Chocolate Chip Cookie Cake

After sharing the slight miss in the sprinkles earlier this week, here I am to show that they still worked out okay in this treat.

We liked it so much and ate it so quickly that I made it again when there was still one more piece to go.

It was basically like eating a nice thick cookie that had the tenderness of cake, but was chewy like a cookie. We loved it! I also liked all of the chocolate chips in it. You can use whatever mix-ins you want since it is essentially just a big cookie. I can’t wait to make it again!

Directions for Chocolate Chip Cookie Cake

Slightly adapted from Sally’s Baking Addiction

  • 1.5 sticks butter, at room temperature
  • 180 g light or dark brown sugar
  • 1 egg and 1 egg yolk
  • 1 Tablespoon vanilla extract
  • 2 cups (250 g) flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1.5 cups chopped chocolate or chocolate chips
  • Sprinkles (optional)

Preheat the oven to 350 degrees F. Spray a 9-inch cake pan (I used a springform pan). With a mixer, beat the butter for about 1 minute on medium speed until it is fluffy.

Add the brown sugar and beat until creamy (2-3 minutes).

Scrape down the sides of the bowl as necessary after each of these steps. Beat in the egg, egg yolk, and vanilla on medium-high speed until fluffy.

Meanwhile, whisk together the flour, cornstarch, baking soda, and salt. When the wet ingredients are ready, stir the dry ingredients into the mixing bowl until just combined. Add the chocolate chips, stirring by hand or gently with the mixer.

Spread the batter into the cake pan and then press the sprinkles into the top.

Bake for about 20-25 minutes until it is a light golden color and is set in the middle. When done, allow it to cool in its pan on a wire rack.

You can serve directly from the pan or remove it.

Directions for Chocolate Chip Cookie Cake (without pictures)

Slightly adapted from Sally’s Baking Addiction

  • 1.5 sticks butter, at room temperature
  • 180 g light or dark brown sugar
  • 1 egg and 1 egg yolk
  • 1 Tablespoon vanilla extract
  • 2 cups (250 g) flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1.5 cups chopped chocolate or chocolate chips
  • Sprinkles (optional)

Preheat the oven to 350 degrees F. Spray a 9-inch cake pan (I used a springform pan). With a mixer, beat the butter for about 1 minute on medium speed until it is fluffy. Add the brown sugar and beat until creamy (2-3 minutes). Scrape down the sides of the bowl as necessary after each of these steps. Beat in the egg, egg yolk, and vanilla on medium-high speed until fluffy.

Meanwhile, whisk together the flour, cornstarch, baking soda, and salt. When the wet ingredients are ready, stir the dry ingredients into the mixing bowl until just combined. Add the chocolate chips, stirring by hand or gently with the mixer.

Spread the batter into the cake pan and then press the sprinkles into the top. Bake for about 20-25 minutes until it is a light golden color and is set in the middle. When done, allow it to cool in its pan on a wire rack. You can serve directly from the pan or remove it.

Advertisements

Share Your Thoughts

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.