Creamy, fudgy, and delightfully chocolatey, this Double Chocolate Chip Cookie Cake is a crowd-pleaser that feels both nostalgic and indulgent. Imagine a giant, thick cookie with a brownie-like center studded with melty chocolate chips — perfect for birthdays, potlucks, or a cozy weekend treat. Fun fact: cookie cakes began as a way to get all the comfort of a cookie with the celebratory size of a cake — yes, two delicious worlds in one.
What makes this recipe special is how simple it is: a straightforward dough, no special tools, and a 9×13 pan does all the heavy lifting. Prep is quick, cleanup is minimal, and it’s family-friendly enough that kids can help measure and stir. If you’ve enjoyed recipes like our Chocolate Chip Cheesecake Cookies, you’ll love how this big-format version keeps the same comforting flavors while delivering soft, sliceable portions that are perfect for sharing. Grab a spatula — you’re going to want to make this today.
What is Double Chocolate Chip Cookie Cake?
Why call it a cookie cake? Isn’t that just a big cookie pretending to be a cake? Think of it as the best of both worlds: the tender chew of a cookie with the celebratory presence of a cake. Where did the name come from — a genius baking daydream or one brave baker who refused to choose between cookie and cake? Maybe both.
There’s a playful truth behind it: when a dessert is packed with chocolate, it’s an instant crowd-pleaser — after all, “the way to a man’s heart is through his stomach.” Whether you slice it like a cake or tear it apart like a cookie, this dessert makes an entrance. Ready to try it and decide for yourself? Get your oven preheating!
Why You’ll Love This
- Decadent double-chocolate goodness: Cocoa in the dough plus a generous 2 cups of chocolate chips creates layers of chocolate flavor and pockets of melty texture in every bite.
- Budget-friendly and big-batch: Making one 9×13 cookie cake feeds a crowd for less than store-bought specialty desserts — perfect for parties or weeknight dessert cravings.
- Versatile and customizable toppings: Serve warm with ice cream, drizzle with chocolate ganache, or add a sprinkle of flaky sea salt for contrast.
Compared to some of our other treats like the Banana Bread Chocolate Chip Cookies, this dessert leans deeper into pure chocolate intensity and is simpler to slice and serve to a group. Give it a try — you might find it becomes your go-to celebration dessert.
How to Make
Quick Overview
This Double Chocolate Chip Cookie Cake is wonderfully easy: it mixes in one bowl with basic techniques and bakes to a tender, slightly chewy center with crisp edges. The richness of cocoa combined with melty chocolate chips creates a satisfying texture contrast. Prep takes about 15 minutes and baking about 25 to 30 minutes, so the whole process is about 40 to 45 minutes from start to finish.
Ingredients
1 cup unsalted butter, softened to room temperature
1 cup brown sugar, packed
1/2 cup granulated sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour, measured and leveled
1/2 cup unsweetened cocoa powder, sifted to remove lumps
1 teaspoon baking soda
1/2 teaspoon salt
2 cups chocolate chips, semisweet or a mix of semisweet and milk chocolate
Directions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, tapping out any excess flour so the surface is lightly coated.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and slightly fluffy. Use a hand mixer or stand mixer on medium speed for about 2 to 3 minutes.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until combined and glossy.
- In another bowl, whisk together the flour, cocoa powder, baking soda, and salt. Make sure the cocoa is well distributed to avoid streaks.
- Gradually blend the dry ingredients into the wet mixture until just combined. Do not overmix — stop when you no longer see streaks of flour.
- Fold in the chocolate chips with a spatula so they’re evenly distributed throughout the dough. Save a handful to sprinkle on top if desired.
- Spread the batter evenly in the prepared baking pan using an offset spatula or the back of a spoon to smooth the surface.
- Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no raw batter. For a fudgier center, stick closer to 25 minutes; for a more set center, bake up to 30 minutes.
- Allow to cool in the pan before slicing and serving, at least 20 minutes for easier slices. Serve warm or at room temperature.
What to Serve With
- Vanilla ice cream or coffee ice cream for a classic hot-and-cold contrast.
- Fresh berries or a mixed fruit compote to cut through the richness.
- Whipped cream or a drizzle of salted caramel for extra decadence.
- Coffee, espresso, or a creamy latte to balance sweetness at dessert time.
- A simple side salad with citrus vinaigrette if serving as part of a dessert buffet to refresh the palate between bites.
Top Tips for Perfecting
- Butter temperature: Make sure the butter is softened, not melted. Room-temperature butter creams with sugar to create a light texture.
- Don’t overmix: Once the dry ingredients go in, mix only until combined to avoid a tough cake.
- Chocolate chips: Use high-quality chips or chop a chocolate bar for pockets of extra melt and flavor.
- Timing: Check at 25 minutes — ovens vary. A toothpick with moist crumbs indicates perfect fudgy texture.
- Flavor boost: Add a teaspoon of espresso powder to the dry mix to intensify the chocolate flavor without tasting like coffee.
- Add-ins: Fold in chopped nuts or a swirl of peanut butter for variety.
- Common mistakes: Baking too long will dry it out; underbaking leaves raw dough. Aim for a moist center with set edges.
Storing and Reheating Tips
Refrigeration: Store leftover slices in an airtight container at room temperature for up to 2 days, or refrigerated for up to 5 days. Bring to room temperature before serving or gently warm.
Freezing: Wrap individual slices tightly in plastic wrap and place in a freezer bag for up to 3 months. Thaw overnight in the refrigerator and reheat gently.
Reheating: Warm slices in a microwave for 10 to 20 seconds, or in a 325°F (160°C) oven for about 8 to 10 minutes. Top with a scoop of ice cream right before serving for best results.
FAQs
Can I use salted butter instead of unsalted?
Yes, but reduce the added salt to 1/4 teaspoon since salted butter adds more sodium.
Can I use dark cocoa or Dutch-processed cocoa?
Yes. Dutch-processed cocoa gives a milder, deeper flavor. If using natural cocoa powder, the flavor will be slightly brighter.
How do I make this gluten-free?
Substitute a 1:1 gluten-free all-purpose flour blend that includes a binding agent and check that your baking soda and cocoa are labeled gluten-free.
Can I make this ahead for a party?
Absolutely. Bake a day ahead, cool completely, and store in an airtight container. Bring to room temperature before serving or reheat briefly.
Is it possible to make this in a round pan for a celebration?
Yes. Use a 9-inch round cake pan and check baking time at 20 minutes, then continue checking every 5 minutes until done.
Conclusion
This Double Chocolate Chip Cookie Cake is a wonderfully easy, crowd-pleasing dessert that delivers rich chocolate flavor with minimal fuss. It’s forgiving for bakers of any skill level and perfect for feeding a group without breaking the bank. If you want to explore other chocolate-forward variations, you might enjoy this Triple Chocolate Cookie Cake – Design Eat Repeat for an extra chocolate punch, or compare techniques with this Double Chocolate Cookie Cake – Just so Tasty to mix up your baking approach.
Give it a try, slice it up, and share it with friends — and let me know how you serve yours!
Double Chocolate Chip Cookie Cake
Equipment
- 9x13-inch baking pan
- Mixing Bowl
- Hand Mixer
Ingredients
Ingredients
- 1 cup Unsalted butter, softened at room temperature
- 1 cup Brown sugar packed
- 1/2 cup Granulated sugar
- 2 large Eggs at room temperature
- 2 teaspoons Vanilla extract
- 2 1/4 cups All-purpose flour measured and leveled
- 1/2 cup Unsweetened cocoa powder sifted to remove lumps
- 1 teaspoon Baking soda
- 1/2 teaspoon Salt
- 2 cups Chocolate chips semisweet or a mix of semisweet and milk chocolate
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, tapping out any excess flour so the surface is lightly coated.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and slightly fluffy. Use a hand mixer or stand mixer on medium speed for about 2 to 3 minutes.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until combined and glossy.
- In another bowl, whisk together the flour, cocoa powder, baking soda, and salt. Make sure the cocoa is well distributed to avoid streaks.
- Gradually blend the dry ingredients into the wet mixture until just combined. Do not overmix — stop when you no longer see streaks of flour.
- Fold in the chocolate chips with a spatula so they’re evenly distributed throughout the dough. Save a handful to sprinkle on top if desired.
- Spread the batter evenly in the prepared baking pan using an offset spatula or the back of a spoon to smooth the surface.
- Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no raw batter. For a fudgier center, stick closer to 25 minutes; for a more set center, bake up to 30 minutes.
- Allow to cool in the pan before slicing and serving, at least 20 minutes for easier slices. Serve warm or at room temperature.