Chocolate chip cookies are the hit with many people. They are soft, chewy, crumbly, with a slight caramel hint and those little chocolate chips here and there for even more fun - what not to love about these?) And to make it even better, why not to stack and layer them with rich chocolate ganache as an alternative to a layer cake? So little effort for a wow-effect
I made this cake for my little 2 year-old ‘cookie Monster’, he really loves cookies. I’ve picked the idea of this cake from somewhere on the Internet (it’s hard to remember the source now).
You can skip the ganache and make only the cookies instead adjusting their size. The recipe will make 16-3″ cookies.
As for the cake, the recipe makes a 1 kg-6″ layer cake.
- 1 stick/ ½ c/ 3.7 oz/ 110 g unsalted butter, room temperature
- 1/3 c + 1 T/ 2.7 oz/ 80 g white sugar
- ½ c/ 3.3 oz/ 100 g packed light brown sugar
- 1 medium egg, room temperature
- ¾ с/ 5 oz/ 150 g dark chocolate chips, or dark chocolate, chopped
- 1 ¾ c/ 7.5 oz/ 225 g all-purpose flour
- 1 t baking soda
- ½ t salt
In a bowl of a stand mixer, beat the butter and both sugars, until creamy and light, 5 - 7 min. Add the egg and essence and beat again until fully combined. If necessary, stop the mixer and scrape down the sides. Add the chocolate chips and stir to evenly distribute.
In a separate medium bowl, mix the flour, soda and salt. Gradually add the flour mixture to the dough and stir by hand with a spatula to incorporate.
Shape the dough into a disk, wrap in plastic wrap and refrigerate for 1 - 2 hrs.
Preheat the oven to 180ºC. Line a baking tray with baking paper.
Divide the dough into 8 equal parts (~3 oz/ 94 g each). While working with one part of the dough, keep the rest in the fridge and take out as needed. Form a ball, then flatten it and place on the baking tray and give it a final shape making the cookie as round as possible (1/3″/ 6 - 8 mm thick). Do not bake more than 2 cookies per tray and place them at least 2″/ 5 cm apart as they will spread slightly as they bake.
Bake the cookies in the preheated oven 10 - 13 min. or until tops are evenly browned. Remove the tray from the oven and carefully transfer the cookies, still on the baking paper, to a cooling rack to cool completely. Right from the oven the cookies are extremely brittle and soft, so when transferring the hot cookies make sure to kinda stretch the opposite sides of the baking paper to support the cookies. After cooking, the cookies will harden up a little and hold their shape well. Repeat with the remaining dough so that you have 8 cookies in total.
- ¾ c/ 6.3 oz/ 190 ml heavy cream
- 7.3 oz/ 220 g dark chocolate, chopped (I used chocolate with 57% cocoa solids)
Bring the cream almost to the boil, remove from the heat and pour over the chocolate in a medium bowl. Leave for 1 minute then stir until the chocolate is fully melted and the mixture is smooth. Let it cool to room temperature, then place in the fridge, taking it out every 15 min. to stir until it thickens to spreadable consistency. Stir with a whisk before using.
To assemble, spread ~2 - 2.5 T of the chocolate ganache almost to the edge of the first cookie layer, gently press the second cookie layer on top and repeat the sequence until you have used up all of the cookies and ganache, finishing with a cookie.
If desired, you can decorate the cake with more chocolate:
- 50 g dark chocolate, chopped
- 1 t vegetable oil
Melt the chocolate with oil over water bath or in a microwave oven with short intervals. Stir to combine and let cool before using. Spread over top of the cake.
Refrigerate for half an hour. Serve at room temperature.