Today is National Cookie Day and also the last day of my blog! To celebrate, I decided to make a chocolate chip cookie cake! I didn’t have a specific recipe to go off of to make this dessert, so I used my usual chocolate chip cookie recipe and hoped that it would make the right amount for a cookie cake. Turns out, it’s a nearly perfect amount for the pan I used! This recipe reminds me of the store-bought cookie cakes I had as a kid, but I think it’s even better than the ones I’ve had before since it’s homemade.

The first step to making this delicious dessert is to line your pan with parchment paper. The pan I used was a 10″ springform pan (the kind that has a latch on the side to open the side and release the dessert). I’ve always struggled to properly line a round pan, but the instructions in the video below made the process so much easier for me!

Once your pan is lined, set it off to the side and get ready to start mixing your cookie dough! The dough is pretty easy to make since you just have to continuously stir (by hand) as you mix in your ingredients. Start by combining 1/2 cup of melted butter, 1/2 cup of packed brown sugar, and 1/4 cup of sugar. Next, add 1 egg and 1 and 1/2 teaspoons of vanilla extract. When the egg is mixed into the dough, add 1/2 teaspoon of baking soda, 1/4 teaspoon of baking powder, and a pinch of salt.

The next step is to mix in 1 and 1/2 cups of flour. When all of the flour is mixed in, add 3/4 cup of chocolate chips to the dough and mix until they are evenly spread throughout. If you like a lot of chocolate you can add more! The last step before baking is to press the cookie dough into your pan. To do this, use a rubber spatula or your hands to spread the dough out until it is flat and about 1/2 inch thick. With the pan I used, the cookie dough almost reached the edges of the pan but didn’t quite get there. This isn’t an issue since the dough will rise in the oven and spread out a bit. To the left, you can see how my cookie cake looked before going in the oven.

You’ll want to bake this cookie cake at 350 degrees Fahrenheit for 15-18 minutes. The cake is done when it looks golden brown around the edges and on the top. It’s okay if the middle looks a bit underdone as long as a toothpick inserted into it comes out mostly clean (you can also check the temperature; it should be the same or really similar at the edge of the cake and the middle). To the right, you can see how my cookie cake looked after it came out of the oven and cooled off enough to come out of the pan. Make sure that you don’t try to remove your cookie cake from the pan until it has completely cooled!

As you can see in the first picture of this blog, you can decorate the cookie cake with some frosting (in any pattern or design you like) if you desire to. I used Betty Crocker cream cheese frosting and I dyed it different colors with food dye. I think this cookie cake turned out really well and it is definitely a recipe I will be making again in the future. I hope some of you will attempt this recipe yourselves, too. Thanks for reading!