This indulgent dessert has two layers of thick, fudgy chocolate chip cookie cake, with eggless cookie dough filling sandwiched in between. A fluffy buttercream frosting tops it off, to make a truly “epic” and delicious treat!
In case you haven’t read any of my recent blog posts, I’ll say it for the 16th time in the past week (slight exaggeration): I love July 4th!! It’s one of my favorite holidays and definitely my favorite day out of the whole summer. Who doesn’t enjoy a cookout, some fun with friends and family, fireworks, and going swimming in a cold pool during this blazing heat? I don’t have a pool though, so that’s a little bit sad. There is a creek behind my house, but it’s only about ankle deep and full of mud and snakes, so I don’t think I’ll be hanging out down there. I do live in Florida however, so it’s not like there’s a shortage of other places to swim around here.
Quick side note disclaimer: when it comes to swimming in Florida lakes, I personally do not recommend it. I refuse to touch any lake around here with my pinky toe. My reason? Alligators. A rather large alligator fellow was sighted (by multiple persons) in the lake nearest my house only a few months ago. NOT COOL. I’ll stay on the shore behind a brick wall, thanks. Some of the springs and beaches are fun, but I will not be going anywhere near a beach or spring on the 4th because the crowds will be horrendous. This introvert will go to the beach another day. So, I guess I’ll forego the swimming idea this year.
My train of thought has completely derailed. Let’s get to this cake!
You know what else I love about July 4th? Patriotic desserts! Naturally, I had to come up with something completely over the top and sugary for the holiday weekend (I don’t make things that are this extreme very often). It turned out to be quite tasty, so I’m sharing it with you all today.
Word to the wise: this dessert is best eaten in small amounts. It is very rich (delicious, but rich). Casey and I definitely won’t be finishing this cake on our own. I’m still recovering from the sugar coma after cutting into it last night.
With all of the other great cooks, bakers, and food bloggers out there, I always feel hesitant to say that something I make is “the best”. Everyone’s likes/dislikes are uniquely shaped by their own experiences, genetics, and personal preferences, and “the best” is a pretty tall order, (not to mention subjective).
Now that I’m finished being all philosophical, I will say this: Personally, I like my chocolate chip cookies to be ultra fudgy/chewy and moist. I’ve tried a lot of different chocolate chip cookie and cookie cake variations over the years and had yet to find a version where I bit into it and said, “This is the best cookie cake I’ve ever had!”, until I ate this one. Like I said, personal preference, but this cake is really good (and is my new favorite cookie cake recipe). I will be coming back to this one again for sure.
If you don’t like your chocolate chip cookies to be chewy and moist, well, that’s ok too. 🙂
These cakes took a couple of tries to get right. My first attempt was a failure. The cookie dough looked fantastic but the cakes were a complete flop. However, I scraped my battered self-esteem off the kitchen floor and gave it another try and I’m so glad I did.
The recipe is partly adapted from a chocolate chip cookie recipe written on a piece of paper that I found in a box a few months ago (no idea where it came from). If I knew the origin, I would march right over to the source and give them a huge banner that says, “Congratulations, your recipe was the inspiration for the best chocolate chip cookie cake EVER, and the whole world owes you a huge debt of gratitude and respect (well, er, in the opinion of one random person named Katherine)”.
Um, anyway… To make this cake even better, I added an eggless cookie dough filling in between the two cookie cakes. (If you don’t like cookie dough and want to do something else, you can always just make a little extra icing and put some in between the cake layers.)
Note: I did not make the cookie dough flourless on this occasion. I do have mixed feelings about eating raw wheat flour, but I figure that once a year isn’t going to hurt me (famous last words?). If you don’t want to eat raw flour, you could try subbing it out with oat flour and it would probably work just fine.
To take the cake from ultra delicious to next level ultra delicious, I decided to add a fluffy frosting on top. I was originally going to frost the entire cake, but decided that would be way too much (a sugar coma within a sugar coma). However, if you are feeling brave, feel free to double the icing recipe and go for it.
Since this cake is for July 4th, of course I had to do something with red, white, and blue. Another note: don’t judge too harshly; I am an amateur when it comes to cake decorating.
What I did here is a very simple design. Grab a couple of star cookie cutters and a writing cake tip and have some fun with it. If you’re making this cake for another holiday, feel free to do something entirely different. If you’re a pro and can put an edible waterslide on top, go for it.
I used the cookie cutters to gently print star outlines into the icing, and piped over the outlines using my small writing tip. For the edges, I used the writing tip again to make a simple row of red dots. I then used an open star tip to throw a layer of blue stars around the edge of the cake, and added a few on top to fill in the small, red cookie cutter stars.
Lastly, I just filled in the big, blue star on top with dots using my writing tip again. Easy peasy, headache free.
If the words “writing cake tip” and “open star cake tip” are completely new to you, I suggest google. You will find all the information you could ever possibly want. Wilton.com in particular has a lot of helpful articles and resources to help you get started. I’m not the expert here, although I would like to learn more!
But don’t spend too much time reading about cake decorating, because you want to have enough time to make (and eat) this cake.
A few more quick tips for this recipe:
- Do not overbake these cakes! These cookies will be the most delicious if you take them out when the edges are slightly lifted and turning golden brown, and the center is just starting to turn golden. They will still be soft in the center. As they sit and gradually cool in the hot cake pans, they will continue to cook slightly and will firm up nicely into deliciously fudgy cookie cakes. If necessary, cover with foil part way through the baking time to prevent the edges from getting too brown. I took mine out right at 20 minutes and they were perfect. Of course, if you prefer your cookies to be more done, you can leave them in the oven a bit longer.
- I used part whole wheat flour in this recipe (personal preference). You can sub it out with all purpose flour, but you may need to use slightly more flour in order to get the dough right. For best results, follow the recipe.
- Preferably, don’t substitute a whole egg for the egg yolk. The cookies won’t have quite the same texture. I’m bringing this up because I’ve always been one of those people who doesn’t like to separate egg whites and yolks for recipes because it seems like a pain and and feels wasteful for some reason. Then I was doing some reading/research on the science of baking (yes, I am a nerd) and I read about the use of an extra egg yolk in cookies to make them more moist and chewy. I decided to give it a try and it works!
Ok, now go make one of these cakes and grab a lot of people to help you eat it.
Have a wonderful holiday, everyone!
Double Decker Chocolate Chip Cookie Cake (with Cookie Dough Filling)
- 1 1/2 cups unsalted butter, softened to almost room temperature
- 1 cup packed brown sugar
- 1 cup granulated sugar
- 2 eggs + 1 egg yolk
- 2 teaspoons vanilla extract
- 2 cups whole wheat flour
- 1 1/2 cups unbleached all purpose flour
- 2 teaspoons cornstarch
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 2 1/2 cups dark chocolate chips (or semi-sweet)
Cookie Dough Filling
- 1/2 cup unsalted butter, softened to almost room temperature
- 1/3 cup packed brown sugar
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 3/4 cup unbleached all purpose flour
- 1-2 Tablespoons milk
- 1/2 cup unsalted butter, softened to room temperature
- 1/2 cup shortening
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- pinch salt
- 4 cups powdered sugar
- 1-2 Tablespoons milk
Cookie Cakes: Preheat oven to 350 degrees Fahrenheit. Lightly grease two 9-inch cake pans and set aside.
Cream butter and sugars together with mixer until blended. Add vanilla, eggs, and egg yolk and continue beating until well mixed. In a separate bowl, stir together flours, cornstarch, baking soda, and salt. Add to wet ingredients and mix well. Stir in chocolate chips. Press cookie dough evenly into prepared cake pans.
Bake for 20-25 minutes or just until edges are golden brown and centers/tops of cookies are turned slightly golden. Do NOT over-bake! Cookies will be soft and fudgy in the center with slightly raised edges. Remove from oven and let cool in pans for at least 20-30 minutes (cookies will continue to cook slightly and will set up just right; I actually left mine in the pans until ready to assemble the cake in this case). Carefully remove cookies from pans to wire racks if desired and allow to cool completely. Meanwhile, prepare cookie dough filling and frosting.
Cookie Dough Filling: Cream butter and sugars together with mixer until blended. Add in vanilla, 1 Tbsp of the milk, and flour. Beat until blended. Add more milk if necessary to bring cookie dough to a spreadable consistency. (Mine required 1 1/2 Tablespoons total.) Stir in chocolate chips.
Frosting: Beat butter and shortening together until creamy. Add vanilla, almond extract, salt, 1 Tablespoon of the milk, and 2 cups of the powdered sugar. Beat until fluffy. Add remaining powdered sugar and continue beating, adding just enough of remaining milk as is necessary to bring icing to a spreadable consistency.
To assemble: Place one cookie cake on cake stand or large plate. Spread with cookie dough filling. Place second cookie cake on top of filling. Apply frosting as desired. To create the 4th of July design, ice top of cake with white icing. Use star cookie cutters to make outlines in icing and use writing cake tip to pipe edges of stars. Fill in large center star with dots using writing tip. For edges, use writing tip for layer of dots, and an open star tip for layer of stars.
Serving suggestion: cut small slices because this cake is very rich!
Store in refrigerator.
~K in the Kitchen