Tuesday, July 15, 2014

Ooey Gooey Black & White Chocolate Chip Cookie Cake

What's better than chocolate chip cookies? How about a bunch of cookies molded into one? Slightly crispy on the outer edges with a soft chewy center - heaven.

A bunch of our friends were coming to visit us this week so I wanted to make a group friendly dessert and I haven't met a person who didn't like a good chocolate chip cookie (if you don't - I apologize for your lack of soul). This was super easy to serve, offering everyone a warm and chocolaty slice. I decided to mix it up a little and use both white and chocolate but you can use toffee, butterscotch chips, or peppermint chocolate for the Christmas times.

Ooey Gooey Black & White Chocolate Chip Cookie Cake

Recipe adapted from Sally's Baking Addiction

3/4 cup (170g) unsalted butter, softened to room temperature
1 cup (200g) light brown sugar
1 large egg + 1 egg yolk*
2 tsp vanilla extract
2 cups all-purpose flour
2 tsp cornstarch
1 tsp baking soda
1/2 tsp salt
1 cup dark chocolate chips
1/2 cup white chocolate chips


1.Preheat oven to 350F degrees. Spray a 9-inch pie dish or tart pan with nonstick spray. Set aside.

2.In a large bowl using mixer fitted with paddle attachment, beat the butter and brown sugar 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 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 and 1/4 cups chocolate chips and mix for about 5 seconds until evenly disbursed.

4.Press the 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). 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. (Or use can serve directly from the pan.)

This cookie is best served straight from the oven, preferably with a scoop of vanilla ice cream (just saying).

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