Chocolate Chip Cookie Cake

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

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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

1. Preheat the oven to 375° and lightly grease a 6" pie plate.
2. 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.
3. 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.
4. 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:

Amount Per Serving: Calories: 639.01Total Fat: 70.05gCarbohydrates: 1.09gProtein: 0.48g

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