This publish might comprise affiliate gross sales hyperlinks. Please learn my disclosure coverage.
This unimaginable triple chocolate cookie cake is made up of a wealthy chocolate cookie base loaded with chocolate chips and topped with a wealthy chocolate buttercream. It’s the right cookie cake for chocolate lovers!
For those who love an excellent cookie cake, it’s a must to do this chocolate model. It’s takes the standard chocolate chip cookie cake and turns it into a totally chocolate cookie celebration. It’s scrumptious and certain to turn out to be anew favourite. Right here’s extra about why.
- A lot chocolate. For those who’re a chocolate fiend like me, that is the dessert for you. From the cookie dough to the chocolate chips to the chocolate buttercream, there may be not a centimeter of this cookie cake that doesn’t embrace chocolate.
- Good texture. Moist and chewy all through the complete dessert, this cookie cake is a dream to chunk into.
- Straightforward to make. Making this cookie cake is even simpler than making cookies. Simply whip up a easy cookie dough and bake it right into a cake. You don’t even want to relax the dough or take the additional time to kind it into cookies. Certain you’ll must whip up a frosting, however that’s tremendous straightforward too.
- Different to cake. For those who aren’t into cake, or just love cookies, it is a nice birthday or event cake possibility. You possibly can gown it up with completely different sprinkles or frostings and be able to have a good time.
What You’ll Want
The substances for this recipe are pretty straight ahead and it’s possible you’ll have already got most of it available. Right here’s what you’ll want for this cookie cake recipe. Make sure to scroll to the recipe card under for exact measurements.
Chocolate Cookie Cake
- All-purpose flour – You don’t wish to over measure this otherwise you’ll find yourself with a dry cookie cake. I like to recommend utilizing a meals scale, however you may also use the spoon and stage technique.
- Pure unsweetened cocoa powder – You can even use Dutch-processed cocoa powder for a richer chocolate taste.
- Baking soda – Provides the cookie cake only a little bit of rise and helps it keep tender.
- Salt
- Unsalted butter – Begin with room temperature butter. Whether it is too chilly (or melted) it is not going to cream correctly with the sugars.
- Gentle brown sugar and granulated sugar – The right mixture. The sunshine brown sugar brings just a little additional moisture and depth of taste that granulated sugar alone doesn’t.
- Egg – Make sure to use a big egg, not medium or additional massive.
- Vanilla extract
- Chocolate chips – Be happy to make use of milk, semi-sweet, or darkish chocolate chips. White chocolate chips can be enjoyable too. You can even use some mixture.
Chocolate Buttercream
- Unsalted butter – The butter ought to be at room temperature. Whether it is too chilly, the frosting will prove lumpy. Whether it is melted, the frosting will prove runny.
- Powdered sugar – Provides quantity and sweetness. You possibly can scale back the quantity, however your frosting might not maintain form as properly when piped.
- Pure unsweetened cocoa powder – You should use Dutch-processed cocoa powder as a substitute for a richer chocolate taste.
- Vanilla extract
- Heavy cream
Right here’s a fast take a look at how you can make this straightforward, scrumptious chocolate cookie cake. For extra thorough directions, scroll to the recipe card under.
- Prep. Preheat the oven to 350°F, line the underside of a 9-inch cake pan with parchment paper, and grease the perimeters.
- Mix the dry substances. Whisk collectively the flour, cocoa powder, baking soda, and salt.
- Mix the moist substances. Beat collectively the butter and sugar till mild in shade and fluffy. Combine within the egg and vanilla.
- Put all of it collectively. Combine the dry substances into the butter combination till simply mixed and gently fold within the chocolate chips.
- Bake. Unfold the dough into the cake pan and bake for 18-20 minutes.
- Cool. Enable the cookie cake to chill utterly within the cake pan earlier than transferring it to a serving plate.
- Make the buttercream. Beat the butter till clean. Combine in half of the powdered sugar adopted by the cocoa powder, vanilla extract, and a tablespoon of cream. Combine within the remaining powdered sugar and add extra cream (if wanted) to get the fitting consistency.
- Beautify. Pipe swirls of frosting across the outer fringe of the cake.
Ideas for Success
Questioning what you are able to do to make sure your cookie cake is one of the best there’s ever been? Comply with the following tips and methods and also you’ll be in your manner.
- Room-temperature butter. Begin with room-temperature butter. Chilly butter is not going to cream correctly with the sugars (see my subsequent level) and offers you a lumpy frosting. Butter that’s too melted additionally is not going to cream correctly with the sugars and can make your frosting too mushy.
- Don’t skimp on creaming time. Cream the butter and sugars collectively till the combination has considerably lightened in shade and turn out to be fluffy. This course of incorporates air into the cookie dough which is able to assist your cookie cake from turning out overly dense.
- Don’t over-mix. When mixing the dry substances into the moist substances after which once more when folding the chocolate chips into the cookie dough, don’t over-mix. Combine simply till every thing is included. Overdoing it’ll trigger the glutens within the flour to overdevelop, supplying you with a tricky, overly dense cookie cake.
- Don’t over-bake. The cookie cake ought to simply look achieved on high however ought to nonetheless jiggle only a bit within the heart if you pull it out of the oven. Baking it previous this level offers you a dry cake.
The best way to Take away Cookie Cake From The Pan
Make sure to grease the pan and line the underside with parchment paper earlier than including the cookie dough. This may make it simpler to take away the cookie cake later. When the cookie cake is completed baking, you’ll wish to let it cool COMPLETELY within the pan. Eradicating it from the pan earlier than then will lead to a cookie that falls aside. However as soon as it’s cool, it’ll be good and agency and you’ll flip it out of the pan onto a cooling rack and rapidly flip it again onto a serving platter or cardboard circle. Alternatively, you can bake it in a springform pan with detachable sides.
Enjoyable Variations
I believe this recipe is ideal simply the way in which it’s however that doesn’t imply there isn’t room to experiment. Listed below are a couple of enjoyable methods to combine issues up.
- Combine-in mania. Chocolate chips are nice however don’t be afraid to play with different mix-ins. White chocolate chips could possibly be enjoyable, and so might peanut butter chips or butterscotch chips. M&Ms would add a candy, colourful twist. In any other case, take into account chopped walnuts or your favourite chopped sweet bar. Simply be sure to not overload the dough with mix-ins. Hold to 1 1/2 cups whole, tops.
- Strive a special frosting. On the lookout for a break from chocolate? Strive swapping the chocolate buttercream out for my foolproof Vanilla Buttercream Frosting, this Selfmade Whipped Cream, Strawberry Buttercream Frosting, and even my decadent Cream Cheese Frosting.
- A candy drizzle. Drizzle or unfold a layer of Chocolate Ganache excessive of this already decadent dessert. A drizzle of this Straightforward Salted Caramel Sauce would even be incredible.
Loving the concept of a cookie cake however not fairly bought on this specific recipe? Try one (or all) of my different unimaginable concoctions. My Funfetti Cake Batter Cookie Cake, this Oatmeal Raisin Cookie Cake, and the traditional Chocolate Chip Cookie Cake are all to die for.
Seal the cookie cake in an hermetic container, sliced or entire. You possibly can retailer it at room temperature for as much as 24 hours (with out the buttercream, you may maintain it at room temperature the entire time) or within the fridge for as much as about 5 days. Be aware that storing cookie cake within the fridge will make it agency up, taking away from its chewy, moist texture. I like to recommend bringing it again to room temperature earlier than consuming it.
Can this cookie cake be frozen?
Sure, it could. If freezing the total cookie, I’d go away off the frosting and add that later so it doesn’t get tousled. Wrap it properly in a double layer of plastic wrap (you can additionally add a layer of aluminum foil, for additional safety) and freeze it. While you’re prepared to make use of it, thaw it within the fridge and add your toppings.
If freezing slices, you wrap every slice individually (which I believe retains them higher for longer), or place them in an air-tight container and freeze. Once more, thaw within the fridge earlier than utilizing.
Cookie cake ought to freeze properly for as much as 3 months.
Extra Chocolate Desserts To Strive
Received chocolate in your thoughts? Listed below are a couple of different chocolate-loaded desserts that may maintain you coming again for second and thirds.
Recipe
Prep Time: half-hour
Cooling Time: 3 hours
Cook dinner Time: 18 minutes
Whole Time: 3 hours 48 minutes
Yield: 8-10 Slices
Class: Dessert
Methodology: Oven
Delicacies: American
Description
This unimaginable triple chocolate cookie cake is made up of a wealthy chocolate cookie base loaded with chocolate chips and topped with a wealthy chocolate buttercream. It’s the right cookie cake for chocolate lovers!
Components
Chocolate Cookie Cake
- 1 1/4 cups (163g) all-purpose flour
- 1/2 cup (57g) pure unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 3/4 cup (168g) unsalted butter, room temperature
- 1/2 cup (112g) packed mild brown sugar
- 1/2 cup (104g) sugar
- 1 massive egg
- 1 tsp vanilla extract
- 1 1/4 cups (211g) chocolate chips
Chocolate Buttercream
- 1/2 cup (112g) unsalted butter, room temperature
- 1 3/4 cups (201g) powdered sugar
- 1/4 cup (29g) pure unsweetened cocoa powder
- 1/2 tsp vanilla extract
- 1–2 tbsp heavy cream
Directions
Make the Cookie Cake
- Preheat oven to 350°F (180°C) and line the underside of a 9 inch cake pan with parchment paper and grease the perimeters.
- In a medium sized bowl, mix the flour, cocoa powder, baking soda and salt. Put aside.
- Add the butter and sugars to a big mixer bowl and beat collectively till mild in shade and fluffy in texture, about 2-3 minutes. Don’t skimp on the creaming time.
- Add the egg and vanilla extract and blend till properly mixed.
- Add the dry substances to the butter combination and beat simply till mixed. Use your spatula to softly end combining every thing to maintain from over mixing the cookie dough.
- Fold within the chocolate chips. The cookie dough will likely be thick.
- Unfold the dough evenly into the ready cake pan. Press a couple of extra chocolate chips into the highest of the cookie cake, if desired.
- Bake for 18-20 minutes or till it seems baked, however nonetheless wiggles just a little if you jiggle it.
- Take away from oven and permit to chill utterly within the cake pan, then switch to a serving plate.
Make the Buttercream
- To make the buttercream, add the butter to a big mixer bowl and beat till properly mixed and clean.
- Add about half of the powdered sugar and blend till properly mixed and clean.
- Add the cocoa powder, vanilla extract and a tablespoon of cream and blend till properly mixed and clean.
- Add the remainder of the powdered sugar and blend till clean. Add extra cream to get the fitting consistency.
- Add the buttercream to a piping bag fitted with a piping tip (I used Ateco 844) and pipe swirls of frosting across the outer fringe of the cake. Serve.
- Retailer cookie cake in an hermetic container. Cookie cake is greatest if eaten inside 3-4 days.
Diet
- Serving Measurement: 1 Slice
- Energy: 585
- Sugar: 56.5 g
- Sodium: 257.6 mg
- Fats: 32.8 g
- Carbohydrates: 74.6 g
- Protein: 5.8 g
- Ldl cholesterol: 80.4 mg
Key phrases: chocolate cookie cake, cookie cake recipe
