Triple Chocolate Cookie Cake
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Each slice of this dark chocolate cookie cake has crisp edges and gooey, brownie-like centers, and creamy white chocolate chips scattered in every bite. Top with my chocolate fudge frosting or chocolate buttercream to triple the chocolate, or use any other buttercream frosting you like.
THIS IS MY FAVORITE CHOCOLATE COOKIE BASE
If there’s one thing I know well, it’s a cookie. With nearly 200 cookie recipes on my site to date, cookies are one of my favorite things to bake, eat, and share. I love a good, solid, fudgy, brownie-like chocolate cookie recipe, and this dark chocolate cookie base has been used as the base for my cayenne chocolate cookies, chocolate white chocolate chip cookies, and mint chocolate chip cookies.
It’s reliable, it’s simple, and it’s a hit every time. And because it’s so well-loved, it only made sense to use it as the base for my beloved chocolate cookie cake.
HOW DO YOU MAKE COOKIE CAKE?
Making a cookie cake is literally as simple as taking any cookie recipe you love and adjusting it to an amount of dough that fits into a springform pan. This chocolate cookie base recipe fits perfectly into an 8″ or 9″ pan for thick, substantial slices that are loaded with chocolate chips and ready for any and all frosting or decorations your heart desires.
TRIPLE CHOCOLATE COOKIE CAKE INGREDIENTS
Simple ingredients only! Though I prefer a chocolate frosting for this cookie cake, the frosting is ultimately up to you so those ingredients will vary.
But, here’s what you’ll need for the cookie cake:
• all-purpose flour
• Dutch processed cocoa powder
• baking soda
• salt
• unsalted butter
• granulated sugar
• egg
• vanilla extract
• white chocolate chips
INSTRUCTION OVERVIEW
Make the dough: this dough comes together quickly with little fuss. When I make this dough into individual scooped cookies, it needs to be chilled, but since we’re putting it in a springform pan it won’t spread. Quick and easy!
Press into pan: you can use your hands or a spatula to do this. Keep in mind the dough is pretty sticky, so you may want to lightly flour your hands if you’re using them.
Bake & cool: this is a quick bake! Just make sure your cookie cake is completely cool before you add the frosting, otherwise it will melt.
TOP WITH FROSTING: YOU HAVE OPTIONS
Here’s my favorite part! I obviously used a chocolate frosting to make this a triple chocolate situation, but this homemade cookie cake is ready for any frosting you like.
Try it with any of these favorites:
Chocolate Cookie Cake Recipe
Ingredients
COOKIE CAKE
- 1 and ¼ cups (150g) all-purpose flour be sure to measure properly
- ¼ cup + 2 Tablespoons (36g) Dutch processed cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter room temperature
- 1 cup (200g) granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- ½ cup (85g) white chocolate chips1
CHOCOLATE FUDGE FROSTING
- 2 ounces (57g) unsweetened baking chocolate coarsely chopped
- ¼ cup (57g) unsalted butter cut into 4 slices
- 1 teaspoon vanilla extract
- 3 to 4 Tablespoons (45-60mL) milk or cream
- 2 cups (240g) powdered sugar
- ⅛ salt
Instructions
- Preheat the oven to 350ºF (177ºC). Spray a 9" springform pan2 with non-stick spray. Set aside.
- In a medium bowl, whisk together the flour, cocoa, baking soda, and salt. Set aside.1 and ¼ cups (150g) all-purpose flour, ¼ cup + 2 Tablespoons (36g) Dutch processed cocoa powder, ½ teaspoon baking soda, ¼ teaspoon salt
- In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until light and fluffy (approximately 2-3 minutes). Turn the mixer speed down to medium, add the eggs and vanilla, and beat again until combined.½ cup (113g) unsalted butter, 1 cup (200g) granulated sugar, 1 large egg, 1 teaspoon vanilla extract
- With the mixer on low, slowly add flour mixture and beat until just combined. Add the white chocolate chips and continue mixing until evenly dispersed.½ cup (85g) white chocolate chips1
- Press the cookie dough evenly into the prepared pan, then bake for 24 to 26 minutes until edges look set. Remove from oven and allow to cool on a wire rack completely before decorating with frosting.
CHOCOLATE FUDGE FROSTING
- In a small saucepan over medium heat, melt the unsweetened baking chocolate and the butter. Allow to cool for 15 minutes.2 ounces (57g) unsweetened baking chocolate, ¼ cup (57g) unsalted butter
- In a medium bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, combine cooled chocolate/butter mixture, vanilla extract, and milk or cream (starting with 3 Tablespoons). Turn the mixer to low and slowly add the powdered sugar. Increase mixer speed to medium and beat until completely combined, scraping down sides as needed. Add salt to taste.1 teaspoon vanilla extract, 3 to 4 Tablespoons (45-60mL) milk or cream, 2 cups (240g) powdered sugar, ⅛ salt
- Remove cooled cookie cake from springform pan and place on serving platter. Fill a piping bag with the frosting and decorate the cookie cake. I like to use a Wilton 1M tip. If using, add sprinkles before frosting sets. Store cookie cake covered tightly at room temperature for up to 5 days. Decorated or undecorated cookie cake can be frozen, up to 3 months. Thaw in refrigerator overnight and allow to come to room temperature before decorating.
Notes
- White chocolate chips: you could also use chopped white chocolate. Amount is 4 ounces and coarsely chopped.
- Baking pan: alternatively, you may use a 9″ pie plate or an 8″ or 9″ round or square baking pan.
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
Wishing you a happy belated birthday. I love the triple theme you have going on here. I am always a fan of a giant cookie, who doesn’t, no chilling and you get to eat it faster. This one has my step daughters name all over. I hope you got to enjoy your G&T last night. Here’s to all good things, happening in 3’s. 🙂
Thanks so much, Courtney! I actually did NOT enjoy my G&T, but it turns out that Matt and I are headed out for a kidless afternoon on Sunday to celebrate, and I’ll likely enjoy one then!