicious!!! I do this for all the kids' birthdays. BUT... I can buy a tube of Nestle's Toll House Cookie Dough, have it in the pan in 30 seconds, and it's, like, so much ALMOST this good that's it's worth MY TIME to just buy the Nestle's. I loved it, and I'm still sorry.

Caitlin

It’s a fairly easy recipe to make which is the positive but the cookie itself is just okay! the novelty of it being a cookie cake is fun but the cookie is perhaps too doughy or something but definitely not an amazing cookie in and of itself, I can’t quite put my finger on why. I followed the recipe almost exactly although I only had dark brown sugar as opposed to light but I doubt that would have a significant impact.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.