You know what’s better than a regular chocolate chip cookie? A GIANT one! This cookie cake has been my go-to birthday treat for years. It’s got that perfect chewy center, slightly crispy edges, and a rich chocolate buttercream that makes everyone fight for the corner pieces.

What You’ll Need

For the Cookie Base:

1 cup (226g) unsalted butter, melted
3/4 cup brown sugar, packed tight
1/2 cup granulated sugar
2 large eggs, room temperature
1 tablespoon vanilla extract
2 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semi-sweet chocolate chips

The Heavenly Frosting:

1/2 cup (113g) unsalted butter, softened
2 cups powdered sugar
1/4 cup cocoa powder
2-3 tablespoons heavy cream
1/2 teaspoon vanilla extract
Pinch of salt

Kitchen Tools

9-inch springform pan
Electric mixer
Large mixing bowls
Measuring cups/spoons
Piping bag and tips (optional)

Let’s Make It!

Cookie Base (15 mins prep)
- Preheat oven to 350°F
- Mix melted butter with sugars
- Beat in eggs and vanilla
- Combine dry ingredients
- Fold in chocolate chips
- Press into prepared pan
Baking Time (25-30 mins)
- Bake until edges are golden
- Center should be set but soft
- Cool completely
Frosting Magic (10 mins)
- Beat butter until fluffy
- Add powdered sugar gradually
- Mix in cocoa and cream
- Pipe or spread on cooled cake

Pro Tips

Don’t overbake!
Cool completely before frosting
Room temp ingredients work best
Line pan for easy removal
Chill briefly for clean cuts

Common Questions

“Too soft?” Let it cool longer.

“Make ahead?” Up to 2 days, store covered.

“Freeze it?” Unfrosted, up to 3 months.

Serving Ideas

Birthday parties
Celebrations
After-school treat
Game day dessert
Just because!

This isn’t just another cookie cake – it’s the one that’ll make you famous at parties. The double chocolate combo makes it extra special, and that frosting? You might want to make extra!

Pro tip: Save some chocolate chips to press into the top before baking. It makes it look bakery-worthy!