Chocolate Chip Cookie Cake

I’ll just come right out and say it:  this is my favorite recipe on the site so far.  And it’s not even really a new recipe:  I took my recipe for 1 dozen chocolate chip cookies, pressed the dough into my grandmother’s 6″ pie pan and baked it for 30 minutes.  It’s perfect as-is, but you could decorate it with chocolate frosting (like those cookie cakes at the mall), or you could top it with 2 scoops of vanilla ice cream right when it comes out of the oven.

I wish I could say I sliced it neatly like a pie and ate it on a pretty plate, but we did not.  We hovered over the oven and attacked it with 2 forks as soon as the timer went off.  The center is perfectly gooey like a soft-baked cookie while the edges set up nicely.

I know you’ll enjoy this one.  Go on, make it!

5.0 from 5 reviews
Chocolate Chip Cookie Cake
Makes 1 mini 6" cake.
  • 4 tablespoons unsalted butter, at room temperature
  • 2 tablespoons shortening
  • ¼ cup light brown sugar
  • 3 tablespoons granulated sugar
  • 1 large egg yolk
  • ¾ teaspoon vanilla
  • ½ cup + 2 tablespoons flour
  • ⅛ teaspoon fine salt
  • ⅛ teaspoon instant espresso powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ⅓ cup semi-sweet chocolate chips
  1. Preheat the oven to 375° and lightly grease a 6" pie plate.
  2. In a medium bowl, cream the butter, shortening, brown sugar and granulated sugar together. Beat very well, about 45 seconds. Add the egg yolk and vanilla and beat until combined.
  3. In a small bowl, whisk together remaining ingredients (except chocolate chips) and add it in 2 batches to the creamed butter, beating just to combine.
  4. Stir in the chocolate chips. Press the dough into the pie plate and press it evenly flat. Bake for 30-33 minutes, until the middle is slightly underdone (it will set up as it cools).




  1. says

    Haha I can imagine my fiance and I would have done exactly the same, only pausing to scoop on some cold ice cream! This is such a great idea, definitely going to try soon!

  2. Meredith says

    Sounds delish! I don’t have a 6″ pie plate; think it would work in a metal 6″ cake pan? Would imhave to adjust baking time or temp.?

    • says

      Hi Meredith!
      Good question! I think it would work just fine, but maybe watch it in the last 10 minutes of baking so the edges don’t get too brown. I’m guessing the metal pan will conduct more heat than glass. Good luck! :)

  3. says

    this pie looks lovely.. i’m bookmarking it. i don’t own a 6 inch dish, but i will pick 1 up just to make this. love hte little desserts you make… so perfect without indulging too much. do you know how many servings this makes? 4 or 6?

  4. says

    I’d take a fork and go straight to the middle! I love gooey fresh out of the oven cookies and I can only imagine this bad boy is super moist and chewy in the middle. And the crisp around the edges looks perfect! Can’t wait to try this recipe!

  5. says

    Wanna know something sad? If I made this as is (in the 6 inch skillet and all I would probably eat 1/2 or maybe even 3/4 of it.

    This looks absolutely phenomenal though. I love cookies that have been baked in round tins and whatnot. I feel they are chewier than normal cookies.

  6. AnnaG says

    ok –so if you used the recipe for 1 dozen cookies — and this is a cake for two — that equals 6 cookies per person, right? wahoo! — that’s a chocolate chip cookie serving that deserves some respect! :)

  7. says

    CHRISTINA!!!! This is my husband’s favorite!!! I’ll have to do this, this is what he requests for his birthday in lieu of cake!!

    BTW, I’m featuring your tenders and mac and cheese on a top ten comfort foods list this week!
    Looks GOOD, like always!

    Peace, Love, and Baking honey!

  8. says

    Christina, your description of hovering over the oven made me laugh! That’s as much convincing as I needed to make this. (Not that I need much convincing…) Congrats on being featured on TK, too. :)


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