Chocolate Chip Cookie Cake

This Chocolate Chip Cookie Cake recipe is a super fun twist on your usual chocolate chip cookies, turning them into a delicious cake. When you bake it, the cake comes out soft and moist, thanks to those cookie crumbs soaked in milk.

The chocolate flavour gets a nice boost in the oven, making the cake taste extra yummy. As an added bonus, if you go for the chocolate ganache on top, you get an awesome creamy layer that goes so well with the cake. Eat it warm for a gooey treat, or chill it to get a more fudgy, dense cake. It's great for any kind of get-together and tastes just as good the next day, if not better!

Why You'll Love My Chocolate Chip Cookie Cake Recipe

The first time I made this cake I was blown away by how a simple list of 3 ingredients could make such a delicious cake! In simple terms, it's a mash-up of everyone's favorite chocolate chip cookies and a classic cake.

Additionally, the cake is moist and soft, but if you chill it, it gets this dense, fudgy texture. Plus, if you add the chocolate ganache on top, you get and extra luscious chocolate kick.

You can enjoy it warm and gooey or cold and rich. This makes it a great choice for different moods or events.

The recipe is pretty straightforward, so even if you're not a pro baker, you can whip this up without much fuss.

If there's any left for the next day, the texture changes to be thicker and fudgier, which is a cool twist if you're into that kind of dessert.

Ingredients In My Cookie Cake Recipe

The Chocolate Chip Cake

Chocolate Chip Cookies: These are the primary flavor and texture base of the cake. The cookies, when crushed and mixed with other ingredients, form a unique cake batter that retains the classic chocolate chip cookie taste.

Baking Powder: Baking powder is a leavening agent. In this recipe, it helps the cake rise and become fluffy. Since the base is made of cookie crumbs rather than traditional flour, the baking powder plays a crucial role in ensuring the cake has a good structure.

Warm Milk: Milk is used to moisten and bind the cookie crumbs together. Warm milk helps in creating a smooth batter and ensures even distribution of ingredients. It also adds to the cake's moisture, giving it a soft texture.

The Optional Ganache Topping:

Chocolate: This is used for making the ganache topping. You can choose any type of chocolate you prefer, such as dark, milk, or white chocolate. It adds a rich and creamy layer to the cake.

Cream: The cream is mixed with chocolate to create the ganache. It makes the chocolate smoother and more spreadable, adding a luxurious texture to the topping.

Cookie Crumbs: These are used for garnish. You can sprinkle them on top of the ganache for added crunch and to enhance the cookie flavor of the cake.

How To Make This Chocolate Chip Cookie Cake Recipe

Crushing the Cookies

Prepare the Cookies: Begin by measuring out the chocolate chip cookies. Choose your favorite variety for the best flavor.

Crush the Cookies: Use a stick blender, food processor, or a wooden rolling pin for this task. If using a rolling pin, place the cookies in a large zip lock bag to contain crumbs. Crush until you have fine, even crumbs. This is important for a consistent texture in your cake.

Mixing Dry Ingredients

Combine with Baking Powder: Transfer the crushed cookies to a large mixing bowl. Add 3 teaspoons of baking powder. The baking powder is essential for helping the cake rise, as the cookie crumbs alone won't do this.

Whisk Together: Use a hand whisk to thoroughly mix the baking powder and cookie crumbs. Ensure that the baking powder is well distributed to avoid uneven rising.

Creating the Batter

Add Warm Milk: Pour the warm milk over the cookie crumb mixture. The warmth of the milk is key—it helps to bind the crumbs more effectively than cold milk.

Mix to Form Batter: Stir the mixture well with a spatula or a wooden spoon until it becomes a cohesive batter. It should be smooth and without large lumps.

Letting the Batter Rest

Resting Time: Let the batter sit for a couple of minutes. This step allows the crumbs to fully absorb the milk, which thickens the batter and gives the cake a better texture.

Baking the Cake

Preheat Oven: Preheat your oven to 350°F (180°C). It's important that the oven reaches the right temperature before baking for even cooking.

Prepare the Cake Pan: Grease a 7" cake tin or line it with parchment paper. This prevents the cake from sticking and makes it easier to remove after baking.

Pour in the Batter: Transfer the batter into the prepared cake tin. Tap to release any air bubbles.

Bake: Bake in the preheated oven for 40-45 minutes. The cake is ready when it's golden brown, feels firm to the touch, and a toothpick inserted into the middle comes out clean.

Cooling the Cake

Cooling in Pan: Let the cake cool in the pan for about 10 minutes. This makes it easier to remove without breaking.

Transfer to Cooling Rack: Carefully turn out the cake onto a cooling rack. Let it cool completely. This step is crucial for the cake to set properly.

Optional Ganache Topping For Your Chocolate Chip Cookie Cake

Making Ganache: If you're using the topping, chop chocolate and place it in a bowl with cream. Microwave in 20-second bursts, stirring after each until smooth. The ganache should be glossy and pourable.

Applying Topping: Once the cake is cool, pour the warm ganache over the top. Spread it gently with a spatula. If you like, sprinkle extra cookie crumbs over the ganache for a decorative touch.

Serving

Serving Suggestions: The cake can be served immediately with the warm ganache or allowed to cool to room temperature. For a firmer, fudgier texture, refrigerate the cake for a couple of hours before serving.

My Top Tips

• Firstly, Resting for Thickness: Once you mix the warm milk with the crushed cookie crumbs, it's important to let the mixture rest. This allows the milk to be absorbed, thickening the batter. Without this step, you might end up with a batter that's too runny, leading to an unevenly set cake.
• Additionally, Allowing Even Absorption: The resting period makes sure that the milk is absorbed evenly throughout the batter. This consistency is key to avoiding dry spots or overly moist areas in the cake.
• Also, Developing Flavors: During this time, the flavors start to meld. The milk softens the cookie crumbs, allowing for a richer, more integrated flavor profile.
• Importantly, Avoiding Overworking the Batter: Overmixing can make the cake tough. By letting the batter rest, you minimize the need for extra stirring, which could potentially make the cake denser.
• Finally Stir Before Baking: A quick stir after the resting period helps redistribute any crumbs or liquid. This ensures that the batter is even and ready for baking, contributing to a chocolate chip cookie cake that bakes uniformly.

Variations And Substitutions

• Different Cookie Bases: Experiment with various types of cookies like oatmeal, peanut butter, or snickerdoodle cookies instead of classic chocolate chip. This will give a unique flavor profile and texture to the cake.
• Incorporate Nuts or Fruit: Add chopped nuts like walnuts, pecans, or almonds for a crunchy texture. Dried fruit like raisins or cranberries can also add a sweet, chewy element.
• Flavor Enhancements: Mix in spices such as cinnamon, nutmeg, or cardamom into the batter to add warmth and depth. Vanilla extract or a dash of espresso powder can also enhance the overall flavor.
• Layering with Fillings: After the cake is baked and cooled, consider slicing it horizontally and adding a layer of filling like chocolate ganache, peanut butter, jam, or a cream cheese frosting.
• Toppings Galore: Besides the chocolate ganache, try other toppings like caramel drizzle, whipped cream, or a dusting of powdered sugar. You can also top with fresh berries for a fruity contrast.
• Make it Gluten-Free: Use gluten-free cookies and ensure your baking powder is gluten-free for those with dietary restrictions.
• Add Chocolate Chips: For an extra chocolatey cake, mix in additional chocolate chips into the batter before baking.
• Mini Cookie Cakes: Instead of one large cake, make individual mini cakes using muffin tins. This is perfect for personal servings or for parties.
• Mocha Twist: For coffee lovers, add a tablespoon of instant coffee powder to the batter to create a mocha-flavored cake.
• Vegan Version: Use vegan cookies and substitute the milk with a plant-based alternative like almond or soy milk. Use a vegan chocolate for the ganache.

These variations to my chocolate chip cookie cake recipe, allow you to customize the cake to suit different tastes and occasions. This makes it a versatile recipe to have in your baking collection.

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