Cookie Cake with Chocolate Coffee Frosting

Cookie Cake with Chocolate Coffee Frosting
Contributor
Cookie Cake with Chocolate Coffee Frosting
Julie Ruggirello

Cookie Cake with Chocolate Coffee Frosting

Bigger is better sometimes, especially when you’re talking about cookies. Slightly sneaky, this recipe includes whole-wheat flour and chopped walnuts. Top with an easy homemade frosting or just serve alongside a scoop of ice cream.

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10
Servings
423
Calories Per Serving
Deliver Ingredients

Notes

The dough will be thick like cookie dough, rather than thin like cake batter.

Store the frosting in the fridge, but bring it to room temperature before you want to use it.

Ingredients

For the cookie cake

  • sticks unsalted butter, at room temperature
  • 1 Cup packed light brown sugar
  • 1 whole egg plus 1 yolk
  • 2 Teaspoons vanilla extract
  • 1 Cup all-purpose flour
  • 1 Cup whole-wheat flour
  • 2 Teaspoons cornstarch
  • 1 Teaspoon baking soda
  • 1 Teaspoon salt
  • 1 Cup semi-sweet chocolate chips
  • ½ Cup chopped walnuts

For the chocolate-coffee frosting

  • 2½ Tablespoons heavy cream
  • 1 Teaspoon espresso powder
  • 1 Teaspoon vanilla extract
  • Pinch of salt
  • 1¾ Cup confectioners sugar
  • ¼ Cup unsweetened cocoa powder
  • 1 stick unsalted butter, at room temperature

Directions

For the cookie cake

Preheat the oven to 350 degrees F. Line a 9-inch cake pan with parchment paper or spray with nonstick cooking spray.

In the bowl of a stand mixer fitted with a paddle attachment, cream with butter and sugar together until creamy. Mix in the egg, yolk, and vanilla on medium speed until thoroughly combined, scraping down the sides of the bowl as you go.

In a medium bowl, add the all-purpose flour, whole-wheat flour, cornstarch, baking soda, and salt. Slowly mix the dry ingredients into the wet ingredients. Mix until thoroughly combined. Add in the chocolate chips and walnuts and mix for a few seconds to combine.

Press the dough into the prepared cake pan, making sure that it’s evenly set. Bake until golden brown on top and slightly more browned along the edges, about 25 minutes.

Set on a wire rack to cool. Once cool enough to touch, remove from the cake pan and cool completely on the rack.

For the chocolate-coffee frosting

In a small bowl, mix the cream, espresso powder, vanilla, and salt together. In a medium bowl, sift the sugar and cocoa powder together.

In a stand mixer fitted with a paddle attachment, mix the butter until creamy. Add in the cocoa powder and cream mixtures a little at a time, alternating between the two, until thoroughly combined.

Frost the cookie cake as desired, and serve at room temperature.

Nutritional Facts

Total Fat
16g
23%
Sugar
12g
13%
Saturated Fat
6g
25%
Cholesterol
6mg
2%
Carbohydrate, by difference
68g
52%
Protein
9g
20%
Vitamin A, RAE
14µg
2%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
14mg
19%
Calcium, Ca
63mg
6%
Choline, total
9mg
2%
Fiber, total dietary
8g
32%
Fluoride, F
1µg
0%
Folate, total
150µg
38%
Iron, Fe
7mg
39%
Magnesium, Mg
33mg
10%
Niacin
7mg
50%
Phosphorus, P
137mg
20%
Riboflavin
1mg
91%
Selenium, Se
8µg
15%
Sodium, Na
175mg
12%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
1µg
7%
Water
28g
1%
Zinc, Zn
1mg
13%

Cookie Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Cookie Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.

Cookie Wine Pairing

Milk is more traditional with cookies than wine in the U.S., but a few cookies and a glass of sweet wine make a simple, enjoyable dessert. Sweet chenin blanc, muscat, or amontillado sherry with nut-based cookies; sauternes or sweet German wines with sugar cookies; cabernet sauvignon or cabernet franc with chocolate desserts; Italian vin santo with biscotti.