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cookie cake on a wire rack next to a cup of coffee

Perfect Cookie Cake with Crispy Edges

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5 from 4 reviews

This giant cookie cake delivers the nostalgia of classic cookies in one decadent, sliceable treat. Made with a handful of simple pantry ingredients, it bakes into a soft, golden slice with a chewy center and crisp, crackly top. It’s fuss-free and perfect for sharing at parties, birthdays, or sweet cravings.

  • Total Time: 40 minutes
  • Yield: 8-12 Slices 1x

Ingredients

Units Scale
  • 8oz (1 Cup) Unalted Butter, at room temperature
  • 100 grams (1/2 Cup) Granulated/ Caster Sugar
  • 200 grams (1 Cup) Light Brown Sugar
  • 1 Large Egg + 1 Large Egg Yolk
  • 1 Tablespoon Pure Vanilla Extract
  • 375 grams (3 Cups) All-Purpose Flour
  • 1 Teaspoon Baking Soda
  • 3/4 Teaspoon Salt
  • 1 Tablespoon Cornstarch/ Cornflour
  • 2 cups Chocolate Chips or Chunks

Optional Decoration 

Instructions

  1. Preheat oven to 350F/180C and lightly grease an 8 or 9 inch springform pan or a cake pan with removable bottom.
  2. In a medium-sized bowl whisk together the flour, baking soda, salt, and cornstarch. Set aside.
  3. In the bowl of an electric mixer combine butter and sugars. Mix on medium for around 3 minutes, until light and fluffy.
  4. Stir in vanilla, egg, and egg yolk, making sure to mix until fully combined. Scrape down the sides of the bowl to ensure everything is evenly combined. 
  5. Gently fold in dry ingredients then stir in the chocolate chips until just combined.
  6. Pour cookie dough into prepared pan and gently press into an even layer.
  7. Bake the cookie cake for 20-30 minutes depending on what size pan you use. For a thick cookie cake as pictured I used an 8-inch cake pan and baked the cake for 30-35 minutes, insert a toothpick into the center to check for any wet batter. For a thinner cake bake in a 9-inch cake pan or pie plate, and bake for 20-25 minutes until lightly golden brown and fully set. Make sure to rotate the cookie cake halfway-thru, if the cookie is browning too much then cover with foil for the remaining bake time 
  8. Let the cookie cake cool in the cake pan on a wire rack for at least 30 minutes. Using a springform pan or cake pan with removable bottom makes it much easier to remove the cookie cake in one piece. 
  9. Once removed from the pan let the cookie cool for at least two hours.
  10. Decorate cake with whipped cream, buttercream, sprinkles and/ or ice cream.  Store at room temperature in an air-tight container.

Equipment

  • Author: Elizabeth Waterson
  • Prep Time: 10
  • Cook Time: 30
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Find it online: https://confessionsofabakingqueen.com/cookie-cake-recipe/

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