3 Ingredient Chocolate Chip Cookie Cake

A soft, moist cake baked from crushed chocolate chip cookies with no eggs, no butter, and no flour required.

Prep Time 15

Cook Time 40

Total Time 55

Servings Slices

Calories 423kcal

Author Fay

Crush the chocolate chip cookies using a stick blender, food processor, or a wooden rolling pin. Transfer the crumbs to a large mixing bowl.
Add the baking powder to the cookie crumbs. Use a hand whisk to mix thoroughly until the baking powder is evenly distributed.
Gradually pour in the warm milk while continuously stirring to combine well with the cookie mixture.
Let the batter sit for a few minutes. This allows the cookie crumbs to absorb the milk, which will thicken the batter.
Briefly mix the batter again then pour the batter into a 7" round cake tin. Bake in a preheated oven at 350°F (180°C) for 40-45 minutes.
Allow the cake to cool in the pan for 10 minutes. Then, turn it out onto a wire rack to cool completely.

Place chocolate and cream in a small microwave-safe bowl. Microwave in 20-second increments, stirring after each interval, until the mixture is smooth.
Pour the warm chocolate ganache over the cooled cake. You can enjoy the cake with the warm ganache or let it cool to room temperature. For a chilled version, refrigerate for a couple of hours.
Enjoy your chocolate chip cookie cake! If eaten the next day, the cake will have a thicker, fudgier texture.