There’s something truly magical about the aroma of warm chocolate cookies wafting through the house, and this Giant Sheet Pan Chocolate Chip Cookie Cake takes that nostalgia to a whole new level! As I slid this gooey and chewy masterpiece out of the oven, I couldn’t help but smile at how effortless it is to create a dessert that’s perfect for gatherings or cozy nights in. With no mixer needed and just simple ingredients, preparing this cake is not only a breeze but a delightful experience for any home chef. Whether you serve it warm with a scoop of ice cream or let it cool for perfectly cut squares topped with a swirl of creamy buttercream, this cookie cake is sure to be a crowd-pleaser. Are you ready to bake up some sweetness in your kitchen?
Why is this cookie cake a must-try?
Effortless Baking: You don’t need any fancy equipment; just your hands and a mixing bowl to whip up this delightful treat.
Chewy Goodness: With a gooey, fudgy texture that transforms into a chewy dream as it cools, this cookie cake is pure dessert bliss.
Perfect for Sharing: Cut it into squares for easy serving at parties or cozy family nights—everyone will want a piece!
Customizable Fun: Feel free to get creative with mix-ins like nuts or dried fruits, or even swap vanilla for almond extract.
Warm & Decadent: Try a warm slice with a scoop of ice cream for an indulgent dessert that everyone will love.
Elevate your dessert game today and delight your loved ones with this irresistible Sheet Pan Chocolate Chip Cookie Cake that’s sure to become a favorite!
Sheet Pan Chocolate Chip Cookie Cake Ingredients
• Get ready to indulge!
For the Cookie Cake
- Unsalted Butter – Adds richness and moisture; melted for easy incorporation.
- Brown Sugar – Provides sweetness and chewiness; can use dark brown sugar for deeper flavor.
- Granulated Sugar – Enhances sweetness and promotes a crisp exterior.
- Large Eggs – Binds the ingredients and adds much-needed moisture.
- Pure Vanilla Extract – Contributes delicious flavor and enhances sweetness.
- Baking Soda – Acts as a leavening agent for texture and rise.
- Cornstarch – Softens cookie texture for a chewy outcome; substitute with 1/2 tsp baking powder if needed.
- Salt – Balances sweetness and uplifts flavor.
- All-Purpose Flour – Provides essential structure to the cake.
- Semi-Sweet Chocolate Chips – Adds rich chocolate flavor; can use dark or milk chocolate chips as alternatives.
For the Buttercream (optional)
- Powdered Sugar – Sweetens and gives a smooth texture for frosting.
- Whole Milk – Adds moisture to create a creamy buttercream.
- Rainbow Sprinkles – Perfect for a fun pop of color and decoration.
Get ready to transform your kitchen into a sweet haven with this delectable Sheet Pan Chocolate Chip Cookie Cake!
Step‑by‑Step Instructions for Sheet Pan Chocolate Chip Cookie Cake
Step 1: Preheat the Oven
Begin by preheating your oven to 350ºF (177ºC). While the oven heats up, grab a 13×18 inch sheet pan and grease it lightly. To ensure easy removal later, line the pan with parchment paper, letting the edges overhang slightly, which will aid in lifting the cookie cake out after baking.
Step 2: Melt the Butter
Next, place the unsalted butter in a microwave-safe bowl and heat it in the microwave until completely melted, taking care not to scorch it. This should take about 30-45 seconds. Once melted, set it aside to cool slightly while you prep the sugars.
Step 3: Combine Butter and Sugars
In a large mixing bowl, combine the melted butter with both brown sugar and granulated sugar. Using a whisk, mix these ingredients together until the mixture is smooth and well combined. You’ll know it’s ready when there’s no graininess from the sugars, which enhances the overall texture of your Sheet Pan Chocolate Chip Cookie Cake.
Step 4: Add Eggs and Vanilla
Add the large eggs and pure vanilla extract to the sugar mixture. Whisk vigorously until fully blended, ensuring the eggs are incorporated and the mixture appears slightly creamy. This step adds moisture and flavor to the cookie cake, setting the foundation for a deliciously rich dessert.
Step 5: Incorporate Dry Ingredients
In another bowl, whisk together the baking soda, cornstarch, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined. Then, gently fold in the all-purpose flour until a soft dough forms. Be careful not to overmix, as retaining some air bubbles helps maintain a chewy texture.
Step 6: Fold in Chocolate Chips
Now it’s time to fold in the semi-sweet chocolate chips, reserving a handful for topping later. Use a spatula to gently mix the chips into the dough, ensuring even distribution throughout. This will create those delightful pockets of melty chocolate in your Sheet Pan Chocolate Chip Cookie Cake.
Step 7: Spread Dough in Pan
Pour the cookie dough into the prepared sheet pan, using a spatula to spread it evenly across the surface. Make sure it reaches the edges to create a uniform cookie layer. Once spread, sprinkle the reserved chocolate chips over the top, giving it a beautiful finish before baking.
Step 8: Bake the Cookie Cake
Place the pan in the oven and bake for 14-16 minutes, keeping an eye on it as it bakes. The edges should look golden brown, while the center will appear soft and slightly underbaked. This is perfect since it will continue to firm up as it cools, creating that chewy texture you desire.
Step 9: Cool and Frost (Optional)
Once baked, remove the cookie cake from the oven and let it cool completely in the pan on a wire rack. This will take about 20-30 minutes. If you plan to add optional buttercream frosting, wait until the cake is fully cooled to prevent it from melting and running off the sides. Enjoy your delicious creation!
Make Ahead Options
These delicious Sheet Pan Chocolate Chip Cookie Cake squares are perfect for busy home cooks who want to save time without compromising on flavor! You can prepare the cookie dough up to 24 hours in advance by mixing all the ingredients and storing it tightly covered in the refrigerator. This helps maintain its freshness and chewy texture. Additionally, once baked, the cookie cake can be kept in an airtight container at room temperature for up to 3 days. When you’re ready to serve, simply slice the cake into squares and add your optional buttercream frosting just before indulging, ensuring that it’s fresh and just as delightful as the day it was made!
Sheet Pan Chocolate Chip Cookie Cake Variations
Feel free to shake things up and make this cookie cake uniquely yours! With so many delightful twists, you can easily customize this treat to please every palate.
- Funfetti: Add a handful of rainbow sprinkles to the batter for a joyful twist that brings a festive touch, ideal for birthdays or celebrations.
- Almond Extract: Swap out vanilla extract for almond extract for a nutty flavor that elevates the cookie cake’s profile beautifully.
- Nutty Delight: Fold in chopped walnuts or pecans for a crunchy texture and nutty flavor that pairs perfectly with chocolate.
- Dried Fruit: Incorporate dried cherries or cranberries for a sweet-tart zing that contrasts beautifully with the chocolate chips.
- Spicy Kick: Add a dash of cayenne pepper or cinnamon for a surprising twist that warms the heart and taste buds.
- Caramel Drizzle: Drizzle caramel sauce on top of the buttercream for an indulgent touch that adds a luxurious, gooey richness.
- Healthier Swap: Use coconut oil instead of butter for a dairy-free version, maintaining moisture and adding a hint of coconut flavor.
- Chocolate Lovers’ Dream: Replace semi-sweet chips with dark chocolate for a richer, more intense chocolate experience that satisfies any chocoholic.
Whichever variation you choose, this delicious cookie cake is sure to impress! And if you’re looking for more scrumptious dessert ideas, check out these delightful treats: Mouth Chocolate Chip, Chocolate Poke Cake, and Chocolate Blackberry Cupcakes. Happy baking!
What to Serve with Sheet Pan Chocolate Chip Cookie Cake
Dive into a world of delightful flavors as you plan the perfect spread to accompany your sweet masterpiece!
- Vanilla Ice Cream: The classic pairing! A scoop of creamy vanilla ice cream melting atop the warm cookie cake creates a heavenly combination.
- Chocolate Sauce: Drizzle over each piece for an indulgent touch that enhances the chocolate goodness throughout the cake.
- Fresh Berries: Serve with strawberries or raspberries for a refreshing contrast that cuts through the sweetness with a pop of tartness.
- Whipped Cream: Light and airy, a generous dollop of homemade whipped cream adds a luxurious texture to your dessert experience.
- Coffee or Espresso: A warm cup of coffee or rich espresso boosts the chocolate flavor while providing a cozy finish to your meal.
- Nutty Snack Mix: Serve a small bowl of crunchy trail mix on the side for a delightful contrast of textures and flavors.
Pair these delicious options with your Sheet Pan Chocolate Chip Cookie Cake for an unforgettable culinary experience!
Expert Tips for Sheet Pan Chocolate Chip Cookie Cake
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Perfecting The Bake: Monitor closely during the last few minutes; the cake should be golden at the edges but still soft in the center. This avoids overbaking.
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Cooling Time: Patience is key! Allow the cake to cool completely before frosting to prevent the buttercream from melting into the warm cake.
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Easy Removal: Use the parchment paper overhang to lift the entire cookie cake from the pan; this prevents crumbling and makes for perfect squares.
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Optimal Texture: For a chewy outcome, avoid overmixing the dough after adding flour. This helps retain air pockets that create a light texture.
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Flavor Variations: Don’t hesitate to experiment! Swap out chocolate chips for nuts or dried fruits to add unique flavors to your Sheet Pan Chocolate Chip Cookie Cake.
How to Store and Freeze Sheet Pan Chocolate Chip Cookie Cake
Room Temperature: Store your cookie cake in an airtight container at room temperature for up to 3 days. This keeps it soft and chewy for a delightful treat.
Fridge: If you prefer a firmer texture, you can refrigerate the cake, where it will last for about 5 days. Just make sure it’s wrapped tightly to prevent it from drying out.
Freezer: For longer storage, freeze the cookie cake wrapped tightly in plastic wrap and aluminum foil for up to 1 month. Let it thaw in the fridge overnight before serving for the best taste.
Reheating: To enjoy it warm, reheat individual squares in the microwave for 10-15 seconds. This revives that gooey goodness that makes the Sheet Pan Chocolate Chip Cookie Cake so irresistible!
Sheet Pan Chocolate Chip Cookie Cake Recipe FAQs
How do I select the best chocolate chips for my cake?
Absolutely! When choosing chocolate chips, look for high-quality semi-sweet, dark, or milk chocolate chips, depending on your taste preferences. They should be shiny and uniform in size. Check the expiration date to ensure freshness, and avoid chips that are dull or have a white film, as this can indicate they have been improperly stored.
How should I store my leftover cookie cake?
For optimal freshness, store your Sheet Pan Chocolate Chip Cookie Cake in an airtight container at room temperature for up to 3 days. If the cake is refrigerated, it can last about 5 days, but be sure it’s tightly wrapped to prevent it from drying out. If you prefer the best of both worlds, refrigerate to firm up and then microwave individual squares for that warm, gooey bite!
Can I freeze my cookie cake?
Certainly! To freeze your Sheet Pan Chocolate Chip Cookie Cake, wrap it tightly in plastic wrap and then in aluminum foil. This helps prevent freezer burn and keeps it fresh for up to 1 month. When you’re ready to enjoy, just thaw it in the fridge overnight, then reheat individual slices in the microwave for about 10-15 seconds to bring back that delicious gooey texture!
What if my cookie cake is too soft or falls apart?
Very! If your cookie cake is too soft after baking, there are a couple of things you might consider. Ensure you haven’t overmixed the dough; gently folding the ingredients preserves air for a better structure. Additionally, always check for a light golden brown around the edges while keeping a soft middle. If overbaked, once cooled, you can revitalize it by warming individual pieces briefly in the microwave for that gooey effect!
Is this recipe suitable for those with dietary restrictions?
Yes! However, please note that the Sheet Pan Chocolate Chip Cookie Cake contains common allergens: wheat, eggs, dairy, and soy (from the chocolate chips). For gluten-free options, substitute the all-purpose flour with a gluten-free flour blend. If you’re concerned about egg allergies, you can replace each egg with 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water, let sit until thickened). Always adjust based on your dietary needs!
Gooey Sheet Pan Chocolate Chip Cookie Cake to Share and Enjoy
Ingredients
Equipment
Method
- Preheat your oven to 350ºF (177ºC) and prepare the sheet pan with grease and parchment paper.
- Melt the unsalted butter in a microwave-safe bowl for 30-45 seconds.
- Combine the melted butter with brown sugar and granulated sugar in a bowl and whisk until smooth.
- Add the large eggs and pure vanilla extract, whisking until fully blended.
- In a separate bowl, whisk together baking soda, cornstarch, and salt. Gradually mix into the wet ingredients, then fold in the flour.
- Fold in the chocolate chips, reserving a handful for topping.
- Spread the cookie dough evenly in the prepared sheet pan and sprinkle reserved chocolate chips on top.
- Bake for 14-16 minutes until golden at the edges and soft in the center.
- Let cool completely in the pan before frosting, if desired.
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