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I'm ecstatic to share this irresistible Chocolate Chip Cookie Cake recipe that takes two classic desserts and marries them into one showstopper. Imagine biting into a cake that has a gooey, chewy layer of chocolate chip cookie at the bottom, followed by a fluffy layer of vanilla cake studded with even more chocolate chips. It's the epitome of dessert fusion and the best of both worlds. Each layer complements the other in taste and texture, making it an unforgettable experience that's sure to impress at any gathering.
Not only is this cake visually stunning, but it also cuts down on the indecisiveness we all feel when faced with a cookie and cake choice. Now you don't have to pick—you can have both in one glorious slice! Perfect for birthdays, holidays, or any occasion where you want to make a lasting impression, this cake is the dessert you didn't know you needed until now. Trust me, after one bite of this heavenly concoction, you'll wonder why you haven't been making Chocolate Chip Cookie Cake all your life. So grab your mixing bowls and let's make dessert history.
Why You'll Love this Recipe
Double the Pleasure, Double the Fun: This Chocolate Chip Cookie Cake offers the best of both worlds, blending a chewy chocolate chip cookie layer with a fluffy cake layer. No need to choose between cookies and cake; now you can indulge in both at once!
Easy to Make: Despite its two-layer complexity, this recipe is surprisingly straightforward. With basic pantry ingredients and an easy-to-follow process, you'll have a drool-worthy dessert without the hassle of intricate techniques or specialty equipment.
Perfect for Any Occasion: Whether it's a birthday, anniversary, or just a regular Tuesday night, this cake fits the bill. It's versatile enough to delight at an upscale party but cozy enough for a family dinner.
Highly Customizable: Feel free to get creative with mix-ins for both the cookie and cake layers. Try white chocolate chips, nuts, or even swirls of caramel to make this dessert truly your own.
How to Make This Chocolate Chip Cookie Cake
Prepare Your Equipment and Ingredients
- Preheat your oven to 350°F (175°C).
- Line a 9-inch springform pan with parchment paper and lightly grease the sides.
- Gather all your ingredients so they're easy to access.
Make the Cookie Layer
- Dry Ingredients: In a medium-sized bowl, whisk together 1 ½ cups all-purpose flour, 1 ½ teaspoons baking powder, and ½ teaspoon salt. Set aside.
- Wet Ingredients: In a separate large bowl, use an electric mixer to beat ½ cup of softened unsalted butter with 1 cup of granulated sugar until it's light and fluffy.
- Combine: Beat 2 large eggs and 2 teaspoons of pure vanilla extract into the wet mixture. Gradually add your dry ingredients, mixing just until combined.
- Add Chocolate: Stir in ½ cup of chocolate chips.
- Assemble: Spread the cookie dough evenly into your prepared springform pan.
Make the Cake Layer
- Dry Ingredients: In another medium-sized bowl, whisk together another 1 ½ cups of all-purpose flour, 1 ½ teaspoons baking powder, and ½ teaspoon salt.
- Wet Ingredients: In a large bowl, use the electric mixer to beat another ½ cup of softened unsalted butter with 1 cup of granulated sugar until light and fluffy.
- Combine: Add 2 large eggs, one at a time, followed by 2 teaspoons of pure vanilla extract. Gradually add your dry ingredients, alternating with ¾ cup of whole milk. Start and finish with the dry ingredients.
- Add More Chocolate: Stir in another ½ cup of chocolate chips.
- Assemble: Carefully spread this cake batter over the cookie dough layer in the springform pan.
Baking and Cooling
- Bake: Place the pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool: Allow the cake to cool in the pan for 10 minutes before removing the sides of the springform pan. Transfer the cake to a wire rack to cool completely.
Final Touches
- Slice the completely cooled cake into 12 servings.
- Optional: Serve with a scoop of vanilla ice cream or a glass of cold milk for the ultimate dessert experience!
Tips and Tricks for the Perfect Chocolate Chip Cookie Cake
- Don't Overmix: One of the keys to keeping the cookie layer chewy and the cake layer fluffy is to avoid overmixing. I like to stop mixing as soon as the flour is incorporated into the wet ingredients. This helps to keep the texture of both layers as they should be.
- Room Temperature Ingredients: For the best results, make sure your butter, eggs, and milk are all at room temperature before you start. Trust me, this makes for a much smoother, more cohesive batter.
- Use Quality Chocolate: The chocolate chips are one of the stars of this dessert, so don't skimp on quality. I recommend using a premium brand for the most rich and luxurious flavor.
- Check for Doneness: Because this cake has two different layers, it can be a bit tricky to tell when it's done. I find that inserting a toothpick into the center of the cake and checking that it comes out clean is a reliable indicator. If you're not sure, it's better to err on the side of slightly underdone; it will continue to cook a bit as it cools.
- Cool Completely Before Slicing: I know it's tempting to dive right in, but letting the cake cool completely ensures that the flavors meld and the textures set. This makes for a cleaner, easier slice and an all-around better eating experience.
Freezing and Storing Your Chocolate Chip Cookie Cake
Storing Leftovers:
- Room Temperature: If you plan to eat the cake within 2-3 days, simply cover it with plastic wrap or aluminum foil and store it at room temperature.
- Refrigerator: For longer storage, up to a week, wrap the cake well in plastic wrap and place it in an airtight container in the fridge. Before serving, allow it to come to room temperature for the best flavor and texture.
Freezing:
- Whole Cake: If you'd like to freeze the entire cake, make sure it has cooled completely. Then, wrap it securely in plastic wrap, followed by a layer of aluminum foil. I find that adding an extra layer of protection, like a resealable plastic freezer bag or an airtight container, works wonders in preserving its taste and texture.
- Individual Slices: For more flexibility, you can also freeze individual slices. Wrap each slice tightly in plastic wrap and then place the wrapped slices in a resealable plastic freezer bag. This way, you can enjoy a slice whenever the craving strikes, without having to defrost the entire cake.
- Defrosting: To defrost, remove the cake or individual slices from the freezer and allow them to thaw in the refrigerator overnight. If you're in a hurry, you can also defrost slices at room temperature for several hours.
Recipe
Chocolate Chip Cookie Cake
Equipment
- Electric mixer
- 9-inch springform pan
Ingredients
For the cookie layer:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large egg
- 2 teaspoons pure vanilla extract
- ¾ cup whole milk
- ½ cup chocolate chips
For the cake layer:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- ¾ cup whole milk
- ½ cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides.
- Start by preparing the cookie layer. In a bowl, whisk together flour, baking soda, and salt.
- In another bowl, using an electric mixer, beat the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract until well combined.
- Gradually add the flour mixture into the butter mixture and stir until combined. Stir in the chocolate chips.
- Spread the cookie dough evenly in the prepared springform pan.
- Now prepare the cake layer. In a bowl, whisk together the flour, baking powder, and salt.
- In another bowl, using an electric mixer, beat the butter and sugar until light and fluffy. Beat in the eggs, one at a time, followed by the vanilla extract.
- Gradually add the flour mixture into the butter mixture, alternating with the milk, beginning and ending with the flour. Stir in the chocolate chips.
- Carefully spread the cake batter over the cookie dough layer in the springform pan.
- Bake for 50-60 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then remove the sides of the springform pan and transfer the cake to a wire rack to cool completely.
- Slice and serve!
Nutrition
Chocolate Chip Cookie Cake - FAQ
Absolutely! Feel free to experiment with milk chocolate, dark chocolate, or even white chocolate chips. You can also use chocolate chunks for a more rustic texture.
Yes, you can. Walnuts, pecans, or even a swirl of caramel can add an extra layer of flavor and texture. Just be mindful of the quantities; I'd recommend not exceeding ½ cup of additional mix-ins for each layer.
The recipe is designed for a 9-inch springform pan, but you can adapt it to other sizes. Just note that the baking time may vary. If using a smaller or larger pan, keep an eye on the cake and test for doneness with a toothpick.
The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Since this cake has both a cookie and cake layer, be sure to check multiple spots to ensure that both layers are fully cooked.
Sue Mcclure says
Best way to make chocolate chip cookies. 😉