Chocolate Chip Cookie Layer Cake
This chocolate chip cookie cake is the ULTIMATE cookie lovers dessert. This cookie layer cake has 7 layers of chewy chocolate chip cookies loaded with chocolate. The cookie layers are stacked with a delicious and rich chocolate ganache. If you love chocolate chip cookies, you will fall in love with this cake!
THE ULTIMATE CHOCOLATE CHIP COOKIE CAKE
This chocolate chip cookie cake is for all the cookie lovers out there! It’s rich, sweet, and consists of 7 super chewy and delicious chocolate chip cookies layered with dark chocolate ganache.Â
Cookie cakes are the perfect cakes to bake for special occasions. They are seriously so simple and quick to make. Plus, they’re easy to transport, making them perfect to bring to a friend’s house or a picnic. AND can we just talk about how much of a showstopper cookie cakes are?! Rich silky smooth ganache between layers of giant chocolate chip cookies. Who can resist??
This chocolate chip cookie layer cake consists of two parts:
- Chocolate chip cookies – Giant chocolate chip cookies are baked until chewy and then piled on top of each other.
- Chocolate ganache – A thick chocolate ganache holds the chocolate chip cookies together, for the ultimate cookie cake!
HOW TO MAKE CHOCOLATE CHIP COOKIES INTO A LAYER CAKE
This recipe begins with the cookies. The chocolate chip cookie recipe is just like any other cookie recipe. It consists of:
- Butter
- Granulated sugar
- Dark brown sugar
- Egg
- Vanilla extract
- All purpose flour
- Baking soda
- Salt
- Chopped chocolate
The cookie dough is made using the creaming method. The butter and sugars are beaten until light and fluffy. Then the egg and vanilla are added. Next, the dry ingredients and the chocolate.Â
I like to use chopped dark chocolate, but you can also use chocolate chips. Stick with bittersweet or dark chocolate since this cookie cake is quite sweet and rich.Â
Using a kitchen scale divide the chocolate chip cookie dough into 7 equally sized balls (about 3.5 ounces each). Roll the cookie dough into balls, then gently press each ball into a disk shape about 1/2 an inch thick and place on parchment lined baking sheets. Place 2 cookies on the baking sheet at a time. The cookies will spread as they bake, so make sure that there is enough distance between the two cookies.
Since you can only bake two cookies at a time, work in batches until all 7 cookies are baked.
Once the cookies are baked, allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The cookies must be completely cool before assembling your cookie cake, or else your ganache will melt.
HOW TO MAKE SPREADABLE GANACHE
While your chocolate chip cookies are baking and cooling, prepare the chocolate ganache. The ganache needs some time to cool and thicken so that it is spreadable. You can make it ahead of time and store it covered in the fridge until you are ready to use it.
GANACHE INGREDIENTS
- Heavy cream: I use organic heavy whipping cream.
- Chocolate: I like to use dark chocolate for a very intense chocolate flavor. Use your favorite high quality chocolate.
Since we are using the ganache as a frosting in this cake, we will need to use a higher ratio of chocolate to cream. This ratio will result in a thick ganache that is spreadable once it is cool.
To make the ganache, place the chocolate in a heat-proof mixing bowl. Heat the cream, being careful not to let it boil over. Pour the hot cream over the chocolate and let it stand for a few minutes. Mix until all of the chocolate is melted and the mixture is smooth. Allow to cool completely until it is a spreadable consistency. If you are in a hurry, you can stick your ganache in the refrigerator for about 20 minutes, or until it is firm enough to spread.
ASSEMBLING YOUR CHOCOLATE CHIP COOKIE LAYER CAKE
What I love about this recipe is that it is so easy to put together. Once the chocolate chip cookies are completely cool and the ganache has firmed up, you are ready to assemble your cookie cake!
To assemble, spread about 3 tablespoons of the chocolate ganache over the first cookie layer. Spread the ganache evenly over the cookie reaching almost to the edges with a small offset spatula. Press the second cookie layer on top and repeat until you have used up all of the cookies. Remember to begin and end with a cookie layer!
The cake will need to chill before serving. Carefully, wrap the cake with plastic wrap and place it in the refrigerator for at least 30 minutes. Chilling the cake will set the ganache and soften the cookie layers, so that it is easy to slice.
Once the cake has chilled, remove it from the refrigerator. Unwrap the cookie cake and serve it at room temperature.Â
HOW TO STORE A COOKIE LAYER CAKE
If you plan on serving the chocolate chip cookie cake the next day, storing it in a cake keeper in the refrigerator. If you don’t have a cake container, keep the plastic wrap on the cake until you are ready to serve.
If you have any leftovers, slice it up and store the slices in an airtight container. The cake is good in the refrigerator for up to 5 days.
CAN I MAKE THE COOKIE LAYERS AHEAD OF TIME?
Yes! Bake the chocolate chip cookies and allow them to cool completely on a cooling rack. Once they’ve completely cooled, place them in a freezer safe ziploc bag and store in the refrigerator for up to 3 days or in the freezer for up to 1 month.Â
CAN I MAKE THE GANACHE AHEAD OF TIME?
Yes, you can make the ganache the day before you plan on assembling your cake! Make sure that you cover the ganache tightly with plastic wrap and store it in the fridge until you are ready to use.
When you’re ready to assemble the cookie layer cake, take the ganache out of the refrigerator and let it sit at room temperature for a few minutes. Then beat it by hand until it is smooth and spreadable.
More recipes you’ll love!
- Peanut Butter Oatmeal Chocolate Chip Cookies
- Chocolate Chip Sheet Cake
- Classic Tollhouse Chocolate Chip Cookies
- Triple Layer Chocolate Cake
- Chocolate Chip Cookie Dough Rice Krispie Treats
- Double Chocolate Chip Cookies
If you make this recipe, take a photo and tag #bakedambrosia on Instagram and Facebook so that I can see your creations and feature them on Instagram! To stay up to date with the latest recipes, follow Baked Ambrosia on Pinterest, Facebook, Instagram, and Youtube. ♡
Chocolate Chip Cookie Layer Cake
Ingredients
Chocolate Chip Cookie Layers
- 1/2 cup 113 g butter, room temperature
- 1/2 cup 110 g dark brown sugar
- 1/3 cup 77 g granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 2/3 cup 205 g all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 6 ounces 170 g chocolate, chopped
Chocolate Ganache
- 3/4 cup 175 ml heavy cream
- 7 ounces 200 g chocolate, chopped
Instructions
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a hand mixer, beat the softened butter, brown sugar, and granulated sugar until creamy.
- Add the egg and vanilla extract. Beat to combine.
- On low speed, mix in the flour, baking soda, and salt until there are no dry spots. Add the chocolate and mix until it is evenly distributed throughout the cookie dough.
- Divide the cookie dough into 7 equal sections, about 3.5 ounces each. Roll the cookie dough into balls, then gently press each ball into a disk shape about 1/2 an inch thick and place onto the parchment lined baking sheets. (Place 2 cookies at a time on each baking sheet.) The cookies will spread as they bake, so make sure that there is enough distance between the two cookies.
- Bake the cookies for 10-12 minutes. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Repeat until all 7 cookies are baked.
- To make the ganache, place the chocolate in a heat-proof mixing bowl. Heat the cream, being careful not to let it boil over. Pour the hot cream over the chocolate and let it stand for a few minutes. Mix until all of the chocolate is melted and the mixture is smooth. Allow to cool completely until it is a spreadable consistency. If you are in a hurry, you can stick your ganache in the refrigerator for about 20 minutes, or until it is firm enough to spread.
- Assemble cookie cake: To assemble, spread 3 tablespoons of the chocolate ganache over the first cookie layer. Using a small offset spatula, spread the ganache evenly over the cookie reaching almost to the edges. Press the second cookie layer on top and repeat until you have used up all of the cookies. End with a cookie layer.
- Carefully, wrap the cake with plastic wrap and place it in the refrigerator for at least 30 minutes. Once the ganache has fully set, remove the plastic wrap from the cake and serve at room temperature.
Notes
- Store cookie layer cake: If you plan on serving the chocolate chip cookie cake the next day, storing it in a cake keeper in the refrigerator. If you don’t have a cake container, keep the plastic wrap on the cake until you are ready to serve. If you have any leftovers, slice it up and store the slices in an airtight container. The cake is good in the refrigerator for up to 5 days.
- Make chocolate chip cookies in advance: Bake the chocolate chip cookies and allow them to cool completely on a cooling rack. Once they’ve completely cooled, place them in a freezer safe ziploc bag and store in the refrigerator for up to 3 days or in the freezer for up to 1 month.
- Make ganache ahead of time: You can make the ganache the day before you plan on assembling your cake! Make sure that you cover the ganache tightly with plastic wrap and store it in the fridge until you are ready to use. When you’re ready to assemble the cookie layer cake, take the ganache out of the refrigerator and let it sit at room temperature for a few minutes. Then beat it by hand until it is smooth and spreadable.
follow the recipe to the tee
Cookie did not flatten and remain puffy (which is a good thing but not in this recipe)
Hi Liat! It sounds like you over whipped the butter/sugar which adds too much air into the dough and makes the cookies puff up. When making these cookies, you want to aim for a creamy consistency, not fluffy.
Hi! Why is the total time 21.5 hours?
This recipe looks so good, but after reading it I can’t figure out what is going to take so long.
Hi Michelle! There was an error in the recipe card format! It now shows the correct time 🙂
What would you say is the diameter of this cookie cake?
Hi Libba! The cake pictured was about 6 1/2 inches in diameter
Loved the recipe! What did you do to make the 7 cookies uniform? I’ve done it twice and can’t seem to get 7 even cookies. Tips would be appreciated!
Thank you Edith! To make sure that the cookies are uniform, I suggest weighing out the dough so that they are all the same weight. If they aren’t perfectly round when they come out of the oven, use a large fork or spoon to push the sides in towards the centers to create more rounded edges. I hope that helps!