Cookie cakes were invented in 1977 by a Nashville bakery who couldn't decide between cookies or cake for birthdays.
Cookie Cake
Indulge in a heavenly cookie cake that’s soft, chewy, and guaranteed to melt in your mouth! With rich chocolate chips and a hint of vanilla, this delightful dessert is a crowd-pleaser that’s super easy to whip up. Perfect for celebrations or just because, grab your mixing bowl and let the sweet aromas fill your kitchen!
Prep
30
min
Cook
15
min
Serves
8
people
Level
intermediate
📝 Ingredients
Serves 8🥛Dairy & Eggs(2)
- 150 grams butter (10.5 tbsp)
- 2 eggs
🫙Pantry Staples(7)
- 1 teaspoon baking powder (5 ml)
- 1/2 teaspoon baking soda (2.5 ml)
- 1 cup chocolate chips (240 ml)
- 2 1/2 cups flour (312 g)
- 1/2 cup white sugar (100 g)
- 3/4 cup brown sugar (150 g)
- 1 tablespoon liquid vanilla (15 ml)
🧂Spices & Seasonings(1)
- a pinch of salt
👨🍳 Instructions
- 1
Mix the eggs, butter, vanilla, and sugars together.
- 2
Add the remaining ingredients and knead the mixture.
- 3
Add chocolate chips and refrigerate for 30 minutes to firm up for easy rolling.
- 4
Divide the dough into two parts and roll out the first part in a baking tray lined with parchment paper.
- 5
Add chocolate on top as desired.
- 6
Roll out the second part on parchment paper and place it over the chocolate.
- 7
Bake in a hot oven for 15 minutes at 180°C, turning on the top heat for the last 5 minutes to brown.
💡 Pro Tips
- ✓Cream butter and sugar for exactly 3-5 minutes at medium speed to incorporate 50% more air, creating the light texture essential for cookie cake layers.technique3-5 minutes, 50% air incorporation
- ✓Chill your cookie dough to 38-40°F for 30 minutes so the butter firms up, preventing excessive spreading and maintaining clean edges when rolling.timing38-40°F, 30 minutes
- ✓Roll dough between parchment sheets to exactly 1/4 inch thickness using dowels as guides - this ensures even baking and prevents soggy centers.technique1/4 inch thickness
- ✓Switch to broil at 400°F for the final 2-3 minutes instead of just 'top heat' to achieve proper Maillard browning without overbaking the interior.timing400°F broil, 2-3 minutes
- ✓Use chocolate with 60-70% cocoa content for the filling layer as it won't seize under the cookie dough's moisture and maintains structure when warm.ingredient60-70% cocoa content
Share this recipe
Prep
30
min
Cook
15
min
Serves
8
people
Level
intermediate
Share this recipe
Cookie cakes were invented in 1977 by a Nashville bakery who couldn't decide between cookies or cake for birthdays.
Cookie Cake
Indulge in a heavenly cookie cake that’s soft, chewy, and guaranteed to melt in your mouth! With rich chocolate chips and a hint of vanilla, this delightful dessert is a crowd-pleaser that’s super easy to whip up. Perfect for celebrations or just because, grab your mixing bowl and let the sweet aromas fill your kitchen!
📝 Ingredients
Serves 8🥛Dairy & Eggs(2)
- 150 grams butter (10.5 tbsp)
- 2 eggs
🫙Pantry Staples(7)
- 1 teaspoon baking powder (5 ml)
- 1/2 teaspoon baking soda (2.5 ml)
- 1 cup chocolate chips (240 ml)
- 2 1/2 cups flour (312 g)
- 1/2 cup white sugar (100 g)
- 3/4 cup brown sugar (150 g)
- 1 tablespoon liquid vanilla (15 ml)
🧂Spices & Seasonings(1)
- a pinch of salt
👨🍳 Instructions
- 1
Mix the eggs, butter, vanilla, and sugars together.
- 2
Add the remaining ingredients and knead the mixture.
- 3
Add chocolate chips and refrigerate for 30 minutes to firm up for easy rolling.
- 4
Divide the dough into two parts and roll out the first part in a baking tray lined with parchment paper.
- 5
Add chocolate on top as desired.
- 6
Roll out the second part on parchment paper and place it over the chocolate.
- 7
Bake in a hot oven for 15 minutes at 180°C, turning on the top heat for the last 5 minutes to brown.
💡 Pro Tips
- ✓Cream butter and sugar for exactly 3-5 minutes at medium speed to incorporate 50% more air, creating the light texture essential for cookie cake layers.technique3-5 minutes, 50% air incorporation
- ✓Chill your cookie dough to 38-40°F for 30 minutes so the butter firms up, preventing excessive spreading and maintaining clean edges when rolling.timing38-40°F, 30 minutes
- ✓Roll dough between parchment sheets to exactly 1/4 inch thickness using dowels as guides - this ensures even baking and prevents soggy centers.technique1/4 inch thickness
- ✓Switch to broil at 400°F for the final 2-3 minutes instead of just 'top heat' to achieve proper Maillard browning without overbaking the interior.timing400°F broil, 2-3 minutes
- ✓Use chocolate with 60-70% cocoa content for the filling layer as it won't seize under the cookie dough's moisture and maintains structure when warm.ingredient60-70% cocoa content