Triple Chocolate Cookie Cake
A rich, decadent triple chocolate twist on the 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