Imagine sinking your fork into a warm, gooey slice of a Chocolate Chip Cookie Cake with Cream Cheese Frosting and Chocolate Ganache Recipe that perfectly balances the rich, chewy cookie base with tangy, creamy frosting, all crowned by a silky chocolate ganache. This dessert is everything you love about cookies, cake, and frosting rolled into one irresistible treat that’s perfect for sharing with friends and family or saving all for yourself. Trust me, once you try this recipe, it will become your new go-to celebration dessert or just a fantastic way to indulge your sweet tooth any day of the week.
Ingredients You’ll Need
These ingredients are straightforward but each one plays a crucial role in creating the perfect texture and flavor combination of the Chocolate Chip Cookie Cake with Cream Cheese Frosting and Chocolate Ganache Recipe. From the flour that gives structure to the cookie cake, to the cream cheese that adds creaminess in the frosting, every element is essential.
- All-purpose flour (3-½ cups): The sturdy base that gives the cookie cake its chewy texture and structure.
- Baking soda (1-½ teaspoons): Helps the cookie cake rise slightly for a soft but firm crumb.
- Salt (1 teaspoon): Balances sweetness and enhances all other flavors.
- Melted butter (1-â…“ cups / 21 tablespoons): Adds richness and moisture, making the cookie dense and luscious.
- Brown sugar (1-¼ cups packed): Brings a deep caramel flavor and chewy texture.
- Granulated sugar (½ cup): Contributes sweetness and lightness in the cookie.
- Eggs (2) and egg yolks (2): Provide binding, moisture, and richness for a tender crumb.
- Vanilla extract (1 tablespoon): Adds warmth and enhances the sweetness of chocolate.
- Semisweet chocolate chips (2-½ cups): The star in every bite, these pockets of melty chocolate are what dreams are made of.
- Cream cheese, softened (10 ounces): For that tangy, creamy frosting that perfectly complements the cookie.
- Butter, softened (5 tablespoons): Makes the cream cheese frosting silky smooth and rich.
- Vanilla extract (½ teaspoon) and a pinch of salt: These simple additions keep the frosting balanced, with a hint of warmth and edge.
- Powdered sugar (2-½ cups): Sweetens and thickens the frosting to the perfect spreadable consistency.
- Semi-sweet or dark chocolate, chopped (2 ounces): For making the glossy, decadent ganache topping.
- Heavy cream (¼ cup): Adds creaminess to the ganache, helping it flow beautifully over the cake.
How to Make Chocolate Chip Cookie Cake with Cream Cheese Frosting and Chocolate Ganache Recipe
Step 1: Prepare and Mix Dry Ingredients
Start by preheating your oven to 350°F (177°C) and prepping three 8-inch round cake pans—this ensures even baking later. In a bowl, whisk together the all-purpose flour, baking soda, and salt. This dry mixture is essential for distributing the rising agent and seasoning evenly throughout the cookie batter.
Step 2: Combine Butter and Sugars
In a large mixing bowl, combine the melted butter with both the brown and granulated sugars, stirring until smooth and fully integrated. This mixture forms the sweet, buttery backbone of your cookie, making it tender and packed with flavor.
Step 3: Add Eggs and Vanilla
To the butter and sugar mixture, add the eggs, egg yolks, and vanilla extract. Beat everything together until the mixture becomes creamy and pale. This step incorporates air, which helps maintain a soft texture in the cookie cake.
Step 4: Combine Wet and Dry, Fold in Chocolate Chips
Gently stir the flour mixture into the wet ingredients until just combined—overmixing can ruin that tender crumb. Once the batter is ready, fold in the chocolate chips evenly, so every bite has delightful bursts of melted chocolate.
Step 5: Bake the Cookie Cake Layers
Divide your cookie batter evenly among the prepared pans. Bake for 18 to 20 minutes or until the edges are golden and a toothpick inserted near the center comes out clean. After baking, cool the cookie layers completely on wire racks to prepare for frosting.
Step 6: Prepare the Cream Cheese Frosting
Beat together the softened cream cheese and butter until smooth and creamy. Add the vanilla extract and a pinch of salt, then gradually mix in the powdered sugar until your frosting reaches a luscious, spreadable consistency. The frosting gives a wonderful tangy contrast to the sweet cookie.
Step 7: Make the Chocolate Ganache
Heat the heavy cream just until it barely simmers, then pour it over the chopped semi-sweet or dark chocolate. Let it sit for a moment, then stir until completely smooth and glossy. Allow the ganache to cool slightly, so it thickens to the perfect drizzle consistency.
Step 8: Assemble the Cookie Cake
Layer the cooled cookie cakes with an even spread of cream cheese frosting between each. Once stacked, generously drizzle the chocolate ganache over the top and sides for that decadent finishing touch. Let the ganache set slightly before serving for the best texture and presentation.
How to Serve Chocolate Chip Cookie Cake with Cream Cheese Frosting and Chocolate Ganache Recipe
Garnishes
For extra wow factor, sprinkle chopped nuts like pecans or walnuts on top of the ganache, or add a handful of fresh berries to brighten the flavor and add color. You could also dust the edges with a little cocoa powder or edible gold dust for a party-ready look.
Side Dishes
This dessert shines on its own, but pairing slices with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream elevates the indulgence. Offering hot coffee or a glass of cold milk alongside can really balance the richness beautifully.
Creative Ways to Present
Cut the cookie cake into cubes for fun bite-sized treats at parties, or serve it layered on individual plates with fruit sauces drizzled around the edges for a professionally plated dessert. You could even turn it into an ice cream sandwich by layering it with your favorite ice cream flavor!
Make Ahead and Storage
Storing Leftovers
Keep your leftover Chocolate Chip Cookie Cake with Cream Cheese Frosting and Chocolate Ganache Recipe in an airtight container at room temperature for up to 2 days. For longer storage, the fridge is best to preserve the cream cheese frosting’s freshness, but let it come to room temperature before eating for the best texture.
Freezing
This cookie cake freezes wonderfully. Wrap it tightly in plastic wrap, then foil, and store it in the freezer for up to 3 months. Thaw overnight in the fridge to maintain the frosting and ganache’s creamy integrity without melting or separating.
Reheating
Warm slices gently in the microwave for about 15 seconds to bring back that freshly baked feel. Avoid overheating, especially if refrigerated, to prevent the frosting from becoming too soft or runny.
FAQs
Can I use regular butter instead of melted butter?
Melted butter helps create that dense, chewy texture in the cookie cake, so it’s best not to substitute it with softened butter. Using melted butter ensures the right consistency for this recipe.
What if I don’t have cream cheese for the frosting?
Cream cheese is key for that tangy flavor and creamy texture, but you could try a thick vanilla buttercream as a substitute. Keep in mind it will change the overall flavor and richness of the frosting.
Can I make this recipe gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free baking flour blend that measures cup for cup. Make sure the blend contains xanthan gum to help with structure and texture.
How do I get the ganache to the right consistency?
Heat the cream just until it simmers, not boiling, then pour it over the chopped chocolate. Stir until smooth and allow to cool slightly to thicken before drizzling. Cooling is key for perfect ganache consistency.
Is it possible to make this cake in one pan instead of three?
You could bake all the batter in one deep pan but expect a longer baking time and a thicker cake layer. It might be trickier to get an even bake, so using three pans yields the best results and easier assembly for the layers.
Final Thoughts
If you want a dessert that feels like a hug in every bite, the Chocolate Chip Cookie Cake with Cream Cheese Frosting and Chocolate Ganache Recipe is your new best friend. It’s the perfect blend of flavors and textures that impress everyone, from casual snackers to dessert lovers. So go ahead—bake it, share it, and savor every bit of this delight.
Print
Chocolate Chip Cookie Cake with Cream Cheese Frosting and Chocolate Ganache Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 20 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Chocolate Chip Cookie Cake combines the best of two classic desserts into one delightful treat. Featuring layers of soft, chewy cookie cake filled with creamy cream cheese frosting and topped with luscious chocolate ganache, it’s perfect for celebrations or anytime indulgence. The recipe yields a large, shareable dessert with rich flavors and a delightful texture.
Ingredients
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) and prepare three 8-inch round cake pans by greasing them or lining with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined. Set this mixture aside for later incorporation.
- Combine Butter and Sugars: In a large mixing bowl, combine the melted butter, packed brown sugar, and granulated sugar. Mix thoroughly until the sugars are fully blended with the butter, creating a smooth base.
- Add Eggs and Vanilla: Beat in the eggs, egg yolks, and vanilla extract into the butter and sugar mixture until the batter becomes creamy and uniform in texture.
- Incorporate Dry Ingredients and Chocolate Chips: Gently fold the flour mixture into the wet ingredients by hand until just combined. Avoid overmixing to keep the cookie cake tender. Then carefully fold in the semisweet chocolate chips evenly throughout the batter.
- Divide and Bake: Evenly distribute the batter among the three prepared cake pans. Place them in the oven and bake for 18 to 20 minutes, or until the edges are golden and a toothpick inserted near the center comes out clean. Let the cookie cakes cool completely on wire racks.
- Prepare Cream Cheese Frosting: In a clean bowl, beat the softened cream cheese and butter together until smooth and creamy. Add the vanilla extract and a pinch of salt, mixing well. Gradually add the powdered sugar, beating continuously until the frosting is smooth and spreadable.
- Make Chocolate Ganache: Heat the heavy cream in a small saucepan over medium heat just until it begins to simmer. Remove from heat and pour over the chopped semi-sweet or dark chocolate. Let it sit for a minute, then stir gently until the ganache is completely smooth and glossy. Allow it to cool slightly to thicken before using.
- Assemble the Cake: Place one cookie cake layer on your serving plate. Spread a generous amount of cream cheese frosting over the top. Repeat with the second and third layers, finishing with frosting between each layer.
- Finish with Ganache: Drizzle the cooled chocolate ganache over the top of the stacked cookie cake, allowing some to run down the sides for a beautiful, glossy finish. Allow the ganache to set before slicing and serving.
Notes
- Ensure cookie cake layers are completely cool before frosting to prevent melting the cream cheese frosting.
- For a firmer ganache, refrigerate after drizzling until set, about 30 minutes.
- You can substitute semi-sweet chocolate chips with milk chocolate or dark chocolate chips based on preference.
- Store the cookie cake in the refrigerator due to the cream cheese frosting; bring to room temperature before serving for best texture.
- Use room temperature eggs and softened butter to ensure even mixing and a tender crumb.
