Chocolate Chip Cookie Cake with Cream Cheese Frosting

This towering chocolate chip cookie cake is made with three deep dish chocolate chip cookies that are stacked on top of each other and filled with cream cheese frosting. It is finished with a rich chocolate drizzle that makes this cake over-the-top decadent.

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Prep Time: 20

Cook Time: 20

Total Time: 40

Servings: servings

Calories: 489kcal

Author: Dahn Boquist

Ingredients

Chocolate Chip Cookie Layers

3-½ cups all-purpose flour
1-½ teaspoons baking soda
1 teaspoon salt
1-⅓ cups 21 tablespoons butter
1-¼ cups packed brown sugar
½ cup granulated sugar
2 eggs
2 egg yolks
1 tablespoon vanilla extract
2-½ cups semisweet chocolate chips

Cream Cheese Frosting

10 ounces cream cheese softened
5 tablespoons butter softened
½ teaspoon vanilla extract
pinch of salt
2-½ cups powdered sugar

Chocolate Ganache Topping

2 ounces semi-sweet or dark chocolate chopped
¼ cup heavy cream

Instructions

Make the Chocolate Chip Cookie Layer Cake

Heat oven to 350°F. Prepare three 8-inch round cake pans by spraying them with non-stick cooking spray and lining them with parchment paper.
Whisk the flour, salt, and baking soda together in a medium bowl. Set aside
Melt the butter then place it in a mixing bowl. Add the sugars to the melted butter and beat until combined. Add the eggs, egg yolks, and vanilla. Beat until creamy.
Stir the flour mixture in by hand. Do not over-mix. Stir in the chocolate chips.
Divide the batter into the three pans. Place in the pre-heated oven and bake for 18 to 20 until the tops are a light golden brown.
Set on a wire rack to cool.

Cream cheese frosting:

Add the cream cheese and butter to a mixing bowl and beat on high speed until it is smooth and creamy.
Add in the vanilla and salt and mix just until well combined.
Add the powdered sugar and beat on low speed until the sugar is moistened then increase the speed. Beat for a couple of minutes scraping down the sides and bottom of the bowl intermittently. When the frosting is smooth and creamy, set aside and prepare the chocolate topping.

chocolate ganache topping:

Add the chopped chocolate to a small bowl. Heat the heavy cream just until it barely simmers then pour the hot cream over the chocolate.
Let the chocolate and hot cream sit for 30 seconds to 1 minutes then stir it until it is smooth. Set the mixture aside and let it cool down to room temperature.

Assemble the cookie cake

Once the cookie cakes are cool, stack them on top of each other with a slathering of cream cheese frosting in between each layer. Reserve a small amount of cream cheese frosting to pipe on top of the assembled cake.
Drizzle the top and sides of the cake with the chocolate ganache.

Notes

Stir the flour and chocolate chips in by hand for best results. By stirring the flour by hand you will be less likely to overmix the dough which can make the cookie less tender.
Make certain the jumbo chocolate chip cookies have cooled to room temperature before you spread the frosting on them. The frosting will melt if the cookies are still warm.

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