Sunday, September 4, 2011

Chocolate chip cookie cake + classics, destroyed or revamped

Chocolate chip cookie cake / Bolo-cookie com gotas de chocolate

One of my all time favorite songs is New Order’s “Bizarre Love Triangle”; my reaction to Frente!’s version for the song was sort of like “Stop! Stop! You’re ruining a classic!” – as much as I hate to admit it I can be pretty conservative sometimes. If you’re going to revamp with a classic, do it right, ok? Go ask Fine Young Cannibals for advice or something. :)

Unlike Frente!, Flo Braker has taken a classic to a whole new – and wonderful – level: chocolate chip cookies in cake form. Delicious, easy and very fast to put together and it yields a lot: great for sharing.

Chocolate chip cookie cake / Bolo-cookie com gotas de chocolate

Chocolate chip cookie cake
from the beautiful and delicious Baking for All Occasions

2 cups + 2 tablespoons (300g) all purpose flour
2/3 cup (133g) granulated sugar
¾ cup (131g) packed light brown sugar
1 teaspoon salt
¾ teaspoon ground cinnamon
½ teaspoon baking soda
1 cup (226g/2 sticks) unsalted butter, softened
1 large egg
1 teaspoon vanilla extract
2 cups (340g) semisweet chocolate chips
1 cup (115g) pecans, chopped

Preheat the oven to 180°C/350°F. Lightly butter a 32x22cm (13x9in)* baking pan, line it with foil, leaving an overhang on two opposite sides; butter the foil as well.
In the large bowl of an electric mixer, combine the flour, sugars, salt, cinnamon and baking soda and, using the paddle attachment, mix on low speed until well combined. Add the butter and continue to mix on low just until small, moist crumbs form – they will look similar to streusel – about 1 minute. Add the egg and vanilla and beat on low speed until the mixture begins to form a cohesive dough. Increase the speed to medium just as you add the chocolate chips and nuts and beat just until they are incorporated into the dough, 20-30 seconds.
Spoon dollops of the thick dough onto the prepared pan, then spread with a rubber spatula. Place a large piece of plastic wrap over the dough and, using your hands, distribute it evenly onto the pan.
Bake until the cake is golden brown and feels more solid than soft when pressed in the center, 37-40 minutes – be careful not to overbake; it will firm as it cools.
Cool completely in the pan over a wire rack.
Very gently, using the foil overhangs as an aid, loosen up the cake from the sides of the pan. Invert it onto the wire rack, peel off the foil, then invert in again onto a cutting board. Cut into slices or squares to serve.

*I made the exact recipe above using a 20x30cm (8x12in) baking pan

Makes 18 to 42 servings, depending on the size – I got 32 sticks


Janine said...

this looks absolutely delightful! the idea of having a choc chip cookie AND cake is enticing! Just a question though, should I cut the cake when it's fully cooled or should i do it when it's still warm? I always have problems cutting nice slices!

Abby said...

My husband just walked in and saw this photo. He's very intrigued! I guess I know what I'll be baking soon.

Sashquatch said...

Patricia, i am about to go back to university and i think i know what my first baking adventure in my new house will be! These would earn me some friends im sure :) they look gorgeous and so simple! Perfect!

Sara said...

Love these! Pretty and delicious. :) Love your photos!

M D said...

Gorgeous looking cookie cakes! Beautiful clicks too!

Unknown said...

I don't think it's possible to go wrong with chocolate chip cookies do you?

I simply love the presentation of these little bites. They say "pick me up, love me, eat me."

Some of the best ideas I find right here on your sweet wee blog. One of my favs to read!

Rivki Locker said...

I just love how you shaped those and wrapped them up like little gifts. Lovely.

Rachel Keeth said...

These look amazing, I have to try them soon!

Anonymous said...

Hi Patricia - saw the photo of these cookie cakes on Tastespotting! What a great idea, looking forward to trying them out.C

Patricia Scarpin said...

Hey, Janine, thank you! I cooled it completely before cutting it.

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