Matcha Chocolate Chip Cookie Cake

Heavy on the chocolate with subtle undertones of green tea, this Matcha Chocolate Chip Cookie Cake is guaranteed to become a new favorite! You don’t need to be a fan of drinking straight green tea to enjoy the background matcha flavor.  It provides an understated earthy backdrop to balance out the sweet chocolate.

A little goes a long way with this decadent dessert.  It tastes amazing on its own, but also with some vanilla ice cream on top! (An added bonus: the green color is super festive for holidays such as St. Patrick’s Day or Christmas.)

If you tried my Chocolate Chip Pumpkin Cookie Cake last fall, this cake is definitely in the same family; The dough is only lightly sweet, with the majority of the sweetness coming from the chocolate!

Servings: Approx. 8 Slices

Ingredients:

  • 3/4 Cup Unsalted Butter, softened
  • 3/4 Cup Light Brown Sugar
  • 3 Tbsp Cane Sugar
  • 1 Egg
  • 3 Tsp Vanilla Extract
  • 1 3/4 Cup AllPurpose Flour
  • 2 Tsp Cornstarch
  • 1 Tsp Baking Soda
  • 1/2 Tsp Sea Salt
  • 1.5 Tbsp Matcha Powder
  • 1 Cup Semi Sweet Chocolate Chips (plus 1/6 cup extra for sprinkling on top)

Directions:

Preheat the oven to 350º

Grease a 9 inch pie dish with butter, then very lightly dust with a tiny sprinkle of flour, tapping the edges of the dish to evenly distribute

If the butter has not yet been softened to room temperature, warm up the butter in the microwave in a large microwave-safe bowl, until just softened (not melted)

Add the light brown sugar (not too tightly packed) and cane sugar to the bowl

Blend the butter and sugars with a hand mixer on low until evenly combined

Add in the egg and vanilla extract and blend again

In a second medium-sized bowl, add the flour, cornstarch, baking soda, and sea salt, and stir with a spoon until well mixed

Add in the matcha powder and thoroughly stir again

Add the dry ingredients into the wet ingredients, first beating together on low then finishing mixing with a large spoon

Stir in the chocolate chips

Press the cookie batter evenly into the prepared pan, then sprinkle the extra chocolate chips on top

Bake for approximately 28 minutes, or less if you prefer a gooey center.  (Keep an eye on it for your preferred doneness as every oven is different!)

Slices can be served straight up, or with a topping of vanilla ice cream

Leftovers should be stored in an airtight container

Enjoy!

Ingredient recommendations linked!

Chocolate Chip Pumpkin Cookie Cake

If you were to meld a cookie cake with pumpkin bread, this Chocolate Chip Pumpkin Cookie Cake would be the outcome!  As I’m a chocolate lover coming from a family of chocolate lovers, it’s decadently heavy on the chocolate with a background of autumn flavor and spice.

I’m always on a mission to create a crowd-pleaser, and was absolutely delighted at our Thanksgiving table this year when even those who described themselves as “not dessert people” (and “not pumpkin people”) kept coming back for another piece! 

The ingredients are very simple, and many of them you likely already have in your pantry.  The baking process is also extremely easy.  The instructions contain one unconventional step: To let the partially baked dessert cool before placing it back in the oven.  This was how I achieved the perfect texture balance of soft on the inside while crisp and brown on the outside.

Notes:

-The White Whole Wheat Flour creates the perfect flavor profile for this chocolate-heavy treat!  It adds just the right amount of heartiness and body that keeps it from being overly sugary.

-Be sure to grab a plain pumpkin purée with the pumpkin as the only ingredient!  (I know how common it is to accidentally pick up a canned “pumpkin pie mix” by mistake.)

-Fresh out of the oven, the chocolate will be very melty.  While I love melty chocolate, I highly recommend letting it completely cool before consuming so that it can solidify.  Like many desserts, it reaches its “perfect consistency” by the following day!  It is best baked with a little time buffer before serving.  It’s worth the wait!


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Main Supplies Needed:

  • A 9 x 13 Baking Dish
  • 1 Medium + 1 Large Bowl

Servings: About 12 – 15

Ingredients:

  • 2 Cups White Whole Wheat Flour
  • 3/4 Teaspoon Ground Saigon Cinnamon
  • 1/8 Teaspoon Allspice
  • 1/8 Teaspoon Ground Cloves
  • 1/8 Teaspoon Ground Nutmeg
  • 1/8 Teaspoon Ground Ginger
  • 1 Teaspoon Baking Soda
  • 3/4 Teaspoon Sea Salt
  • 2 Sticks Unsalted Butter (plus enough extra to grease the pan)
  • 1 Cup Sugar
  • 1 Egg
  • 2 1/8 Teaspoons Vanilla Extract
  • 1 Cup Pumpkin Purée
  • 2 1/4 Cups Semi Sweet Chocolate Chips (plus 1/4 Cup extra for the topping)

Directions:

Preheat the oven to 350°

Grease a 9 x 13 baking dish with butter

In a medium bowl, combine the flour, cinnamon, allspice, cloves, nutmeg, ginger, baking soda, and sea salt with a fork, then set aside

In a second larger microwave-safe bowl, briefly microwave the butter until just soft, then beat in the sugar on a low setting until evenly combined and creamy.  Add in the egg, vanilla extract, and pumpkin purée and blend again

Pour the bowl of the dry ingredients into the bowl of the wet ingredients and beat evenly until combined

Gently stir in the chocolate chips

Add the doughy batter into the prepared baking dish and smooth out the surface

Evenly sprinkle on the topping of extra chocolate chips

Bake on the middle rack of the oven for about 32 minutes, until the outer edges get slightly browned and firm

Remove it from the oven and let it cool down (for approximately 2 hours)

Add the baking dish back into the oven at the same temperature of 350° for an additional 36 minutes, or until the texture of the middle more closely resembles the texture of the edges, yet slightly squishier.  The whole tray should now appear lightly browned

Let it cool completely for the chocolate to solidify

Enjoy!

[Leftovers can be stored directly in the baking dish with an airtight cover such as cling wrap, or in another airtight container of choice.]

Ingredient recommendations linked!


Want more cookie cake? Try my Matcha Chocolate Chip Cookie Cake!