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This incredible triple chocolate cookie cake is made up of a rich chocolate cookie base loaded with chocolate chips and topped with a rich chocolate buttercream. Itโs the perfect cookie cake for chocolate lovers!

Why Youโll Love This Chocolate Cookie Cake Recipe
If you love a good cookie cake, you have to try this chocolate version. Itโs takes the traditional chocolate chip cookie cake and turns it into a fully chocolate cookie party. Itโs delicious and sure to become anew favorite. Hereโs more about why.
- So much chocolate. If youโre a chocolate fiend like me, this is the dessert for you. From the cookie dough to the chocolate chips to the chocolate buttercream, there is not a centimeter of this cookie cake that doesnโt include chocolate.
- Perfect texture. Moist and chewy throughout the entire dessert, this cookie cake is a dream to bite into.
- Easy to make. Making this cookie cake is even easier than making cookies. Just whip up a simple cookie dough and bake it into a cake. You donโt even need to chill the dough or take the extra time to form it into cookies. Sure youโll need to whip up a frosting, but thatโs super easy too.
- Alternative to cake. If you arenโt into cake, or simply love cookies, this is a great birthday or occasion cake option. You can dress it up with different sprinkles or frostings and be ready to celebrate.
What Youโll Need
The ingredients for this recipe are fairly straight forward and you may already have most of it on hand. Hereโs what youโll need for this cookie cake recipe. Be sure to scroll to the recipe card below for precise measurements.
Chocolate Cookie Cake
- All-purpose flour โ You donโt want to over measure this or youโll end up with a dry cookie cake. I recommend using a food scale, but you can also use the spoon and level method.
- Natural unsweetened cocoa powder โ You can also use Dutch-processed cocoa powder for a richer chocolate flavor.
- Baking soda โ Gives the cookie cake just a bit of rise and helps it stay tender.
- Salt
- Unsalted butter โ Start with room temperature butter. If it is too cold (or melted) it will not cream properly with the sugars.
- Light brown sugar and granulated sugar โ The perfect combination. The light brown sugar brings a little extra moisture and depth of flavor that granulated sugar alone does not.
- Egg โ Be sure to use a large egg, not medium or extra large.
- Vanilla extract
- Chocolate chips โ Feel free to use milk, semi-sweet, or dark chocolate chips. White chocolate chips would be fun too. You could even use some combination.
Chocolate Buttercream
- Unsalted butter โ The butter should be at room temperature. If it is too cold, the frosting will turn out lumpy. If it is melted, the frosting will turn out runny.
- Powdered sugar โ Adds volume and sweetness. You can reduce the amount, but your frosting may not hold shape as well when piped.
- Natural unsweetened cocoa powder โ You can use Dutch-processed cocoa powder instead for a richer chocolate flavor.
- Vanilla extract
- Heavy cream
How to Make Triple Chocolate Cookie Cake
Hereโs a quick look at how to make this easy, delicious chocolate cookie cake. For more thorough instructions, scroll to the recipe card below.
- Prep. Preheat the oven to 350ยฐF, line the bottom of a 9-inch cake pan with parchment paper, and grease the sides.
- Combine the dry ingredients. Whisk together the flour, cocoa powder, baking soda, and salt.
- Combine the wet ingredients. Beat together the butter and sugar until light in color and fluffy. Mix in the egg and vanilla.
- Put it all together. Mix the dry ingredients into the butter mixture until just combined and gently fold in the chocolate chips.
- Bake. Spread the dough into the cake pan and bake for 18-20 minutes.
- Cool. Allow the cookie cake to cool completely in the cake pan before transferring it to a serving plate.
- Make the buttercream. Beat the butter until smooth. Mix in half of the powdered sugar followed by the cocoa powder, vanilla extract, and a tablespoon of cream. Mix in the remaining powdered sugar and add more cream (if needed) to get the right consistency.
- Decorate. Pipe swirls of frosting around the outer edge of the cake.
Tips for Success
Wondering what you can do to ensure your cookie cake is the best thereโs ever been? Follow these tips and tricks and youโll be on your way.
- Room-temperature butter. Start with room-temperature butter. Cold butter will not cream properly with the sugars (see my next point) and will give you a lumpy frosting. Butter that is too melted also will not cream properly with the sugars and will make your frosting too soft.
- Donโt skimp on creaming time. Cream the butter and sugars together until the mixture has significantly lightened in color and become fluffy. This process incorporates air into the cookie dough which will help your cookie cake from turning out overly dense.
- Donโt over-mix. When mixing the dry ingredients into the wet ingredients and then again when folding the chocolate chips into the cookie dough, donโt over-mix. Mix just until everything is incorporated. Overdoing it will cause the glutens in the flour to overdevelop, giving you a tough, overly dense cookie cake.
- Donโt over-bake. The cookie cake should just look done on top but should still jiggle just a bit in the center when you pull it out of the oven. Baking it past this point will give you a dry cake.
How to Remove Cookie Cake From The Pan
Be sure to grease the pan and line the bottom with parchment paper before adding the cookie dough. This will make it easier to remove the cookie cake later. When the cookie cake is done baking, youโll want to let it cool COMPLETELY in the pan. Removing it from the pan before then will result in a cookie that falls apart. But once itโs cool, itโll be nice and firm and you can flip it out of the pan onto a cooling rack and quickly flip it back onto a serving platter or cardboard circle. Alternatively, you could bake it in a springform pan with removable sides.
Fun Variations
I think this recipe is perfect just the way it is but that doesnโt mean there isnโt room to experiment. Here are a few fun ways to mix things up.
- Mix-in mania. Chocolate chips are great but donโt be afraid to play with other mix-ins. White chocolate chips could be fun, and so could peanut butter chips or butterscotch chips. M&Ms would add a sweet, colorful twist. Otherwise, consider chopped walnuts or your favorite chopped candy bar. Just make sure not to overload the dough with mix-ins. Keep to 1 1/2 cups total, tops.
- Try a different frosting. Looking for a break from chocolate? Try swapping the chocolate buttercream out for my foolproof Vanilla Buttercream Frosting, this Homemade Whipped Cream, Strawberry Buttercream Frosting, or even my decadent Cream Cheese Frosting.
- A sweet drizzle. Drizzle or spread a layer of Chocolate Ganache over the top of this already decadent dessert. A drizzle of this Easy Salted Caramel Sauce would also be fantastic.
Loving the idea of a cookie cake but not quite sold on this particular recipe? Check out one (or all) of my other incredible concoctions. My Funfetti Cake Batter Cookie Cake, this Oatmeal Raisin Cookie Cake, and the classic Chocolate Chip Cookie Cake are all to die for.
How to Store Cookie Cake
Seal the cookie cake in an airtight container, sliced or whole. You can store it at room temperature for up to 24 hours (without the buttercream, you can keep it at room temperature the whole time) or in the fridge for up to about 5 days. Note that storing cookie cake in the fridge will make it firm up, taking away from its chewy, moist texture. I recommend bringing it back to room temperature before eating it.
Can this cookie cake be frozen?
Yes, it can. If freezing the full cookie, Iโd leave off the frosting and add that later so it doesnโt get messed up. Wrap it well in a double layer of plastic wrap (you could also add a layer of aluminum foil, for extra protection) and freeze it. When youโre ready to use it, thaw it in the fridge and add your toppings.
If freezing slices, you wrap each slice individually (which I think keeps them better for longer), or place them in an air-tight container and freeze. Again, thaw in the fridge before using.
Cookie cake should freeze well for up to 3 months.
More Chocolate Desserts To Try
Got chocolate on your mind? Here are a few other chocolate-loaded desserts that will keep you coming back for second and thirds.
- Chocolate Cheesecake
- German Chocolate Cake
- Like a Box Brownies
- Flourless Chocolate Cake
- Chocolate Sugar Cookies
- Homemade Moist Chocolate Cupcakes
Triple Chocolate Cookie Cake
- Prep Time: 30 minutes
- Cooling Time: 3 hours
- Cook Time: 18 minutes
- Total Time: 3 hours 48 minutes
- Yield: 8-10 Slices
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
This incredible triple chocolate cookie cake is made up of a rich chocolate cookie base loaded with chocolate chips and topped with a rich chocolate buttercream. Itโs the perfect cookie cake for chocolate lovers!
Ingredients
Chocolate Cookie Cake
- 1 1/4 cups (163g) all-purpose flour
- 1/2 cup (57g) natural unsweetened cocoa powder
- 1 tsp baking soda
- ยฝ tsp salt
- 3/4 cup (168g) unsalted butter, room temperature
- 1/2 cup (112g) packed light brown sugar
- 1/2 cup (104g) sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cups (211g) chocolate chips
Chocolate Buttercream
- 1/2 cup (112g) unsalted butter, room temperature
- 1 3/4 cups (201g) powdered sugar
- 1/4 cup (29g) natural unsweetened cocoa powder
- 1/2 tsp vanilla extract
- 1โ2 tbsp heavy cream
Instructions
Make the Cookie Cake
- Preheat oven to 350ยฐF (180ยฐC) and line the bottom of a 9 inch cake pan with parchment paper and grease the sides.
- In a medium sized bowl, combine the flour, cocoa powder, baking soda and salt. Set aside.
- Add the butter and sugars to a large mixer bowl and beat together until light in color and fluffy in texture, about 2-3 minutes. Do not skimp on the creaming time.
- Add the egg and vanilla extract and mix until well combined.
- Add the dry ingredients to the butter mixture and beat just until combined. Use your spatula to gently finish combining everything to keep from over mixing the cookie dough.
- Fold in the chocolate chips. The cookie dough will be thick.
- Spread the dough evenly into the prepared cake pan. Press a few more chocolate chips into the top of the cookie cake, if desired.
- Bake for 18-20 minutes or until it looks baked, but still wiggles a little when you jiggle it.
- Remove from oven and allow to cool completely in the cake pan, then transfer to a serving plate.
Make the Buttercream
- To make the buttercream, add the butter to a large mixer bowl and beat until well combined and smooth.
- Add about half of the powdered sugar and mix until well combined and smooth.
- Add the cocoa powder, vanilla extract and a tablespoon of cream and mix until well combined and smooth.
- Add the rest of the powdered sugar and mix until smooth. Add more cream to get the right consistency.
- Add the buttercream to a piping bag fitted with a piping tip (I used Ateco 844) and pipe swirls of frosting around the outer edge of the cake. Serve.
- Store cookie cake in an airtight container. Cookie cake is best if eaten within 3-4 days.
Nutrition
- Serving Size: 1 Slice
- Calories: 585
- Sugar: 56.5 g
- Sodium: 257.6 mg
- Fat: 32.8 g
- Carbohydrates: 74.6 g
- Protein: 5.8 g
- Cholesterol: 80.4 mg
Hi,
All your recipes are fantastic! Thank you for posting them, so that we can recreate them at home.
I have noticed you have changed your triple chocolate cookie cake recipe. A long time a go I made it; there were m&ms in, and the cookie itself was fudgy, and darker chocolate. We loved it, and Iโm looking to make it again. Do you still have this recipe? Thank you so much.
Iโm glad you enjoy them! The recipe really hasnโt changed much. The old photos used dark cocoa and these use natural unsweetened cocoa, and then the M&Ms arenโt in it anymore, just chocolate chips. But those are quick swaps. Hereโs the old recipe PDF though, if youโd like to reference it.
Thank you so much for taking the time to post the old version! We love the darker chocolate and dark brown sugar taste. I will be using it for my sonโs birthday cookie cake. Thank you again, your giant cookies are the best; I will be sure to keep this recipe safe!
Iโve been making classic chocolate chip cookies for years but never tried other flavors. Just made this last night and oh em GEE, this is SO GOOD! This is going into my recipe box for sure!
Iโm so glad you enjoyed it! I have so many cookie cakes you could try. ๐
I am confused. No where in any of your cookie cake recipes do I see to put the dough in the refrigerator. Just by reading the comments, I see people mentioning setting in the refrigerator. Why is it not in the recipe?
This recipe was just recently updated. The old version mentioned refrigerating the cookie dough. I donโt refrigerate this new version, but you could if you wanted to make the cookie dough in advance.
Hi. May I know if this cookie cake is overly sweet or the sweetness is just nice? If itโs too sweet, how do I adjust the sweetness?
That would be very subjective. I certainly donโt think itโs too sweet, but that doesnโt mean you wonโt. My recommendation would usually be to try it as written and then adjust, if needed. You could reduce the amount of sugar, but keep in mind that sugar also affects moisture and texture, so reducing it too much could leave you with a dry cookie cake.
Why do you chill it for so long?? Now I have a solid lump of dough ๐ญ did you mean for us to put it in the pan first?
While you donโt have to chill it first, it can make for a better cookie. That said, itโll be firm after refrigerating, so youโll need to bring it back to room temperature. You could also chill it in the pan, but Iโd still recommend bringing it back to room temperature before baking it.
This looks AMAZING!! Anyway to make it into a 6 inch cookie cake?
I would suggest cutting it in half for a 6 inch.