Chocolate Chip Cookie Coffee Cake
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Chocolate chips, brown sugar, and vanilla bring the cookie flavor to this dense, moist coffee cake. There is cinnamon filling inside, buttery chocolate chip crumble on top, and a sprinkle of Maldon salt to finish. Some of the filling settles into the bottom and edges as it bakes, creating the caramelized bits I love.
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Those caramelized edges are one of the best parts
I love what happens when this generous cinnamon filling meets the bottom and sides of the pan. It does not all stay in a neat stripe through the middle, and to me, those buttery, caramelized edges make it even better.
I mixed three kinds of chocolate chips I had in the house for this cake. Use your favorites. It is wonderful warm once it has had time to set, and it tastes absolutely amazing fully chilled, too.
Ingredient notes
Key ingredients
Chocolate chips
Use your favorite chips or a mixture. I used three kinds I had at home. Fold 128 g into the batter and mix the separate 80 g into the crumble.
Butter and brown sugar
Cold butter makes the crumble clusters, while melted butter and brown sugar make the generous cinnamon filling. The filling can migrate as it bakes and caramelize at the bottom and edges.
Plain unsweetened yogurt
Yogurt adds moisture and tenderness to this intentionally egg-free cake. Plain unsweetened Greek yogurt also works. Bring it and the milk to room temperature before mixing.
Vanilla bean paste and optional nutmeg
Vanilla brings the cookie flavor. I love a little nutmeg for warmth, but you can leave it out.
Maldon flaky sea salt
Sprinkle it over the top as soon as the cake comes out of the oven.
Make it ahead, then enjoy it when you are ready
You can bake the entire coffee cake, cool it completely, and freeze it with the cinnamon filling and chocolate chip crumble already in place. No separate assembly is needed after thawing.
| What to prepare | How far ahead | How to store | When you are ready |
|---|---|---|---|
| Chocolate chip crumble | 1 day ahead | Cover and refrigerate, keeping the butter cold. | Break into clusters and scatter over the assembled cake. |
| Whole baked cake | Up to 4 days refrigerated | Cool completely, then seal in an airtight container. Protect any cut surfaces. | Enjoy chilled or let it reach room temperature before serving. |
| Whole baked cake or squares | Up to 3 months frozen | Cool completely. Wrap tightly in plastic wrap and foil, or place wrapped squares in a freezer bag. | Thaw overnight in the refrigerator while wrapped, then let it reach room temperature before unwrapping. |
| Optional glaze | After thawing | Freeze the cake without glaze. | Let the thawed cake reach room temperature, then add fresh glaze. |
For the simplest plan, freeze the whole finished cake
Bake and finish with Maldon salt as directed, including the filling and chocolate chip crumble. Rest the cake in its pan for at least 30 minutes, wait until stable enough to lift, then cool it completely on a rack before wrapping. Never wrap it warm.
For extra protection, freeze the wrapped cake flat on a rigid tray until firm. Keep it level and protect the crumble from being crushed. Freeze for up to 3 months. You can freeze individual squares instead if you want to take out a little at a time.
Thaw before serving
Move the wrapped cake to the refrigerator the night before you need it. A whole cake may need extra thawing time, so make sure the center is thawed before serving. Let it reach room temperature while still wrapped, then unwrap carefully to keep the crumble in place.
If you want the optional glaze, add it fresh once the thawed cake reaches room temperature. You can also serve the thawed cake chilled. Count any refrigerator time before freezing toward the four-day refrigerator window after thawing.
Prepare the crumble early, mix the batter on baking day
The chocolate chip crumble can be made a day ahead and kept covered in the refrigerator. Mix the cake batter, make the filling, and assemble when you are ready to bake; this plan freezes the fully baked cake rather than holding assembled raw batter.
From this recipe
Tested notes
This is a dense, moist coffee cake. Give it at least 30 minutes to rest before lifting it from the pan, and longer if it still feels unstable.
Mine took 65 minutes at 350°F (175°C), tented loosely at about 55 minutes, and reached about 210°F (99°C) internally. Your oven may need closer to 90 minutes. Check baked cake rather than melted chocolate or cinnamon filling.
The generous cinnamon filling can settle into the bottom and spread to the edges, where it caramelizes. That is part of this cake’s intended texture.
Nutmeg is optional. Plain unsweetened Greek yogurt also works at the same listed weight and room temperature.
For a nutty variation, replace some of the chocolate chips with chopped nuts, keeping the combined weight the same.
Maldon salt finishes the cake without a glaze. For an optional glaze, see the linked Pumpkin Spice Old-Fashioned Donut Loaf in the FAQ. Freeze completely cooled cake before glazing, then thaw and let it reach room temperature before adding the glaze.
To make muffins or use another pan, build the same layers and adjust the baking time for the pan size and batter depth. Use the center doneness checks rather than a fixed time, and let the cake or muffins become stable before removing them.
Make ahead: bake the entire cake with its filling and crumble, cool completely, wrap tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator while wrapped, allowing extra time for a whole cake. Let it reach room temperature before unwrapping or adding an optional fresh glaze.
Testing notes
Why this works
Line every side of the pan
Use two crossed sheets of parchment to cover the bottom and all four sides. The filling reaches the edges, so the paper helps release the cake while keeping those caramelized edges intact.
Give the center enough time
Mine baked for 65 minutes at 350°F (175°C), with a loose foil tent at about 55 minutes. My oven is fast; yours may need closer to 90 minutes. Tent sooner if the topping is already browned enough.
Use the thermometer alongside the cake checks
My cake was moist and perfectly baked at an internal temperature of about 210°F (99°C). Probe a cake portion near the center, avoiding the filling and chocolate chips where possible. Melted chocolate can coat the probe and look like unbaked batter, so check another cake portion if you are unsure.
Rest before lifting
Wait at least 30 minutes before trying to remove the cake. A little give is normal, but the cake should feel stable. If it bends deeply or starts to cave in as you gently lift the parchment, lower it back into the pan and wait longer.
Step by step
How It All Comes Together
Step 1
Make and chill the chocolate chip crumble
Work the cold butter into the dry ingredients, mix in the chocolate chips, then refrigerate.
Add the cold butter to the flour, sugars, and salt. 
Work the butter through until the mixture holds together when squeezed. 
Mix the separate 80 g of chocolate chips into the crumble. 
Keep the crumble chilled while you make the filling and batter. Step 2
Stir together the cinnamon filling
Combine the melted butter, brown sugar, cinnamon, flour, and salt into an even filling.
Melted butter combines with brown sugar and cinnamon for the filling. 
Combine all the filling ingredients until evenly mixed. 
The mixed filling is loose enough to spread over the batter. Step 3
Whisk the wet ingredients
Combine the sugars with the oil, room-temperature yogurt and milk, and vanilla bean paste.
Bring the milk to room temperature before mixing. 
Add the yogurt at room temperature, too. 
Whisk the sugars and wet ingredients until smooth. Step 4
Mix the batter gently
Add the dry ingredients, stopping as soon as no dry streaks remain. The nutmeg is optional.
Add the dry ingredients over the smooth wet mixture. 
A little nutmeg adds warmth, but you can leave it out. 
Include the cornstarch, leaveners, and salt with the flour. 
Mix gently just until no dry streaks remain. Step 5
Fold in the chocolate chips
Use the separate batter portion of chocolate chips here.
Fold the 128 g of batter chocolate chips in last. 
Fold until the chips are distributed through the batter. Step 6
Build the first two layers
Spread about two-thirds of the batter in the lined pan, then cover it with the cinnamon filling.
Use about two-thirds of the batter for the base. 
Spread the base into an even layer. 
Add all the cinnamon filling over the base. 
Spread the filling to the parchment-lined edges. Step 7
Cover with the remaining batter
Dollop the remaining batter across the filling and connect the spoonfuls gently.
Dollop the remaining batter over the filling. 
Gently connect the spoonfuls without stirring the layers together. 
Smooth the top gently before adding the crumble. Step 8
Add the crumble and bake
Cover with the chilled crumble. Mine took 65 minutes, tented at about 55 minutes; follow the center checks in the recipe card.
Break the chilled crumble into a mix of larger and smaller clusters. 
Scatter all the crumble evenly across the top. 
Bake at 350°F and tent loosely once the topping has browned enough. Step 9
Check the cake, then give it time to set
Melted chocolate may coat the thermometer. Check a cake portion near the center and let the baked cake rest for at least 30 minutes before lifting.
Check the cake near the center; mine was done at about 210°F internally. 
Chocolate on the probe can look like unbaked batter. Check a cake portion in another spot if needed. Step 10
The finished cake
Add Maldon salt immediately after baking. Once the cake feels stable, lift it out with the parchment and a supported base.
Let the cake rest until stable enough to lift before moving it out of the pan. 
The golden crumble covers the chocolate-studded cake, with browned edges all around. 
The cinnamon filling caramelizes around the bottom and sides. Step 11
Slice once stable
The cake has a dense, moist center and caramelized edges. Let it rest longer if it still feels fragile.
Wait until the cake is stable enough to cut, even if you plan to serve it warm. 
The caramelized edges are one of my favorite parts. 
A longer rest gives you more set slices. 
Cut through the crumble and cake to release each square. Step 12
Chocolate chip cookie coffee cake, ready to enjoy
Enjoy the chocolate, buttery crumble, and cinnamon filling together. It is lovely fully chilled, too.
The cut center shows the chocolate throughout the cake. 
Chocolate chips go into the crumble as well as the batter. A square has buttery crumble, chocolate chips, and a dense, moist cake beneath. 
Enjoy it once it has set, or try a square fully chilled.
Small things that matter
Tips for the best cake
Weigh the ingredients for the closest match to the recipe. Volume measurements are approximate. A scant 1/4 teaspoon means slightly less than a level 1/4 teaspoon.
Work the crumble until it holds when squeezed, then break it into clusters and keep it chilled until assembly.
Dollop the upper batter layer in small spoonfuls, then gently connect them without stirring the cinnamon filling through the cake.
A thermometer is especially helpful with melted chocolate and a buttery filling. Check the cake itself in more than one spot if the probe comes out coated. Cooling helps a baked cake set; wet batter needs more time in the oven.
Troubleshooting
If This Happens
Why did my cinnamon filling sink to the bottom?
This is a generous, heavy filling, so it can sink in places as the batter bakes around it. The sugar and butter also help it spread into the sides and caramelize at the bottom. That is intentional, and it is one of my favorite parts. Reducing the sugar and butter may leave more filling in the middle, but it will also change those caramelized edges; I have not supplied a tested reduced filling.
The thermometer looks messy even though the cake has reached temperature
Melted chocolate or cinnamon filling can coat the probe. Aim for a cake portion near the center and check another spot. My cake was done at about 210°F (99°C) internally, with the cake portion baked through. If you find wet cake batter, keep baking under the foil.
The cake bends too much when I lift the parchment
Set it back into the pan and give it more time. This dense coffee cake needs at least 30 minutes to rest, and sometimes longer. A little give is expected, but it should hold together without caving in. Support the base as you move it.
Before you slice
Texture and serving notes
Let the cake rest in the pan for at least 30 minutes, then wait longer if it still feels fragile. The longer it rests, the more set it becomes and the cleaner it slices.
Enjoy it warm once stable enough to serve, or refrigerate the fully cooled cake for that dense, chilled texture I love. A little flaky salt is all it needs; a glaze is an optional extra.
Keep it good
Storage
Fridge
Once the cake is completely cool, store it in an airtight container in the refrigerator for up to 4 days. Cover cut surfaces to keep the cake from drying out. Enjoy chilled, or let a portion reach room temperature before serving.
Freezer
Freeze the completely cooled cake or individual squares for up to 3 months. Wrap tightly in plastic wrap and a layer of foil, or place the wrapped portions in a freezer bag. Thaw overnight in the refrigerator, still wrapped, then let the cake reach room temperature before unwrapping and serving. If adding the optional glaze, freeze the cake without it and let the thawed cake reach room temperature before glazing.
Recipe FAQ
Questions that come up
Is this intentionally egg-free?
Yes. The yogurt contributes moisture, body, and tenderness; the flour and cornstarch help the cake set, and the baking powder and baking soda provide lift. The acidity in the yogurt also works with the baking soda. Together, these ingredients give me the dense, moist texture I want without eggs. I think it makes the cake taste even better - a win-win.
Can I use Greek yogurt?
Yes. Use plain unsweetened Greek yogurt at the same listed weight and room temperature.
Which chocolate chips should I use?
Use your favorites or mix a few kinds together. I used three different kinds I had in the house. You can also replace some of the chocolate chips with chopped nuts, keeping the combined weight the same.
Do I have to add nutmeg?
No. It is optional. I love that little bit of warmth, but you can simply leave it out.
Can I add a glaze?
Absolutely, if you want to take it over the top. Use the glaze from my Pumpkin Spice Old-Fashioned Donut Loaf. Let this cake cool and become stable before glazing. If you freeze it first, thaw it and let it reach room temperature before adding the glaze. Pumpkin Spice Old-Fashioned Donut Loaf glaze
Can I use vanilla extract instead of vanilla bean paste?
Yes. Use the same measured amount of vanilla extract in place of the vanilla bean paste in both the batter and crumble.
Can I use gluten-free flour?
I have not tested this recipe with gluten-free flour, so I cannot recommend a swap.
Can I make muffins or use a different pan?
Yes. You can make this as muffins or in another pan. Keep the oven at 350°F (175°C) and build the same layers of batter, cinnamon filling, remaining batter, and crumble. Leave room to rise; fill no more than about two-thirds full, including the topping, and bake any excess separately. Adjust the baking time for the pan size, batter depth, and your oven. Tent once browned enough, check a cake portion near the center, and keep baking if there is wet batter. Let each cake or muffin become stable before removing it.
Can I make this ahead or freeze it?
Yes. It is delicious fully chilled and freezes well. Cool completely before wrapping, then follow the refrigeration, freezing, and thawing directions above.
Does this coffee cake contain coffee?
No. It is a chocolate chip and cinnamon cake to enjoy with coffee, tea, or whatever you like alongside it.
Should I weigh the ingredients or use volume measurements?
I strongly recommend weighing the ingredients in grams for the most reliable result. Volume measurements are included for convenience, but the amount in a cup can change depending on how an ingredient is filled, packed, or poured. These recipes are easy to follow, but their ratios are precise, so I cannot guarantee the exact same result when volume measurements are used. I still use teaspoons and tablespoons for small amounts like leaveners, salt, spices, and flavorings because those are the most practical measurements.
More coffee cakes to try
- Prep
- About 30 min (estimated)
- Bake
- 65 min in my oven; allow 65-90 min depending on yours
- Total
- About 2 hr 5 min-2 hr 30 min (estimated), including a 30-minute rest; allow longer to set if needed
- Yield
- One 9x9-inch cake
Measurement note
For the closest match to the recipe I tested, use grams. Volume measurements are included for convenience, but cups can vary, so I cannot guarantee the exact same result when measuring by volume.
Ingredients
Chocolate Chip Crumble
- 115 g all-purpose flour115 g (about 3/4 cup + 3 tablespoons + 1 teaspoon) all-purpose flour
- 40 g light brown sugar, packed40 g (about 3 tablespoons) light brown sugar, packed
- 40 g granulated sugar40 g (about 3 tablespoons + 3/4 teaspoon) granulated sugar
- 1/2 teaspoon fine sea salt1/2 teaspoon fine sea salt
- 85 g cold butter, cubed85 g (about 6 tablespoons) cold butter, cubed
- 1 teaspoon vanilla bean paste1 teaspoon vanilla bean paste
- 80 g chocolate chips80 g (about 7 tablespoons + 2 teaspoons) chocolate chips
Cinnamon Filling
- 120 g light brown sugar, packed120 g (about 1/2 cup + 1 tablespoon) light brown sugar, packed
- 1 1/4 teaspoons ground cinnamon1 1/4 teaspoons ground cinnamon
- 75 g butter, melted75 g (about 1/3 cup) butter, melted
- 1 tablespoon all-purpose flour1 tablespoon all-purpose flour
- 1/4 teaspoon fine sea salt1/4 teaspoon fine sea salt
Chocolate Chip Cookie Cake
- 98 g granulated sugar98 g (about 1/2 cup) granulated sugar
- 98 g light brown sugar, packed98 g (about 1/3 cup + 2 tablespoons) light brown sugar, packed
- 102 g neutral oil102 g (about 1/3 cup + 2 tablespoons) neutral oil
- 170 g plain unsweetened yogurt, room temperature170 g (about 2/3 cup + 1 teaspoon) plain unsweetened yogurt, room temperature
- 115 g milk, room temperature115 g (about 7 tablespoons + 2 teaspoons) milk, room temperature
- About 2 1/2 teaspoons vanilla bean pasteAbout 2 1/2 teaspoons vanilla bean paste
- 221 g all-purpose flour221 g (about 1 2/3 cups + 3 tablespoons) all-purpose flour
- 13 g cornstarch13 g (about 1 tablespoon + 2 1/2 teaspoons) cornstarch
- About 1 1/2 teaspoons baking powderAbout 1 1/2 teaspoons baking powder
- Scant 1/4 teaspoon baking sodaScant 1/4 teaspoon baking soda
- About 1/2 teaspoon + 1/8 teaspoon fine sea saltAbout 1/2 teaspoon + 1/8 teaspoon fine sea salt
- Scant 1/4 teaspoon ground nutmeg, optionalScant 1/4 teaspoon ground nutmeg, optional
- 128 g chocolate chips128 g (about 3/4 cup) chocolate chips
To Finish
- Maldon flaky sea salt, for sprinkling after bakingMaldon flaky sea salt, for sprinkling after baking
Pan used
One 9x9-inch light-colored metal pan, lined across the bottom and all four sides with two crossed sheets of parchment.
Removing the parchment
Wait at least 30 minutes and longer if the cake is unstable. A little give is normal; deep bending or caving means it needs more time in the pan. Support the base as you lift. For base-paper removal, hold the fully stable cake between two wire racks, invert carefully, peel off the parchment, then turn it upright again.
Instructions
- 1Preheat the oven to 350°F (175°C). Grease a 9x9-inch light-colored metal pan. Line the bottom and all four sides with two long, crossed sheets of parchment, leaving generous overhangs.
- 2Make the crumble: combine the all-purpose flour, brown sugar, granulated sugar, salt, cold butter, and vanilla bean paste. Work thoroughly with your fingertips until evenly mixed and the mixture holds together when squeezed. Mix in the 80 g chocolate chips, break into clusters, and refrigerate while preparing the filling and batter.
- 3Make the cinnamon filling: stir together the brown sugar, cinnamon, melted butter, all-purpose flour, and salt until evenly combined. Set aside.
- 4In a large bowl, whisk together the granulated sugar, brown sugar, oil, yogurt, milk, and vanilla bean paste until smooth.
- 5Sift the all-purpose flour, cornstarch, baking powder, baking soda, salt, and optional nutmeg directly over the wet ingredients. Gently mix just until no dry streaks remain, then fold in the 128 g chocolate chips.
- 6Spread about two-thirds of the batter evenly into the prepared pan. Spoon the cinnamon filling over it and gently spread all the way to the parchment-lined edges.
- 7Add the remaining batter in small spoonfuls across the filling. Gently connect and smooth them without stirring the cinnamon layer into the batter.
- 8Scatter the chilled chocolate chip crumble evenly over the top, keeping a mixture of large and smaller clusters.
- 9Bake at 350°F (175°C) with a foil-lined sheet pan on the rack underneath to catch any drips. Mine took 65 minutes total, with a loose foil tent at about 55 minutes. My oven is fast, so allow 65-90 minutes depending on yours. Tent earlier if the topping has browned enough, and continue until the cake at the center is baked through.
- 10Check a cake portion near the center, avoiding the cinnamon filling and chocolate chips where possible. My cake was perfectly moist at about 210°F (99°C) internally. The center should be set, with a tester showing baked cake crumbs rather than wet batter. Melted chocolate can coat a thermometer or tester even when the cake is done; check another cake portion if needed. Keep baking under the foil if you find wet batter.
- 11As soon as the cake comes out of the oven, sprinkle Maldon flaky sea salt over the top.
- 12Rest the cake in the pan for at least 30 minutes. Gently test a small lift using the parchment overhangs. A little give is normal, but if the cake bends deeply or starts to cave in, lower it back into the pan and wait longer. Once it feels stable, support the base as you move it onto a wire rack. Gently peel the paper from the sides and let it cool further before slicing if needed.
- 13If removing the parchment from the base, support the sturdy cake between two wire racks. Hold both racks firmly and carefully turn it upside down. Remove the upper rack and peel away the paper, then replace the rack against the exposed base and turn the cake upright again. Allow more cooling time if the cake is still fragile.
Helpful notes
- This is a dense, moist coffee cake. Give it at least 30 minutes to rest before lifting it from the pan, and longer if it still feels unstable.
- Mine took 65 minutes at 350°F (175°C), tented loosely at about 55 minutes, and reached about 210°F (99°C) internally. Your oven may need closer to 90 minutes. Check baked cake rather than melted chocolate or cinnamon filling.
- The generous cinnamon filling can settle into the bottom and spread to the edges, where it caramelizes. That is part of this cake’s intended texture.
- Nutmeg is optional. Plain unsweetened Greek yogurt also works at the same listed weight and room temperature.
- For a nutty variation, replace some of the chocolate chips with chopped nuts, keeping the combined weight the same.
- Maldon salt finishes the cake without a glaze. For an optional glaze, see the linked Pumpkin Spice Old-Fashioned Donut Loaf in the FAQ. Freeze completely cooled cake before glazing, then thaw and let it reach room temperature before adding the glaze.
- To make muffins or use another pan, build the same layers and adjust the baking time for the pan size and batter depth. Use the center doneness checks rather than a fixed time, and let the cake or muffins become stable before removing them.
- Make ahead: bake the entire cake with its filling and crumble, cool completely, wrap tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator while wrapped, allowing extra time for a whole cake. Let it reach room temperature before unwrapping or adding an optional fresh glaze.
Meet the baker
Angela Heckler
Angela Heckler is the recipe developer, baker, and photographer behind Obsessed Cakes. Her Old-Fashioned Donut Loaf series is a growing collection of cake-donut-inspired loaves with soft, deeply moist crumbs, buttery streusel, and crackly glaze. Angela develops and tests every recipe in her Arizona kitchen. Follow Obsessed Cakes on Instagram, TikTok, and YouTube.
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