This post may contain affiliate links. Please read our disclosure policy. As an Amazon Associate, I earn from qualifying purchases.
This chocolate chip cookie cake doesn’t mess around. It’s three thick, chewy layers of classic cookie goodness, layered with tangy cream cheese frosting and a silky ganache finish that steals the show. This is an easy, bake-ahead dessert that slices clean and delivers every time.
Love bold cookie flavors? Try these matcha chocolate chip cookies for something totally different.
Here’s Why This Cookie Cake Recipe Works
Cookie layers, not cake layers: You’re baking actual chocolate chip cookie dough in cake pans. It’s rich, chewy, and doesn’t pretend to be cake.
Cream cheese frosting: Tangy and smooth buttercream that balances the chocolate.
Ganache for the win: That shiny drizzle takes it straight into celebration territory.
Built for make-ahead: The layers hold up well, and the flavors only get better with time.
Craving something with a little crunch? These crispy chocolate chip cookies deliver golden edges and a satisfying snap in every bite.
Recipe Tips
Use a kitchen scale if you can. Measuring flour by weight keeps your cookie layers soft and chewy instead of dry and dense. If you’re using cups, spoon and level, don’t scoop.
Stir in the flour and chocolate chips by hand. It’s less glamorous than a mixer, but it helps prevent overmixing.
Don’t skip the parchment paper. It makes lifting the cookie layers out of the pans way easier, and you won’t risk breaking them.
Let the layers cool completely. Frosting warm cookie layers will just melt everything into a mess. Give them time to cool before you assemble.
Use a serrated knife to slice. It’s a cookie-cake hybrid, and a serrated knife gives you clean cuts.
Chill it to firm it up (if needed). If the frosting feels soft or the kitchen’s warm, a quick chill in the fridge helps the whole cake hold its shape better.
Make it ahead. You can make the cookie cake 2 to 3 days in advance.
Don’t overbake. The tops should be lightly golden and the centers just set. They’ll continue to firm up as they cool, keeping the texture chewy instead of dry.
Can’t get enough cream cheese frosting? These fudgy brownies with cream cheese frosting are rich, dense, and topped with the same tangy swirl.
Chocolate Chip Layer Cake
This chocolate chip cookie cake is made for moments when a regular cookie just won’t cut it. Thick, chewy, and layered with tangy frosting and a silky ganache drizzle, it’s the kind of dessert that looks impressive without the hassle.
Easy to prep ahead, easy to slice, and guaranteed to disappear fast. And if you’re into rich, old-school cookies made with whole grain flour, our einkorn chocolate chip cookies are a must-try.
Pin this now to find it later!
Pin It
Chocolate Chip Cookie Cake
If you make this recipe, please leave a star rating and comment.
Ingredients
Chocolate Chip Cookie Layers
- 3½ cups all-purpose flour
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 1⅓ cups butter, 21 tablespoons
- 1¼ cups brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 egg yolks
- 1 tablespoon vanilla extract
- 2½ cups semisweet chocolate chips
Cream Cheese Frosting
- 10 ounces cream cheese, softened
- 5 tablespoons butter, softened
- ½ teaspoon vanilla extract
- pinch salt
- 2½ cups powdered sugar
Chocolate Ganache Topping
- 2 ounces semi-sweet chocolate, or dark chocolate, chopped
- ¼ cup heavy cream
Instructions
Make the Chocolate Chip Cookie Layer Cake
- Heat oven to 350°F. Prepare three 8-inch round cake pans by spraying them with non-stick cooking spray and lining them with parchment paper.
- Whisk the flour, salt, and baking soda together in a medium bowl. Set aside
- Melt the butter then place it in a mixing bowl. Add the sugars to the melted butter and beat until combined. Add the eggs, egg yolks, and vanilla. Beat until creamy.
- Stir the flour mixture in by hand. Do not over-mix. Stir in the chocolate chips.
- Divide the batter into the three pans. Place in the pre-heated oven and bake for 18 to 20 until the tops are a light golden brown. Set on a wire rack to cool.
Cream cheese frosting:
- Add the cream cheese and butter to a mixing bowl and beat on high speed until it is smooth and creamy. Add in the vanilla and salt and mix just until well combined.
- Add the powdered sugar and beat on low speed until the sugar is moistened then increase the speed. Beat for a couple of minutes scraping down the sides and bottom of the bowl intermittently. When the frosting is smooth and creamy, set aside and prepare the chocolate topping.
chocolate ganache topping:
- Add the chopped chocolate to a small bowl. Heat the heavy cream just until it barely simmers then pour the hot cream over the chocolate.
- Let the chocolate and hot cream sit for 30 seconds to 1 minutes then stir it until it is smooth. Set the mixture aside and let it cool down to room temperature.
Assemble the cookie cake
- Once the cookie cakes are cool, stack them on top of each other with a slathering of cream cheese frosting in between each layer. Reserve a small amount of cream cheese frosting to pipe on top of the assembled cake.
- Drizzle the top and sides of the cake with the chocolate ganache.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Hi! I want to use a 12″ pan that is almost 2″ deep. Do I double or triple the recipe?? Thanks in advance.
A 12-inch pan has 2.25 times the volume of an 8-inch pan. It would be easier to triple the recipe than to multiply it by 2.25. Optionally, you could double the recipe and just have thinner layers. I have not baked this in a 12-inch pan so I can’t say how long you will need to bake it but if you have an instant read thermometer, you can determine doneness if the internal temperature at the center of the cake reaches 180°F.
Thanks for the question.
Hi,
How do you store this cake to keep it fresh if you are serving it the next day and how do you store left over cake?
Does it need support to stack it?
Thank you!
Store it in the fridge. If you have a cake holder, that would work great to keep it protected from odors in the fridge. I like to take it out of the fridge a few hours before serving so it has time to come to room temp and soften up. ypu can store leftovers in the fridge or freezer.
Can I make this 3 days in advance?
Yes, this is a great dessert to bake in advance, it holds up very well. Thanks for the question.
How does this cut? My niece wants this kind of cake for her wedding cake.. I’m just worried it’ll be so heavy the filling will come out and it’ll be hard to cut.
As long as you have a sharp knife, it slices fine. I dip my knife in hot water between cuts to get clean slices. Thanks for the question.
This looks amazing. My grandson wants it for his graduation party. Would you triple the recipe to make in 12 in pans. Also, can I put 10” cakes and 8” cakes on top like a tiered cake. One more question- should I use dowels between the different sizes? I really want to wow him. He loves chocolate chip cookies much more than any cake. Thank you for sharing your recipe!
12 inch pans will need 2-1/2 times the amount but it will be easier to just triple the recipe. You will need to increase the baking time for 12 inches but I haven’t baked it in a 12 inch pan so I am not sure exactly how long. I would expect it will need a few minutes more time in the oven. Do a toothpick check to be sure. You definitely need to use dowels between the cake tiers. This will be a pretty heavy cake and the tiers will need extra support or the cake will collapse on itself. You’re making enough for 50 to 60 servings with a 12″, 10″, and 8″ cake. If the party isn’t that large, you may want to consider making the tiers 10″,8″, and 6″ which will be enough for 34 servings and will still be a very impressive three tier cake.
@SJ Stotz, Thank you so much. I’m going to give it a try!
Have a great birthday party!
I could not pass up trying this and boy am I glad I did! I used semi-sweet chocolate and white chocolate chips. Beware: you will be very tempted to eat the giant cookies as they come out of the oven. Perfect instructions and a recipe to impress. Definitely a keeper. Thank you for sharing it with us!!
Thanks for the comment, so glad you enjoyed it.
Just made this for the 4th as written and it was a huge hit! Thank you for the recipe! Will be making again and again. Have you ever made a version without chocolate chips? My fiancé loved the taste of the dough before I baked it but wouldn’t eat a slice after it was baked because he isn’t a chocolate person (weirdo lol). Could I substitute sprinkles for the chocolate chips and make a sugar cookie version or is this the wrong dough for that?
Thanks for the comment Katie. You certainly could substitute something for the chocolate chips. Sprinkles would be a great idea. Here are some other ideas that you can add in: chopped nuts, coconut flakes, white chocolate chips, butterscotch chips, crushed potato chips (for a salty/sweet flavor). It is a pretty versatile cookie dough any all those add-ins would not change the baking time.