Ingredients: |
Ingredients: 3/4 Cup Unsalted Butter, Softened to Room Temperature
1 Cup (200g) Packed Light or Dark Brown Sugar
1 Large Egg and 1 Egg Yolk
2 Tsp Vanilla Extract
2 Cups (250G) All Purpose Flour
2 Tsp Cornstarch
1 Tsp Baking Soda
1/2 Tsp Salt
1 1/2 Cup (225g) Semi-Sweet Chocolate Chips
Frosting:
1 3/4 Cups (210g) Confectioners Sugar
1/4 Cup (32g) Unsweetened Cocoa Powder
1/2 Cup (115g) Unsalted Butter, Softened to Room Temperature
2 Tbsp (30ml) Heavy Cream or Half-and-Half Cream
1 Tsp Vanilla Extract
Salt to Taste
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Directions: |
Directions:1 - Preheat oven to 350ºF. Spray a 9 inch pie dish or cake pan with non-stick spray. Set aside.
2 - In a large bowl using a hand held mixer or stand mixer fitted with paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and beat on medium speed until creamy, about 1 minute. Mix in egg, egg yolk, and vanilla on medium-high speed until combined. Scrape down the sides and bottom of the bowl as needed.
3 - In a seperate bowl, combine flour, cornstarch, baking soda and salt. On low speed, slowly mix into the wet ingredients until well combined. The cookie dough will be quite thick. Add 1 and 1/4 cups chocolate chips and mix for about 5 seconds until evenly disbursed.
4 - Press cookie dough evenly into the prepared pan. Bake for 20-25 minutes or until the cake is lightly golden brown (could be up to 30 minutes, depending on your oven). Use a toothpick to test for doneness. You may want to cover the cake loosely with aluminum foil after 15 minutes 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 loosen the sides of the cookie cake from the pan and transfer to a serving dish.
5 - The chocolate frosting is optional. Instead, decorate with whipped cream or top with vanilla ice cream. FOR THE OPTIONAL CHOCOLATE FROSTING: Stir together the confectioner's sugar and cocoa powder to assure there are no lumps. Set aside. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy - about 2 minutes. Gradually add the 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 minutes. Add a pinch of salt if frosting is too sweet.
6 - Decorate the cooled cookie cake with frosting and remaining 1/4 cup chocolate chips. Depending on 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