Chocolate Chip Cookie Cake

I know this recipe will excite you as much as we were excited when my son, Vedant wanted this cake for his birthday and here comes the chocolate chip cookie cake🍪🎂

When I wanted to bake cheese cake for his birthday, he came up with this idea as he likes chocolate chip cookies . I planned to alter my chocolate chip cookie recipe a bit and ended up with a decadent chocolate chip cookie cake which is soft & rich in center and chewy in the edges.

To bring the cakey texture to the cookie, we are adding 2 eggs instead of 1 egg and 1 yolk. To make the cookie cake moist and soft, we are going to use only brown sugar and no white sugar. When coming to butter, I substituted nearly half with oil which also helps to make the cookie cake moist. Baking soda helps the cake to rise.

There is no waiting time for this cookie cake as the dough need not be chilled. Once you make the dough, just spread it into the pan as the dough will not spread as it is in the pan. A 9- inch pie pan or cake pan will work good. As I made this for birthday and my son wanted two layers of it, I used my two 5- inch pan. Hope I explained well!!

This cookie cake was liked by everyone in my family and when I shared it with my neighbours, they just loved it. I decorated it with buttercream frosting in-between and on top. Both whipping cream and ice-cream works good along with this cake.

Why to wait? Let’s get started😊 A must try recipe ❤

INGREDIENTS

All-purpose flour- 250 gms.
Unsalted butter- 80 gms. (In room temperature)
Oil- 70 gms.
Brown sugar- 170 gms.
Eggs- 2
Baking soda- 1 tsp
Vanilla essence- 2 tsp
Dark chocolate- 250 gms. (200 gms. plus 50 gms.
Salt- 1/4th tsp.

PROCEDURE

The butter should be in room temperature.

When coming to chocolate chip, use whole chocolate and make chunks out of it. Chocolate chunks give good taste and appearance than chocolate chips. Use 70 percent dark chocolate for best results.

Preheat the oven to 150 degree celsius for 10 to 15 minutes.

Beat the room temperature butter for 1 minute till it turns creamy.

Once the butter turns light and creamy, add in the oil and beat it for 1 more minute till it is combined well.

Then add the brown sugar and beat it for 1 more minute. Butter will turn more creamy by this time.

Add 2 eggs and beat it till everything is combined well.

Now add 2 tsp of vanilla essence and combine it together.

Now sieve all the dry ingredients- all-purpose flour, baking soda and salt.

On a low speed, slowly start mixing it with wet ingredients. Combine everything well.

Scrape down the edges and mix the chocolate chunks with the dough. Mix everything well.

Grease the pie pan or cake pan well with butter on all the corners. Spread the cookie cake dough evenly in-between the two cake pans. If pouring into a single 9- inch pan, it will give you one flat cookie cake.

Now keep the remaining chocolate chunks on top.

Keep it in the preheated oven and bake it for 25 to 30 minutes at 180 degree celsius. Keep the cake pan in one level upper the lower rack. Do not place it in the top most rack as the cake will start to burn from top and it will be uncooked in the middle. After some time, cover the cookie cake loose with aluminium foil. This prevents the edges from getting burnt.

After 25 to 30 minutes, it’s completely done.

Place it in the colling rack and allow the cake to cool completely before slicing or before decorating.

With one layer of chocolate chip cookie cake.

This is my how I made my son’s birthday cake.

After slicing, you can see the texture of the cake chocolaty 😋😋

TIPS

You can decorate with chocolate buttercream icing too or another way you like.
Please go through all the instructions from the beginning.
Do not reduce the quantity of brown sugar as the quantity mentioned is very accurate.
Baking time varies from oven to oven.

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