Chocolate Chip Triple-Decker Cake
- 1h 0mPrep Time
- 24m Cook Time
- 1h 24mReady In
A decadent dessert featuring layers of chocolate chip cookies and three flavors of ice cream, topped with chocolate sauce. Perfect for impressing guests.
Ingredients
- 946 ml all-purpose flour
- 19.7 ml cornstarch
- 4.93 ml baking soda
- 4.93 ml kosher salt
- 355 ml unsalted butter melted and slightly cooled
- 355 ml dark brown sugar packed
- 118 ml granulated sugar
- 2 large eggs
- 2 large egg yolks
- 19.7 ml pure vanilla extract
- 710 ml bittersweet chocolate chips
- 710 ml vanilla chocolate-chip ice cream softened
- 710 ml mint chip ice cream softened
- 710 ml chocolate chocolate-chip ice cream softened
- Chocolate sauce for serving
Nutrition (per serving, estimated)
Estimated based off 10 of 15 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 65.3 mg
- Iron: 2.34 mg
- Magnesium: 18.7 mg
- Phosphorus: 124 mg
- Potassium: 150 mg
- Zinc: 0.79 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 946 ml all-purpose flour
- 19.7 ml cornstarch
- 4.93 ml baking soda
- 4.93 ml kosher salt
- 118 ml granulated sugar
- 2 large eggs
- 2 large egg yolks
- 19.7 ml pure vanilla extract
- 710 ml bittersweet chocolate chips
Prepare
- 355 ml unsalted butter, melted and slightly cooled
- 355 ml dark brown sugar, packed
- Soften 710 ml vanilla chocolate-chip ice cream
- Soften 710 ml mint chip ice cream
- Soften 710 ml chocolate chocolate-chip ice cream
- Chocolate sauce, for serving
Let's Cook
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Step 1.
Line 2 large baking sheets with parchment paper. In a large bowl, whisk together 4 cups all-purpose flour, 4 teaspoons cornstarch, 1 teaspoon baking soda, and 1 teaspoon kosher salt; set aside.
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Step 2.
Using an electric mixer, beat 1½ cups (3 sticks) unsalted butter (melted and slightly cooled) with 1½ cups packed dark brown sugar and ½ cup granulated sugar in a large bowl on medium speed until combined, about 1 to 2 minutes. Beat in 2 large eggs, 2 large egg yolks, and 4 teaspoons pure vanilla extract. Reduce speed to low and slowly add the flour mixture until just combined. Fold in 3 cups bittersweet chocolate chips.
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Step 3.
Divide the cookie dough into 4 equal portions. Press each portion into a 6-inch disk. Place 2 disks onto each prepared baking sheet. Refrigerate for at least 4 hours or up to 2 days.
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Step 4.
Heat oven to 325°F. Bake the chilled cookie disks, rotating the positions of the baking sheets halfway through, until golden brown around the edges but centers are still soft, 20 to 24 minutes. Let cool completely on the baking sheets on a cooling rack.
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Step 5.
Top 3 of the cooled cookies each with one flavor of softened ice cream (vanilla chocolate-chip, mint chip, and chocolate chocolate-chip), spreading to the edges. Freeze for at least 4 hours or up to 24 hours. Stack the frozen cookies on a cake plate or platter, alternating flavors, and top with the remaining plain cookie.
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Step 6.
Freeze the assembled cake until ready to serve. Let sit at room temperature for 10 to 15 minutes before slicing. Top with chocolate sauce just before serving.