September 15, 2013 | Posted in:Cooking
A request for a cookie cake had me looking through my files, saved recipes and pins.
Baked in a 10″ spring form pan and then transferred to a 12″ pizza pan after cooling for easy transport to the party. Mini chocolate chips and buttercream frosting were festive.
I settled on Peas and Crayons recipe which was a solid adaption of Kelsey’s Apple A Day recipe. I followed the recipe as written, with the following tweaks- I used a mix of 1/2 C dark brown sugar and 1/4 C light brown sugar and a full 1 Cup semisweet chips.
The dough came together quickly, spreading in the parchment lined pan prior to chilling, allowed for easy spreading and leveling of the dough with a spatula.
I also spread the dough in the pan right after mixing, then chilled, so I had very pliable dough that easily spread and created a nice even layer. The cookie was cooked through in twenty minutes and I had I under the broiler for just over a minute.
Peas and Crayons Homemade Cookie Cake (tweaked by TasteCookSip)
Ingredients:
1/2 cup of unsalted butter, softened
1/4 cup of butter [regular/salted
3/4 cup brown sugar [1/4 light & 1/2 dark]
1/4 cup granulated sugar
1 large egg
2 tsp pure vanilla extract
2 cups unbleached all-purpose flour
2 tsp cornstarch
1 tsp baking soda
1/4 tsp salt
1 cup dark chocolate chips [or bittersweet]
1/4 mini chips to garnish
Place parchment in the bottom of a 9 or 10 inch springform pan, lock the form and set aside. I used a 10 inch and the cookie has a nice thickness.
In a large bowl, cream together softened butter and sugar with an electric hand mixer. Start at the lowest speed and increase as needed. Add in the egg and vanilla and continue to beat with the mixer to incorporate.
In a separate bowl mix together flour, cornstarch, baking soda and salt. Slowly add the flour mixture to the sugar mixture while you continue to beat on low. Once your dough is combined, fold in chocolate chips. Spread the cookie dough evenly in the prepared springform pan, cover, and chill in the fridge for an hour.
Pre-heat your oven to 350F and get your pan from the fridge. Bake on the center rack for 18-22 minutes. Mine was done in 20 minutes. Once your cookie cake has finished baking, flip your oven to broil on HIGH and after about a minute the top will brown to golden perfection, still leaving that soft slightly cookie dough-esque center in tact. Do not leave the cookie unattended once you’ve popped on the broiler, it browns quickly.
Decorate the cookie cake or leave plain. I went with a buttercream edge and mini chocolate chips. The cookie was rich, not too sweet and nice notes from the dark brown sugar. Everyone enjoyed and a sliver slice was a nice portion at a large party. I’ll be making again, for sure!
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Lisa Wilk
Hello, I'm Lisa Wilk! I'm a freelance food, wine and travel writer, photographer and presenter based out of Orlando, FL. While covering local restaurants and food events in the #1 tourist destination in the US, I find endless cooking inspiration when dining out. You'll often find me in the kitchen putting my own spin on those elevated chef creations to enjoy at home and when entertaining. I have a love and enthusiasm for wine, wine education and wine pairing. Find me about town teaching and demystifying wine as part of the popular @TheTastyTrio in the popular Wine, Cheese and Chocolate Perfectly Paired program series I've co-developed. Taste, Cook and Sip along with me on Twitter and Instagram at @TasteCookSip and @WineChix! Cheers!
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