Description
This decadent Chocolate Chip Cookie Cake combines the comforting flavors of classic chocolate chip cookies baked into a layered cake format, frosted with a creamy cream cheese frosting, and topped with a rich chocolate ganache. Perfect for parties and special occasions, this dessert offers a delightful twist on a beloved favorite.
Ingredients
Scale
Cookie Cake Batter
- 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 Oven and Prepare Pans: Preheat your oven to 350°F (177°C). Grease and line three 8-inch round cake pans to ensure the cookie cake layers don’t stick after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined. Set aside for later use.
- Combine Wet Ingredients with Sugars: In a large mixing bowl, combine the melted butter, brown sugar, and granulated sugar. Stir until the mixture is smooth and well blended.
- Add Eggs and Vanilla: Add the eggs, egg yolks, and vanilla extract to the butter and sugar mixture. Beat the mixture until creamy and lightened in color, ensuring the eggs are fully incorporated.
- Incorporate Dry Ingredients and Chocolate Chips: Gradually stir in the flour mixture by hand until just combined to avoid overmixing. Gently fold in the semisweet chocolate chips evenly throughout the batter.
- Bake the Cookie Cake Layers: Divide the batter evenly among the prepared cake pans. Bake in the preheated oven for 18 to 20 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean. Remove the pans from the oven and let the cookie cakes cool completely on wire racks.
- Prepare the Cream Cheese Frosting: Using a mixer, beat the softened cream cheese and butter together until smooth and creamy. Add the vanilla extract and a pinch of salt, then gradually mix in the powdered sugar until the frosting is smooth and spreadable.
- Make the Chocolate Ganache: Heat the heavy cream gently until it is just about to simmer. Pour the hot cream over the chopped chocolate in a bowl. Let it sit for a minute, then stir until the chocolate has melted completely and the ganache is smooth. Allow it to cool slightly to thicken before use.
- Assemble the Cookie Cake: Place one cookie cake layer on a serving platter. Spread a generous layer of cream cheese frosting on top. Repeat with the remaining layers and frosting. Finally, drizzle the chocolate ganache over the top and sides of the stacked cookie cake, allowing it to drip artistically for an elegant finish.
Notes
- Ensure the cookie cake layers are completely cool before frosting to prevent the frosting from melting.
- You can substitute semi-sweet chocolate chips with milk or dark chocolate chips as preferred.
- The ganache can be made in advance and refrigerated; gently rewarm before drizzling.
- For easier slicing, chill the assembled cake for about 30 minutes before serving.
- This recipe yields 20 servings, making it ideal for large gatherings or celebrations.
