Chocolate Chip Cookie Cake

"This is one of my very favorite cake recipes. It is so soft and fluffy. I like making it for birthdays and decorating it with chocoate icing."
photo by Izy Hossack photo by Izy Hossack
photo by Izy Hossack
photo by Cassandra W. photo by Cassandra W.
photo by hi5hopes photo by hi5hopes
photo by Cassandra W. photo by Cassandra W.
photo by Jennifer D. photo by Jennifer D.
Ready In:




  • Beat butter and sugars together.
  • Add eggs and vanilla.
  • Mix flour, salt, baking soda, and cream of tartar.
  • Add dry ingredients to the batter and mix until well blended.
  • Stir in chocolate chips.
  • Spread dough into a 15 1/2 inch round pan.
  • Bake for 20 minutes at 350 degrees.

Questions & Replies

  1. Recipe for low carb zucchini bread
  2. for this choc chip cookie cake I thought it looked like a regular cake baked in 2 round cake pans but according to recipe I guess not so did you just make to big cookies and layer them
  3. I don't have 15"...can I use a pizza stone with foil ? Or a 11" tart pan,or bake it in a 12" sauté pan? Wanted it round for bday party. Thanks
  4. what vanilla is it??Vanilla extract, vanilla beans, vanilla paste, etc.


  1. I used this website to make this cookie cake, i also found the tip of using foil to keep the cookie cake from overflowing into the oven good advice. I liked the recipe, it is a good recipe, and it saved a lot of money. The local shop that made cookie cakes wanted 40.00 for something like this. I'll be using this recipe again, thank you.
    • Review photo by Cassandra W.
  2. Great recipe, but allow the eggs to come to room temperature. I baked one version of the cake with room temperature eggs and the other with cold eggs and it makes a huge difference! Room temperature eggs resulted in a cookie cake that was lighter in color and in texture.
    • Review photo by hi5hopes
  3. SilFerWolf, I think that you will find that the bitterness problem will be solved by using the baking soda instead of baking powder. It does make a difference in how your baked goods turn out.
  4. This was perfect! It was very sweet, especially since I iced mine, but very good. I left out the cream of tartar and added a box of vanilla instant pudding. I cooked it on a 15 inch pizza pan lined with foil which I used to bring up the edges of the pan. I'm glad I did or else this cookie would have been all over the oven. Thanks for sharing. I'll be making this again.
  5. WOW!!! What a great recipe!!! Just made this today. I made it in a 14" cast iron skillet. Turned out wonderful. I will make this again and again!!!!!


  1. I did not have cream of tartar on hand so substituted "1 tsp cream of tartar + 1 tsp baking soda" with: 2 tsp baking powder + 1/2 tsp baking soda. Have made both ways and were equally delicious. Also used a cake pan of a slightly smaller, irregular size (Wilton Paw Print Pan), so was thicker than traditional cookie cake, but just as tasty.
  2. hi I just wanted to say that for a tweak before u put it in the pan to go into the oven put it in the fridge for half an hour
  3. I used different pans than the recipe called for.
  4. Used unsalted butter with a pinch extra of salt, used 1/2 tsp apple cider vinegar, instead of cream of tartar.
  5. Great recipe! I use butter flavor crisco instead of butter. I cook it in a heart shaped pan. SOO good!!


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