Double Chocolate Cookie Cake
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Double Chocolate Cookie Cake

Prep Time20 mins
Cook Time39 mins
Total Time59 mins


  • 1/2 cup butter (130 g)
  • 2 cups all purpose flour (220 g)
  • 2 eggs
  • 1 cup brown sugar (180 g)
  • 1 teaspoon baking powder
  • 2 teaspoons vanilla extract
  • 2 tbs cornstarch (20 g)
  • 200 g dark chocolate bar (7 oz)
  • 100 g white chocolate bar (3.5 oz)


  • Preheat oven to 180 degrees C (350 degrees F). Line a 18 - 20 cm baking tin with a circle of parchment paper.
  • Using a big sharp knife, chop the two kinds of chocolate into pieces (separately). You don’t need to make the pieces equal size.
  • In a bowl combine flour, cornstarch and baking powder and stir.
  • Melt the butter on a double boiler until only small pieces remain solid. Pour it into a large mixing bowl and whisk until completely melted. Add sugar and whisk energetically for 1-2 minutes. Add vanilla and eggs, one at a time, and whisk until almost smooth, scrapping out the sides.
  • Gradually add the dry ingredients, mixing gently with a wooden spoon until absorbed. At the end fold in the chopped dark chocolate.
  • Extend half of the dough onto the bottom of the prepared pan. Spread the chopped white chocolate on top. Cover with the rest of the dough.
  • Bake for about 40 minutes or until the edges of the cake start becoming golden brown. Let cool for 15 - 30 minutes before serving. You can serve it plain or garnish with ice cream or whipped cream.
  • Keep leftovers in airtight container. Reheat lightly before serving them so that the chocolate chunks melt inside.
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