If my everything cookie cake is the fun, party version of a cookie cake, then this triple chocolate cookie cake is like the dark, rich, more serious version of a cookie cake… and it is incredible. The chocolate flavors in this cookie cake are amazing, like a wonderful combination of a chewy cookie and a rich, fudgy brownie and all that is packed with even more chocolate and then topped with a creamy chocolate buttercream… oh and chocolate sprinkles… maybe this should be called the “quadruple chocolate cookie cake“….
However many chocolates that happen to be in this fabulous cookie cake, one single thing is for sure, and that is that you are going to absolutely love this incredibly decadent chocolate cookie cake.
Let’s get started…
Begin by gathering 8 tablespoons of room temperature butter, 1 large egg, 1 large egg yolk, 1/2 cup of granulated sugar, 1/2 cup of brown sugar, 2 teaspoons of vanilla extract, 1 cup of all purpose flour, 1/3 cup of unsweetened cocoa powder, 1 teaspoon of espresso powder, 1/2 teaspoon of baking soda, 1/4 teaspoon of salt, 3/4 cup milk chocolate chips, 1/2 cup of dark chocolate chunks, 1/2 cup of toffee bits (which are optional) and a pinch of flaky sea salt.
In a large bowl, combine 8 tablespoons of room temperature butter, 1 large egg, 1 large egg yolk, 1/2 cup of granulated sugar, 1/2 cup of brown sugar and 2 teaspoons of vanilla extract and whisk until everything is creamy.
Now, add 1 cup of all purpose flour, 1/3 cup of unsweetened cocoa powder, 1 teaspoon of espresso powder, 1/2 teaspoon of baking soda and 1/4 teaspoon of salt and mix until the dry ingredients are just combined.
So, now that the cookie dough is ready, it is time to fold in 3/4 cup milk chocolate chips, 1/2 cup of dark chocolate chunks and 1/2 cup of toffee bits. The toffee bits are optional, but I love what they add to this cookie cake. A bit of butteriness and a bit of crunch… toffee rocks….
Once you have gently folded in the chocolate chips, chunks and toffee, press the cookie dough evenly into a generously greased, parchment lined round cake pan. Today, I am using an 8 inch round cake pan, but this recipe will also work in a 9 or 10 inch round pan too. If you do use a larger pan, your cake will bake quicker than it would in the 8 inch pan, so be sure to adjust your baking time according to the size of pan that you are using.
Toss a few extra chocolate chips over the top of the cookie dough and bake your cookie cake on the center set rack of a 350 degree oven for 25-30 minutes.
Your triple chocolate cookie cake is ready when the edges are set and the center of the cake is just ever so slightly jiggly, but feels dry to a light touch (if the center of the cake feels damp, let it bake another minute or so).
As soon as the cake is done baking, transfer the pan out onto a cooling rack and allow the cake to cool fully before removing it from the pan.
It is important to allow this cookie cake to cool fully, so it doesn’t crack when you transfer it out of the pan. When you first pull it out of the oven it will be soft and gooey in the center, but it will firm up a bit as it cools and this will allow the cookie cake to pop out of the pan in one beautiful piece that will be all ready to either decorate or enjoy immediately….
Although you could top this cookie cake with anything you love, I highly recommend using my creamy chocolate buttercream frosting and a few chocolate sprinkles, but you could also use your favorite store bought frosting and some crushed up cookies or even some whipped cream. Anything rich and decadent will do just fine…
Now grab a few glasses of cold milk, some sturdy forks and cut yourself a nice slice of this incredibly delicious triple chocolate cookie cake. Its rich, its chocolatey (in a few different ways!), its satisfying and it is exactly what your next celebration needs…. even if it is just celebrating the fact that today is a Tuesday.
We have to celebrate the small things, right?
Triple Chocolate Cookie Cake
Ingredients
- 8 tablespoons of butter, room temperature
- 1 large egg
- 1 large egg yolk
- 1/2 cup of granulated sugar
- 1/2 cup of brown sugar
- 2 teaspoons of vanilla extract
- 1 cup of all purpose flour
- 1/3 cup of unsweetened cocoa powder
- 1 teaspoon of espresso powder
- 1/2 teaspoon of baking soda
- 1/4 teaspoon of salt
- 3/4 cup of milk chocolate chips
- 1/2 cup of dark chocolate chunks
- 1/2 cup of toffee bits
- a pinch of flaky sea salt
- chocolate buttercream (optional garnish)
- chocolate sprinkles (optional garnish)
Instructions
- Preheat your oven to 350 degrees
- Prepare an 8” or 9” round cake pan by generously greasing it and lining the bottom of the pan with parchment paper
- In a large bowl, combine 8 tablespoons of room temperature butter, 1 large egg, 1 large egg yolk, 1/2 cup of granulated sugar, 1/2 cup of brown sugar and 2 teaspoons of vanilla extract and whisk until creamy
- Add 1 cup of all purpose flour, 1/3 cup of unsweetened cocoa powder, 1 teaspoon of espresso powder, 1/2 teaspoon of baking soda and 1/4 teaspoon of salt and mix until just combined
- Gently fold in 3/4 cup milk chocolate chips, 1/2 cup of dark chocolate chunks and 1/2 cup of toffee bits
- Press the cookie dough into the prepared pan
- Bake on a center set rack of a 350 degree oven for 25-30 minutes or until the outer edges feel set and the center barely jiggles
- Transfer the pan to a cooling rack and allow the cake to cool fully before removing it from the pan
- Decorate with a light sprinkle of flaky sea salt, some chocolate buttercream and some chocolate sprinkles
- Store in airtight container at room temperature or wrap tightly in plastic and freeze
