I just told you nice people a few weeks ago that I wasn’t a baker. I’m still not. But I have turned my oven on twice in the last month to prepare something sweet.
First it was the almond pound cake. Did you save that one? It is so good.
And now, over the weekend, I did this. The same child I prepared the pound cake for came home, and we had her 21st birthday celebration last night.
Both of my grown daughters love cookie cakes like you get at the mall. I figured I could make it better. And I did. Here is the recipe.
Chocolate Chip Cookie Cake
- 1 ½ sticks of softened butter. Get the European butter.
- 1 cup brown sugar
- 1/4 cup white sugar
- 1 egg
- 1 egg yolk
- 2 teaspoons vanilla
- 1 3/4 cup flour
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 1/2 cups semi-sweet chocolate chips
- Preheat oven to 350 degrees. Spray 8 or 9-inch cake pan or spring-form pan with nonstick cooking spray.
- In a large mixing bowl, cream butter, brown sugar, and sugar for 3-4 minutes scraping the sides of the bowl often, until light and creamy.
- Add egg, egg yolk, and vanilla. Mix for 1 minute.
- Stir in flour, cornstarch, baking soda, and salt, just until combined. Stir in chocolate chips.
- Spread cookie dough into cake pan.
- Bake for 20-26 minutes, depending on the depth of the pan. If using a large, thin pizza pan, reduce baking time for 15-18 minutes. If the cookie is browning too much, cover with foil halfway through baking time.
- Check for doneness by inserting a toothpick in the center of the baking pan. Set aside to cool.
- Once it is cooled, run a knife along the sides of the baking pan. Invert onto flat, larger serving platter or plate. May use a heavy object, such as a rolling pin, to bang on the bottom of the pan, once it is inverted to help release the cookie from the pan.
- For icing, use the store bought icing in the can with the fancy tips.
Adapted from www.Modern Honey.com