This double chocolate cookie cake is thick, fudgy and filled with chocolate chips. It has a chewy texture in the middle with slightly crispy edges. Decorate with chocolate frosting – this giant chocolate cookie is the perfect birthday cake if you love chocolate.
If you’ve been around my blog for awhile, then you know my obsession with double chocolate chip cookies. So it was really only a matter of time before I turned double chocolate chip cookie dough into one giant cookie cake. This recipe turns out thick, fudgy and soft in the middle. It definitely still has the texture of a cookie, as opposed to a brownie, with a rich chocolate flavor.
This recipe is based on my favorite double chocolate chip cookie recipe. However, I actually made it a little less rich because when you’re having a big slice of cookie with frosting – it can be a bit over the top. Unlike making cookies, there’s no need to chill the dough.
Making a Double Chocolate Cookie Cake: Step-by-Step Photos
You can make the dough in a few easy steps:
- First, whisk together the flour, cocoa, baking soda and salt. This gets rid of any lumps.
- Then in a large bowl you’ll beat together the butter, brown sugar and white sugar until smooth and creamy.
- Beat in 1 large egg, 1 large egg yolk and the vanilla extract. The extra egg yolk helps to make the cookie cake extra soft.
- Then you’ll beat in the dry ingredients. I typically mix it in about ½ at a time and do a few stirs by hand first before using an electric mixer since the dry ingredients can puff up.
- Stir in the chocolate chips using a rubber spatula.
- Then you’ll spread the cookie dough into a lined 9-inch springform pan. You could also use a 9-inch pie plate if you prefer.
If you plan to add chocolate frosting around the edges, you’ll need to wait for the cookie cake to cool fully before adding the frosting. If you’re not planning to add the frosting, let the cake cool for about 30 minutes before enjoying.
It’s fudgy, chewy, extra chocolate-y and decorated with even more chocolate buttercream. This chocolate cookie cake is everything you could want.
And for more cookie cake recipes, don’t forget to try:
Chocolate Cookie Cake
- 9-inch springform pan
Chocolate Cookie Cake
- 1 ⅓ cup all-purpose flour
- ⅔ cup cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup unsalted butter softened but not melted
- ¾ cup brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 large egg yolk discard the egg white
- 1 teaspoon vanilla extract
- 1 cup chocolate chips I used ½ cup dark chocolate chips and ½ cup white chocolate chips
- ½ cup unsalted butter softened
- 1 - 1 ½ cups powdered sugar
- ¼ cup cocoa powder
- ¼ teaspoon salt
- 1-2 tablespoons milk or cream
- Preheat the oven to 350F (180C or 160C on a fan-forced oven).
- Lightly grease a 9-inch (23-cm) springform pan. Then lined the bottom with a round of parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt.
- In a large bowl, beat the butter, brown sugar and white sugar until smooth.
- Beat in the egg, additional egg yolk and vanilla extract.
- Slowly mix the dry ingredients into the butter mixture. I typically do this about ½ at a time, fist stirring the mixture by hand and then using an electric mixer.
- Stir in the chocolate chips.
- Spoon the dough into the lined pan and spread/press it down into an even layer.
- Bake in the preheated oven for 24-28 minutes, or until the top looks set and an inserted toothpick comes out clean or with a few crumbs.
- Cool in the pan. Cool the cake fully if planning to frost it.
Chocolate Frosting & Decorating
- Beat the butter until creamy.
- With the mixer on low speed, beat in 1 cup powdered sugar.
- Mix in the cocoa powder and salt, starting with the mixer on a low speed and then increasing to a higher speed.
- Beat in the rest of the powdered sugar about ½ cup at a time, alternating with 1 or 2 tablespoons of cream.
- Trace around the outer edge of the cookie cake, then unclamp the springform pan. Lift the cookie cake out of the pan and remove the parchment paper. Place the cookie cake on the plate you plan to serve it on.*
- Transfer the frosting to a piping bag with a piping tip (I used a 1M tip), and pipe around the edges of the pan.
- Baking Pan: This recipe can also be made in a 9-inch pie plate. Lightly grease the pan (there is no need to line the bottom with parchment paper). If baking in a pie plate, do not need to remove the cookie cake from the pan before serving.
- Eggs: You'll need 2 eggs in total - 1 full egg, and just the egg yolk of the second egg.
- Storage: Keep in an airtight container at room temperature for up to 3 days.
- Nutrition: Nutrition details are an estimate only and based on 1 slice with frosting, assuming the cookie cake is sliced into 8 equal-sized pieces. You could likely get 10 slices from this recipe.
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