If you've ever dreamed of a dessert that combines the chewy goodness of a cookie with the grandeur of a cake, this Double Chocolate Chip Cookie Cake is exactly what you need. Loaded with rich cocoa, melty chocolate chips, and a soft, chewy texture, this indulgent dessert is perfect for birthdays, celebrations, or just because you deserve a chocolatey treat. Best of all, it’s incredibly easy to make with simple pantry staples!
Double Chocolate Chip Cookie Cake
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
Course Dessert
Cuisine American
9-inch round cake pan or a springform pan for easy removal
Mixing bowls
Whisk
Spatula
Electric mixer for frosting, if using
Parchment paper for lining the pan
For the Cookie Cake
- 2 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter melted
- 1 cup brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips
- 1/2 cup milk chocolate chips
For the Frosting (Optional)
- 1/2 cup unsalted butter softened
- 1 3/4 cups powdered sugar
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk
Step 1: Prepare the Pan
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
Step 3: Combine the Wet Ingredients
In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth. Add the eggs and vanilla extract, mixing until fully incorporated.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
Step 5: Fold in the Chocolate Chips
Gently fold in both types of chocolate chips, ensuring they are evenly distributed throughout the dough.
Step 6: Bake
Spread the dough evenly into the prepared cake pan. Bake for about 25 minutes or until the edges are set and the center looks slightly underbaked (it will firm up as it cools).
Step 7: Cool & Frost (Optional)
Let the cookie cake cool in the pan for 10 minutes before transferring it to a wire rack. If using frosting, beat all frosting ingredients together until smooth and spread over the cooled cake.
Pairings
This chocolate chip cookie cake recipe pairs perfectly with a scoop of vanilla ice cream, a drizzle of warm caramel sauce, or a glass of cold milk. If you're serving it for a special occasion, a dollop of whipped cream and fresh berries can add a touch of elegance.
FAQs
1. Can I Use a Different Type of Chocolate?
Absolutely! Dark chocolate chips or even white chocolate chips work beautifully in this recipe.
2. What’s the Best Way to Store It?
Store your homemade cookie cake recipe in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze it for longer storage.
3. Can I Make This Dough Ahead of Time?
Yes! If you want to prepare in advance, refrigerate the dough for up to 48 hours before baking.
4. Can I Make This Without Cocoa Powder?
If you prefer a classic version, simply omit the cocoa powder and add an extra 1/4 cup of flour for a traditional chocolate chip cookie desserts variation.
