I’ll just come right out and say it: this is my favorite recipe on the site so far. And it’s not even really a new recipe: I took my recipe for 1 dozen chocolate chip cookies, pressed the dough into my grandmother’s 6″ pie pan and baked it for 30 minutes. It’s perfect as-is, but you could decorate it with chocolate frosting (like those cookie cakes at the mall), or you could top it with 2 scoops of vanilla ice cream right when it comes out of the oven.
I wish I could say I sliced it neatly like a pie and ate it on a pretty plate, but we did not. We hovered over the oven and attacked it with 2 forks as soon as the timer went off. The center is perfectly gooey like a soft-baked cookie while the edges set up nicely.
I know you’ll enjoy this one. Go on, make it!
Chocolate Chip Cookie Cake
Makes 1 mini 6" cake.
Ingredients
- 4 tablespoons unsalted butter, at room temperature
- 2 tablespoons shortening
- 1/4 cup light brown sugar
- 3 tablespoons granulated sugar
- 1 large egg yolk
- 3/4 teaspoon vanilla
- 1/2 cup + 2 tablespoons flour
- 1/8 teaspoon fine salt
- 1/4 teaspoon instant espresso powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/3 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 375° and lightly grease a 6" pie plate.
- In a medium bowl, cream the butter, shortening, brown sugar and granulated sugar together. Beat very well, about 45 seconds. Add the egg yolk and vanilla and beat until combined.
- In a small bowl, whisk together remaining ingredients (except chocolate chips) and add it in 2 batches to the creamed butter, beating just to combine.
- Stir in the chocolate chips. Press the dough into the pie plate and press it evenly flat. Bake for 30-33 minutes, until the middle is slightly underdone (it will set up as it cools).
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 356Total Fat: 25gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 127mgSodium: 199mgCarbohydrates: 33gFiber: 1gSugar: 28gProtein: 3g
If this recipe was doubled, do you think it could be baked in a 9 inch pie dish?
Hmmm…I think so! I haven’t tried it, but it should work. Just watch the baking time.
could you just use more butter instead of shortening?
Sure, I think so, but I’m not positive.
I don’t know why, but this seems to bake WAY faster in my oven than the recommended 30-33 minutes. The first time I made it, I didn’t check its progress and just took it out at 30 minutes… It was burnt. Saved it by scraping off the black edges and piling vanilla ice cream on top, but made mental note to self to not burn it next time. Second time, I monitored and it looked done at 19 minutes, so I hauled it out… Delicious! I will be making this again and again.