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    Home » Cookies & Brownies

    Published Oct 5, 2018 · Updated Apr 16, 2022 · by Tammy Spencer · This post may contain affiliate links.

    Chocolate Chip Cookie Cake

    Jump to Recipe Print Recipe
    Chocolate Chip Cookie Cake layered Pinterest banner

    Chocolate Chip Cookie Cake takes a favorite cookie and makes it into a soft and chewy cake studded with chocolate chips and an enticing brown sugar flavor. What a treat!

    chocolate chip cookie cake stacked on turntable closeup this …
    Here's the upper third of our TARDIS cake ready to go

    A cookie as cake

    Show of hands…how many of you like chocolate chip cookies? Sixty-three…Sixty-four…ok, lots of you.

    I've made chocolate chip cookie bars. Now what if we turned that cookie was turned into a cake, soft and chewy, with that enticing brown sugar flavor, and layered with a thick dark chocolate buttercream frosting…drooling yet? I certainly am.

    My younger daughter and I made a TARDIS cake as a groom’s cake at our recent family wedding. We used dark chocolate buttercream frosting to assemble the layers. Now I’m going to tell you about Chocolate Chip Cookie Cake we used for the upper third of the cake.

    groom's finished TARDIS cake on a stand
    The TARDIS cake before we took it to the wedding. Just to give you a sense of scale, that cake circle under it is 14-inches in diameter
    Jump to:
    • A cookie as cake
    • Looking for a sturdy cake recipe
    • How to make a Chocolate Chip Cookie Cake
    • Make enough layers for your use
    • Related Recipes
    • Recipe
    • Comments

    Looking for a sturdy cake recipe

    The TARDIS cake was going to be tall...18-inches tall to be exact. I needed a layer cake recipe that would be sturdy enough to be baked in a 9- x 9-inch baking pan in as many layers as needed to get to be 12-inches tall.

    When I came across Sally's Baking Addiction's Chocolate Chip Cookie Cake recipe, I was intrigued. Even though my needs were for a sturdy cake, I still wanted it to be tasty and unexpected (since the TARDIS was a surprise, I wanted the cake inside to surprise as well). This cake fit the bill nicely!

    How to make a Chocolate Chip Cookie Cake

    As you might expect, the ingredients for this cake are very similar to the chocolate chip cookie recipe it came from. The only real difference is that cornstarch is added to soften the cake.

    Incidentally, this recipe for Chocolate Chip Cookie Cake is quite similar to Chocolate Chip Cookie Bars (imagine that!). The main difference is how the butter is treated...it's melted rather than creamed (that, and I make brown butter, which adds to the yumminess of those bars!).

    chocolate chip cookie cake ingredients
    Simple ingredients are all that's needed to make an extraordinary cake

    Creaming butter and sugar, adding in eggs & vanilla, then mixing in the flour mixture and chocolate chips. Pretty straightforward recipe, really.

    chocolate chip cookie cake before baking
    Ready for the oven
    chocolate chip cookie cake after baking
    Soft, chewy, and delicious...ready to be layered

    Make enough layers for your use

    This recipe is really adaptable for your needs, whether you want a 6-inch round cake, a 9-inch round cake, or a 9-inch square cake. And you can choose how many layers you want it to be.

    For my needs, the Chocolate Chip Cookie Cake portion of the TARDIS was going to be 12-inches high. The original recipe made a five layer 6-inch round cake. Adaping this recipe for my purposes, I decided to double the recipe (thinking each layer would be 2-inches high), so I planned to make three layers in 9- x 9-inch baking pans.

    When I made the layers, each measured only 1-inch high. I immediately decided to make another double batch of this recipe (that's four batches for those keeping score). Luckily, I had enough ingredients on hand!

    chocolate chip cookie cake layers cooling on a rack
    Not tall enough...time to bake more

    This Chocolate Chip Cookie Cake was perfect for the large size of our TARDIS cake, and the layers stayed soft and delicious when they were served several days after I had baked them. Frosting them with the Dark Chocolate Buttercream Frosting was, as they say, just icing on the cake. Thick, chewy, and rich, I was quite happy we served this cake at the wedding.

    starting to frost and stack the Chocolate Chip Cookie Cake layers
    One layer down...

    Next time we’ll talk about the Crisped Rice Treats we adapted for the base of the TARDIS cake, and how the final cake was assembled. Until then, have dream sweet Chocolate Chip Cookie Cake dreams…I know I will!

    Slainté! L’chaim! Cheers!

    Tammy

    Related Recipes

    This series of posts showed how we made our DIY Wedding Cake and our sculpted TARDIS Cake. You can use these ideas for your own sculpted cakes!

    • DIY Wedding Cake with Marshmallow Fondant
    • Dark Chocolate Buttercream Frosting
    • Chocolate Chip Cookie Cake
    • Crisped Rice Treats (aka Rice Krispy treats)

    Love this recipe? Please leave a 5-star ⭐️ rating in the recipe card below ⬇️ and/or a comment further down the page.

    I'd love to hear from you! Stay in touch on Facebook, Instagram, Pinterest, and please tag me using the hashtag #scotchandsconesblog. You can also sign up for my mailing list. I can't wait to see your creations!

    Recipe

    chocolate chip cookie cake stacked on turntable.

    Chocolate Chip Cookie Cake

    Tammy Spencer
    Chocolate Chip Cookie Cake takes a favorite cookie and makes it into a soft and chewy cake studded with chocolate chips and an enticing brown sugar flavor. What a treat!
    Adapted fom Sally’s Baking Addiction
    5 from 1 vote
    Print Recipe Pin Recipe Save Recipe Saved Recipe
    Prep Time 15 mins
    Cook Time 22 mins
    Cooling Time 1 hr
    Total Time 1 hr 37 mins
    Course Dessert
    Cuisine American
    Servings 12 pieces
    Calories 787 kcal

    Equipment

    • 6-inch round cake pans (3)
    • baking spray
    • stand mixer with paddle attachment or hand mixer
    Prevent your screen from going dark while cooking

    Ingredients
     
     

    • 3 cups all-purpose flour
    • 2 teaspoons cornstarch
    • 1 teaspoon baking soda
    • 1 teaspoon kosher salt
    • 1 cup unsalted butter, at room temperature
    • 1 cup brown sugar, light or dark, packed
    • ½ cup granulated sugar
    • 2 large eggs, at room temperature
    • 2½ teaspoons vanilla extract
    • 12 ounces chocolate chips, (2 cups)
    • 1 recipe Dark Chocolate Buttercream Frosting, for cake assembly

    Instructions
     

    • Preheat oven to 350°F. Spray three 6-inch round cake pans with baking spray, line with parchment paper, then spray the parchment paper. Set aside.
    • Whisk together the flour, cornstarch, baking soda, and salt in a medium bowl. Set aside.
    • Using a stand mixer fitted with a paddle attachment (or hand mixer), beat the butter, brown sugar, and granulated sugar together until smooth and creamy, about 2 minutes. Add the eggs, one at a time, beat on high speed until combined, about 1 minute. Scrape down the sides of the bowl, then add the vanilla extract and beat again.
    • Gradually add the dry ingredients to the wet ingredients and mix on low until the dough comes together. With the mixer running on low speed, beat in the chocolate chips. The dough will be very thick.
    • Divide the cookie dough between the cake pans, pressing the dough in evenly. If you have to bake in batches, cover any dough that isn't being used and set aside at room temperature.
    • Bake for 20 to 22 minutes or until the cake layers are lightly brown on top and a toothpick inserted in the center comes out mostly clean. 
    • Allow cakes to cool for 10 minutes in the pans. If necessarily, run a sharp knife around the edges, then carefully invert the cakes onto a wire cooling rack to cool completely.
    • If you have more batches to make, clean out pans, spray, line with parchment, spray parchment, then bake remaining cakes. 
    • Allow all the layers completely before frosting and assembling.
    • Make some Dark Chocolate Buttercream Frosting to stack the layers. You can leave the sides bare or cover the cake completely, at your discretion.
    • Slice into portions, serve, and enjoy!

    Notes

    The cake layers can be baked, cooled, and covered tightly at room temperature overnight. Unfrosted cake layers can be frozen up to 2 to 3 months. Thaw overnight in the refrigerator and bring to room temperature before assembling with frosting and serving.
    This recipe is written for a 6-inch round cake with 5 layers. No matter which size Chocolate Chip Cookie Cake you make, use the bake time listed as a loose guideline. When the cake layers are lightly brown on top and a toothpick inserted in the center comes out mostly clean, they're done.
    Here are some alternate cake sizes and layers to try:
    • Make the recipe as directed and bake in five 6-inch round cake pans for about 20 to 22 minutes
    • Make the recipe as directed and bake in three 9-inch round cake pans for about 22 to 25 minutes (the layers will be thin)
    • Double the recipe and bake in three 9- x 9-inch cake pans for 25 to 28 minutes. 
    • Quadruple the recipe for a 6-layer 9-inch square cake  (say you're making the 12-inch high portion of a TARDIS cake, for example), using 9- x 9-inch cake pans for 25 to 28 minutes
    • Halve the recipe and bake in two 9-inch round cake pans for about 20 minutes
    • Halve the recipe and bake in three 6-inch round cake pans for about 20 to 22 minutes

    Your Notes

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    Nutrition

    Serving: 1 pieceCalories: 787 kcalCarbohydrates: 94 gProtein: 7 gFat: 43 gSaturated Fat: 26 gCholesterol: 129 mgSodium: 295 mgPotassium: 158 mgFiber: 4 gSugar: 66 gVitamin A: 1227 IUCalcium: 45 mgIron: 4 mg
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    Hi, I'm Tammy! My fascination with baking comes from my love of science and the magic of bringing together ingredients to produce something yummy. Coupling that with my appreciation of scotches and bourbons, I love to bake stuff, jot down my whisky tasting notes, and share my experiences with you!

    More about Tammy →

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    Profile picture - Tammy, July 2019 square

    Hi, I'm Tammy! My fascination with baking comes from my love of science and the magic of bringing together ingredients to produce something yummy. Coupling that with my appreciation of scotches and bourbons, I love to bake stuff, jot down my whisky tasting notes, and share my experiences with you!

    More about Tammy →

    July is ice cream time!

    Skip the store and make your own yummy ice creams, gelatos, sherbets, and sorbets! Homemade frozen treats are fun and can be customized to suit your tastes. Add homemade dessert toppings for a fun sundae. All you need to add is the cherry on top!

    • French Vanilla Ice Cream (Frozen Custard)
    • Chocolate Mint Marshmallow Ice Cream
    • Salted Caramel Swirl Gelato Ice Cream
    • Double Chocolate Mint Chip Gelato Ice Cream
    • Whole Lemon Sherbet, a refreshing treat
    • Silky Smooth Strawberry Mint Sorbet (Dairy-Free)
    • Dark Chocolate Hot Fudge Sauce
    • Easy Homemade Caramel Sauce with Cream

    See more recipes for frozen treats & toppings ➡️

    What's Popular with Readers

    Here's what my readers' are viewing...

    • Microwave Chocolate Mug Cake (Eggless & Dairy-Free)
    • How to make Scottish Bannocks from Outlander
    • Dairy-Free Chocolate Mousse (no coconut & pareve)
    • Italian Meringue Macarons step by step
    • Homemade Marshmallow Creme (Marshmallow Fluff)
    • Easy Sourdough Discard Crumpets
    • Creamy Homemade Vanilla Pudding (no eggs)
    • Rich & Chewy Cake Brownies from scratch

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