Triple Chocolate Cookie Cake

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This incredible triple chocolate cookie cake is made up of a rich chocolate cookie base loaded with chocolate chips and topped with a rich chocolate buttercream. It’s the perfect cookie cake for chocolate lovers!

Why You’ll Love This Chocolate Cookie Cake Recipe

If you love a good cookie cake, you have to try this chocolate version. It’s takes the traditional chocolate chip cookie cake and turns it into a fully chocolate cookie party. It’s delicious and sure to become anew favorite. Here’s more about why.

• So much chocolate. If you’re a chocolate fiend like me, this is the dessert for you. From the cookie dough to the chocolate chips to the chocolate buttercream, there is not a centimeter of this cookie cake that doesn’t include chocolate.
• Perfect texture. Moist and chewy throughout the entire dessert, this cookie cake is a dream to bite into.
• Easy to make. Making this cookie cake is even easier than making cookies. Just whip up a simple cookie dough and bake it into a cake. You don’t even need to chill the dough or take the extra time to form it into cookies. Sure you’ll need to whip up a frosting, but that’s super easy too.
• Alternative to cake. If you aren’t into cake, or simply love cookies, this is a great birthday or occasion cake option. You can dress it up with different sprinkles or frostings and be ready to celebrate.

What You’ll Need

The ingredients for this recipe are fairly straight forward and you may already have most of it on hand. Here’s what you’ll need for this cookie cake recipe. Be sure to scroll to the recipe card below for precise measurements.

Chocolate Cookie Cake

• All-purpose flour – You don’t want to over measure this or you’ll end up with a dry cookie cake. I recommend using a food scale, but you can also use the spoon and level method.
• Natural unsweetened cocoa powder – You can also use Dutch-processed cocoa powder for a richer chocolate flavor.
• Baking soda – Gives the cookie cake just a bit of rise and helps it stay tender.
• Salt
• Unsalted butter – Start with room temperature butter. If it is too cold (or melted) it will not cream properly with the sugars.
• Light brown sugar and granulated sugar – The perfect combination. The light brown sugar brings a little extra moisture and depth of flavor that granulated sugar alone does not.
• Egg – Be sure to use a large egg, not medium or extra large.
• Vanilla extract
• Chocolate chips – Feel free to use milk, semi-sweet, or dark chocolate chips. White chocolate chips would be fun too. You could even use some combination.

Chocolate Buttercream

• Unsalted butter – The butter should be at room temperature. If it is too cold, the frosting will turn out lumpy. If it is melted, the frosting will turn out runny.
• Powdered sugar – Adds volume and sweetness. You can reduce the amount, but your frosting may not hold shape as well when piped.
• Natural unsweetened cocoa powder – You can use Dutch-processed cocoa powder instead for a richer chocolate flavor.
• Vanilla extract
• Heavy cream

How to Make Triple Chocolate Cookie Cake

Here’s a quick look at how to make this easy, delicious chocolate cookie cake. For more thorough instructions, scroll to the recipe card below.

• Prep. Preheat the oven to 350°F, line the bottom of a 9-inch cake pan with parchment paper, and grease the sides.
• Combine the dry ingredients. Whisk together the flour, cocoa powder, baking soda, and salt.
• Combine the wet ingredients. Beat together the butter and sugar until light in color and fluffy. Mix in the egg and vanilla.
• Put it all together. Mix the dry ingredients into the butter mixture until just combined and gently fold in the chocolate chips.

• Bake. Spread the dough into the cake pan and bake for 18-20 minutes.
• Cool. Allow the cookie cake to cool completely in the cake pan before transferring it to a serving plate.
• Make the buttercream. Beat the butter until smooth. Mix in half of the powdered sugar followed by the cocoa powder, vanilla extract, and a tablespoon of cream. Mix in the remaining powdered sugar and add more cream (if needed) to get the right consistency.
• Decorate. Pipe swirls of frosting around the outer edge of the cake.

Tips for Success

Wondering what you can do to ensure your cookie cake is the best there’s ever been? Follow these tips and tricks and you’ll be on your way.

• Room-temperature butter. Start with room-temperature butter. Cold butter will not cream properly with the sugars (see my next point) and will give you a lumpy frosting. Butter that is too melted also will not cream properly with the sugars and will make your frosting too soft.
• Don’t skimp on creaming time. Cream the butter and sugars together until the mixture has significantly lightened in color and become fluffy. This process incorporates air into the cookie dough which will help your cookie cake from turning out overly dense.
• Don’t over-mix. When mixing the dry ingredients into the wet ingredients and then again when folding the chocolate chips into the cookie dough, don’t over-mix. Mix just until everything is incorporated. Overdoing it will cause the glutens in the flour to overdevelop, giving you a tough, overly dense cookie cake.
• Don’t over-bake. The cookie cake should just look done on top but should still jiggle just a bit in the center when you pull it out of the oven. Baking it past this point will give you a dry cake.

How to Remove Cookie Cake From The Pan

Be sure to grease the pan and line the bottom with parchment paper before adding the cookie dough. This will make it easier to remove the cookie cake later. When the cookie cake is done baking, you’ll want to let it cool COMPLETELY in the pan. Removing it from the pan before then will result in a cookie that falls apart. But once it’s cool, it’ll be nice and firm and you can flip it out of the pan onto a cooling rack and quickly flip it back onto a serving platter or cardboard circle. Alternatively, you could bake it in a springform pan with removable sides.

Fun Variations

I think this recipe is perfect just the way it is but that doesn’t mean there isn’t room to experiment. Here are a few fun ways to mix things up.

• Mix-in mania. Chocolate chips are great but don’t be afraid to play with other mix-ins. White chocolate chips could be fun, and so could peanut butter chips or butterscotch chips. M&Ms would add a sweet, colorful twist. Otherwise, consider chopped walnuts or your favorite chopped candy bar. Just make sure not to overload the dough with mix-ins. Keep to 1 1/2 cups total, tops.
• Try a different frosting. Looking for a break from chocolate? Try swapping the chocolate buttercream out for my foolproof Vanilla Buttercream Frosting, this Homemade Whipped Cream, Strawberry Buttercream Frosting, or even my decadent Cream Cheese Frosting.
• A sweet drizzle. Drizzle or spread a layer of Chocolate Ganache over the top of this already decadent dessert. A drizzle of this Easy Salted Caramel Sauce would also be fantastic.

Loving the idea of a cookie cake but not quite sold on this particular recipe? Check out one (or all) of my other incredible concoctions. My Funfetti Cake Batter Cookie Cake, this Oatmeal Raisin Cookie Cake, and the classic Chocolate Chip Cookie Cake are all to die for.

How to Store Cookie Cake

Seal the cookie cake in an airtight container, sliced or whole. You can store it at room temperature for up to 24 hours (without the buttercream, you can keep it at room temperature the whole time) or in the fridge for up to about 5 days. Note that storing cookie cake in the fridge will make it firm up, taking away from its chewy, moist texture. I recommend bringing it back to room temperature before eating it.

Can this cookie cake be frozen?

Yes, it can. If freezing the full cookie, I’d leave off the frosting and add that later so it doesn’t get messed up. Wrap it well in a double layer of plastic wrap (you could also add a layer of aluminum foil, for extra protection) and freeze it. When you’re ready to use it, thaw it in the fridge and add your toppings.

If freezing slices, you wrap each slice individually (which I think keeps them better for longer), or place them in an air-tight container and freeze. Again, thaw in the fridge before using.

Cookie cake should freeze well for up to 3 months.

More Chocolate Desserts To Try

Got chocolate on your mind? Here are a few other chocolate-loaded desserts that will keep you coming back for second and thirds.

• Chocolate Cheesecake
• German Chocolate Cake
• Like a Box Brownies
• Flourless Chocolate Cake
• Chocolate Sugar Cookies
• Homemade Moist Chocolate Cupcakes

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