Double Chocolate Chip Cookie Cake

If you’re on the hunt for a dessert that combines the chewy, comforting goodness of a cookie with the festive charm of a cake, this Double Chocolate Chip Cookie Cake is exactly what you need. Rich, fudgy, and packed with melty chocolate chips, this treat is perfect for celebrations, cozy nights in, or whenever you crave that perfect chocolate hit. It’s a delightful twist on classic cookies, baked in one big pan to serve a crowd or enjoy slice by slice. Whether you’re a seasoned baker or a beginner, this recipe is approachable and sure to become a staple in your dessert repertoire.

Why It Deserves a Spot

This Double Chocolate Chip Cookie Cake deserves a spot in your baking lineup for several reasons. First, it’s the ultimate crowd-pleaser—imagine the joy of biting into a soft, chocolate-packed cookie cake that’s large enough to share but easy to personalize with toppings or frostings. The combination of cocoa powder and chocolate chips ensures a deep chocolate flavor that satisfies even the most serious chocolate lovers. Moreover, it’s incredibly versatile: serve it warm with a scoop of ice cream, or cool and slice it for a portable treat.

Beyond flavor, it’s a straightforward recipe that uses simple pantry ingredients and requires no fancy techniques. This makes it perfect for busy weeknights or last-minute celebrations. Plus, it’s a fantastic way to switch things up from The Best Chocolate Chip Cookies you might already love, adding a rich cocoa twist that intensifies every bite.

The Ingredient Lineup

• 1 cup unsalted butter, softened – The base of our dough, providing richness and tenderness.
• 1 cup brown sugar, packed – Adds moisture and a subtle caramel flavor that deepens the chocolate notes.
• 1/2 cup granulated sugar – Balances sweetness and helps create a slight crisp edge.
• 2 large eggs – Binds ingredients and contributes to a soft, chewy texture.
• 2 teaspoons vanilla extract – Enhances the chocolate flavor with a warm, aromatic note.
• 2 1/4 cups all-purpose flour – The structure of the cookie cake.
• 1/2 cup unsweetened cocoa powder – Provides the rich chocolate base without extra sweetness.
• 1 teaspoon baking soda – Helps the cookie cake rise slightly, keeping it tender.
• 1/2 teaspoon salt – Balances the sweetness and enhances the overall flavor.
• 2 cups chocolate chips – The star ingredient for melty pockets of chocolate throughout.

Equipment at a Glance

• 9-inch round cake pan – Perfect for shaping the cookie cake into a traditional circle.
• Mixing bowls – For combining wet and dry ingredients separately.
• Hand mixer or stand mixer – Makes creaming butter and sugar easier and faster.
• Spatula – To fold in dry ingredients and chocolate chips gently.
• Measuring cups and spoons – For precise ingredient amounts to ensure perfect texture.
• Cooling rack – Allows your cookie cake to cool evenly and maintain its tender crumb.

Directions: Double Chocolate Chip Cookie Cake

Step 1: Prep and Preheat

Begin by preheating your oven to 350°F (175°C). Lightly grease your 9-inch round cake pan or line it with parchment paper for easy removal. Having your pan ready upfront helps keep the process smooth.

Step 2: Cream Butter and Sugars

In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until the mixture is light, fluffy, and pale in color. This usually takes about 3-4 minutes with a hand or stand mixer on medium speed. The creaming process is essential to build the right texture.

Step 3: Add Eggs and Vanilla

Add the eggs one at a time, beating well after each addition. Then stir in the vanilla extract. The mixture should be smooth and glossy.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. This ensures the cocoa powder is evenly distributed and prevents clumps.

Step 5: Mix Dry into Wet

Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding gently with a spatula. Stop as soon as the flour is incorporated to avoid overmixing, which can make the cookie cake tough.

Step 6: Fold in Chocolate Chips

Gently fold in the chocolate chips, saving a handful to sprinkle on top if you want extra chocolaty pockets visible after baking.

Step 7: Bake

Transfer the cookie dough into your prepared pan, spreading it evenly with the back of a spatula. Sprinkle the reserved chocolate chips on top for a glossy finish. Bake for 25-30 minutes or until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs. The middle should not be wet but slightly soft.

Step 8: Cool and Serve

Allow the cookie cake to cool in the pan for at least 15 minutes before transferring it to a cooling rack. Serve warm for gooey chocolate or at room temperature for clean slices. This cake shines with a scoop of vanilla ice cream or a drizzle of chocolate ganache.

Low-Carb/Keto Alternatives

• Substitute the all-purpose flour with a 1:1 low-carb baking flour blend made from almond or coconut flour.
• Use a sugar substitute like erythritol or monk fruit sweetener instead of brown and granulated sugars, adjusting sweetness to taste.
• Choose sugar-free or keto-friendly dark chocolate chips to maintain richness without carbs.
• Replace cocoa powder with unsweetened baking cocoa powder that contains no additives or sugars.

Troubleshooting Tips

• Cookie cake is too cakey: Be careful not to overmix once you add the dry ingredients. Overmixing develops gluten, making it more cake-like than chewy.
• Edges burn before center is done: Try lowering the oven temperature by 10-15 degrees and extending the bake time slightly.
• Cookie cake is dry: Ensure you measure flour correctly—too much flour can dry it out. Also, don’t overbake; pull it from the oven when the center is just set.
• Chocolate chips sink: Toss the chips with a tablespoon of flour before folding them in to help them stay suspended in the batter.

Storing Tips & Timelines

Store your Double Chocolate Chip Cookie Cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator and warm slightly before serving to bring back that fresh-baked feel.

Popular Questions

Can I use dark chocolate chips instead of regular chocolate chips?

Absolutely! Using Cookies With Dark Chocolate provides a richer, less sweet flavor that pairs wonderfully with the cocoa in the dough. It’s a great option for those who prefer a more intense chocolate experience.

How do I make this cookie cake dairy-free?

Simply swap the unsalted butter for a plant-based margarine or coconut oil that is solid at room temperature. Make sure your chocolate chips are dairy-free as well. This swap won’t sacrifice flavor and keeps the texture tender.

Can I bake this in a square pan instead of round?

Yes, a 9×9-inch square pan works perfectly. The baking time may be slightly shorter, so start checking for doneness around 22 minutes.

Is it necessary to chill the dough before baking?

For this recipe, chilling is optional. Baking immediately after mixing gives you a soft and chewy cookie cake. If you do chill the dough, it may result in a thicker, slightly denser texture.

More from the Kitchen

• The Best Chocolate Chip Cookies – For classic cookie lovers who want a perfect batch every time.
• Cookies With Dark Chocolate – Explore recipes that highlight rich, intense chocolate flavors.
• Easy Vanilla Cupcakes – A simple treat to balance out your chocolate cravings.
• Chewy Peanut Butter Cookies – A nutty complement to your cookie cake adventures.

Hungry for More?

If you enjoyed this Double Chocolate Chip Cookie Cake, keep experimenting with different add-ins like nuts, sea salt, or even a swirl of caramel. The beauty of cookie cakes lies in their flexibility and ability to satisfy any sweet tooth craving. Happy baking and indulging!

This Double Chocolate Chip Cookie Cake combines ease, decadence, and a nostalgic twist all in one pan. Perfect for birthdays, gatherings, or simply because today feels like a good day for chocolate, it’s destined to become a go-to dessert. So grab your mixing bowl, preheat that oven, and treat yourself to a slice of chocolaty bliss!

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