Salted Chocolate Chunk Cookie Layer Cake


Hi, today I am sharing the super indulgent masterpiece that I made for my little sister’s 18th birthday.

It was a very special day for a very special girl that I have seen grow into a beautiful woman, all the way from the day she was born and red and puffy, through the years of teasing and laughing and fighting.

Her favorite treat is a chocolate chip cookie, so I knew I had to bake some for her birthday and I decided to ditch the traditional cake for this giant layering of cookies and chocolate ganache.

I saw this cake on a beautiful blog called Butter and Brioche, I have made several recipes from there and they always turn out delicious. This cake was no exception though I decided to to reduce the number of layers and make bigger cookies to serve everyone at the party. The cookies still cooked perfectly with crisp edges and chewy insides, and loads of chocolate chunks, not chips!


Inspired by this post from the delightful Thalia of Butter and Brioche

Ingredients :

For the cookies :

  • 125 g unsalted butter, at room temperature
  • 85 g caster sugar
  • 125 g brown sugar
  • 1 tsp. vanilla essence
  • 1 egg, lightly beaten
  • 175 g dark chocolate, chopped
  • 225 g plain flour
  • 1 tsp. bicarbonate of soda
  • 1 tsp. Maldon flaky sea salt, plus extra for sprinkling

For the chocolate ganache :

  • 265 ml heavy pouring cream
  • 300 g dark chocolate, chopped



For the cookies :

Sift the flour and baking soda in a bowl together and set aside.

Cream the butter, vanilla extract and sugars in the bowl of a stand mixer or with electric beaters until pale and fluffy, about 5 minutes. Add in the beaten egg and mix again, then stir in the chocolate chunks.

Gradually add the flour to the butter mixture and mix briefly until just incorporated. Stir in the salt. Cover to contact with cling film to prevent a skin from forming and chill 2 to 24 hours.

When the dough is firm and you are ready to bake, preheat the oven to 170°C (335F) and divide the dough in as many pieces as you want layers. Roll them in balls between your hands then flatten them to thick discs.

Set them at least 5 cm away from each other on lined baking trays, sprinkle with salt and bake 10-15 min until they start to be crispy and golden on the edges. They will still be very soft so don’t worry and don’t be tempted to overbake!

Let the cookies rest on their tray for a couple of minutes before transferring to cooling racks (the larger the cookie layers, the trickier this will be).

For the chocolate ganache :

Heat the cream in a saucepan over medium heat until just before it reaches a boil. Pour it in three times over the chocolate stirring well between each increment to create an emulsion with the chocolate until you get a completely smooth ganache. Cover with plastic to contact and transfer to the fridge to set.

When the ganache is chilled enough, beat it briefly with an electric mixer to make it fluffy and spreadable.

To assemble the cake :

Spread some of the ganache on the first cookie layer until you almost reach the edges and press the second layer on top. Repeat with all your layers, wrap the whole cake in plastic and chill for the 30 min to set the ganache and soften the cookies. Sprinkle with more sea salt if you like and serve at your preferred temperature (I served it still chilled but it is better to let it come back to room temperature, though it will be messier to cut).

Hope you enjoy!


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