Chocolate-Chip Cookie Cake
Think of this recipe as a cross between a colossal cookie pizza and cookie-flavoured cake! Its soft and chewy, yet oh-so wonderfully gooey too with an eggless hack included in the recipe notes.
Ingredients
- ¾ cup (168 gm) butter
- ¼ cup (52 gm) caster sugar
- ¾ cup (108 gm) brown sugar
- 1 egg (alternatively use a flax egg; see recipe notes)
- 2 tsp vanilla extract
- 2 cups (260 gm) all purpose flour
- 1 tsp baking soda
- 2 tsp cornstarch
- ¾ cup (120 gm) chocolate chips (we have used Callebaut 54.5%)
For the chocolate ganache
- 50 gm heavy cream
- 100 gm chocolate
Instructions
- Preheat the oven to 180°C and line an 8 inch pan with baking paper, greasing well.
- Cream together the butter and both sugars until pale and fluffy.
- Mix in the egg and vanilla using a hand mixer (don’t use a whisk).
- Sift the dry ingredients in a separate bowl and mix until evenly combined.
- Fold the dry ingredients into the wet mixture until fully combined and the dough comes together (don’t over-mix, as this will lead to a tough-textured cookie cake!).
- Fold in the chocolate chips.
- Empty the dough into your prepped baking pan. Evenly smoothen out the surface and add some chocolate chips on the top (optional).
- Bake for 20 minutes (or until the top is golden brown) at 180 degrees Celsius and then allow the cake to fully cool before demoulding.
- Once cool, pipe the chocolate ganache on the edges and add lots of sprinkles on top of the chocolate-chip cookie cake for decoration (optional; see below for the ganache recipe).
To make the ganache
- Melt chocolate using a double boiler or carefully with thirty second bursts in the microwave
- Heat cream in a pan and then pour over the melted chocolate. Mix until combined into a smooth ganache.
Notes
flax egg: mix 1 tbsp ground flaxseed with 3 tbsp of water. Once it is of gelatinous consistency, it is ready to use in place of an egg and you can proceed with the recipe as directed below.