Chocolate Chip Cookie Cake

Warning: this cake does not by any means follow the vegan/healthy pattern I've developed on this blog. This is a bad cookie and by "bad" I mean dangerously delicious. 

Here's an explanation: I've been in the kitchen developing desserts made of dates, avocado, coconut oil, nuts, and natural sugars. While it's easy for me to fall in love with healthy/vegan treats, it makes others feel nostalgic for my high school baking days. 

If you dig deep into my blog's past you will probably find some horridly structured posts, pixelated iPhone 4 photos, and A LOT of dreamy dessert recipes. I was nearly "disowned" after letting too much time go by without spending some quality time with butter. After being jokingly told, "you're not my favorite anymore ".... (frown face and all), I created this chocolate chip cookie cake for redemption.

Before you say anything about the many chocolate chip cookie recipes floating around on the internet, let me just say: yes, you do need another chocolate chip cookie recipe. This recipe works like a charm for cookie cake, but is also a great standard cookie recipe. I've been using it for 4-5 years now and I'm finally sharing it with the world wide web because my readers mean the world to me. 

Ah yes, let me add that I am not longer hanging off the cliff of disownment and will forever remain -the household's favorite little baker.

Chocolate Chip Cookie Cake
Yield: one 8" or 9" cake pan

- 1-1/2 cups unbleached all-purpose flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup cane sugar
- 1/2 cup brown sugar
- 2 eggs
- 1/2 teaspoon vanilla extract
- 1 cup chocolate chips

- 1/4 cup butter, unsalted
- 1 cup powdered sugar
- 2 teaspoons milk or heavy cream
- 1/4 teaspoon vanilla extract
- pinch salt

  1. Preheat oven to 325 degrees. Grease and line the bottom of an 8" or 9" cake pan with a circle of parchment paper. 
  2. In a medium bowl, combine the flour, baking soda, baking powder, and salt. 
  3. Use an electric mixer to cream the butter and two sugars together. Add the eggs one at a time, mixing after each addition. Then mix in the vanilla extract. Add the flour all at once and mix until fully combined. Lastly, stir int he chocolate chips.
  4. Press the cookie dough evenly into the bottom of the prepared cake pan. Bake for 15-20 minutes or until the top of the cookie is golden. Leave the cookie in the pan until completely cool. Be gentle when removing, your cookie cake is a fragile little thing. 
  5. For the frosting, use an electric mixer to cream the butter. Slowly mix in the powdered sugar. Then, add the milk or cream, vanilla, and a pinch a salt. Continue to mix for 1 minute. Pipe or spread the frosting onto the cookie and gift it to your favorite person (your favorite person might even be you). Store cookie cake in the fridge for up to one week. 
*Note: For standard cookies, omit the cake pan and scoop cookie dough onto a parchment-lined sheet pan. Bake at 350 degrees for 9-11 minutes or until edges are golden.

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© A Little Baker
Maira Gall