The Original Chocolate Chip Cookie Cake Recipe -
The Original Chocolate Chip Cookie Cake Recipe
  • READY IN 35 mins

The Original Chocolate Chip Cookie Cake

Recipe by  

"This is a dense cake with milk chocolate chips that makes a great snack. Kids love it."

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Ingredients Edit and Save

Original recipe makes 1 9x13-inch cake Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    35 mins


  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking pan.
  2. Stir flour, baking soda, and salt together in a bowl.
  3. Beat butter, white sugar, and brown sugar together in a bowl with an electric mixer until light and fluffy, 3 to 5 minutes. Beat eggs and vanilla into butter mixture until smooth. Gradually stir flour mixture into butter mixture until just combined. Stir in chocolate chips and nuts. Spread cookie batter into prepared pan.
  4. Bake in the preheated oven until golden and the cake springs back when lightly pressed, 20 to 25 minutes. Cool before cutting into 2-inch squares.
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Reviews More Reviews

Most Helpful Positive Review
Aug 26, 2014

I made this for a "Happy First Day of School" treat. It was easy to make and turned out great! I kept the leftovers for snack bars. I am overall very pleased with the taste. The consistency is somewhere between a cookie and a bar.

Most Helpful Critical Review
Nov 21, 2013

I always love it when I’m the first reviewer of a recipe and I can enthusiastically report that I loved it. And the reverse is also true. I very much dislike having to review a recipe poorly, and no more so than when I’m the first reviewer. I wouldn’t call it cake – and I wouldn't call it bars either. It wasn't moist as a cake should be, but it wasn't chewy as a bar would be either. I rate these two stars because frankly, after trying these we didn’t think they were good enough to keep.


12 Ratings

Mar 29, 2015

This is a great recipe, thanks for sharing. I changed two things that seemed to make this more of a equal split between cookie and cake. I added 1 cup of quick cooking oats (food processed down to flour,substituted for one of the cups of flour). And instead of 1 cup of butter, I used 1 stick of unsalted butter and 1 stick of margarine. Also I like to add one bag of chocolate chips (regular size) and one bag of mini chocolate chips, bc it gives a almost saturated chocolate texture to the cookie cake, and the Kids LOVE it! Excellent recipe!

Mar 15, 2015

I made this for my daughter's birthday party, and it was a huge hit. It is not a cake consistency, so if you're expecting it to have the mouth-feel of a cake, you will be disappointed. It's more like one of the giant, soft cookies that you get at the mall, which they decorate for birthdays and such. It was chewy inside, with a little more crisp at the edges. It was definitely not a bar cookie, either, but it was exactly what I was looking for. It's the same as the Tollhouse recipe with two extra eggs. The pieces were about 1/2 inch tall in the middle, a little taller at the sides. We omitted the nuts, but they would be wonderful. Thank you for posting!

Jun 23, 2015

My kids(hubby,kids&grandkids lol) and I absolutely LOVE this recipe!! I have made it 4 times now, each time adding different things(toppings, ingredients, sizes, etc) and it's been a hit everytime 8) I was on the fence in the beginning on whether to make it or not bc of some of the reviews I read..... Idk what happened with theirs but I'm sure glad I gave it a whirl. I've done the following with it so far: First time made it strictly by the recipe & as I said it was perfect for us! Second time I added Peanutbutter Chips rather than Chocolate ones...Again Perfect! Third time I made it with a combination of both chips and drizzled melted Chocolate & Peanutbutter on the top. This so far has been our favorite as my group loves anything with the combo taste lol! Fourth(last time) I made the original recipe version but baked them in my Mini Loaf pans( the individual Brownie ones). This would have been perfect but I miscalculated the baking time by about 3-5 minutes (no fault certainly of the original recipe). Although edible, they weren't as moist as the previous ones So overall I give the recipe a 5Stars & a Big Thumbs Up! It certainly can be made in many many various ways as w/most recipes. I will add that the timing is crucial on this recipe but as long as u know how ur oven normally bakes at it should be fine 8) This recipe is a keeper in my goody box8))

Jun 08, 2015

I was a little worried about this recipe because some people seem to have had trouble, but mine turned about absolutely perfect. I made this for my son's birthday party and I simply followed the directions, used a glass 9x13 pan, greased it, and it was absolutely perfect! I couldn't be happier! Super easy!

May 06, 2015

This recipe is terrible. I had to cook it for 10 extra minutes. I thought it was done because it sprung back when touched, but turns out it is overcooked around the outside and raw in the middle. Not great since it was supposed to be a birthday cake for my daughter. Now I have to figure out what else to make her. Very disappointed.

Jul 27, 2015

Baked to the appropriate time, checked for color and bounce as per the instructions. BAM, completely raw inside. You need to cook this thing much longer than stated on the recipe.


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  • Calories
  • 282 kcal
  • 14%
  • Carbohydrates
  • 31.1 g
  • 10%
  • Cholesterol
  • 56 mg
  • 19%
  • Fat
  • 16.9 g
  • 26%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 3.7 g
  • 7%
  • Sodium
  • 241 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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