Chocolate Chip Cookie Cake

This is a recipe that I came up with by taking my favorite pieces of other recipes. It bakes all the way through, so you won’t have a cookie cake that is raw in the center. I have been told it is the best anyone has ever tasted and people prefer it over the super thin cookie cakes from local specialty stores. This also makes superb cookies…I have noticed that the temperature of your kitchen will affect how the cookie version turns out. I live in Texas, so in the Summer even with the air conditioning cranked up, it can still get pretty warm inside. Just be forewarned that if you do make this recipe, as cookies and not a cookie cake, in a warm kitchen they will fall flat…as in pancake flat. I have not noticed that it affects the cookie cakes, though. Hope you enjoy!


Amount Ingredient 4 1/2 Cups Unbleached All Purpose Flour (Bleached is ok) 1 tsp Baking Powder 1 tsp Baking Soda 1 tsp Salt 1 1/4 Cups (3 sticks) Salted Butter 1 1/4 Cups Granulated Sugar 1 1/4 Cups Brown Sugar, packed 2 Eggs, slightly beaten 1 TBSP + 2 tsp Pure Vanilla Extract 12 Oz. (1 pkg) Semi Sweet Chocolate Chips 1 Cup Walnuts, chopped


Preheat oven to 375*. In large bowl, Sift together (or whisk together) flour, baking powder, baking soda, and salt. In separate bowl, cream together butter and sugar. Add eggs and vanilla one at a time, mixing well between additions. Gradually add flour and mix until well incorporated. Fold in chocolate chips and nuts. For Cookies: Drop by rounded spoonful on cookie sheet and bake for 8 minutes. Let cool 1-2 minutes on cookie sheet before removing to cooling rack to cool completely. For Cookie Cake: Spread dough in disposable 1/2 sheet pan. Smooth top of dough evenly using wet hands, but be sure to leave 1/2 inch gap around sides of pan to give cookie room to expand. Bake until edges are set and top just starts to brown. (Sorry I don’t remember the exact timing, but I am wanting to say it is somewhere between 25-30 minutes…best to just keep an eye on it). Let cool completely on cooling rack and then decorate with your favorite buttercream icing recipe!

Comments (10)


Sounds yummy! Can I use my regular pans for this one? What size is your 1/2 sheet pan? Sorry if that is a silly question:)


I tried this recipe this morning. It is very good. I used 1 1/2 lbs butter (just seemed easier). Just try to make sure you get the dough as level as possible in the pan. I had a high spot that was a little under cooked (still tasted good though). Easy way to make a batch of choc chip cookies! Thanks for sharing


Sorry, it was supposed to say 1 1/2 cups salted butter (I guess I fat fingered the keys, lol). There are 2 pics of my cookie cakes on my gallery. Here are the links to them. I am not sure as to the exact size of the pans I buy, as I do not have any at the moment. But, they are a little bit smaller (although not by much) than a standard half sheet pan. The cookie cake comes out about an inch thick, so using a bigger pan will be fine. I use disposable pans because I usually bake them for other people and 1) I don't want to send my good pans to be in someone else's care, and 2) I don't want someone using metal utensils to cut the cake in my pan :-) If this is not an issue for you, by all means, save yourself a bit of $$ and use your own pan :-) Sorry about the measurement mistake...does anyone know how I can go back in and change it?


Recipe sounds yummy! And your cookie cake pics are mouth watering! I too like to make cakes for others and can't wait to try your recipe!


I'd love to try this for a fondant cake, but I'd like to know if it would stand well out of the pan and stand the test of gravity. Has anyone tried it yet?