Learn how to make one giant Triple Chocolate Cookie Cake. This thick and chewy chocolate cookie is filled to the brim with milk chocolate, white chocolate and dark chocolate. Perfect for your next party or celebration!
Did somebody say triple chocolate?
You’re going to love this giant Triple Chocolate Cookie Cake filled to the brim with chocolate. Soft and chewy, with gooey pieces of chocolate in every bite, it’s one dreamy treat.
The best part? You could be digging in to this cookie cake in less than one hour!
I adore cookies, so naturally, a cookie cake is totally my jam. Especially when it looks like this 👆🏻 A cocoa-laden cookie that’s thick and dense and loaded with hand cut pieces of chocolate.
You could use chocolate chips in this recipe but I like chopping up bars of chocolate for bigger pockets of chocolate goodness.
In this cookie, I use my favourite white chocolate, milk chocolate and dark chocolate ❤️ Because more is more when it comes to chocolate right?
Here are 5 reasons why you will love this Triple Chocolate Cookie Cake:
- There’s no need to chill the dough, so it’s quick and easy to make
- You can customise with your fave chocolate or candy
- It tastes amazing
- It easily feeds a crowd
- It’s as big as your face
If you love thick and chewy chocolate cookies and want a quick dessert, this Triple Chocolate Cookie Cake is for you!
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Tips for making a perfect Triple Chocolate Cookie Cake
- This cookie is super quick and easy to make – I promise!
- Start with room temperature butter – not fridge cold, but not soft and melty. Beat the butter and sugar together until pale and creamy.
- Then add the vanilla and egg. Followed by the flour, baking soda and cocoa power. The dough should come together to form a sticky chocolate-y cookie dough.
- Then comes the chocolate! This recipe calls for big chunks of milk chocolate, white chocolate and dark chocolate. To ensure there’s chocolate in every bite, I recommend chopping blocks of chocolate by hand.
- You can use chocolate chips if that’s all you have on hand, but I find blocks of chocolate go extra soft and gooey when baked.
- Bake your cake for approximately 20 minutes. It should start to firm up on the edges at this stage. It may look at little undercooked but just like cookies, cookie cakes firm up as they cool.
- Cut, slice and enjoy with friends! A scoop of ice cream never hurts either.
More Cookie recipes to try:
- Giant Chocolate Chip Cookie Cake
- M&M Chocolate Cookie Cake
- M&M Candy Cookie Pie
- Giant Peanut Butter Cookie
- Classic Chocolate Chip Cookies
Did you make this recipe? Don’t forget to rate the recipe and leave a comment below. Hungry for more? Join me on Instagram, Facebook, Pinterest and Twitter for more amazing recipe ideas.
Let's Bake
Triple Chocolate Cookie Cake
Triple Chocolate Cookie Cake packed with chunky pieces of white chocolate, milk chocolate and dark chocolate.
Ingredients
- 115 grams (1/2 cup or 1 stick) unsalted butter, softened
- 90 grams (1/2 cup) brown sugar
- 50 grams (1/4 cup) caster sugar or granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 140 grams (1 cup) plain flour or all purpose flour
- 1/2 teaspoon baking soda
- 40 grams (1/2 cup) cocoa powder, sifted
- Pinch of salt
- 1 tablespoon full fat or whole milk
- 50 grams (1/3 cup) milk chocolate, roughly chopped
- 50 grams (1/3 cup) dark chocolate, roughly chopped
- 50 grams (1/3 cup) white chocolate, roughly chopped
- Plus extra chocolate chunks, for decorating
Instructions
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line a 9-inch springform cake tin with baking or parchment paper.
- In a large mixing bowl, add butter and sugars and beat with an electric mixer until pale and creamy. Add vanilla and egg and beat for a minute or two until combined.
- Sift in the flour, baking soda, cocoa powder and salt into the mixture and beat briefly. If it’s a little dry, add a tablespoon of milk and then add chocolate pieces.
- Press the cookie dough into the prepared cake tin and press down gently into one even layer. Pop a few extra pieces of chocolate on top.
- Bake in the oven for approximately 18-20 minutes before transferring to a wire rack to cool completely.
Nutrition Information
Serving Size: 1 slice Calories: 384
This recipe was first published on Sweetest Menu in February 2016.
Hi, I’m Jess, the creator of Sweetest Menu and the author of Something Sweet. A self-taught baker and published recipe writer who can’t stop making easy and delicious baking recipes.
Shae says
Came out perfectly Jessica 🙂 Thank you so much! Made this for a friend who needs cheering up and I added what I had on hand (chocolate-wise and with a toddler in the house, never short on THAT ingredient!)) Your recipes have always been spot on for me <3
Jessica Holmes says
Yay! Love this. I hope it cheered up your friend 🙂
Jaime-leigh Johnston says
Hello!
Could you tell me if I use sweetened or unsweetened cocoa powder please?
Thanks!
Jaime
Jessica Holmes says
Hi, unsweetened 100% natural cocoa powder for this one!
Sissi says
It likes super
Jessica Holmes says
Glad you liked it!
Anamika says
Hi,
Can I use a 7-inch springform? Will the baking time change?
Jessica Holmes says
Hello! Yes, you can. The cookie will be slightly thicker so might take a couple more minutes to bake.
Reginald says
I dont have caster sugar what do
Jessica Holmes says
Hi Reginald, you can use granulated sugar instead.
Morgan says
What size cake pan did you use?
Jessica Holmes says
Hi Morgan, I used a 9-inch cake pan (see step 1).
KC says
This looks good. Will make this tomorrow for a friend’s bday! Can i use dutch processed cocoa?
Jessica Holmes says
Hi, I haven’t tried it with Dutch processed cocoa myself but it should be ok.
Melissa says
I’m late to your comment and hope it turned out but I wanted to share a little info on dutch cocoa powder. In hopes it helps you and others.
Generally you don’t want to use dutch cocoa with recipes using just baking soda because dutch cocoa is alkalized (neutralized) so it won’t react with baking soda for leavening leading to flat, dense results.
Dutch cocoa needs baking powder, while natural cocoa powder (which is acidic) pairs with baking soda for lift, making it crucial to match the cocoa type with the right leavener for proper rise and flavor.
Natural Cocoa: Acidic; reacts with basic baking soda to produce carbon dioxide, creating air bubbles for a fluffy texture.
Dutch Cocoa: Treated with an alkaline solution, neutralizing its acidity (making it neutral or slightly basic).
Since Dutch cocoa lacks acid, the baking soda has nothing to react with, meaning your baked good won’t rise properly and might have an soapy taste.
Jessica Holmes says
Hi Melissa, thank you for the insight! Cocoa powder can also react with brown sugar so in this case it would be fine to use it!
Rachel Shimon says
Hi,
I tried making this cake at home yesterday, and it turned out to be really delicious..
Thank you so much for such a yummy recipe. gonna save this and will share with others. keep sharing 🙂
Jessica Holmes says
Aw I’m so glad to hear that Rachel! ❤️ Thank you for the lovely feedback!
Natalie says
Looks so delicious!
Jessica Holmes says
Hope you love it Natalie!
Josh says
So good!
Jessica Holmes says
I’m so glad you enjoyed it Josh!