If you can’t decide whether you want a cookie or a cake, this chocolate chip cake is for you! It combines the flavors of a chocolate chip cookie with a cake and a glas of milk. My hubby ate it very happily and confirmed that this had been by far his favorite cake in a long time. Since he got so excited about it, I decided to publish it as a possible “Valentine’s cake”, even though it most definitely is not the most common Valentine’s cake. No red hearts, no kitsch, but if hubby is happy, who cares? By the way, I love all the combos of cookie/cake. I also have a gigantic cookie in a pan with the cookie monster on top or this cookie cake with peanut butter frosting.
But let’s get back to this cake. As stated, this is a mix of a chocolate chip cookie with a delicious cake, just in case you want to have both. The cake is light and fluffy. This has to do with the fact that you will need some egg whites in addition to full eggs. Only adding egg whites helps for the light and airy texture. I recommend buying just egg whites separately if you can buy them separately in your country. Here in Germany you may find them in drugstores such as DM or Rossmann, the one I like is from pumperlgsund. This is my personal recommendation, I was not paid to say this. Of course you are free to use full eggs. I wrote an entire blog post about how to freeze egg yolks and what to do with them. So that’s up to you. But regardless of the preparation, I can assure you, this cake is for cookie monsters like me, the buttercream feels like you are adding milk to your cookie cake and it is perfect if you have a craving for both.
Credit: Slightly adapted from The Loopy Whisk
Chocolate Chip Cookie Cake Preheat oven to 180 degrees Celsius and line the bottom of two 20cm/8inch springforms with parchment paper. Mix the chocolate chips with a teaspoon of water and then coat with one tablespoon of flour. Set aside. Mix all dry ingredients in a large bowl, then add the soft butter and mix until you have small crumbs. Add eggs, egg yolks, milk, lemon juice and vanilla extract and mix until you see no lumps. Fold in prepared chocolate chips. Divide dough evenly between the two springforms and bake for about 35min or until an inserted toothpick comes out clean. Let cool. For the Swiss meringue buttercream create a waterbath for the egg whites mixed with the sugar. Keep on water bath while stirring. The temperature should reach 71 degrees Celsius. Another way of testing without a thermometer is rubbing a bit of it between your fingers. If you can't feel the sugar granules anymore and the sugar has dissolved completely, it is done. This usually takes a few minutes. Immediately transfer the egg mix to a mixing bowl and while still warm, start whipping. Whip until the mixture has cooled off, this can take ten minutes. Mix until stiff peaks form. Now add the room-temperature butter, a little at a time. It will first curdle. Continue beating until smooth. If too runny or soupy, stick in the freezer for about ten to fifteen minutes. If it continues getting thick or still curdles, heat just slightly bit and beat again. The main secret is for the eggs and the butter to both get to the right temperature. If one is colder or hotter than the other, the cream will not come together. Set aside once ready. Cut the cake layers in half so that you have for cake layers in total. Brush each with milk and then stack on top of each other with about 1/3 of the cream between each layer. Frost the outside of the cake with any cream remaining and then chill. Meanwhile beat the heavy cram with the sugar and vanilla extract until stiff. Coat the cake with it and chill again. Look for the three pretties cookies for decoration, take another two to three and decorate the sides of the cakes with the crumbs. See pictures for ideas. While the cake chills, chop the chocolate and heat the heavy cream. Mix together until chocolate is melted. Wait for about 15 minutes or until it has a thicker consistency and coat the top of the cake with the chocolate ganache and let some drips run down the sides. Press the three cookies into the center of the cake, you may need to cut off some smaller parts so that all three cookies can be seen. Chill the fully prepared cake for another half hour or overnight. Chilled cake will keep for a few days. For the chocolate chip cookies melt the butter and let cool a bit. Then mix together with the sugar and molasses. Add egg, milk, and vanilla extract and mix until combined. Add flour and baking soda and only mix until combined. Fold in chocolate chips. Drop onto a baking sheet lined with parchment paper, try to use small batches and bake for about 8-10 minutes at 180 degrees Celisus. These are crispy and thin chocolate chip cookies.Chocolate Chip Cookie Cake
Ingredients
Instructions
4 Comments
Carmen
Monday August 16th, 2021 at 03:00 AMI wish the ingredients were described in cups or tsp not grams, thank you
Jenny
Monday August 16th, 2021 at 03:06 PMHi Carmen, there are many conversion charts out there. However, I highly recommend getting a kitchen scale, it costs about the same as a set of cups and is so much more accurate. You will get consistent results, which is important in baking and will have less to wash and clean. Believe me, once you have tried it, you won’t go back.
Vicky T.
Monday March 23rd, 2026 at 12:18 PMLiebe Jenny,
ich habe schon mehrere deiner Torten nach gebacken – immer mit Erfolg. Bei so ziemlich jedem Geburtstag kommt dann die Aussage: ja, das ist wieder ein Rezept von jennyisbaking! Die Torten kommen vor allem deshalb so gut an, weil sie nie zu süß oder zu trocken schmecken. Gestern habe ich mich zum ersten Mal an diese Cookies Chocolate-Chip-Torte herangewagt und sie war so super lecker. Ich liebe vor allem den Teig. Da war ich schwer überrascht, dass es hier nicht noch mehr Kommentare zu dieser Torte gibt und wollte dir das Feedback da lassen.
Einzig die Swiss Meringue Buttercreme war etwas herausfordernd. Anfangs war sie glatt und dann hab ich sie etwas zu lange zur Seite gestellt und nochmal aufgeschlagen und dann erst wurde sie etwas grieselig. Habe sie trotzdem verwendet und hat auch gut geschmeckt. Trotzdem Frage ich mich mit welcher anderen Creme man die super leckeren Tortenböden noch kombinieren könnte. Hast du da Tipps für mich?
Jenny
Monday March 23rd, 2026 at 12:55 PMLiebe Vicky, das freut mich total zu hören, wie schön! Ich finde es sehr wichtig, dass die Torten nicht zu süß sind und schön saftig. Das ist mir ein Herzensanliegen.
Bzgl. der Buttercreme glaube ich, dass du sie hättest einfach nochmal weiterschlagen sollen bis sie wieder glatt ist. Grieslig bedeutet meist zu kalt. Du hättest sie entweder kurz im Wasserbad aufwärmen können oder aber einen kleinen Teil von z.B. zwei Esslöffeln kurz aufwärmen und dann zurück zum Rest geben und aufschlagen. Dann ist sie wieder schön. Wenn sie zu warm war, was manchmal auch passiert, kühlen und dann nochmal aufschlagen. Sie sollte immer schön glatt sein, wenn du sie aufträgst.
Grundsätzlich kannst du natürlich auch Sahne mit Mascarpone, Quark etc. hernehmen mit etwas Sahnesteif oder Gelatine. Ich mag auch die sogenannte “Ermine buttercream”, die verwende ich z.B. hier: Carrot-Cupcakes.
Grüße,
Jenny