Eggless Chocolate Chip Cookie Cake

Oriana’s Thoughts On The Recipe

Hey there, friend! You know how much I adore baking, and let me tell you, this Eggless Chocolate Chip Cookie Cake is a family favorite. It combines everything we love about chocolate chip cookies but in a cake form that’s perfect for any celebration. It’s soft, buttery, and rich in the center with those irresistible chewy edges. Honestly, I can’t get enough of it! It’s super easy to make with ingredients you probably already have in your pantry. And if you’re like me and often need egg-free recipes, this one’s a lifesaver. It can even be adapted to be dairy-free or wheat-free, making it a fantastic option for everyone. What I love most is that you can whip it up in no time. There’s no need to chill the dough, so you can go from craving to indulging in a snap. Trust me, this cookie cake will become a staple in your baking repertoire!

Ingredients You’ll Need, Substitutions & Notes

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down). Cookie Cake Perfection: This recipe offers all the deliciousness of chocolate chip cookies in a big, shareable cake that’s perfect for slicing and serving at any gathering. Simple Ingredients, Easy Recipe: For this one, you won’t need any fancy ingredients or equipment. Everything you need is probably already in your kitchen. Egg-Free and Adaptable: This recipe has got you covered whether you’re allergic to eggs or simply out of them. It’s entirely egg-free and can be easily adapted to be dairy-free and wheat-free (read my suggestions below), ensuring that everyone can enjoy a slice. Perfect Texture: This cookie cake is everything you want it to be—soft, buttery, and rich in the center, with those perfect chewy edges that make chocolate chip cookies so beloved. Quick and Convenient: No chilling time is required, which means you can satisfy your cookie cravings even faster. It’s perfect for those times when you need a dessert in a hurry. Birthday Bliss: Looking for the perfect birthday cake for a cookie lover? Look no further. This cookie cake is a crowd-pleaser and will make any celebration extra special.

All-Purpose Flour: The base of our cookie cake, providing structure. Note: Make sure to measure accurately. In my opinion, a kitchen scale is the best way to measure your ingredients. Can be substituted with a gluten-free blend. Baking Powder & Baking Soda: Help the cake rise and become fluffy. Note: Make sure they’re not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste. Salt: Enhances the flavors and balances sweetness. Note: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half. Cornstarch: Adds softness to the texture. Butter: Gives a rich, buttery flavor. Note: : I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe. Substitute with vegan butter for a dairy-free option. Cream Cheese: Adds moisture and a slight tang, making the cake tender. Note: Use dairy-free cream cheese if needed. Granulated Sugar & Light Brown Sugar: Provide sweetness and a bit of caramel-like flavor. Pure Vanilla Extract: Enhances all the flavors. Semisweet Chocolate Chips or Chunks: The stars of the show, bringing delicious chocolate goodness. Note: Use dairy-free chocolate chips if necessary.

Process Overview: Step-by-Step Photos

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Mix Dry Ingredients

In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cornstarch. Set the bowl aside.

Step 2 – Cream Butter and Sugar

In a stand mixer fitted with the paddle attachment, cream together unsalted butter and cream cheese until smooth, about 2 – 3 minutes. Add the granulated sugar and light brown sugar, mix for 2 minutes. Scrape down the sides and bottom of the bowl as needed. Then add the vanilla extract and beat until combined.

Step 3 – Add Dry Ingredients

Reduce speed to low and gradually beat in flour mixture until combined. Beat in chocolate chips until evenly distributed.

Step 4 – Bake

Using a rubber spatula or wooden spoon, spread the cookie dough evenly into prepared pan. ake for 30 to 35 minutes, or until it’s puffed, barely cooked in the center, and browned on the sides. Remove from the oven and set the pan on a wire rack to cool completely for 5 minutes. After 5 minutes, you will notice that the cookie cake have sunk a bit in the center, so to level it up, press the edges of the cake with a metal spatula or spoon. Leave cookie cake cool completelly. Once cooled, use a sharp knife or metal spatula to loosen the sides of the cookie cake from the pan and transfer to a serving dish.

Step 5 – Decorate

Decorate as your hearts desires. I use chocolate buttercream and sprinkles, but it’s totally up to you. Instead, decorate with whipped cream or top with vanilla ice cream.

Food Allergy Swaps

Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of butter and cream cheese, use vegan butter and vegan cream cheese. There are many brands available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter and Violife Just Like Cream Cheese Original. Chocolate: My favorite dairy-free chocolates are Enjoy Life Semi Sweet Chocolate Mini Chips and Gefen Vegan Semi Sweet Real Dark Chocolate Chips. Check out my favorite dairy-free substitutes here. Wheat-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. Nut-Free: Make sure all your ingredients are processed in a nut-free facility if you have nut allergies.

Variations & Additions

Nuts: Add chopped walnuts or pecans for a crunchy texture. White Chocolate Chips: Mix in some white chocolate chips for a different flavor profile. Sprinkles: Add colorful sprinkles to the batter for a festive touch, perfect for birthdays. Caramel Swirl: Drizzle some caramel sauce over the top before baking for an extra decadent treat.

Serving Suggestions

Serve this Eggless Chocolate Chip Cookie Cake warm with a scoop of vanilla ice cream or a dollop of whipped cream. It’s also delightful with a drizzle of chocolate or caramel sauce. For a fun twist, serve with fresh berries on the side for a pop of color and freshness.

Measure the ingredients correctly. I highly recommend using a kitchen scale. Preheat the oven for at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature. Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter. Don’t open the oven door until the cake(s) has set. Leave the oven closed until the minimum time is stated in the recipe. Know your oven! Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours. Dont overbake it! Keep an eye on the baking time to avoid overbaking.

Storing and Freezing Instructions

Storing: The cookie cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week. Freezing: Wrap the cookie cake tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw at room temperature before serving.