These soft chocolate cake cookies give you the taste and texture of cake in a cookie form, which is an awesome combination and perfect for eating with homemade ice cream, bringing in as birthday treats, and more.
There are so many different variations on cookies that it’s about time we talked about one of my favorites: the cake cookie.
There’s something really spongy and delicious about cake, but I don’t always want to make an actual cake and want more flexibility with what I do with the batter.
These cake cookies have a cake or brownie like texture, but in the shape of a cookie.
Add some powdered sugar on top and you’ve got an excellent addition to any dessert table.
They are also super easy and you can go crazy with the chocolate chips, which I know you want to do.
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These chocolate cake cookies are:
- spongy and soft with no hardness in sight
- perfect for adding to desserts and eating with ice cream
- easy to make and only require an hour of chilling
- chocolatey to the max
- a fun way to bring a different kind of cookie to your next event
Must-Have Baking Tools (seriously)
- Silicone baking mats – I use this brand and my cookies slide right off without burning!
- a cookie scoop – get this one. It makes the perfect rounded cookies every time!
- silicone spatula – try this set. It’s the best way to get the most out of your dough and batters
- rolling pin guides – I use this one. Genius way to roll your dough out evenly!
Tips for Making Chocolate Cake Cookies
These chocolate cake cookies are going to produce a really sticky batter that won’t be like your normal cookie batter if you’re used to making cookies.
That’s totally fine, and part of the process.
You still want to make sure you’re cooking at the correct temperature so that the cookies can set and not spread, as well as being aware that these cookies will have a spongy texture on top that looks like they are raw, when in fact that’s just your mind deceiving you because you’re looking for signs of a cookie being done when in fact you’re using cake-like dough.
When you’re melting the butter for this recipe, make sure to do it in short increments and then stir, instead of just setting it and forgetting it.
You don’t want your butter and chocolate mixture bubbling, just melted!
How to Present Chocolate Cake Cookies
The fun part about making chocolate cake cookies is deciding how you want to present them.
They cut differently than cookies as they’re soft and not crumbly, so it’s fun to present them in squares with some powdered sugar on top if you want to.
Alternately, you can keep them in cookie shapes and maybe add some chocolate chips or icing on top!
Can You Refrigerate Chocolate Cake Cookies?
Yes, you can refrigerate chocolate cake cookies for up to a week, but I prefer to eat them at room temperature over about 3 days.
Making them cold will dull the taste a bit.
Can You Freeze Chocolate Cake Cookies?
It’s not easy to freeze the batter for these cookies as it’s super runny, so the best thing to do is to bake the cookies and then you can freeze them for up to 3 months in airtight containers without a problem.
Ingredients for Chocolate Cake Cookies
To make chocolate cake cookies, you’ll need butter, chocolate chips, dark brown sugar, white sugar, egg yolks, vanilla extract, cocoa powder and self-rising flour.
Using self-rising flour in a cookie is not common, as you often don’t want self-rising flour and instead rely on a leavener like baking soda, but this helps create the cake-like taste.
How to Make Chocolate Cake Cookies
To make chocolate cake cookies, first melt the butter and chocolate chips together in a bowl.
You’ll want to make sure you’re checking on it regularly, as you want it just melted and not completely bubbling.
Mix the chocolate and butter mixture with the sugars (both brown and white) and then let cool.
Add both egg yolks and vanilla to your batter, then stir in the cocoa powder and flour.
Stir in chocolate chips, and refrigerate in the bowl for one hour.
The dough will not be able to be worked with with your hands, it will be runny.
After about an hour, spoon out heaping tablespons of dough onto an ungreased baking sheet and let it bake for 10 minutes at 350 degrees.
- 1/4 cup (57 grams) butter
- 1/4 cup (45 grams) chocolate chips
- 1/3 cup (65 grams) dark brown sugar
- 1 tablespoon white sugar
- 2 egg yolks (not whole eggs)
- 1 teaspoon vanilla extract
- 1 tablespoon cocoa powder
- 1/2 cup (65 grams) self-rising flour
- Melt the butter and the chocolate chips in the microwave until just melted
- Mix the melted butter and chocolate with sugar and let cool
- Add both yolks and vanilla to the mixture
- Stir in cocoa powder and flour
- Fold in more chocolate chips if desired
- Refrigerated for 1 hour
- Spoon out tablespoons of batter onto a greased baking sheet and bake at 350F (175 C) for 10 minutes
1. Don't be alarmed if these cookies have a more cake-like consistency - that's the point! It will be harder to see if they are finished as they won't go golden or crisp like cookies, so follow the timing and let them cool when the recipe says so, unless you can see that they are still very undercooked.
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Amount Per Serving: Calories: 106Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 33mgSodium: 77mgCarbohydrates: 13gFiber: 1gSugar: 9gProtein: 1g