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
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) 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.
