I've noticed this fall has caused a bit of a weird pattern-shift in my posting pattern. No, not the whole "posting regularly" thing (though that's been a nice shock), rather it's the two meat recipes followed by a chocolate recipe on Friday. Weird huh? But who doesn't like a bit of chocolate to perk them up before the weekend?
I love cookies and I love cake, so clearly seeing a recipe called “Chocolate Chip Cookie Cake” come across my screen I was going to try it. And I loved it! It’s a bit fluffier than simply taking cookie dough and baking it in bar form – so it’s still obviously cake-y, but retains all the things you love about a cookie. Win-win really.
I could pretend this is healthy – whole wheat flour! – but I think the cup and a half of sugar and cup of butter make that fantasy a bit silly. But really, who’s looking for healthy in a recipe called “Chocolate Chip Cookie Cake”?
In any case, I hope you enjoy!
From PreventionRD
I like serving these in ramekins because a) who doesn’t like their own individual cookie cake? And b) this way there’s no fight about who gets a center piece versus a middle piece – everyone gets both!
Ingredients
2 sticks unsalted butter, softened
1 cup light brown sugar, lightly packed
1/2 cup granulated sugar
2 large eggs
1 1/2 tsp vanilla extract
2 cups whole wheat pastry flour
1 tsp baking soda
1/2 tsp salt
1 1/2 cups bittersweet chocolate chips
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1 cup light brown sugar, lightly packed
1/2 cup granulated sugar
2 large eggs
1 1/2 tsp vanilla extract
2 cups whole wheat pastry flour
1 tsp baking soda
1/2 tsp salt
1 1/2 cups bittersweet chocolate chips
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Equipment
9x13-inch pan or 8 ramekins, hand mixer, mixing bowls
Instructions
Preheat the oven to 375. Grease a 9x13-inch pan (or ramekins) and set aside.
In a large bowl, cream butter and sugars together, then add eggs and vanilla and beat well. Add in flour, baking soda, and salt and mix together until all ingredients come together. Fold in chocolate chips and spread batter into pan (or ramekins). Bake until the edges are golden and the cookie is set, but the center is still slightly soft, about 20 to 25 minutes. Cool in pan 10 minutes then transfer to a wire rack to cool completely.
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