Ingredients: |
Ingredients: Cookie cake:
3/4 c unsalted butter, softened to room temperature
1 c packed light or dark brown sugar
1 large egg + 1 egg yolk
2 t vanilla extract
2 c all-purpose flour
2 t cornstarch
1 t baking soda
1/2 t salt
1 1/2 c semi-sweet chocolate chips
Milk chocolate frosting:
1 3/4 c powdered sugar
1/4 c unsweetened cocoa powder
1/2 c unsalted butter, room temperature
2 T heavy cream or half and half
1 t vanilla extract
salt, to taste
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Directions: |
Directions:Preheat oven to 350 degrees. Spray 9" pie plate of cake pan with nonstick spray. Set aside.
In a large bowl using a hand-held mixer or stand mixer fitted with paddle attachment, beat the butter for 1 min on medium speeed until completely smooth and creamy. Add brown sugar and beat on medium speed until creamy, about 1 min. Mix in egg, egg yolk and vanilla on medium high speed until combined. Scrape down the sides and bottom of the bowl as needed.
In a separate bowl, combine flour, cornstarch, baking soda and salt. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick. Add 1 1/4 c chocolate chips and mix for about 5 sec until evenly disbursed.
Press the cookie dough evenly into the prepared pan. Bake for 20-25 min or until the cake is lightly golden brown (could be up to 30 min). Use a toothpick to test for doneness. You may want to cover the cake loosely wiht aluminum foil after 15 min to avoid heavy browning around the edges. Remove from the oven and set the pan on a wire rack to cool completely. Once cooled, use a sharp knife or metal spatula to lossen the sides of the cookie cake from the pan and transfer to a serving dish (or you can serve directly from pan).
The chocolate frosting is optional. Instead, decorate with whipped cream or top with vanilla ice cream.
For frosting:
Sift together powdered sugar and cocoa powder to assure there are no lumps. Set aside. With a handheld or stand mixture fitted with a paddle attachment, beat butter on medium speed until creamy, about 2 min. Gradually add sifted sugar/cocoa powder alternately with the heavy cream and vanilla. Beat on low speed after each addition. Once all added, beat on high speed until creamy and combined, for at least 2 min. Add a pinch of salt if frosting is too sweet.
Decorate the cooled cake with frosting and remaining 1/4 c chocolate chips. Depending how much frosting you use, you may have some leftover. Cookie cake remains fresh covered tightly at room temperature for up to 3 days. |
This recipe for Chocolate Chip Cookie Cake is from