Chocolate Chip Cookie Cake
Ingredients
200g packed light or dark brown sugar
170g unsalted butter
3 teaspoons pure vanilla extract
large egg + egg yolk
225g semi-sweet chocolate chips
3 teaspoons cornstarch
250g all-purpose flour
0.5 teaspoon salt
teaspoon baking soda
Instructions
In 350°F (177°C). Spray a 9-inch pie dish or cake pan with nonstick
spray. Set aside.
In a large bowl using a hand-held mixer or stand mixer fittedwith
paddle attachment, beat the butter for one 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.
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 0.25 cups chocolate chips
and mix for about 5 seconds until evenly disbursed.
Press the cookie dough evenly into the prepared pan. Bake for 20-25
minutes or until the cake is lightly golden brown . 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.
The chocolate buttercream is optional. Instead, decorate with
whipped cream or top with vanilla ice cream.
Decorate the cooled cookie cake with frosting and remaining 0.25 cup
chocolate chips. Depending how much frosting you use, you may
have some leftover. I used a Wilton 1M tip. Cookie cake remains fresh
covered tightly at room temperature for up to 3 days.
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