Cookie Cake

There’s something truly magical about a Cookie Cake. I still remember the first time I tasted one; it was a sunny afternoon, and my best friend decided to surprise me at her birthday party with a giant slice. The textures of the warm, gooey center combined with the slightly crisp edges captivated me instantly. It wasn’t just a dessert; it was a celebration of everything I loved about cookies, but in a fun, shareable form! Since then, I’ve made it countless times for friends, family, and even myself on those days when I just needed a little pick-me-up. Each time, I experiment a bit, adding in different toppings or frostings, but the essence of that first bite remains. If you haven’t tried a Cookie Cake, I’m here to show you why this delightful treat is worth every bit of effort.

Main Ingredients for Cookie Cake

The ingredients for this Cookie Cake work harmoniously together to create a delightful dessert that is both satisfying and unforgettable. The combination of flours provides a unique texture, while the sugars blend perfectly to achieve that sweet, caramelized flavor we all crave. Key players like unsalted butter and chocolate chips elevate the taste, making every bite a pure indulgence.

• All-Purpose Flour: This forms the base of the cake, providing structure and texture. It allows for a soft, chewy center that contrasts beautifully with the crisp edges.
• White Whole Wheat Flour: This adds a subtle nuttiness and increases the nutritional value without sacrificing flavor.
• Baking Soda: A crucial leavening agent that helps the cake rise and gives it a fluffy texture.
• Unsalted Butter: This ingredient is essential for moisture and flavor, creating richness in both the cake and frosting.
• Brown Sugar: Adds moisture and a deep, caramel-like flavor that complements the chocolate.
• Granulated Sugar: Balances the flavors and contributes to the cake’s overall sweetness.
• Kosher Salt: Enhances flavors and balances the sweetness, ensuring a well-rounded taste.
• Chocolate Chips: The star ingredient that provides gooey pockets of chocolate goodness throughout the cake.
• Powdered Sugar: Used to make a smooth, creamy frosting that adds a sweet finish to the cake.
• Cocoa Powder: Introduces a rich chocolate flavor, intensifying the overall dessert experience.
• Whole Milk: Contributes to the cake’s moistness and richness.

Cooking Method for Cookie Cake

Get ready to create a masterpiece with your very own Cookie Cake. Each step is simple and rewarding, ensuring that you’ll enjoy the process as much as the result. With just a few mixing bowls and some basic kitchen tools, you’ll soon be treating yourself to a slice of heaven!

1. Start by gathering your ingredients. In a medium mixing bowl, whisk together all-purpose flour, white whole wheat flour, baking soda, and a pinch of nutmeg. This combination forms the foundation of your cake, so make sure they’re well mixed.

2. In another bowl, using a standing mixer or a hand mixer, beat together unsalted butter, brown sugar, granulated sugar, and kosher salt on medium speed until the mixture is smooth and creamy—this should take about three minutes. The color will lighten, and it will look fluffy.

3. Now, add in one large egg and an additional egg yolk. Beat for one minute, making sure to stop and scrape down the sides of the bowl. Follow this with the whole milk and a splash of pure vanilla extract. Beat it all together for another minute until everything is nicely combined.

4. Reduce the mixer speed to low. Gradually add the dry ingredients from your first bowl to the wet mixture. Mix just until the flour disappears; be careful not to overmix. You’re looking for a dough that’s slightly sticky but holds together well.

5. Next, fold in your semisweet chocolate chips. This is where the magic happens! The chocolate pieces will provide bursts of sweetness throughout the cake. If you’d like, you can reserve a few to sprinkle on top later.

6. Prepare your workspace by laying two large sheets of plastic wrap down, overlapping them slightly. Scrape the dough onto the center of the plastic, and shape it into a thick disk. Wrap it tightly and refrigerate for at least one hour or up to three days. This step helps to develop the flavors and makes the dough easier to handle.

7. When you’re ready to bake, preheat your oven to 350°F (or 325°F for glass baking dishes). Prepare a nine-inch springform pan (or any cake pan) by generously coating it with baking spray. Press your chilled dough evenly into the pan, making sure it’s smooth and level.

8. Place your cake in the oven and bake for 20 to 25 minutes. You want the top to be lightly golden brown, and a toothpick inserted should come out clean. At the fifteen-minute mark, check the edges; if they’re browning too quickly, loosely tent the cake with foil.

9. Once baked, remove the cake from the oven and let it cool in the pan for a few minutes. After that, transfer it to a wire rack to cool completely. This cooling step is essential for the perfect texture!

10. If you’d like to make the frosting, sift together powdered sugar and cocoa powder into a bowl. In a separate bowl, beat unsalted butter until smooth and creamy. Gradually add the dry mixture, along with whole milk and a sprinkle of espresso powder. Beat until well combined and creamy, adding salt if needed to balance the sweetness.

11. Once your Cookie Cake is completely cool, run a knife around the edges to loosen it before transferring it to a serving dish. Frost it generously with your delicious chocolate frosting. If desired, decorate with reserved chocolate chips for a beautiful finish!

Tips and Tricks about Cookie Cake

To ensure the best results with your Cookie Cake, here are some helpful tips and tricks to keep in mind. These will help you avoid common pitfalls and enhance your baking experience.

• Storage: Cover and store leftovers at room temperature for up to three days to keep them fresh. If you prefer, refrigerate them for a longer shelf life.
• Freezing: You can freeze the baked Cookie Cake, frosted or unfrosted. Wrap it tightly in plastic wrap and foil for up to two months.
• Serving Options: Serve warm with a scoop of vanilla ice cream for an indulgent treat. You can also add fresh fruit on the side for a refreshing contrast.
• Make Ahead: Prepare the dough in advance and store it in the refrigerator for up to three days, or freeze it for up to three months to save time.
• Variations: Get creative with added mix-ins like nuts, dried fruits, or different chocolate types for unique flavor profiles.

Serving Suggestions

When it comes to enjoying your Cookie Cake, the serving options are as varied as the flavors you can create. Here are some delightful ways to serve it:

• Warm with Ice Cream: Serve slices warm with a scoop of your favorite ice cream for a decadent dessert experience.
• Fresh Berries: Pair the cake with fresh berries like raspberries or strawberries. Their tartness complements the sweet chocolate delightfully.
• Coffee or Tea: Enjoy a slice with your morning coffee or afternoon tea for an inviting pick-me-up.
• Birthday Celebrations: This cake is perfect for birthdays or special occasions. Decorate it elaborately with frosting and sprinkles for a festive look.
• Seasonal Flavors: During the holidays, consider adding spices like cinnamon or nutmeg to the dough for a seasonal twist.
• Picnics and Gatherings: Slice it into squares for easy transport and sharing at picnics or family gatherings. It’s a crowd-pleaser!

FAQ

Conclusion

This Cookie Cake is a fantastic dessert that combines the best of both worlds: it’s a cookie and a cake! Each slice offers a delightful mix of textures and flavors that will leave you wanting more. I encourage you to try making this recipe for your next gathering or just as a special treat for yourself. It’s simple, fun, and utterly delicious!

Cookie Cake

Indulge in the ultimate comfort food with this easy Cookie Cake. Soft, gooey, and loaded with chocolate chips, it’s the perfect dessert for any occasion. Whether it's a birthday or a cozy night in, you’ll want to make this delicious treat tonight!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 12 slices

Course: Desserts

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup All-Purpose Flour
• 1 cup White Whole Wheat Flour or whole wheat pastry flour or additional all-purpose flour
• ¾ teaspoon Baking Soda
• ¼ teaspoon Freshly Grated Nutmeg optional
• 10 tablespoons Unsalted Butter softened to room temperature
• ⅔ cup Packed Light Brown Sugar
• ¼ cup Granulated Sugar
• 1 teaspoon Kosher Salt
• 1 large Egg plus 1 egg yolk, at room temperature
• 1 tablespoon Whole Milk *
• 2 teaspoons Pure Vanilla Extract
• 1 ¼ cups Semi-Sweet Chocolate Chips
• 1 ½ cups Powdered Sugar plus 2 tablespoons
• ¼ cup Unsweetened Cocoa Powder
• 6 tablespoons Unsalted Butter softened to room temperature
• 2 tablespoons Whole Milk *
• ½ teaspoon Instant Espresso Powder optional—it will intensify the chocolate flavor without making the frosting taste like coffee
• 1 teaspoon Pure Vanilla Extract
• Pinch to taste Kosher Salt to taste

Equipment

• Oven
• Grater
• Mixing Bowl
• Baking Sheet
• Frying Pan
• Wooden Spoon
• Whisk

Method

 

1. For the Chocolate Chip Cookie Cake: In a medium mixing bowl, whisk together the all-purpose flour, white whole wheat flour, baking soda, and nutmeg.
2. In the bowl of a standing mixer fitted with the paddle attachment or a large mixing bowl with a hand mixer, beat together the butter, brown sugar, granulated sugar, and the salt on medium speed until smooth, about 3 minutes. Add the whole egg, beating for 1 minute and stopping to scrape down the bowl before adding the egg yolk. Beat for another minute and scrape down the bowl again. Beat in the milk and vanilla.
3. Reduce the mixer speed to low, then slowly add the dry ingredients, mixing just until the dough comes together and the flour has disappeared. Add the chocolate chips on low speed, finishing with a few stirs by hand as needed.
4. Lay two large sheets of plastic wrap down on the counter so that the long sides overlap slightly and you have one large, wide sheet. Scrape the dough into the center, then spread it into a thick disk. Fold the edges of the plastic up and around the dough to wrap it completely. Refrigerate for at least 1 hour or up to 3 days.
5. When ready to bake, preheat the oven to 350°F (if using a clear glass dish, reduce temperature to 325°F). Generously coat a 9-inch springform pan, 9-inch pie dish, or 9-inch cake pan with baking spray. Press the dough into the pan in an even layer.
6. Bake for 20 to 25 minutes, until the top is lightly golden brown and a toothpick inserted in the center comes out clean. Check at the 15-minute mark—if the cookie cake is browning too quickly at the edges, loosely tent it with foil. Remove from the oven and place the pan on a wire rack to cool completely.
7. Meanwhile, make the Chocolate Fudge Frosting (optional): Sift the powdered sugar and cocoa powder together into a bowl. In a separate bowl, beat the butter on medium speed until light, smooth, and creamy, about 2 minutes. Reduce the mixer speed to low, then add half of the powdered sugar and cocoa mixture. Add all of the milk, espresso powder, and vanilla. Beat to combine, then add the rest of the dry ingredients and beat for 2 minutes until well combined. Taste and add a pinch of salt if the frosting seems too sweet.
8. Frost and serve: Once the cookie cake has cooled, run a sharp knife around the edges to loosen it, then transfer it to a serving dish (you can also serve it directly from the pan). If desired, decorate with the chocolate frosting.

Notes

• Tip 1: You can use any milk for the frosting and cookie you like. I prefer something with some fat in it (such as whole milk, cream, or half and half) because it’s a small amount and results in a richer, creamier frosting.
• Tip 2: TO MAKE AHEAD: Prepare your cookie dough ahead of time, and store it in the refrigerator for up to 3 days or freeze it for up to 3 months.
• Tip 3: TO STORE: Cover and store leftovers at room temperature for up to 3 days.
• Tip 4: TO FREEZE: Store the baked cookie (frosted or unfrosted) in the freezer for up to 2 months.

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Meet Fiona Lewis

I love cooking with the seasons and keeping things rustic and real. I believe the best meals are the ones shared with friends and family. I had so much fun creating this recipe, and I can't wait to hear what you think of it!