Chocolate Chip Cookie Cake

• Make ahead: Prepare the dough, cover, and refrigerate up to 24 hours before baking.

• Room temperature storage: Store cooled cookie cake in an airtight container for up to 3 days.

• Freezing: Wrap tightly in plastic wrap and foil; freeze up to 2 months. Thaw overnight in the fridge.

• Reheating: Microwave slices for 10–15 seconds to warm chocolate chips and revive softness.

A Fun Twist on a Classic Favorite

The chocolate chip cookie has been a staple in American kitchens since the 1930s. Transforming it into a cake-size version creates a shareable, dramatic dessert without losing the nostalgic chewiness and chocolatey goodness we all love. Perfect for holidays, birthdays, or any night you want a dessert that feels special but is easy to make.

Frequently Asked Questions (FAQ)

Can I use salted butter instead of unsalted?
Yes, but reduce additional salt to ¼ teaspoon to avoid over-seasoning.

Can I make this dairy-free?
Yes! Use vegan butter and dairy-free chocolate chips.

How thick should the dough layer be?
Spread evenly in a 9-inch pan; about 1–1.5 inches thick ensures soft, chewy results.

Do I have to use chocolate chips?
No, you can swap for chunks, chopped chocolate bars, or mix-ins like peanut butter chips.

Can this be baked in a rectangular pan?
Yes! A 9×13-inch pan works, though baking time may need 5–10 minutes less.