Description
This Chocolate Chip Cookie Cake combines the best of a classic cookie and a cake into a single, delightful dessert perfect for celebrations or a sweet treat. Featuring layers of soft, chewy chocolate chip cookie baked in cake pans, it is generously frosted with creamy cream cheese frosting and finished with a rich chocolate ganache drizzle. With 20 servings, this crowd-pleaser balances buttery, sweet flavors and is sure to impress.
Ingredients
Scale
Cookie Cake
- 3–½ cups all-purpose flour
- 1–½ teaspoons baking soda
- 1 teaspoon salt
- 1–â…“ cups (21 tablespoons) melted butter
- 1–¼ cups packed brown sugar
- ½ cup granulated sugar
- 2 eggs
- 2 egg yolks
- 1 tablespoon vanilla extract
- 2–½ cups semisweet chocolate chips
Cream Cheese Frosting
- 10 ounces cream cheese, softened
- 5 tablespoons butter, softened
- ½ teaspoon vanilla extract
- A pinch of salt
- 2–½ cups powdered sugar
Chocolate Ganache
- 2 ounces semi-sweet or dark chocolate, chopped
- ¼ cup heavy cream
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (177°C). Grease and flour three 8-inch round cake pans or line them with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside.
- Combine Sugars and Butter: In a large mixing bowl, stir together the melted butter, packed brown sugar, and granulated sugar until well combined and smooth.
- Add Eggs and Vanilla: Beat in the eggs, egg yolks, and vanilla extract into the butter and sugar mixture until the batter is creamy and homogenous.
- Incorporate Dry Ingredients and Chocolate Chips: Gently fold the flour mixture into the wet ingredients by hand until just combined to avoid overmixing. Then, fold in the semisweet chocolate chips evenly throughout the batter.
- Bake the Cookie Layers: Divide the cookie batter evenly among the three prepared cake pans. Bake in the preheated oven for 18 to 20 minutes, or until golden and a toothpick inserted into the center comes out with a few moist crumbs. Remove from oven and allow the cookie cakes to cool completely on wire racks.
- Prepare Cream Cheese Frosting: In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy. Mix in the vanilla extract and a pinch of salt. Gradually add the powdered sugar, beating until the frosting is smooth and fluffy.
- Make the Chocolate Ganache: Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chopped semi-sweet or dark chocolate in a bowl. Let it sit for a minute, then stir until the ganache is completely smooth. Allow it to cool slightly before using.
- Assemble the Cookie Cake: Place one cookie layer on your serving plate. Spread a generous layer of cream cheese frosting on top. Repeat with the second layer and frosting, then place the third cookie layer on top. Drizzle the chocolate ganache over the top and let it drip down the sides for a beautiful finish.
Notes
- Ensure the cookie cake layers are completely cool before frosting to prevent melting.
- Use good quality chocolate for a richer ganache.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- Adjust baking time slightly based on your oven as all ovens vary.
- For a firmer frosting, chill the cream cheese and butter before beating.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
