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Chocolate Chip Cookie Cake Recipe (30 Minutes)

A giant, soft-baked chocolate chip cookie in cake form that goes from mixer to table in just 30 minutes. Perfect for last-minute desserts.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course chocolate chip cookie cake recipe, Dessert
Cuisine American
Servings 8 servings
Calories 380 kcal

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter melted and slightly cooled
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips

Instructions
 

  • Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
  • In a small bowl, whisk together flour, baking soda, and salt.
  • In a large bowl, whisk melted butter, brown sugar, and granulated sugar until smooth and combined.
  • Whisk in the egg and vanilla until fully incorporated.
  • Fold the flour mixture into the wet mixture with a spatula until just a few streaks of flour remain. Do not overmix.
  • Fold in chocolate chips until evenly distributed.
  • Scrape dough into the prepared pan and press evenly to the edges. Slightly wet your fingers to prevent sticking.
  • Bake for 18–20 minutes, until edges are golden and center is set but still soft. A toothpick inserted near the edge should come out clean; the center may look slightly underdone.
  • Let cool in the pan on a wire rack for 10 minutes. Then transfer to a serving plate or slice directly from the pan.
  • Serve warm or at room temperature. Top with ice cream or whipped cream if desired.

Notes

1. For a crispier edge, bake 2–3 minutes longer, but watch the center doesn't overbake.
2. Substitute dairy-free butter and chocolate chips for a dairy-free version.
3. Store leftovers tightly wrapped at room temperature for up to 3 days, or freeze for up to 3 months.
4. If using a dark or non-stick pan, reduce oven temperature by 25°F to prevent over-browning.
5. Don't overmix the dough after adding flour.
6. Stir until just combined – a few streaks of flour are fine.
7. Overworking it makes the cake tough.
8. Press the dough evenly into the cake pan.
9. Use a slightly wet hand or a spatula to smooth the top.
10. Uneven thickness means some parts bake faster than others.