By Anna Monette Roberts, Pop Sugar
Often it's the most classic of recipes that take the longest to
develop. Case in point: the chocolate chip cookie cake. A few months
back, my co-worker requested it for his birthday, and I quickly rose to
the challenge. The first batch was chewy on the inside and crisp on the
outside, but my pie tin wasn't the right vessel, and the cookie cake
sunk in the center.
For the second batch, I used a pizza pie pan, which I quickly
discovered was not the appropriate baking vehicle, as the cookie dough
oozed out the sides at an alarming rate, sizzling on the oven floors and
smoking up my kitchen.
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But I held firm to the belief that the third go would be the charm. Sure enough, using a proper cookie cake pan and halving my recipe resulted in a perfect chocolate chip cookie cake that my lucky co-workers demolished before noon.
So, for many reasons, this recipe was a long time in the making, but I
think the end result is well worth the laborious process. The secret, I
believe, is in the sugar: it's a homemade brown sugar, made with pure
cane sugar and molasses. You'll be amazed how robustly flavored and
melt-in-your-mouth that cookie cake is, just because you sweetened it
with something a little out of the ordinary.
Notes
Use a cyclical Wilton Giant Cookie Pan ($8) or a rectangular 9" x 13" pan for this recipe.[post_ads]Ingredients
- 1 stick (1/2 cup) salted butter, softened at room temperature, plus more for greasing
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup granulated sugar (preferably pure cane sugar, like Zulka)
- 1 1/2 teaspoons molasses, like Grandma's
- 1 egg
- 1 1/2 teaspoons vanilla extract
- 3/4 cup chocolate chips
- 2 cups frosting of choice (such as cream cheese frosting), for garnish
- Sprinkles, for garnish
Directions
- Preheat oven to 375ºF. Grease pan with butter. In a small bowl, sift flour, baking soda, and salt together. In another small bowl, mix sugar and molasses together using a fork.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter on medium-high speed until creamy, about two minutes. Add sugar mixture and beat until smooth. Add egg, followed by vanilla extract, and beat until incorporated. Turn down mixer and slowly beat in flour mixture until dough forms. Mix in chocolate chips.
- Transfer cookie dough to pan and spread it evenly across, until it reaches the borders. Bake in the oven for 14 minutes, or until golden brown. Cool on a wire rack.
- Once cool, decorate cookie cake by piping frosting around the border using a star tip. Garnish with sprinkles.
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Information
- Category
- Desserts, Cookies
- Cuisine
- North American
- Yield
- Serves 8 to 10
- Cook Time
- 25 minutes
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