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giant layered cookie cake (web)

Triple Chocolate Cookie Cake

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2.952 stars based on 21 ratings

If you’re a cookie fan, you’re going to love this one. We’ve got a recipe which makes 3 tiers and has white, milk and dark chocolate chips in it. It’s really easy to make and a great one for Mother’s Day as the children can help.

Key Information

  • Prep:
  • Bake:
  • Serves:
  • Skill level:easy

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Ingredients

For the cookies

  • 250g 8⅞ oz Butter (unsalted)
  • 325g 11½ oz Unrefined light muscovado sugar (we use Billington's) Unrefined light muscovado sugar
  • 2 2 Egg(s) (free range) large
  • 3tsp 3tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
  • 1½tsp 1 .5tsp Cornflour
  • 200g 7⅛ oz Self-raising white flour (we use Allinson) Self-raising white flour
  • 175g 6¼ oz Plain white flour (we use Allinson) Plain white flour
  • ¾g oz Salt
  • 100g 3½ oz White chocolate chips
  • 100g 3½ oz Dark chocolate chips
  • 100g 3½ oz Milk chocolate chips

For the chocolate frosting

  • 200g 7⅛ oz Icing sugar (we use Silver Spoon) Icing sugar
  • 65g 2⅜ oz Butter (unsalted) soft
  • 25g 1 oz Cocoa powder
  • 25ml 1 fl oz Milk (whole) you might need a dash more depending on consistency

For the vanilla frosting

  • 160g 5⅝ oz Icing sugar (we use Silver Spoon) Icing sugar
  • 55g 2 oz Butter (unsalted)
  • 15ml ½ fl oz Milk (whole) you might need a dash more
  • ½tsp .5tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract

For the decoration (all optional)

  • Chocolate curls
  • Sprinkle decorations

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat your oven to 180’c, 160’c fan
    Grease and line the bases of 3 x 20cm sponge tins
    Cream together the Butter and Sugar for the Cookies until smooth and soft.

    Ingredients for this step

    • Butter
    • Sugar
  2. Classic mode Step 2

    In another bowl, combine the flours, cornflour and salt.

    Ingredients for this step

  3. Classic mode Step 3

    Add the vanilla to the butter and sugar mixture, and then the eggs, one at a time
    with a spoonful of flour to stop the mixture curdling.

    Fold in the rest of the flour and then all the chocolate chips.
    You should have a soft, sticky dough.

    Ingredients for this step

    • Chocolate
    • Eggs
  4. Classic mode Step 4

    Divide the dough equally between the tins and spread to make a flat, level
    surface. Bake for 20-25 minutes until golden, then allow to cool for 10 minutes in the tin
    before turning out to cool completely on a rack.

  5. Classic mode Step 5

    To make the chocolate frosting, combine the ingredients in a processor, stand mixer or
    mix by hand until smooth and combined. If you can mix the frosting for up to
    five minutes it will become lighter and softer.

    Ingredients for this step

    • 160g 5⅝ oz Icing sugar (we use Silver Spoon) Icing sugar
    • Butter
    • 25g 1 oz Cocoa powder
    • Milk
  6. Classic mode Step 6

    Repat this process to make the vanilla frosting. Combine the ingredients in a processor, stand mixer or mix by hand until smooth and combined. If you can mix each frosting for up to five minutes it will become lighter and softer.

    Ingredients for this step

    • 160g 5⅝ oz Icing sugar (we use Silver Spoon) Icing sugar
    • Butter
    • 15ml ½ fl oz Milk (whole) you might need a dash more
    • ½tsp .5tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
  7. Classic mode Step 7

    Once the cookies have cooled, spread chocolate frosting on the top of the first cookie and then spread the vanilla frosting on the other. Stack these together to make a sandwich with an iced surface on the top.
    Top with the final cookie and decorate the top by either piping or spreading with the remaining frostings and some sprinkles.

    Ingredients for this step

    • Sprinkle decorations
    • Chocolate curls