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chocolate chip cookie cake slice

Chocolate Chip Cookie Sheet Cake Recipe

This chocolate chip cookie cake is a delicious combination of two classic desserts! Tender and soft vanilla cake with the flavor of chocolate chip cookies, all packed into one easy to make recipe!
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Prep Time: 10 minutes
Bake Time: 25 minutes
Total Time: 35 minutes
Servings: 1 (9x13 inch) cake


  • 2 & 1/2 cups cake and pastry flour * see notes
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened to room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed ** see notes
  • 4 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup milk
  • 3/4 cup chocolate chips or chocolate chunks


Preheat your oven to 350°F. Grease a 9x13 inch baking dish with butter and lightly dust with flour. Set aside.

  • In a medium mixing bowl, combine your flour, baking powder, baking soda, and salt. Whisk to combine. Set aside to work on the wet ingredients.
  • In a large bowl, combine butter, granulated sugar, and brown sugar. Using an electric mixer fitted with the paddle attachment, or by hand with a wooden spoon, cream together the butter and sugar until it turns a light pale color and you no longer see dry granules of sugar. Add your eggs in one at a time, whisking well after each addition. Add your vanilla and beat until everything is incorporated.
  • Add about half of your flour mixture to the butter/egg mix. Mix together until the flour is just combined. Add your milk and whisk until the milk is incorporated. Finish off by adding your remaining flour mixture, and whisk until everything is just combined. Don't over-mix!
  • Fold in your chocolate chips or chunks. Pour the batter into your prepared baking dish, and smooth into an even layer. Bake in your preheated 350°F oven for 25 to 30 minutes, or until a skewer inserted into the center comes out clean. Cool to room temperature before slicing and serving!



* Cake and pastry flour helps give this cake a more tender and airy texture. You can substitute this with regular all-purpose flour, or you can make your own!
** You can use light or brown sugar for this cake. Light brown sugar will give you a more subtle molasses/cookie flavor while dark brown sugar will give you a stronger flavor!
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