Oh, chocolate! Is there anything better? For times when you just *need* that deep, rich, indulgent chocolate hit, there’s nothing that calls my name louder than a really good chocolate cookie cake. And let me tell you, this Double Chocolate Cookie Cake is pure magic. It’s that perfect blend of chewy cookie and decadent cake, loaded with both chips *and* chunks, making every single bite an explosion of cocoa goodness. I remember whipping this up for my nephew’s birthday last year when we needed a last-minute dessert, and it was gone in about ten minutes flat! It’s just so ridiculously easy and always a huge hit.
Why You’ll Love This Double Chocolate Cookie Cake
This decadent treat is an absolute winner for so many reasons:
- Seriously Chocolatey: We’re talking cocoa powder AND chocolate chips AND chocolate chunks. It’s a chocoholic’s dream!
- So Easy, Seriously: Whip it up in minutes with no fancy equipment. Perfect for when you need a dessert *now*.
- Crowd-Pleaser Guaranteed: Whether it’s a birthday, a potluck, or just Tuesday, everyone goes crazy for this cookie cake!
- Versatile Perfection: Serve it warm with ice cream, or cool and frosted. It’s fantastic either way.
Ingredients for Your Double Chocolate Cookie Cake
Alright, let’s gather our goodies for this chocolatey masterpiece! You don’t need anything super fancy, just good ol’ pantry staples that work magic together. Trust me, these are the exact ingredients I reach for every time I whip up this Double Chocolate Cookie Cake.
Here’s what you’ll need:
- 1 cup (that’s two sticks!) of good quality unsalted butter, make sure it’s nice and softened. We don’t want it melted, just squishy.
- 1 1/2 cups of granulated sugar.
- 1 cup of packed light brown sugar. That little bit of molasses makes all the difference for chewiness!
- 2 large eggs. Room temperature is best if you remember, but don’t sweat it if they’re straight from the fridge.
- 2 teaspoons of pure vanilla extract. This really wakes up the chocolate flavor.
- 1 teaspoon of baking soda.
- 1/2 teaspoon of salt. It balances all that sweetness!
- A good 1/2 cup of unsweetened cocoa powder. Use the good stuff for the deepest flavor!
- 1 1/2 cups of all-purpose flour.
- A whole cup of classic chocolate chips. Milk, semi-sweet, whatever makes your heart sing!
- And another cup of chopped chocolate chunks. These give you those amazing melty pockets!
Tips for the Perfect Double Chocolate Cookie Cake
Okay, so you’ve got the ingredients, you’re ready to go! A few little tips from my kitchen to yours will make sure this Double Chocolate Cookie Cake is an absolute showstopper every single time. It’s not complicated, but these little things really, really help.
First off, that butter needs to be properly softened. Not melted, mind you! Just soft enough that you can easily make a fingerprint in it. This makes creaming it with the sugars so much easier and creates that lovely, tender texture. If your butter is too cold, you’ll get a dry cake, and if it’s too melty, well, it just doesn’t work the same. Trust me on this one!
When you’re mixing the dry ingredients into the wet, go easy! Seriously, stop mixing as soon as you don’t see any more big streaks of flour. Overmixing develops the gluten in the flour, which can make your cookie cake tough instead of chewy and tender. We want deliciousness, not a workout.
And how do you know it’s done? The edges will look set, and a toothpick inserted into the center should come out with some moist crumbs sticking to it. Don’t let it go too long! A little underbaked is *way* better than overbaked when it comes to cookie cakes. You can always pop it back in for a few more minutes if needed, but you can’t unbake it!
Oh, and for the ultimate chocolate lover, I like to add a few extra chocolate chips or chunks on top right before it goes into the oven. Just press them gently into the dough. It makes it look extra tempting, don’t you think? For more cookie-making magic, check out my Best Gooey Chocolate Chip Cookies recipe – similar principles apply!
How to Make This Double Chocolate Cookie Cake: Step-by-Step
Alright, let’s get this party started! Making this Double Chocolate Cookie Cake is ridiculously easy, and watching it come to life is half the fun. Just follow these super simple steps, and you’ll have a crowd-pleasing treat in no time. I promise, it’s easier than it looks!
Step 1: Prep and Creaming
First things first, get that oven preheated to 350°F (175°C). While it’s warming up, give your 9-inch round cake pan a good grease and flour. Now, grab your softened butter and both sugars. Cream them together until they look light and fluffy – this is where all that wonderful cakey texture starts!
Step 2: Adding Wet and Dry Ingredients
Next, beat in your eggs one at a time until they’re fully incorporated, then stir in that lovely vanilla extract. In a separate bowl, whisk together your baking soda, salt, cocoa powder, and flour. Now, gradually add these dry bits to your wet mixture. Mix it *just* until everything is combined. Seriously, don’t go crazy here – overmixing is the enemy of tender cookies!
Step 3: Folding in the Chocolate
This is the best part! Gently fold in your chocolate chips and chopped chocolate chunks. You want to distribute them evenly throughout the dough so you get a little bit of chocolatey goodness in every single bite. Be careful not to overmix here either; we’re just folding!
Step 4: Baking the Double Chocolate Cookie Cake
Now, press that glorious dough evenly into your prepared cake pan. Make sure it’s nice and uniform. Bake it for about 25 to 30 minutes. You’ll know it’s ready when a toothpick you stick in the center comes out with a few moist crumbs attached. No dry crumbs, no wet batter – just perfect, moist crumbs!
Step 5: Cooling and Serving
Once it’s out of the oven, let the cookie cake cool in the pan for about 10 minutes. This helps it set up so it doesn’t fall apart. Then, carefully invert it onto a wire rack to cool completely. Serve it warm with a scoop of ice cream, or let it cool completely and frost it!
Serving and Storage for Your Double Chocolate Cookie Cake
This Double Chocolate Cookie Cake is honestly delicious at any temperature! Served warm, right after it’s cooled a bit, with a scoop of vanilla ice cream? Absolute heaven. Or let it cool completely, maybe slather on some frosting if you’re feeling extra fancy. Leftovers? Ha! But if you do happen to have any, just pop them into an airtight container. It stays wonderfully moist at room temperature for up to 3 days. Perfect for sneaking a bite anytime!
Frequently Asked Questions about Double Chocolate Cookie Cake
Can I make this Double Chocolate Cookie Cake gluten-free?
You sure can! I’ve had great luck using a good quality 1-to-1 gluten-free baking blend in place of the all-purpose flour. Just make sure it contains xanthan gum, and you should be good to go. The texture will be slightly different, but still super delicious!
What kind of chocolate is best for this cookie cake?
Honestly, you can use whatever chocolate makes you happy! I love a mix of semi-sweet chocolate chips and chunks because you get those lovely melty bits and some defined chips. Dark chocolate chunks would make it even richer, or milk chocolate would be a bit sweeter. It’s your chocolate adventure!
Can I freeze this cookie cake?
Yes! Once it’s completely cooled, you can wrap it up really well in plastic wrap and then foil. It freezes beautifully for up to about 2 months. Just let it thaw on the counter for a few hours when you get a craving. It’s almost as good as fresh!
My cookie cake is a little dry, what did I do wrong?
Oops! Usually, that means it was baked a smidge too long. Or maybe the butter wasn’t soft enough when you started creaming. Always aim for those moist crumbs on the toothpick, not completely dry. Next time, keep a close eye on it in the last 5-10 minutes of baking!
Nutritional Information (Estimated)
Just a heads-up, the nutrition info for this Double Chocolate Cookie Cake is just an estimate, because who’s *really* measuring every tiny bit perfectly, right? These numbers can totally change depending on the exact ingredients you use and how big you cut your slice. But generally, one serving packs around 450 calories. You’re looking at about 25g of fat (with 15g being saturated), 55g of carbs, and 45g of sugar. Enjoy it guilt-free (or as guilt-free as dessert can be)!
Print
Double Chocolate Cookie Cake
- Total Time: 50 min
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A rich and decadent cookie cake loaded with chocolate.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsweetened cocoa powder
- 1 1/2 cups all-purpose flour
- 1 cup chocolate chips
- 1 cup chopped chocolate chunks
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the baking soda, salt, cocoa powder, and flour.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in the chocolate chips and chocolate chunks.
- Press the dough evenly into the prepared cake pan.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Notes
- Serve warm or at room temperature.
- Frost with your favorite chocolate frosting for an extra decadent treat.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 min
- Cook Time: 30 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 45g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg
Keywords: double chocolate cookie cake, chocolate cake, cookie cake, easy dessert, chocolate chip cookie cake, decadent chocolate