You probably have noticed that I haven’t posted the kids as much on here, and that has been intentional. I would rather just keep more offline for them, but they are still doing their usual things (growing, running around, offering hugs, playing, reading, and so on). Since today is talking about the Chiplet in particular, then let’s go!
Originally this was going to be a regular recipe post, but I had a problem pop up while making it. Basically, I didn’t realized that my malted milk powder had gone hard and I attempted to salvage it by adding some water to “rehydrate” it, but that didn’t work. So, I didn’t make the recipe as written and can’t really replicate it exactly, but I would definitely try it again because even though the cookies ended up spread out and seemingly not good, I loved them on the second day especially. They were like a really flat brownie with chocolate chips. I was okay with it!
I’ve been trying to make a cake to match the white cake from Wegman’s and this is the closest I have gotten…but it is technically a coffee cake! I left off the crumb part, and instead baked it in a round 8 inch cake pan and then frosted it with vanilla meringue frosting. The cake recipe is the same as here, so I won’t bother sharing it again, but I wanted to mark it separately as a regular cake since it did turn out so well.
The cake is such a nice texture like I said in the coffee cake post, and because it isn’t super sweet, it can handle a sweet frosting if you want. Next time I will try an American buttercream frosting, I think. I did not try to stack this cake, and just made the one layer. I am wondering if a second layer would be okay, but it was so good as a single layer, and I could also see doubling the recipe and baking it in a 9×13 inch pan.
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I have made versions of these before, but this iteration might be a favorite. A good texture from both parts, with neither being cooked more than the other, which sometimes happens with mixed parts like this.
I attempted to make the two parts simultaneously by browning all of the butter at once, but it was a little tricky since the cookie dough mixture gets less than half of the butter that gets melted, so it was a bit of guesswork.
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I had it in my plans to make a different coffee cake recipe, and then I saw this one and had to make it the next day. The Chiplet helped me because he has been wanting to make a cake again with me, so it worked out well. It was easy to make, and the quality of the cake…wow. The texture is so soft, not dry, and just really plush. It also has good flavor, and might be our new favorite “cake”. Am I trying it as a regular cake? You bet! I will have to report back to you since it is in the oven now.
A new cookbook I was experimenting with had a recipe for skewers, and you might remember my not great history with them. But I liked the idea of the recipe and figured I could do it without skewers. Then I saw it required the grill, which is fine, since the weather has been great here. However, we haven’t been able to get the gas tank filled yet this year, so I can’t grill yet. Oops. Well, the broiler it is. And then I saw it was lamb, which I don’t enjoy that much, so I decided to get some beef instead. And then I did skewers after all…
If you like big cookies, and you are looking for another recipe to try, then these are for you. They are a cross between an Oreo cookie and a double chocolate cookie. The mix of textures with the soft insides and the crunchier outsides (and the Oreo crumbs) really make these fun to eat.
fudgingahead 