This easy chocolate chip cookie cake is the perfect chocolate dessert recipe for any chocolate lover! My favorite chocolate chip cookie recipe is baked into two giant cookies, filled with coffee cream frosting, and topped with toffee bits, crushed espresso beans, and mini chocolate chips. Rich, chocolatey, and perfect.
(Originally published in 2016, but updated in 2018)
The best chocolate chip cookie recipe turned into a giant chocolate chip cookie cake and filled with coffee whipped cream?! The dessert of my dreams.
We take our birthday cakes preeeetty seriously around here.
When we were younger (the sibs and me), my mom always let us choose what kind of cake we wanted for our birthdays.
For a time, we were all super predictable about what we wanted. Strawberry cake was the one and only cake for me, my sister couldn’t not have lemon cake, and my brother would usually go for something rich, chocolatey, and piled high (and deep) with frosting.
The tradition is still alive and well today, but, we’ve kind of upped our game in the request department. As the resident baker in the family, I never step away from a challenge. 😉
Some of the prior requests have included this Neapolitan Sheet Cake, this over-the-top, potential-heartburn-inducing Oreo cake (made with two chocolate cakes, aka the ‘sandwich’ part of the Oreo cookie, and a vanilla cake in the center, aka the ‘filling’ part of the Oreo), this Classic Coconut Cake, and even this non-cakey Chocolate Chip Cookie Cake.
When my brother-in-law requested this cake, he kind of gave me free reign to let my creativity flow. The only request was that the cake portion be a chocolate chip cookie and the frosting should be something creamy.
Originally, I was all about stuffing the center with a layer of cheesecake, because what’s creamier than cheesecake??
But, I got lazy, and I decided that maybe something whipped cream-like would be just as fantastic (and certainly simpler).
The coffee whipped cream frosting I opted to do instead?
Oh yeah. Ohhh yeaaahhh. My laziness definitely paid off in this instance, because let me tell you, I want to put this cream on EVERYTHING.
It’s sweet, light, and filled with that rich, bold coffee flavor I’m kind of obsessed with.
BEST. DECISION. EVER.
Trust me. This here is a winner.
The chocolate chip cookie (in general) is in a class of its own. It’s pretty difficult for me to categorize it with any other desserts, because it stands alone in terms of taste–there really isn’t anything like a chocolate chip cookie.
Chocolate chip cookies satisfy the chocolate craving without going overboard and overwhelming you with straight up chocolate flavor (not that I mind those types of desserts…).
What I love about this cake is the fact that it really is two giant cookies stacked on top of each other. It’s quick, simple, and incredibly decadent without being in your face about it.
Plus, I’m kind of in love with this particular chocolate chip cookie recipe. It’s an easy chocolate chip cookie recipe that is a mix of both brown sugar and white sugar (making it equal parts chewy on the inside and a little crisp on the outside), and for me, it’s a foolproof chocolate chip cookie recipe.
The Best Chocolate Chip Cookie Cake with Coffee Cream Frosting:
- For this easy chocolate chip cookie cake, you’ll bake the cookie dough in two cake pans, making it one giant chocolate chip cookie cake. I like to use both baking spray and parchment paper to grease the cake pans, as it makes removing the chocolate chip cookie cakes from the pans super easy.
- The filling and topping is a mixture of mini chocolate chips, toffee bits, and crushed espresso beans. Of course, you can sub any of these out for other ingredients you might have on hand (like sprinkles, chopped nuts, peanut butter chips, etc.).
- Before adding the brewed coffee to the heavy whipping cream, you want to make sure it has cooled down. Otherwise, the heat will keep the heavy cream from whipping into stiff peaks.
I devoured my slice(s) in record time, y’all.
- 1 cup butter, softened
- 3/4 cup white sugar
- 1 1/2 cups brown sugar
- 2 large eggs
- 3 1/2 tsp vanilla extract
- 1 tsp salt
- 3 cups all purpose flour
- 1 tsp baking soda
- 1 tsp espresso powder, optional
- 2 cups semi-sweet chocolate chips
- 2 cups heavy whipping cream
- 1 Tbsp brewed coffee (cooled)
- 1 tsp instant coffee granules
- 1 tsp vanilla extract
- 12 oz whipped cream cheese
- 3/4 cup powdered sugar
- Toffee Bits
- Crushed Espresso Beans
- Chocolate Chips (I used minis)
- Preheat oven to 350 degrees and grease two 9" cake pans.
- Beat butter until light and fluffy, about 1-2 minutes. Add in brown sugar and white sugar and beat until combined. Add in eggs (one at a time, beating well after each addition), vanilla extract, and salt. Mix.
- In a separate bowl, mix flour, baking soda, and espresso powder. Slowly incorporate the dry ingredients into the wet ingredients.
- Once combined, add in the chocolate chips; mix.
- Divide dough evenly between the two cake pans, making sure to spread the dough in each pan in one even layer.
- Bake for 25-30 minutes, or until the cookies are golden brown and set in the center.
- (Around the 20 minute mark, I covered my pans with foil in order to keep the edges of the cookies from browning too much. It's optional and completely up to you.)
- Allow the cookie cakes to cool for about 10 minutes. Remove them from their pans and allow them to finish cooling on cookie racks.
- Dissolve 1 tsp of instant coffee granules into 1 Tbsp brewed coffee. Set aside.
- With a mixer on high, beat heavy whipping cream until it begins to thicken. Add in powdered sugar and vanilla extract, and beat until soft peaks form.
- Add in coffee mixture and whip until incorporated.
- Add whipped cream cheese to the whipped cream, and beat until well incorporated and stiff peaks form.
- Place one of the cooled cookie cakes onto a plate. Spread half of the frosting almost to the edges of the cookie. Top with remaining cookie cake. Spread the remaining frosting on top.
- Add toppings, if desired.
- Serve immediately (or within an hour or two).
- (The cake can be left at room temperature for a couple of hours; however, any leftovers should be stored in the fridge. Alternatively, if you are making this cake ahead of time, it should be stored in the fridge until the time of the party. Allow it to come to room temperature before serving, about 15 minutes).