Triple Chocolate Cookie Cake

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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. It’s the perfect cookie cake for chocolate lovers!

Why You’ll Love This Chocolate Cookie Cake Recipe

If you love a good cookie cake, you have to try this chocolate version. It’s takes the traditional chocolate chip cookie cake and turns it into a fully chocolate cookie party. It’s delicious and sure to become anew favorite. Here’s more about why.

  • So much chocolate. If you’re 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 doesn’t 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 don’t even need to chill the dough or take the extra time to form it into cookies. Sure you’ll need to whip up a frosting, but that’s super easy too.
  • Alternative to cake. If you aren’t 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.
Overhead image of chocolate cookie cake on a serving platter.

What You’ll Need

The ingredients for this recipe are fairly straight forward and you may already have most of it on hand. Here’s what you’ll need for this cookie cake recipe. Be sure to scroll to the recipe card below for precise measurements.

Ingredients for chocolate cookie cake.

Chocolate Cookie Cake

  • All-purpose flour – You don’t want to over measure this or you’ll 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 – You can also use Dutch-processed cocoa powder for a richer chocolate flavor.
  • Baking soda – Gives the cookie cake just a bit of rise and helps it stay tender.
  • Salt
  • Unsalted butter – 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 – The perfect combination. The light brown sugar brings a little extra moisture and depth of flavor that granulated sugar alone does not.
  • Egg – Be sure to use a large egg, not medium or extra large.
  • Vanilla extract
  • Chocolate chips – 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 – 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 – Adds volume and sweetness. You can reduce the amount, but your frosting may not hold shape as well when piped.
  • Natural unsweetened cocoa powder – You can use Dutch-processed cocoa powder instead for a richer chocolate flavor.
  • Vanilla extract
  • Heavy cream

How to Make Triple Chocolate Cookie Cake

Here’s 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 350Ā°F, 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 there’s ever been? Follow these tips and tricks and you’ll 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.
  • Don’t 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.
  • Don’t over-mix. When mixing the dry ingredients into the wet ingredients and then again when folding the chocolate chips into the cookie dough, don’t 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.
  • Don’t 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, youā€™ll 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 itā€™s cool, itā€™ll 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 aĀ springform panĀ with removable sides.

Chocolate cookie cake on a serving platter.

Fun Variations

I think this recipe is perfect just the way it is but that doesn’t mean there isn’t room to experiment. Here are a few fun ways to mix things up.

  • Mix-in mania. Chocolate chips are great but don’t 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.

A fork taking a bite out of a slice of chocolate cookie cake.

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, Iā€™d leave off the frosting and add that later so it doesnā€™t 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 youā€™re 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.

Print
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Overhead image of chocolate cookie cake on a serving platter.
Recipe

Triple Chocolate Cookie Cake

  • Author: Lindsay
  • 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. It’s 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
  • Ā½ 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
  • 1ā€“2 tbsp heavy cream

Instructions

Make the Cookie Cake

  1. Preheat oven to 350Ā°F (180Ā°C) and line the bottom of a 9 inch cake pan with parchment paper and grease the sides.
  2. In a medium sized bowl, combine the flour, cocoa powder, baking soda and salt. Set aside.
  3. 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.
  4. Add the egg and vanilla extract and mix until well combined.
  5. 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.
  6. Fold in the chocolate chips. The cookie dough will be thick.
  7. Spread the dough evenly into the prepared cake pan. Press a few more chocolate chips into the top of the cookie cake, if desired.
  8. Bake for 18-20 minutes or until it looks baked, but still wiggles a little when you jiggle it.
  9. Remove from oven and allow to cool completely in the cake pan, then transfer to a serving plate.

Make the Buttercream

  1. To make the buttercream, add the butter to a large mixer bowl and beat until well combined and smooth.
  2. Add about half of the powdered sugar and mix until well combined and smooth.
  3. Add the cocoa powder, vanilla extract and a tablespoon of cream and mix until well combined and smooth.
  4. Add the rest of the powdered sugar and mix until smooth. Add more cream to get the right consistency.
  5. 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.
  6. 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

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74 Comments
  1. H+H

    This is great! Didn’t use M&Ms or make the buttercream, but used this recipe to make double chocolate cookie bars. Freezing for 20 minutes also works instead of refrigerating for 3 hours. Would definitely make this again!






  2. Grace Alaimo

    I was pressed for time and so decided on this recipe for my husband B-Day. This was super easy and no fuss. It came out perfectly!! So decadent, we all loved it! My son always tells me I’m the best baker ever – all thanks to your recipes Lindsay:)






  3. Kate

    OMG this looks amazing! I requested this cake for my birthday and we havenā€™t cut into it yet, but it looks spectacular! I wish I could attach a picture! 12/10 would recommend.






  4. SylviaT

    Hi, love this blog!
    The cake tasted delicious, but the texture was very strange. I went back to look over the recipe to see if I had missed an ingredient, and noticed that brown sugar was listed in the ingredients, but it wasnā€™t specified in the recipe when the brown sugar should be added. Should I have creamed it in with the granulated sugar and the butter?
    Thanks!

    1. Lindsay

      Glad to hear you enjoy it! You’ll want to add the brown sugar at the same time as the regular sugar and cream both with the butter.

  5. Mackenzie

    I doubled the recipe to make it in a 9×12 cake pan for my sons birthday tomorrow. Itā€™s currently chilling and Iā€™m wondering if the temp and cook time will differ since Iā€™m not using a round pan and have double amount of batter. Any help would be appreciated! I donā€™t want to mess it up since I donā€™t have a backup plan! Thank you!Ā 

  6. Lynn

    Made this recipe step by step and it was way under cooked and broke apart when taking it out of the pan. Was making this for a birthday and now I’m scrabbling to make something else.

  7. Kira

    HI! I tried to make this because it looked amazing — and while the finished product did TASTE amazing, it was somehow so oily that it completely fell apart! It wouldn’t set no matter what I did, and simply touching it was enough to coat my hands in grease. I think I may have had an issue with trying to convert the measurements over to grams.

    If you have some free time, I’d be very grateful for your help with this!

    I’m going to try a bunch more of your recipes later this week. šŸ™‚

    1. Lindsay

      Hmmm, my initial thought was that maybe it didn’t bake long enough. But if you are using grams, that could definitely have something to do with it. I’ll add the metric conversions and see if that helps.

  8. shama

    Hi , I just love your website and have also tried the Triple chocolate cookie cake . I followed the recipe as mentioned above . My cake came out pretty good . Only thing , I could feel the sugar granules while eating . Did i do anything wrong or its normal . Or I should have used castor sugar instead of normal sugar .

    1. lifeloveandsugar@gmail.com

      Hmm, that’s strange. I just use regular granulated sugar. The only thing I can think of is too make sure the butter and sugar are creamed together enough – the butter will get lighter in color as you beat it.

  9. Brenda Mask

    Lindsay I made your Triple Chocolate Cookie Cake and it received “fantastic” reviews. Thank you for sharing this recipe. I will be making it often I can tell.






  10. Beans

    Hi,

    I just wanna start by saying I love your site! I’ve been baking through quite a few recipes and I finally wanted to make a cookie cake so I came here (we can thank my dark chocolate craving for that).

    Anyhow, I followed this recipe to a T. At first I was hesitant to refrigerate but, because I do it with all my cookiedoughs I figured I would follow suit. After refrigerating, my dough came out quite tough and was really hard to evenly spread through the cakepan. It came out like most of cookie doughs do after refrigerating, which all bake fine but, making balls are much easier than spreading into a pan. I found myselfhaving to really knead and press the dough into the pan for it to lay evenly. What did I do wrong? Should I have put the dough into the cake pan first, and then refrigerated overnight?

    Thanks!

    1. lifeloveandsugar@gmail.com

      Well first, I’m so glad you enjoy the site and recipes!

      It doesn’t sound like you did anything wrong. The dough will be quite firm when it comes out of the fridge. If it’s hard to work with, let it sit out for about 15 minutes or so and it should soften and be easier to work with. I know some people have said they put the dough in the pan and then refrigerate it, so that would work too.

  11. Alissa

    Hi!
    I REALLY would like this recipe….but it’s not showing for me. Is there anyway you can help me out? I have a fish fry benefit I’d like to make it for……

    Peace!
    Alissa
    Phil 4:6-7

    1. lifeloveandsugar@gmail.com

      You should be able to see it now. I’m sorry about that, not sure what happened, but it’s fixed.

  12. Jenna

    This sounds like heaven!! I’m wondering how imperitave it is to refrigerate the dough for at least 3 hours when in a time crunch? Will it still turn out if not? Thanks for the recipe! šŸ™‚

    1. lifeloveandsugar@gmail.com

      Hi Jenna! Yes, it will still turnout just fine. I like to refrigerate it because I think the flavors and ingredients come together nicely, but it will still be great if you don’t.

  13. Olivia Novotny

    I made this for my mom’s birthday and it was delicious! They were skeptical at first, but we all loved it, nice break from the traditional chocolate cake. It is so rich and fudgey- like a brownie! Will definitely be trying some of your other cookie cake recipies.






  14. Cake.Happy

    I am wanting to make a 1/2 sheet cookie cake and noticed that most of your recipes are catered for 9″ rounds. Do you think I would need to double? Triple? the recipe to fit a 12″ x 18″ pan?

    Thank you & I LOVE your site!!

    1. lifeloveandsugar@gmail.com

      Thank you! I’m so glad you like the recipes šŸ™‚ I haven’t ever made it in a 12 x 18 pan, but I’d say triple at least depending on how thick you want it.

      1. Cake.Happy

        I tripled the recipe for a 12″ x 18″ pan and it turned out AMAZING and received numerous compliments. It was the perfect thickness, perfect texture, and just all over awesome flavor!

  15. Laure

    I’ve made your Funfetti Cake Batter White Chocolate Chip Cookie Cake and loved it! I want to make it and this one for my son’s birthday, but I either need to make the batter and freeze/refrigerate it 5 days in advance or I need to make the cookie cakes and freeze them for 5 days. Do you have a recommendation?

    1. lifeloveandsugar@gmail.com

      I’d probably make the batter and refrigerate it early. If you’re unsure about keeping it that long, you could freeze the dough – that’d probably be better than freezing the baked cookie. I’m so glad you like the cookie cakes! šŸ™‚

Lindsay
About Lindsay

Iā€™m the baker, recipe developer and photographer behind Life, Love and Sugar. I love sharing trusted recipes with helpful tips to give you great results.

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29