Double Chocolate Chocolate Chip Cookie Cake
Overview
A delicious way to eat a cookie.
Let me just cut to the chase.
This is a cookie cake you WANT.
No.
This is a cookie cake you NEED.
The bottom layer is a glorious thick chocolate chip cookie. The top layer is a decadent double chocolate chip cookie. They come together and form a delectable cookie cake that is just quite frankly, blissful AF.
It’s true though. It’s that good.
So let’s get to it.
Hi, I’m Jackie, Founder of Jackie Cooks and Drinks, and a BIG believer that cooking, creating and entertaining should be FUN.
Shopping List
For The Chocolate Chip Cookie Base
-
1 stick unsalted butter, room temperature
-
2/3 cup brown sugar
-
1/3 cup granulated sugar
-
1 tbsp pure vanilla extract
-
2 large eggs
-
2 cups all purpose flour
-
1 tsp baking soda
-
1 tsp kosher salt
-
1, 12 oz package any chocolate chips you would like (semi sweet or dark work great- an assortment works, also!)
For the Double Chocolate Chip layer
-
1 cup all purpose flour
-
1 cup cacao powder
-
1 teaspoon baking soda
-
1 teaspoon kosher salt
-
1 sticks of unsalted butter, room temperature
-
2 large eggs
-
2/3 cup light brown sugar
-
1/3 cup granulated cane sugar
-
1 tablespoon vanilla extract
-
1, 12 ounce bag of semi sweet chocolate chunks
-
Flaked sea salt (optional)
Method
Preheat oven to 350 degrees.
Spray a 9” spring form pan with cooking spray.
Let’s make your chocolate chip cookie layer.
In a stand mixer fitted with a paddle attachment, cream the butter until light, a couple of minutes.
In a separate bowl, sift together the flour, baking soda, and salt. Set aside.
Add in the sugars, and beat until nice and fluffy. Add in the vanilla extract. Next, add the eggs, one at a time, making sure the egg is combined before adding the next one. Once the eggs are combined, slowly pour in the sifted dry ingredients. Mix until just combined. Stir in the chocolate chips.
Place the cookie cake dough in the prepared pan. Wet your finger tips to flatten the cookie dough in the pan; the batter will be thick.
Next, for the Double Chocolate Chocolate Chip layer.
In your stand mixer, cream the butter. While that is becoming light and fluffy…
Sift your dry ingredients in another bowl (flour, cacao powder, baking soda, salt).
Add your sugars to the butter and combine until even more light and fluffy. Add in your vanilla extract, then your eggs, yes, again, one at a time. Once combined, incorporate your dry ingredients slowly. Once just combined, add in your chocolate chips.
Pour this batter on top of the plain chocolate chip layer. Flatten with wet fingertips. Sprinkle with flaked sea salt should you be so inclined 🙂
Bake in your preheated oven for about 35-45 minutes. Check at 35 minutes, by inserting a tooth pick. If it comes out clean, remove from oven, if not, keep in the oven and check after 5 minutes. The chocolate layer should come out pretty clean; be careful not to overcook, you don’t want the bottom layer to burn; it’s best to er on the side of caution- it’s ok if the double chocolate layer is a little underdone!
Allow to cool completely before removing from the spring form pan (if not cooled completely, the cake may crack a little).
Double Chocolate Chip Cookie Cake
Ingredients
For The Chocolate Chip Cookie Base
- 1 stick unsalted butter, room temperature
- 2/3 cup brown sugar
- 1/3 cup granulated sugar
- 1 tbsp pure vanilla extract
- 2 large eggs
- 2 cups all purpose flour
- 1 tsp baking soda
- 1 tsp kosher salt
- 1 package any chocolate chips you would like (semi sweet or dark work great)
For the Double Chocolate Chip layer
- 1 cup all purpose flour
- 1 cup cacao powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 sticks of unsalted butter, room temperature
- 2 large eggs
- 2/3 cup light brown sugar
- 1/3 cup granulated cane sugar
- 1 tablespoon vanilla extract
- 1, 12 ounce bag of semi sweet chocolate chunks
- Flaked sea salt (optional)
Instructions
- Preheat oven to 350 degrees.Spray a 9” spring form pan with cooking spray.Let’s make your chocolate chip cookie layer.In a stand mixer fitted with a paddle attachment, cream the butter until light, a couple of minutes.In a separate bowl, sift together the flour, baking soda, and salt. Set aside.Add in the sugars, and beat until nice and fluffy. Add in the vanilla extract. Next, add the eggs, one at a time, making sure the egg is combined before adding the next one. Once the eggs are combined, slowly pour in the sifted dry ingredients. Mix until just combined. Stir in the chocolate chips.Place the cookie cake dough in the prepared pan. Wet your finger tips to flatten the cookie dough in the pan; the batter will be thick.Next, for the Double Chocolate Chocolate Chip layer.In your stand mixer, cream the butter. While that is becoming light and fluffy…Sift your dry ingredients in another bowl (flour, cacao powder, baking soda, salt).Add your sugars to the butter and combine until even more light and fluffy. Add in your vanilla extract, then your eggs, yes, again, one at a time. Once combined, incorporate your dry ingredients slowly. Once just combined, add in your chocolate chips.Pour this batter on top of the plain chocolate chip layer. Flatten with wet fingertips. Sprinkle with flaked sea salt should you be so inclined 🙂Bake in your preheated oven for about 35-45 minutes. Check at 35 minutes, by inserting a tooth pick. If it comes out clean, remove from oven, if not, keep in the oven and check after 5 minutes. The chocolate layer should come out pretty clean; be careful not to overcook, you don’t want the bottom layer to burn; it’s best to er on the side of caution- it’s ok if the double chocolate layer is a little underdone! Allow to cool completely before removing from the spring form pan (if not cooled completely, the cake may crack a little).