cookie cake
Today, we're making a cookie cake.
So let's get started.
First off, you're gonna set that oven to 350
and grab a nine-inch cake round.
Give it a good spray or butter it,
Set that aside.
Ingredients
1¾ cups all-purpose flour (210 g)
¾ teaspoon baking soda
½ teaspoon of salt
½ cup softened unsalted butter (113 g)
¾ cup light brown sugar (165 g)
¼ cup of granulated sugar (50 g)
1 large egg
2½ teaspoons vanilla extract
1½ cups semi-sweet chocolate chips, plus more for dusting (270 g)
And now we're gonna get to the dry ingredients.
1 3/4 cups or 210 grams
of all-purpose flour into a large bowl,
3/4 of a teaspoon of baking soda.
And 1/2 a teaspoon of salt.
Just mix it up.
We're gonna set this aside and get
to the wet ingredients.
Well, we're gonna get a big bowl out
and then the butter and sugar and stuff.
1/2 a cup of room, temperature, unsalted butter.
If you want her to use salted butter, you totally could.
You would just use quarter
of a teaspoon less of salt that you add to the recipe.
This is something you totally use a stand mixer for,
but I love my little hand mixer.
We're gonna cream the butter up.
Now, we're gonna add some sugar to this.
Always check and make sure your brown sugar is not rocky.
3/4 cup light brown sugar.
That's 165 grams if you're weighing it out.
1/4 cup of granulated sugar.
1/4 cup, 50 grams.
Now, we're gonna mix this up.
So I'm beating this on medium speed
so that it's just combined and smooth.
You don't wanna have a light, fluffy mixture
like you do for a lot of other baking.
The reason is, you don't wanna beat too much air into this
because it's a cookie cake
and it's just gonna make things weird.
Basically, if you beat too much air into this,
it would make it like puffy and crumbly
and not that amazing cookie cake consistency you like.
Nice and mixed.
Time for one large egg.
We're gonna mix in this egg and vanilla until
it's well combined.
Smells so good.
All right, now it's time to add in our flour mixture.
So, just pop that in.
We're gonna mix on low until it's almost combined.
So just like with any baked good,
you do not wanna over mix your dough, your batter.
Just like with any sweet tender, baked good,
you don't wanna over mix your batter.
For some breads, you're kneading them,
which is like a lot of mixing, but it's different.
It's time for a 1 1/2 cups of semi-sweet chocolate chips.
Now fold in those chocolate chips.
And as you do this, you'll get any little remaining bits
of flour that haven't been incorporated yet.
You want a nice, even distribution of those chocolate chips.
And I will say, in this cake use nice chocolate chips
if you can get them, they make a big difference
and not all chocolate chips are created equal.
You can also like cut up a chocolate bar
and have chocolate chunks of your favorite chocolate
or at anything you'd like.
I might like some like walnuts or almonds or some pecans.
I have a nice, wonderful layer of chocolate chips.
And now you're gonna use your clean hands or hand
but you do wanna have a flat layer.
It's actually so beautiful when it comes out of the oven ,
Bake for 20 to 25 minutes or until the cookie is lightly browned and appears dry on the surface. Let cool completely in the pan on a wire rack.
For the chocolate glaze:
6 tablespoons of softened unsalted butter (85g)
1¼ cups of sifted powdered sugar (150 g)
3 tablespoons cocoa powder
2 tablespoons of milk
½ teaspoon vanilla extract
sprinkles
In a bowl, beat the butter until smooth. Add the powdered sugar, cocoa powder, milk and vanilla. Beat on low speed until combined, about 2 minutes. Transfer to a pastry bag fitted with a decorative nozzle.
Remove the cookie from the pan and place it on a serving plate. Pipe icing around the edge of the cookie. Decorate with sprinkles, if desired.
Finish this off with just a little sprinkle
Now, you know, it's a proper cake that could be great
all over the top because it is a highlight.
Hope you get a chance to make this recipe
I hope you like this recipe,
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