When my latest edition of Bake from Scratch magazine arrived, this was the first recipe I wanted to bake. In fact, I was eager to give it a try as it was exactly the kind of sweet treat we enjoy.
It is such a hit that I proceeded to bake it twice again within a few weeks, and after a brief period during which I celebrated a B-I-G birthday and there was L-O-T-S of birthday cake to be had, I made this chocolate chip cookie cake again over the Memorial Day holiday weekend.
I predict this will make frequent appearances over the summer as it both keeps and travels well for picnics, barbecues, block parties, you name it. The texture is firmer than a typical cake but less dense than a brownie. It’s crispy edges and softer center mean plenty of texture for all tastes.
Resting the dough in the refrigerator overnight makes a difference in the texture of the cake. Same goes for cookie doughs. The chilly rest gives the flour time to fully hydrate from the wet ingredients and develop deeper flavor. It also improves the texture (thicker and chewier) as the fat solidifies in the refrigerator and is then slower to melt on baking (especially for cookies).
The original recipe called for using a special, decorative bundt-style baking pan. I don’t have one and I like the convenience of a springform pan for removing and serving a cake. If you don’t have a springform pan, I highly encourage you to look into one. In the meantime, a regular 9-inch cakepan will also work here. Just know you will have to either tip it out of the pan whilst it is still warm, say 10-15 minutes after removing from the oven, and turn it right-side-up for serving. Or serve it out of the pan.
Chocolate Chip Cookie Cake
Ingredients
- 1/2 cup unsalted butter
- 1 tablespoon heavy cream
- 1/3 cup granulated sugar
- 3/4 cup light brown sugar lightly packed
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 2 teaspoons vanilla extract
- 2 cups, plus 2 tablespoons all-purpose flour
- 1/2 teaspoon sea salt
- 1/2 teaspoon espresso powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 cup chocolate chips preferably dark, but a mix of dark and semi-sweet works too
- Garnish: (1) Additional 1/ 4 cup chocolate chips, melted then spread/smeared decoratively atop. (2) Fresh strawberries, raspberries, or fruit of choice. (3) A generous dollop of barely sweetened whipped heavy cream. (4) Ice cream!
Instructions
- Prepare a 9-inch springform pan by cutting a round of parchment paper to fit the bottom. Butter the sides. Set aside.
- Melt butter over medium heat in a small, heavy-bottomed saucepan. Cook until the butter foams and the milk solids turn golden brown. Stir occasionally whilst browning the butter and do not leave unattended. This takes about 5 minutes. Immediately transfer to a 3-quart, heatproof mixing bowl to cool slightly. Add the heavy cream and cool completely but still in a liquid state.
- Meanwhile whisk together the flour, salt, espresso powder, baking powder, and baking soda in a small bowl and set aside.
- When the butter mixture is cooled, add the granulated sugar and beat with the butter-cream mixture with a handheld mixer, or in a stand mixer, on medium-high speed. When the granulated sugar is incorporated, add the brown sugar and continue beating on medium-high speed until the mixture is light, fluffy. Stop to scrape the sides of the bowl as needed.
- Add egg and egg yolk one at a time, beating until well combined after each addition. Beat in vanilla extract. The mixture should have at least doubled in volume from the beginning.
- Add the flour mixture to the butter mixture, beating on low speed until just combined. Finish stirring by hand using a spatula as needed to incorporate the flour well, but don’t over mix. Fold in the chocolate chips to disperse evenly.
- Transfer the dough into the prepared baking pan and gently pat into an even layer. Cover well with cling wrap and refrigerate overnight or up to 3 days.
- When ready to bake, position an oven rack to the middle oven position. Preheat to 350° F.
- Bake until the edges of the cake are golden brown and tolooks dry, about 40 – 45 minutes. Do not over bake.
- Remove from the oven and let cool for 10 minutes, at which time remove the sides from the springform pan. Cool completely before garnishing and serving.
- Garnish: This is optional as the cookie cake looks appealing as is. But to fancy it up, melt about 1/ 4 cup of chocolate chips in a small, heatproof ramekin (a few short bursts in the microwave works here). Use a small spoon, knife tip or wooden skewer to dip into the melted chocolate and spread onto the cookie cake as desired. Or just add fresh fruit, softly whipped cream, or (our favorite) ice cream.
