Homemade cookie cake: Hellooooo best cookie cake of my life! Skip the mall and make the most amazing soft, chewy, chocolatey, over-the-top delicious cookie cake at home! It’s easy!
Do NOT make this.
Seriously. Don’t do it.
I know I’m being irresponsible by posting this and all… but I’m a blogger, I can’t help myself.
I’m also super pregnant and want nothing but fresh fruit and veggies, crusty, fluffy bagels, and cookie cake.
So. Much. Cookie Cake.
This all started the day I ran out of watermelon. I was devastated, but it was just too hot to rush off in search of more so, to console myself, I made a cookie cake. I think I made the excuse that I needed to use up that last stick of butter in the fridge or something equally ludicrous. But truth be told, I’m nuckin’ futz. So don’t make this. Unless it’s someones birthday. Or you’re REALLY craving cookie cake. Or you ran out of watermelon. No, no, scratch that. Run away. Fast.
This homemade cookie cake is really freaking good!
Homemade Cookie Cake
No malls. No store-bought dough. Just cookie cake. Really, really, ridiculously good cookie cake.
Homemade Cookie Cake
Hellooooo best cookie cake of my life! Skip the mall and make the most amazing soft, chewy, chocolatey, over-the-top delicious cookie cake at home! It's easy!
Ingredients
- 1/2 cup unsalted butter (1 stick; softened)
- 1/4 cup regular salted butter (1/2 stick; softened)
- 3/4 cup light brown sugar (150 grams)
- 1/4 cup granulated sugar (50 grams)
- 1 large egg (room temp)
- 2 tsp pure vanilla extract
- 2 cups unbleached all-purpose flour (240 grams)
- 2 tsp cornstarch
- 1 tsp baking soda
- 1/4 tsp salt
- 3/4 cup dark chocolate chips or bitter/semi-sweet
TOOLS NEEDED:
- 9-inch non-stick springform pan yup! the cheesecake kind! or 9-inch non-stick cake pan. 10-inch will work as well, the larger the pan you use the thinner the cookie cake will get so if you like a soft center, aim to use a pan around 9-10 inches in diameter.
- parchment paper
Instructions
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Before we begin, I'm begging you to save about a hour of your time to refrigerate your dough. You can even just make the dough and leave it in the fridge overnight to bake the following day, just pretend the cookie dough is also sensitive to the hotter-than-hades temps outside and give it some time to chill. It's one of those age old cookie debates and I'm team stick-it-in-the-fridge.
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In a large bowl, cream together softened butter and sugar with an electric hand mixer. Start at the lowest speed and increase as needed.
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Add in the egg and vanilla and continue to beat with the mixer to incorporate.
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In a separate bowl, mix together flour, cornstarch, baking soda, and salt.
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Add flour mixture to the larger bowl slowly while you continue to beat on low.
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Once your dough is mixed, fold in chocolate chips, cover, and pop it in the fridge for an hour, or overnight. Whatever works for you!
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Now here's where you get sneaky. Hide the dough in the fridge. Everyone has that one person in their family that, upon seeing a giant bowl-o-cookie dough in the fridge, loses all self-control and manners. You could loose a spoonful or the whole bowlful to hungry scavengers if you don't go ahead and just cover and hide the bowl behind a pile of leftovers and condiments. If you're only chilling it for an hour you have a much better chance of retrieving the full bowl of cookie dough. That is... unless you are a cookie dough monster. In that case, good luck!
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READY TO BAKE? Grab your dough from the fridge and pre-heat your oven to 350 degrees F, allowing the dough to soften a bit for easy handling.
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Place a sheet of parchment paper on the bottom portion of an un-greased springform pan and lock in the sides.
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Press in your dough and bake on the center rack for 18-22 minutes. Mine is usually always done in 20.
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Once your cookie cake has finished baking, flip your oven to broil on HIGH and watch it like a hawk. After about a minute the top will brown to golden perfection, still leaving that soft slightly cookie dough-esque center intact.
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Now it's yummy AND gorgeous. You're welcome. Oh... and let the cookie cake cool before you try to stuff it in your face, since you clearly already ignored me when I told you not to make this at all =)
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Once your cake has cooled, use a piping bag or a trusty ziploc with the corner cut off to fancify your cake with a little bit of frosting/icing. I included a recipe above if you need one! <3 Garnish with anything your heart desires - shaved chocolate, mini chips, sprinkles, or just stick your face in the entire thing and have at it!
Recipe Notes
Recipe will yield best results when dough is refrigerated before baking. I typically make mine ahead of time and leave it in the fridge overnight. 24 hours of chill time is typically ideal with cookie dough, though it is optional. For ease of use, you can even go ahead and line your springform pan with parchment now, pop your dough in, and chill inside the pan.
Depending on ingredient availability, feel free to use 3/4 cup unsalted or 3/4 cup salted butter and simply adjust the salt in the recipe to compensate.
If you're using entirely unsalted butter, add 1/2 tsp of salt to the recipe.
If using only salted butter, simply skip the salt in the recipe above.
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed based on slice size and frosting chosen. Enjoy!
The cookie recipe was slightly tweaked from from Kelsey’s Apple a Day and Food Network Canada. If you’re looking to just make a big pile of cookies, check them out! When I want chewy, old-fashioned cookies that’s the recipe I use.
serving a larger crowd?
Make my extra large sheet pan cookie cake. The recipe serves anywhere from 30-50 people!
easy peasy cookie cake frosting recipes
easy buttercream icing
Whisk/beat together softened butter and powdered sugar with a teeny bit of milk until desired consistency is reached. I’m terrible at measuring my frostings but stick with a typical ratio of 2 parts butter to 1 part powdered confectioner’s sugar and then add the milk slowly in 1/2 tsp increments until desired consistency is reached. Once done, give it a taste and decide if you want to beat in a little bit of vanilla, peanut butter, or even chocolate into the mix! Anything goes!
cream cheese frosting
ingredients
- 1 + 1/2 cups powdered sugar
- 2 ounces room temperature cream cheese
- 1 tablespoon regular sugar
- one half or one whole tablespoon of milk to moisten
- one drop pure vanilla extract
instructions
- Combine ingredients and mix with an electronic hand mixer until fluffy.
- To adjust thickness/consistency, add extra powdered sugar as needed.
peanut butter buttercream frosting
ingredients
- 1/4 cup salted butter, softened
- 1/4 cup peanut butter
- 1.5 cups powdered sugar
- 1/4 cup milk
instructions
- Combine ingredients and mix with an electronic hand mixer until fluffy.
- To adjust thickness/consistency, add extra powdered sugar as needed.
swaps and such
Depending on ingredient availability, feel free to use 3/4 cup unsalted or 3/4 cup salted butter and simply adjust the salt in the recipe to compensate.
If you’re using entirely unsalted butter, add 1/2 tsp of salt to the recipe.
If using only salted butter, simply skip the salt in the recipe above.
Whatever you do – don’t melt the butter!
Since I’m a big believer that the type of chocolate chips you use can make or break the cookie, I typically reach for Hershey’s Special Dark chocolate chips or Ghirardelli bittersweet chips. Both work amazing for this homemade cookie cake.
If you get a chance to try this easy homemade cookie cake recipe, let me know! You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations. I can’t wait to see what you whip up!
Lisa
Can you stack these for a teired cookie cake
Jenn
Hi Lisa! I’ve seen it done a few times! I personally really like the one thin layer of cookie cake with frosting.
Jennifer A Raye
This is my go-to cookie cake! I love it and so does everyone I’ve made it for. Thanks for your excellent details, tips and swaps. Here’s a trick I tried today. It may be old news to many, but in case it makes just one baker’s day as it did mine:
Instead of allowing the cookie to cool in the spring form, I popped off the sides. I used a knife to help transfer the very warm cookie to a rack with its parchment paper for support. Then I gently pushed the top sides of the cookie to form an egg shape! Once cooled, I decorated for Easter. Now I have your delicious recipe but in a festive shape. Thanks again!
Phil
Perfect! Kids loved it. Wondering if I read the buttercream recipe wrong as it says 2 parts butter, 1 part confectioners sugar
Jenn
Hi Phil! I’m so glad the cookie cake was a hit! I need to for sure update this post with my latest vanilla buttercream recipe and a few other frosting options! It’s an older post so I’ll add it to my to-do list for the week. My favorites to make are chocolate, chocolate peanut butter, and fluffy peanut butter buttercream. Here’s the basic vanilla which is enough to decorate the edges plus extra flourishes. You also can cut down this recipe if you simply want to do the edges.
VANILLA BUTTERCREAM FROSTING
1 cup unsalted butter
3 cups powdered sugar
1-2 tsp pure vanilla extract (to taste)
2-3 TBSP heavy whipping cream or milk, as needed
Alicia
This has been my go-to recipe since my kids started requesting cookie cakes! Definitely a 5 ⭐️ recipe!
Jamie DeBauche
Do the mall cookies typically use semi-sweet or milk chocolate chips? I would be curious how milk chocolate would be?
Jenn
Hi Jamie! Milk chocolate will be very sweet. I feel like the mall uses semi-sweet, but it’s hard to know for sure because on their website they don’t list which type of chocolate chips used. My favorite chocolate chips to use are Hershey’s “special dark” chocolate chips and my close second favorite is to use a combo of mini and regular sized semi-sweet chocolate chips. I’ve made this cookie cake every which way and it’s aways a hit! xoxo
Rosa Ponce
I’m trying this recipe out right now, and I left it in the oven for the recommended time. However when I pulled it out the oven, it looks like it is not ready yet. There is still kind of a glossy look to the top it the edges are brown. How do you know when it is ready?
Jenn
Hi Rosa! I was spending time with family and just saw this! I’m sure you’ve already figured this out but if it ever looks a little underdone on top you can give it a few more minutes (I never do more than 2-3 extra minutes personally) and then do the broil trick. Then allow it to cool completely so the center has time to set into it’s glorious soft-and-chewy texture.
Andrea
Hi,
I want to make this cookie cake for valentines but my pan is 6×2”. Can this recipe fit in my pan? How long do you recommend cooking the cake?
Thanks:)
Jenn
Hi Andrea! Do you have any other pans available? Can you borrow a larger pan from a friend or family member? Those little 6×2 cake pans are very deep so it’s a bit hard to remove a cookie cake from them. This recipe is also too large to work in a 6×2 unfortunately.
Sofia
Does broiling have to be done?
Jenn
For a golden top, yes it helps give it that little something extra. If you don’t mind a blonder cookie you can absolutely bake for an additional 1-2 min and skip the broil.
Helen
Question: The dough was very sticky and I had a hard time pressing it into my springform pan. Should it be spread all the way to the rim, or should you leave some room for the dough to spread while cooking?
Jenn
Hi Helen! You can spread it as close as you’d like to get it to the rim (I spread mine all the way – just try to flatten the dough in an even layer) and it will spread the rest of the way.
anna kate
hi! i was just wondering if i should take out the parchment when it broils? thanks!
Jenn
Hi Anna Kate! As long as the parchment isn’t overhanging from the pan excessively it will be a-ok for the broil as you’re only letting the cake sit in there with it on for a minute or so max. I suggest staying with the oven light on watching through the window or with the door cracked carefully while you watch the pan to ensure you remove the pan once it gets the perfect kiss of golden. xoxo
Caryn Mercadante
Best cookie cake I’ve ever had. Way better than store-bought. Everyone I’ve made it for has raved about it. The family keeps asking me to make more. They don’t last very long at our house.
Julie
This is by far the best cookie cake, and I think I’ve tried them all. The only down side is that you’ll be asked to make it for every birthday for the rest of your life.
Jenn
Hahahaha! Every. Single. Party. #FOREVER — I’m so glad you enjoyed dit Julie!
Angelina
Cookie cake looks delicious!!! Can’t wait to eat it. Does the cream cheese icing melt? Not sure if I should use the buttercream frosting instead?
Jenn
Yay!!! So excited! Either icing can melt a little if the cookie cake is still too warm when the cake is iced. I always make sure it’s fully cooled (I think it takes a couple hours) – I just walk away and come back to it later. Both icings work great! I have been making the buttercream a bunch lately and also really love the chocolate peanut butter one from my other cookie cake post.
Angelina
Sweet thanks. Also if I use the cream cheese frosting, do I need to refrigerate the cookie cake?
Jenn
Chilling the dough adds extra cookie flavor to the cookie cake but can be skipped if needed.
Angelina
If I have a 12 inch cake pan should I double the recipe?
Jenn
Hi Angelina! I’ve spread the same amount of dough into both 10-inch and 11-inch springform pans for a thinner cookie cake but I haven’t stretched it to 12 inches yet. My 11-inch one was ready a few minutes early since it was thin and was still great! If you want a thicker 12 inch cookie cake you could double it but it would be so super thick that it would take longer to bake and be almost like a deep dish cookie pie (ummmm hand me a spoon!!!!) – I wouldn’t be able to advise on it without testing it out but if you experiment let me know how it goes! xo
Makayla
It’s currently in the oven so all I’ve tried is the dough but I’m already giving it 5 stars!! I’m surprised I even had enough dough left to put it into the pan. It’s sooooooo good. She’s right, you really have to hide the dough to give it time to get cold in the fridge. I can assure you I should have hid it from myself! I hope it cooks well, I’m so scared to overcook it. It looked so pretty in the pan!! Thank you so much for sharing.
Jenn
That cookie dough is my downfall, let me tell ya! So stoked you’re making the cake today – keep an eye on it for the optional broil part (don’t let that fella out of your sight!) and you should be good to go! It will be soft in the center and won’t hold shape (when lifted) until it cools so give it some serious cool down time before icing and then get ready to faceplant! xoxo
Makayla
It was amazing. I made it as a test run to make sure I could do it before our family came to visit! It was A M A Z I N G. Me and my husband are the only ones here to eat the test cake and we are super concerned we are going to eat every slice of it. My husband said “We need to throw that cake away” we are going to gain 100000 pounds. I can’t wait to make it for our family this weekend! It’s so soft. I know our family will love it.
Julie Pope
Hello! I was just curious if it’s possible to use a glass pie pan for this? I know that is such a stupid question but it’s all I have. Other than a regular cookie sheet? Which I would be willing to use also if that would work? I want to make this as a surprise for my sister in laws birthday!
Jenn
Hi Julie! Glass pans cook at a different rate so let’s use that cookie sheet! What are the dimensions of your cookie sheet? Is it big enough that you can shape it into a 9, 10, or 11 inch circle in the center and give it some room to expand a little on each side? Or is it lipped? If it’s lipped you can use my sheet pan cookie cake method.
Cara
Made these in a 8×8 circular pan and they turned out great – but only after some salvaging on my end…
I kept it in the oven a little longer than 22 minutes because it was thicker in the smaller pan (about 28 minutes did the trick), took it out, set the oven to high broil, put the pan back in on the top rack, and 10 seconds later it was on fire…. (**I was dumb and forgot about the parchment paper that was sticking out a bit at the top. So – lesson learned!! Don’t do what I did!**) Even though the top of the cookie was completely burnt, I let it cool and sliced off the top burnt part, covered it with chocolate frosting and sprinkles, and it was actually still so good!! Everyone loved it. The thickness was the best part.
Wanted to share my review in case it helps prevent anyone else from potentially burning down their kitchen 🙂
Jenn
I’m glad your kitchen is still in tact and that the cookie cake was delish! So good to know that 28 min works great for an 8×8 pan and a super thick cookie as well – thanks for your tips! Also, if it makes you feel any better, a few weeks ago I set butter in a pot to melt and promptly walked away like it had never happened. I did some laundry, had a little chat with the hubs, then realized the house smelt like someone was barbecuing…. EEK! I’ve never quite seen a pan burn like that in my life lol. Happens to all of us for sure!
Erica Wood
Could I use a 9X13 inch sheet cake pan for this? I don’t have a round pan.
Jenn
Hi Erica! You can! It will be thinner and may cook more quickly but I use a similar technique for my Sheet Pan Cookie Cake and it’s awesome! My biggest tips are to watch it for doneness a little early and also lay down some parchment paper to prevent the cake from sticking to the pan. Happy baking! xoxo
Shirley
Thank you for this recipe. Can’t wait to try it for my son’s 18th birthday. Cookie cakes are his favorite! Can this cookie cake me made and frozen for use later? Will it have the same delicious taste?
Jenn
Hi Shirley! While I always freeze balls of raw cookie dough to make cookies later, I’ve never tried freezing the raw cookie dough in cake form. If you experiment later let me know how it goes! I would do a test run just in case so you’re not stranded if it doesn’t go from freezer to oven well.
You can make the dough ahead of time and keep it chilling in the fridge (like all prepped in the springform pan even) for 24 hours and possibly up to 3 or so days depending on current food safety standards.
When I’m making it for parties I’ll usually bake it up the day before, keep it covered on the counter, then frost and decorate the following day. It takes a while to cool so I like doing it this way when time permits. Hope this helps! xoxo
Elise
Can you make this without parchment paper?
Jenn
Hi Elise! I am terrified of things sticking to the bottom of the pan (I’ve had some disasters back in college lol) so I’ve never made it without parchment.
Lori H
I dont have any parchment paper:( Would it be best to spray the pan or use butter to grease it? Or nothing at all? I will be using a spring form pan:) Thanks!
Jenn
Hi Lori! Since you’re using the springform pan, simply grease the pan by spraying with nonstick spray oil or rub with butter and you’re good to go!
Gypsybaker
Hi…this cookie cake thing was requested by my friend’s son.
? when you say turn broiler to High, do I still leave the pan in
the middle of the oven?
Thanks in advance, Kate
Jenn
Hi Kate! At the very end I turn the oven to broil on high for just about a minute to make the top extra golden like the mall cookie cakes. This can 100% be skipped! The cake stays in the oven on the center rack and the heat from the top of the oven browns it. Once it starts to brown, promptly remove it with a set of oven mits and allow the cake adequate time to fully cool before decorating. The cookie cake will “set” one cooled. Hope this helps! xoxo
Elle
Hey! This sounds amazing so im baking this for my boyfriends birthday this weekend! Do you think it would be possible to add a layer of biscoff to the middle of the cookie dough??
Thank you!
Jenn
Wishing him an amazing birthday, Elle! I haven’t experimented with layers in the cookie cake yet but have been meaning to try it with PB swirls as an experiment. You could stay on the safe side and make a biscoff frosting or try experimenting within the cake, I just can’t vouch for it without trying it first.
Elle
Thank you so much for the advice, going to try the biscoff frosting option! one more thing – do i need to broil the cookie? I’ve never done this before or will just cooking it normal also work?
Thanks again
Jenn
Happy to help! You can add a few extra minutes to the bake time if you’d like it set more in the center (I like mine a bit soft in the middle so mine doesn’t set until fully cooled) or do the broil-at-the-end trick for a golden top and crisp edge. If you choose the broil method just make sure you watch it like a hawk b/c it browns ultra fast.
Samantha
Is there an option to substitute something else for the egg? My toddler is a cookie monster but unfortunately has an egg allergy.
Jenn
Hi Samantha! You could try using a reputable eggless chocolate chip cookie recipe (Christina from the Dessert for Two blog makes eggless CC cookies that look pretty good!) but it may behave a little differently texture-wise. Let me know if you get a chance to experiment! xo
Aydee Deaton
OH MY COOKIE GOODNESS!!!! I normally order a cookie cake from the great American cookie for my husband’s birthday. Quarantine life had me scrambling googling for recipes. Sooooo happy I found yours!!! It was a complete hit!!! Soooo delicious and easy to make!! I don’t think I’ll ever have to order a cookie cake again!!
I was out of light brown sugar and had to make with dark. I also used the mini chocolate chips and it was just perfect!
Sarah
Looks yummy! I want to make this for my nephew’s birthday. Question: is there a substitute I can use if I don’t have cornstarch??
Jenn
Hi Sarah! You’re going to be the coolest aunt ever for making this! Simply skip the cornstarch and you’re good to go. It adds a little chewiness to the cookie cake to make it taste like the mall cookie cakes but it is still as delicious without it. Hope he has a marvelous birthday!
Renee Carter
I can’t wait to bake this with my kids. Thanks for sharing. Can I use dark brown sugar if I I don’t have light brown?
Jenn
Hi Renee! I’ve never tried it with dark brown sugar so I can’t say for sure, but I think it’s worth experimenting! <3
Jenna Weldon
This is the first cookie cake I have ever made and it did not disappoint! It put all the store bought cookie cakes to shame. It was so thick and absolutely delicious. My family raved over it!
Jenn
Yay!!!! I’m so glad it was a hit! Thanks Jenna!
chelsea
Hi! I would love to make this today but won’t have that much time (maybe a few hours) to chill the dough. Is the long chill time necessary? Thank you!
Jenn
Hi Chelsea! I find that it makes the flavor meld and try to whenever possible but this year I’ve been so busy, I haven’t chilled my dough either and it’s 110% still deeeeeeelicious! Don’t stress it girl – get your cookie cake on! xoxo
chelsea
Than you SO much for the fast reply! One more question please! If I wanted to make this in a 10×15 jelly roll pan, do you think that would be okay? I had just wanted it a bit thinner. If so, what would you suggest for the bake time? Thank you!!!
Nidia Moreno
Looks great, I will try to make it next week. where do you bought the beautiful white plate?
Jenn
So excited you’ll be trying the cookie cake! The plate is from Pier 1. xoxo
D
What’s the best way (before or after fully cooled, type of knife, in the pan or remove to a cutting board first, etc?) to cut neat, clean slices? If using your chocolate pb frosting, does it need to set before trying to cut? This looks pretty and delicious and can’t wait to make it! Thanks!
Jenn
Hi D! Ok so I’ve got ya! The most important thing here you want to let the cookie cake cool completely. Removing it from the springform container after 10 min and carefully easing it onto a wire cooling rack helps speed the process along. I like to bake mine so it’s a wee bit soft in the center (no one likes a dry cookie!) and the recipe times reflect that. When ready to slice transfer to a hard, flat surface. For neat slices, just grab a nice sharp knife. Food bloggers often use a trick of warming the knife under running hot water in the sink, wiping dry, then slicing each slice before repeating. It’s not needed at all (I never do it, lol!) but it’s a fun trick if presentation of each slice is desired.
alyssa
This recipe is too good. I need to give the rest to my neighbors so I don’t eat it all!
Taylor
This is one of my FAVORITE desserts ever!! Reminds me of my childhood!
Colleen McGonigle
If I wanted to make this square, what size pan do you recommend? I saw your big sheet cake size but my son is having a small birthday party and he doesnt want round lol
Jenn
LOL! Oh kids… I totally get it. A 9×9 square baking pan will work great and if you only have an 8×8 pan it will also work but it will be a little bit thicker than mine in the photos and may require some additional time in the oven to set and cook through. Since the springform pan I use is a 9 inch, a 9×9 would, I believe, have the same bake time.
My biggest tip would be to utilize parchment paper since you wont have a springform pan’s handiness to help you release the cookie. Draping some parchment over to make a makeshift “sling” will help you get it out. You can add a sling vertically and another horizontally or just drape one over with some overhang and then grease the additional two exposed sides. If that makes sense? Hope this helps Colleen and that your son has an amazing birthday! xoxo
Sandy
Hi. I just found this recipe and have a couple of questions… Can you use regular (White Lily brand) self rising flour? If so do you leave out or adjust anything?
And for the buttercream frosting, how do you make it chocolate?
Jenn
Hi Sandy! I have never actually used self-rising flour but I would stay away from it for this particular cookie cake recipe simply because the yeast/rising element would probably alter the texture quite a bit. Plain all-purpose flour works great and it’s been my go to for our cookie cakes for years! The chocolate buttercream is actually a chocolate peanut butter frosting, let me know if you want the recipe! You could also use cocoa powder in the buttercream to make a chocolate buttercream or use your fav recipe. I’m weird and don’t like chocolate frosting unless it’s my chocolate PB or a ganache, lol!
Bree
I made the peanut butter frosting a day in advance. Does it need to be refrigerated since it has milk in it?
Jenn
So excited you’re making the cake and frosting, Bree! Yay! One of my close friends is a baker and always keeps her frosting in the fridge then just lets it hit room temp before piping, so I try to do the same.
Merche
Hi! It looks delicious…
Could you help me translating the amounts to grams? I’d be sooo grateful.
I am planning for my daughter’s first birthday.
Unfortunately we don’t measure cups over here. Greetings from Spain!
Jenn
Hello Merche! I wish we were all on the metric system – it would make writing recipe oh so easy! Give me a few moments and I’ll be back with calculations for you! xoxo
Jenn
I’m a bit rusty when it comes to converting teaspoons/tablespoons so I left those blank. Are you able to convert those? Here are all the cup measurements converted. Also let me know if you need help with the frosting and which one you want to make. xoxo
* 1/2 cup unsalted butter (1 stick; softened) = 4 ounces or 113 grams
* 1/4 cup regular salted butter (1/2 stick; softened) = 2 ounces or 56.5 grams
* 3/4 cup light brown sugar = 170 grams
* 1/4 cup granulated sugar = 52 grams
* 1 large egg (room temp)
* 2 tsp pure vanilla extract
* 2 cups unbleached all-purpose flour = 240 grams
* 2 tsp cornstarch
* 1 tsp baking soda
* 1/4 tsp salt
* 3/4 cup dark chocolate chips or bitter/semi-sweet = 113 grams
Merche
Thanks a lot for your help Jenn, you were quick!
I found the following site helpful (only a little difference in the flour), so I share: http://www.thecalculatorsite.com
About teaspoons, they say that
– 1 level teaspoon holds 4g of sugar
– 1 heaped teaspoon holds 7.5g of sugar
The dough is in the fridge right now… 😉
We’ll see and taste the outcome in the morning ??❤️
Merche
Hi again! My cookie cake was different to the description here,but still, I liked it veeery much… It is an advantage that I don’t know the “real thing”, hehe
I am an example that newbies make mistakes… but you can still eat them!
Your recipe is perfect, I simply made some changes, voluntarily or not. On purpose I reduced the amount of sugar by 30%, and it is ok for me like this. But then, I overcooked it a little (inexperience), also maybe added a tiny bit too much flour due to the conversion to grams (10 more g, before I read your recommendation) and maybe too much baking powder, since I had to do it by eye… then it was more in the crumble side, but still good!
With a piece in my mouth, I can only think in repeating (until it comes out perfect :D)
Hannah
Can you use all purpose bleached flour?
Jenn
It should totally work!
Grace
It was really crumbly. I had to use four cups of frosting just to make it not fall apart.
Jenn
Hey Grace! Ironically I just had a slice of this cookie cake today (we made it as an early V-day treat, lol!) and I’ve never seen it crumble in all my years making it. Eek! Do you need any help troubleshooting? Sometimes even teeny changes/swaps in a baking recipe can kind of derail things. I’m happy to help get if you need it! xo
Kelley
Mine was crumbly too! It seemed like two cups of flour was too much??
Jenn
Hi Kelley! How do you measure your flour and what type did you use? There can be a few factors here. This recipe requires 240 grams of flour. I use a small kitchen scale but the fluff + “spoon and sweep method” works if you don’t have a scale handy. Older flour or flour that is not all-purpose will also behave differently. If the dough seems dry and crumbly and none of those factors are an issue, it can simply be that the dough was not mixed enough. Before it’s a moldable dough it will appear as little crumbles,. Using an electric hand mixer or stand mixer help get it to that dough stage. If you need any further help troubleshooting I’m happy to help as I’ve been up close and personal with this recipe for years now, lol! xo
Sherry
OMG!!! Plannned to get mall cookie cake for granddaughter’s 16th B’day, but then Hurricane Florence reared it ugly head. Mall shut down & at last minute found this recipe. WOW!!! My granddaughter says this is the BEST Cookie Cake EVER! So much better than the mall ones. She loves icing so I covered it with her name & stars (icing bag & star tip). Several days later I had to make a “Welcome Back Home” one for her friend that was making his way back home after the storm. WE ARE HOOKED…….no more Mall Cookie Cakes for us!
Jillian
My kids LOVED this cookie cake! 5 stars all the way!
Jenn
Woooot! So glad to hear it Jillian!
Lane
This is my heaven right here. Top that baby with a scoop of ice cream, stand back and watch me lose my mind. In a good way. Obviously.
Ashley
Easy and delicious! Will definitely be making again
Cassie
I used a mix between white chocolate chips and bakers chocolate, no frosting (per order of my family) and it was delicious. ?
Mallory Rattai
Hi! I would like to make this and take it to a party the following day. Will it be ok for 24 hours after I make it?
Jenn
Hey Mallory, totally! I let it cool completely and then wrap mine tightly with foil. Happy baking!
Mallory Rattai
Great!! Thank you 🙂
Elle
I’m quite confused… I tried this for the first time and put it into two 8″ sandwich tins. Double triple checked all the volumes etc to a tee.
The batter looked amazing, it rised really well, I gave it 25 minutes as at 20 minutes it was super soft in the centre and I wasn’t sure if if was undercooked.
When it cooled, and I took them out of the tin, it was quite oily… Then I also noticed that the underside was also quite wet-ish with what I must guess is butter?
Any ideas what this could be? Maybe not enough time to chill? (I gave 1.5 hours) or do I need to change the butter/flour ratios?
Jenn
Hi Elle! I’m happy to help troubleshoot! I’m a little confused as well… two 8-inch sandwich tins? Could you explain what those are as I’m not sure? What are each pans dimensions and did you use the batter for just one 9-inch cookie cake like in the recipe? Also how did you prepare the pans? Did you use parchment paper? Chill time is fine but the cookie cake needs lots of cooling time once taken from the oven, otherwise it won’t set. The recipe/ratios above for sure work when made as written. We make this cookie cake for friends and family members probably about once a month – sometimes twice Just keep me posted so I can help! xoxo
Ashley
Can I make this in a layer cake?
Jenn
Hey Ashley! I feel like that would be extra magical! Cookies, Muffins, and Quick Breads are the bulk of my baking expertise so I’d say go for it, I just don’t know how lol! LMK if you play mad scientist in the kitchen with the recipe b/c I’m fascinated (and want a slice!)
Marianne Harms
Hi! I’m wondering if I can make the cookie/cake a few days before AND store, covered or wrapped in the refrigerator (or not?) for like a day and a half?
Marianne Harms
…. I’m having a BIG dinner Sunday and would rather not fuss with decorating the cookie that day!!