Chocolate-chip cookie layer cake

Chocolate-chip cookie layer cake

Danielle Wood

Chocolate-chip cookies are one of my favourite sweet treats and are so simple to make and quick to bake. This is a fun alternative to a layer cake, and is easy to transport to the pub or a friend’s house for a birthday bite. As you can imagine, it’s quite rich and you only need a thin slice so there’s always enough to go round. If you’re in a rush, skip the ganache and just pile the cookies up with a candle on top.

For the cookie layers:


Quantity Ingredient
125g unsalted butter
85g caster sugar
125g soft light brown sugar
1 medium egg, lightly beaten
175g dark chocolate, roughly chopped
225g plain flour
1 teaspoon bicarbonate of soda
1/2 teaspoon sea salt

For the chocolate ganache:

Quantity Ingredient
175ml double cream
200g dark chocolate, finely chopped


  1. Using a stand mixer or an electric hand mixer, beat the butter and sugars until the mixture is pale and fluffy. Add the beaten egg to the butter mixture a little at a time, mixing well to combine. Add the chopped chocolate.
  2. Sift the flour, bicarbonate of soda and salt into a clean bowl. Gradually add the flour mixture to the butter mixture, beating until it is just combined. Cover the bowl and chill for at least 2 hours.
  3. When your cookie dough is fully chilled, preheat the oven to 170°C. Line 2 baking trays with baking parchment. Divide the dough into 8 equal pieces (about 100 g each), roll into balls with your hands, press into thick disks and place on the baking trays 5 cm apart – the cookies will spread slightly as they bake. It should be possible to fit 2 cookies on each tray, so you will need to work in 2 batches. Bake in the oven for 10–12 minutes, or until just firm and golden at the edges. Leave the cookies to cool on the baking trays for 2–3 minutes before transferring the cookies, on the baking parchment, to fully cool on a wire rack. Repeat with the rest of the dough so that you have 8 cookies in total.
  4. To make the chocolate ganache, heat the cream in a saucepan over a medium heat until small bubbles appear. Place the chopped chocolate in a bowl and pour the cream over it. Gently whisk the mixture until it is completely smooth and all of the chocolate has melted. Set your chocolate mixture aside to cool, then chill for 20 minutes or until it is firm enough to spread, then beat by hand until smooth.
  5. To assemble, spread about 3 tablespoons of the chocolate ganache almost to the edge of the first cookie layer, press the second cookie layer on top and repeat until you have used up all of the cookies and ganache, finishing with a cookie layer. Wrap in cling film (plastic wrap) and chill for 30 minutes to set the ganache and soften the cookie layers. Serve at room temperature.
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