For my birthday, I always pick a cookie cake over a regular cake. I absolutely love cookie cakes, especially from Great American Cookie Company. But there is no Great American Cookie Company in Boston, so I created this copycat Chocolate Chip Cookie Cake recipe and now I can have it any time I want! If you've never had a cookie cake from Great American Cookie Co, it is a bit different from your usual chocolate chip cookies. It is a flat, dense, giant chocolate chip cookie, decorated with chocolate and vanilla frostings.
What You'll Need
This super easy recipe needs just a bowl and a spoon or spatula for prep. If you have a 12" round cookie sheet (pizza-sized, but not a pizza stone), that is what I used, but you can easily make a rectangular cookie cake on a regular, rimmed quarter sheet pan. If you use a quarter sheet pan, the cookie will be a bit thicker so will need to bake longer.
Ingredients
Butter - This recipe uses melted butter because melted butter makes a softer, moister cookie. Unsalted butter is generally ideal for baking, but if you use salted butter be sure to reduce the salt a bit.
Brown Sugar - Using light brown sugar instead of white brings a deeper flavor and also contributes to a chewier cookie. Dark brown sugar will work too.
Corn Starch - Cornstarch helps makes the cookie cake soft and velvety.
Ingredient - Corn syrup gives this cookie cake recipe that chewy and incredible Great American Cookie Cake texture we all know and love.
Salt - All salts are not created equal. I use Diamond Crystal Kosher salt in this recipe. This is not an ad or a sponsored post, but it's important that you know this so that you can adjust the measurement based on the type of salt you use. Most Kosher salts will be similar, though Diamond Crystal is the least salty of them, so you will want to reduce the salt a bit if you're using another brand of Kosher salt. You'll want to reduce the salt added significantly if you're using table salt (probably somewhere around half a teaspoon), but I would highly recommend not baking with table salt.
How to Make Chocolate Chip Cookie Cake
You’ll want to line the baking sheet with parchment paper. If you’re using the round sheet, I place the parchment on the baking sheet and then cut the overhang around the outside of the sheet so the parchment is round and won’t hang down onto the oven rack.
In your bowl, you’ll first mix together the melted butter and brown sugar. You’ll then stir in the vanilla and egg. Following that you’ll stir in flour, cornstarch, and salt. Once you have your batter, you’ll stir in the chocolate chips. Lastly, you’ll want to stir in the corn syrup. Make sure this is well combined, and then press cookie dough onto the lined cookie sheet using a spatula, or even your hands. Bake for about 20 minutes – the cookie will be golden brown when done. If you are using a quarter sheet pan, you will need to bake for about 30 minutes.
Decorating the Cookie Cake
Let the cookie cool completely before decorating or the frosting will melt. You can certainly make your own frosting, but I think the best cookie cakes are topped with canned frosting. I used alternating Dark Chocolate and White frosting, but you can use any flavors you’d like.
Most traditionally, cookie cakes are decorated around the edge with words in the center, but the options for cookie cake designs are endless. I used a starred piping tip and piped little flower-like dots around the outside, alternating the chocolate and white icings. I considered writing happy birthday in the middle, but didn’t trust myself to make it look good! However, if you’re writing in the center, using a thicker tip to pipe the word in white icing as background, and then a thinner tip to pipe the word again in chocolate on top of the white icing. This is the most traditional cookie cake approach.
Instead of writing words onto this big cookie cake, I used sprinkles. Lots and lots of sprinkles. Sprinkles make everything more fun and festive! And if you, like me, aren’t artistic, this is a good alternative to writing! But also, if you’re making the cake for yourself, who cares what it looks like, just cover that cookie with frosting (and if we’re being honest, I added a lot more frosting after I took my photos)! There are no rules to decorating, so just have fun with it! It’s going to taste amazing, no matter how it looks!
The cookie cake can be stored at room temperature. If you want to keep it in its full form, I would cover it with foil. You can also cut it into pieces (I do triangles, like a pizza, but there are no rules! You can cut it however you would like!) and store it in airtight containers at room temperature.
The melted butter, brown sugar, cornstarch, and corn syrup all contribute to this cookie cake being a soft, chewy chocolate chip cookie. Colder butter and white sugar make for a crispier cookie. Over-mixing your flour will cause your cake to be too chewy, almost gummy, so be cautious to mix as little as possible after adding the flour.
When the cookie cake is golden brown, it's done. It may still look a bit soft and gooey, but as it cools, it will hold it's shape.
For this recipe, I used semi-sweet chocolate chips, but you can also use milk or dark chocolate chips. You could even pick another flavor chips like peanut butter or butterscotch! Or chop up a candy bar, add some m&ms, whatever excites you!
So celebrate anything and everything with this fun and delicious recipe! Get the kids involved and make it a family activity! It’s super quick and easy and the result is extra yummy! If you give this a try, I’d love for you to leave me a comment or a review below!
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📖 Recipe
Chocolate Chip Cookie Cake
Equipment
- Sheet pan
- Mixing bowl
- Silicone spatula (a wooden spoon works too!)
Ingredients
- 1 stick butter melted
- 1 cup brown sugar
- 1 tablespoon vanilla
- 1 egg
- 1 cup all purpose flour
- ½ teaspoon cornstarch
- 2 teaspoons kosher salt Diamond Crystal, see notes
- 10 oz chocolate chips
- ¼ cup corn syrup
Instructions
- Preheat oven to 325 F.
- Line baking sheet with parchment paper (I used a round pizza baking sheet, but you can use a rimmed rectangular baking sheet if you don't have a round one).
- In a mixing bowl, combine butter and sugar.
- Add vanilla and egg and stir.
- Stir in flour, cornstarch, salt.
- Stir in chocolate chips.
- Add corn syrup and mix until well combined.
- Spread batter on to lined cookie sheet and bake for 20 minutes. Cookie should be golden brown.
- Cool and decorate!
Notes
Did you try this recipe? Review and comment below, and share a photo on Instagram and tag @flourdeliz!
Looking for other cookie recipes? Check these out:
Cast Iron Cookie
Cranberry White Chocolate Chip Cookies
Fluff Oreo
Coffee Milk Cookie Sandwiches
Perfectly Chewy Chocolate Chip Cookies
Looking for other cake recipes? Check these out:
Flourless Chocolate Cake
No-Bake Prosecco Cheesecake
Raspberry Rosè Cake
This post was updated in May 2021 with an improved recipe and new photos, and in September 2021 with additional information about the recipe.
Elizabeth says
Do you use all purpose flour or self rising?
Liz says
Hi Elizabeth, I'm so sorry I just now saw this! I use all-purpose flour!
Abby says
I’m just getting into baking. What does the added corn syrup do for it?
Liz says
Hi Abby! The corn syrup contributes to the texture of the cookie cake. In this recipe, I was specifically trying to replicate the texture of a cookie cake from Great American Cookie Company, and corn syrup is needed to create that moist and chewy texture!
Mo says
Haven't made this yet but have to say that I to was so desperate for this committee cake in Boston that I considered driving to NH to pick one up!! Can't wait to try the recipe!
Liz says
I can understand that feeling!!! When you try it, let me know how it goes!
Marie says
This cookie cake is really good. When it’s cooled does the greasy fingers go away lol.....
Liz says
I'm so glad you like it! I'm not sure what you mean by the greasy fingers, but I hope it worked out!
Sandy says
I made this and it did not turn out at all. 2 tsp of salt is a lot! Is that a typo? I used 1 tsp of salt and it was still too salty. Maybe if I had used unsalted butter?? The cookie did not rise at all, very flat and sticky. Stuck to the parchment paper. I can’t think of what I could have done wrong. Any ideas?
Liz says
Hi Sandy, I'm so sorry this didn't work out for you! I talk a bit about salt in the ingredients section of the post. I use Diamond Crystal Kosher Salt in this recipe. I'm guessing based on your experience that you used table salt. I suggest scaling back to half a teaspoon or less if using table salt, and even other brands of Kosher salt will need to be scaled back a bit as they will be saltier than Diamond Crystal. The cookie is not intended to rise, it should be a bit flatter and denser, as it looks in the photo on the recipe card. It is intended to replicate a Great American Cookie Company Cookie Cake, which is a bit different in texture from a regular cookie. The very sticky part I'm not completely sure about, but my two initial thoughts would be either that the flour was over-mixed or the corn syrup was under-mixed. If the corn syrup isn't fully incorporated into the batter, it may cause a sticky coating. And if the flour is over-mixed, it may lead to a chewier than normal cookie. I hope this helps! Please let me know if you try it again - I am always happy to help troubleshoot!
Michelle says
Hi..i was wondering about the icing.. I didn't see the recipe for both..
Liz says
Hi Michelle, great question! You can use any frosting that you'd like. I think the containers of pre-made frosting are most similar to the Great American Cookie Company cookie cakes if that's what you're going for, but you could also use a basic white or chocolate buttercream. I also have a Nutella buttercream recipe or a spiced chocolate frosting (though you can leave out the spices for a rich and fabulous chocolate frosting)! I also have a maple bourbon buttercream frosting if you want to add a pop of flavor. I hope this helps! I'm also happy to provide more suggestions!
Liz says
I'm not sure it's showing up clearly, but each of those frostings I mention in the response are linked to the recipe!
Holly says
I’ve made this before, and it turns out great, but can I make the dough up ahead of time and put it in the fridge until I’m ready to bake it?
Liz says
Hi Holly! I'm so glad to hear you like it!! In full disclosure I have not tested this, however, I think it will work just fine! I would only note that the dough will likely be more difficult to spread after it has chilled, so it's best if you're able to spread it on the baking sheet before refrigerating. You may also need to bake it a bit longer, but I wouldn't expect it to be too much extra time! If you try it, let me know how it goes, and I will work on testing this so I can confirm!
Mel says
There’s no rising agent in this cookie? No baking powder or soda?
Liz says
Hi Mel! There is no rising agent in this cookie cake because it is not intended to rise. The photo on the recipe card shows the thickness in case that’s helpful! This recipe replicates a Great American Cookie Company Cookie Cake which is a denser, chewy, delicious cookie cake, but is not a thick, cakey cookie. I hope that helps!
Elizabeth D. says
Wow oh wow! This is an amazing cookie cake recipe! I have to admit, chocolate chip cookies are my favorite dessert, however, this recipe is probably the best I’ve ever had. I couldn’t find corn syrup, so I substituted agave syrup (same amount) and it turned out great. It could have been my oven or pan, but I also had to bake it for 30 minutes. I will definitely make this again! Thank you for sharing!
Liz says
Oh my gosh, thank you so much, Elizabeth! I am so so happy you liked it and that the agave syrup was a successful substitute!
Robyn t says
Hi, I can’t wait to try this recipe. How long does this stay fresh and good? And do I keep it at room temperature after cooking it? Trying to make it stay fresh for 2 days?
Liz says
Hi Robyn! It should be fine to make 2 days ahead of time! Once it cools, you can cover it with foil and store it at room temperature. I would suggest waiting to add frosting until closer to when you're serving it, but should be fine to bake a couple days early! I hope that helps!! I can't wait to hear how you like it!
Becki says
Do you have to use the corn starch? And am i correct in assuming that Karo syrup is the same as corn syrup?
Liz says
Hi Becki! I've never tried the recipe without the cornstarch, but I think it should still turn out okay. The cornstarch adds a bit of soft, chewiness to the cookie, but if you don't have it on hand I think the cookie cake will still be delicious! And yes, Karo syrup is corn syrup! I hope you'll let me know how it turns out for you!
Ashleigh says
I loved the taste, and the top was a great texture, but the bottom 2/3 was very gummy. I couldn’t tell if I just should have baked it longer (did 20-22 minutes) or if I did something else wrong! Would love any ideas you have!
Liz says
Hi Ashleigh! I'm sorry that happened! If it was gummy and wet then it most likely was underbaked and a little more time in the oven should help. Ovens are all so different so it may just need some extra time (one commenter noted that it needed to bake 30 minutes in their oven). Overmixing the batter can also cause a gummier texture, so once you add the flour you want to mix until it's just combined and no more. If it seems to be getting overmixed, you can add the chocolate chips in while there are still some streaks of flour so that you're stirring in the chips at the same time that you're finishing mixing in the flour to reduce how much you're mixing the batter. My only other thought is possibly that if you're using a particularly large egg. Too much egg can make for a gummy cookie as well, but I don't imagine that would be the case here unless you used an egg substitute (or substituted other ingredients) or more than the one egg the recipe called for. I hope this is helpful, and if you try it again, I'd love to hear how it goes!
Zainab says
This recipe was AMAZING! I found the instructions clear and I was excited to try corn syrup in a cookie. The cookie turned out chewy and really ooey-gooey. the recipe also has room for some baking errors. My toddler over measured the chocolate chip and also a bit more flour but the recipe still turned out great. Definitely going to make this again. Oh I also browned the butter and loved the caramel-like flavor that brought.
Liz Pollio says
I'm so so glad you liked it and love that the kiddos were able to help out!
Melinda says
Trialed this recipe to make for my soon-to-be 7 year old’s birthday, as requested. He said it was the best cookie cake he’s ever tasted. Another son said, “This is way better than the cookie company.” And even hubby approved. I used a 14” coated Wilton pizza pan. I was a bit skeptical at first due to the texture of the dough, but it was perfect! I’m excited to get one all decorated for this weekend! Thank you for a great recipe and such detailed instructions! I’ll also note that I used pink Himalayan salt because it’s all I had. I used less than a teaspoon.
Liz Pollio says
Hi Melinda, I am so so happy it was such a big hit! And thank you for sharing your salt adjustment - it definitely sounds like you found the perfect measurement for pink Himalayan salt! I hope your 7 year old has the best birthday!!!