Chocolate chip cookie cake

No it's not a giant cookie... it's a cookie in the shape of a cake! It's between a giant chocolate chip cookie and a cake! It has the texture of a cookie and the appearance of a cake.

I had been meaning to make this for some time now, because I knew it would be something I would thoroughly enjoy. Actually, I came across this recipe at Lemonpi a while ago.... and it was a success!

This cookie cake is slightly crisp on the edges, but soft and chewy on the inside, with a rich aroma of brown sugar and smooth semisweet chocolate chips that melt in your mouth.

The beauty in this treat which, I cannot decide whether to categorize as cake or cookie, is the texture. 

I baked mine in a tart pan with a removable base because I don’t have a 10-inch round cake pan. It made it easy to remove the cookie cake when cooled. 

Ingredients:
1 stick (113g) butter
1 1/4 cup semisweet chocolate chips (58%-62% cacao)
1 cup plain flour
1 1/2 tsp baking powder
1/4 tsp salt
1 cup light brown sugar
1 tsp vanilla extract
1/2 teaspoon almond extract
1 large egg

Preheat the oven to 175ºC.

Whisk the flour, baking powder and salt together in a medium bowl and set aside. Using a stand mixer or a hand mixer, cream the butter, light brown sugar, and vanilla and almond extracts on medium speed until well combined, about 1 minute. Increase the mixer speed to high and beat for 15 seconds. Stop the mixer, scrape down the sides of the bowl, and add the egg. Blend on medium speed for 30 seconds. Add the dry ingredients and combine on low speed until just a few dry streaks remain. Add the chocolate chips and mix for a few seconds until combined.

Scrape the batter into a greased and lined 10-inch round cake tin. Press the batter into a smooth and even layer in the pan. Bake until lightly golden and puffy around the edges (the center should still feel quite soft), 18 – 22 minutes. Cool for 10 minutes and then run a paring knife around the edge of the pan to release the cake. Cool for at least 4 hours before turning the cake out of the pan and onto a large plate.

Cookie géante aux pépites de chocolat

Ingrédients:
113 g de beuure
1 1/4 tasse de pépites de chocolat (58%-62% cacao)
110 g de farine
1 1/2 càc de levure chimique
1/4 càc de sel
200 g de sucre roux
1 càc d'extrait de vanille
1/2 càc d'extrait d'amande
1 œuf

Préchauffez le four à 175ºC.

Mélangez la farine, la levure et le sel dans un saladier. Réservez.

Battez le beurre avec le sucre, l'extrait de vanille et d'amande à vitesse moyenne environ 1 mn.

Battez 15 secondes à haute vitesse. Ajoutez l'œuf et battez à moyenne vitesse pour 30 secondes.

Ajoutez le mélange farine et mixez à vitesse lente. Ajoutez les pépites de chocolat et mélangez à la spatule quelques secondes jusqu'à ce que le mélange soit homogène.

Versez la préparation dans un moule beurré de 25 cm. Bien étalez la préparation en une couche lisse et unifome. Enfournez 18 à 22 mn jusqu'à ce que les bords soient dorés (le centre doit rester assez tendre). 

Laissez refroidir 10 mn puis passez un couteau sur les bords pour le démouler.

Laissez refroidir au moins 4 heures avant de transférer le gâteau dans une assiette.


Adapted from Lemonpi