There are some recipes that just call out to you and today’s recipe is a perfect example. Regular visitors to the site will already be aware of my complete obsession with cookies (chocolate chip cookies or chocolate brownie cookies anyone?) so anything with the combination of “cookie” and “cake” in the title was sure to lure me in.
It must be said though, I wasn’t completely convinced that it would be all that great. Yes, a cookie cake sounds delicious but surely you can’t improve upon a perfect cookie or a perfect cake?
Oh how wrong I was. This is a complete sensation and I could have eaten the whole thing in one sitting.
Crunchy on the top and sides like a cookie and soft and chewy in the middle, again like the perfect cookie, but also like an exquisite brownie should be. The added bonus is it’s also very easy to make and doesn’t involve any fiddly steps.
Due to my disbelief that this could actually work out so well, I didn’t take proper photos as I went along. So apologies for the poor photography, but hopefully it’s enough to make you see the deliciousness and get you cooking!
Giant Chocolate Chunk Cookie Cake
Adapted from Delicious Magazine
Serves 15-20 (if you’re feeling generous)
200g butter, softened
300g golden caster sugar
100g soft light brown sugar
2 medium eggs
1 teaspoon vanilla bean paste (I just used extract)
360g plain flour
1 teaspoon bicarbonate of soda
200g milk chocolate, chopped into chunks
50g dark chocolate, chopped into chunks for melting
- Preheat the oven to 160°c/140°c fan/gas 3. Grease a 28cm* fluted tart tin with a removable bottom.
- Using an electric mixer, beat together the butter and sugars until light and fluffy. Add the eggs and vanilla and continue to beat until well combined. Add the flour and bicarbonate of soda and fold in using a spoon until all combined. Finally stir through the chocolate chunks.
- Spoon into the tin and smooth over. Bake in the oven for 40 minutes before turning up the temperature to 180°c/160°c fan/gas 4. Cook for 5 more minutes to allow the top and sides to crisp up slightly. The cookie cake will be golden brown and relatively firm to touch when done (it will be very slightly undercooked in the middle still).
- Cool in the tin for 5 minutes before carefully turning out onto a wire rack to cool completely.
- Melt the dark chocolate and drizzle over the cake to finish.
*My tart tin is 25cm so I just added 15 minutes to the cooking time at 160°c/140°c fan before turning up the temperature at the end per the method.
The cake is delicious when still warmish from the oven and the chocolate chunks still slightly melted. It is also equally good, if not better, the next day after being stored at room temperature – the texture become more delicious.
You can also make the dough/batter, spoon into the tin and then freeze ready to bake in the future from frozen. Just add an extra 5 minutes to the cooking time.