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Monday, May 19, 2014

Chocolate Chip Cookie Cake

Photo courtesy of the Cooking  Corner.
     Recently, I tried my hand at a chocolate chip cookie cake. I had some extra chocolate chips to use up and I thought cake sounded easier than individual cookies. It was easier - one pan, no spooning onto baking sheets and so much quicker. The result was a sweet treat with the flavors of chocolate chip cookies and a texture that was almost brownie-like. This would be a perfect dessert for a picnic or party. 
    The hubby gave his slice a tiny bit in the microwave (about 10 seconds) and was impressed. It began to melt and "goo up" so that it almost tasted like cookie dough. He said a scoop of vanilla ice cream would really put this over the top.

Chocolate Chip Cookie Cake
2-1/4 cups flour
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 and 1/2 sticks butter, melted and then cooled to room temperature
1 cup light brown sugar
2 eggs

2 tsp. vanilla
1 cup chocolate chips


Preheat oven to 325.

Tear a square of aluminum foil to cover a 9-inch round pie pan. Spray coat the foil and set aside.


Measure butter into a small bowl, cutting in chunks. Microwave until it starts to melt, about 20 seconds. Stir and let come to room temperature while doing the other stuff.


In a small bowl, measure and combine the dry ingredients - flour, baking powder, soda and salt. Set aside.


With an electric mixer, combine butter and sugar until fluffy. Add eggs and vanilla, mixing well.


Slowly add dry ingredients to butter/sugar mixture, mixing well. When thoroughly combined, stir in chocolate chips.


Pour into lined pie pan and bake 20-25 minutes until knife inserted comes out clean. Let cool completely. 


Lay a large plate over pie pan and then flip over quickly. Peel the foil carefully off the cake and cut into slices. 


Serves 8-12, depending on how it's sliced.
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