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Chocolate Chip cookie cake

Chocolate Chip cookie cake

Published on May 19, 2020 | By
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    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 9" pan
    • Difficulty Level

The universe does have plans when you cannot decide what to bake .When oscillating between making brownies / blondies or chocolate chip cookies , I chanced upon this recipe by ,Baker by nature, on instagram. I wasn’t even following her page but this popped up. The universe obviously likes to have a bit of fun too. A little gluttony every now and then doesn’t make it a vice. It only means we’re human 😉 No ?!

From my many posts on cookies, you may have a small insight into the cookie monster , at home , which I need to keep satiated at all times. They actually think they are helping me add to my repertoire in their quest for the perfect chocolate chip cookie. It HAS to be chewy , the more the chocolate the better , made with whole grain and natural ingredients only (that’s my influence) and must have just the right amount of sweet so that it isn’t sickening (face in palm)

This recipe looking like a cookie in a brownie form. I didn’t have the required amount of vanilla extract so I used more cinnamon instead. If you aren’t a fan of cinnamon go ahead and omit it altogether. This is a super delicious recipe which has to be baked until just set and tastes great as a snack or warmed up as a dessert with some vanilla bean ice cream on the side.

It is so nice to come across bakers who make absolutely delicious cakes, cookies and pies while keeping in mind the quality of ingredients which go into making it. Just the other day when making a brownie recipe of a talented cook /blogger, she was amazed that we used no refined ingredients and that it turned out just as good. We haven’t used white flour at our home for years and it’s funny when people ask me “Oh did it turn out good?”

As if any of us can eat food that tastes bad or even slightly mediocre (Sigghh) We are foodies after all  🙂 🙂

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Recipe
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Ingredients

  • Unsalted butter- 227 gms
  • Coconut blossom sugar-200 gms (1C)
  • Palm sugar- 60 gms (1/3 C)
  • Vanilla extract-2 tsp
  • Cinnamon powder-1/2 tsp
  • Eggs- 2 large + 1 egg yolk
  • Salt-1/2 tsp
  • Baking soda- 1tsp
  • Whole wheat flour- 297 gms (2 1/3 C) C
  • Dark chocolate chips- 1 1/2 C + 2 Tbsp
  • Sea alt to garnish (optional)

Instructions

  1. Grease and line a 9" square baking pan
  2. Pre-heat the oven to 180 degrees C about 5 minutes before placing the pan in the oven
  3. Melt the butter over low heat , stirring constantly until it is a light brown. Careful that the butter does not burn.
  4. Add the butter to a large mixing bowl and add in the sugars. Whisk well ,using a hand held balloon whisk ,until the mixture is smooth.
  5. Add the eggs and egg yolk and whisk in until well combined and aerated. Whisk in the vanilla.
  6. Sift in the flour, baking soda, salt and cinnamon .Fold it in using cutting and turning motions, with a rubber spatula. Ensure that the mixture is well mixed but not overdone.
  7. Add in the 1 1/2 C of dark chocolate chips and fold through.
  8. Scrape the batter into the prepared baking dish and smooth the top.
  9. Press in the remaining chocolate chips on top. This gives the cookie appearance .
  10. Bake for 25- 30 minutes until the edges are firm and golden. The centre should be fudgy.
  11. Let cool on a wire rack completely before cutting into squares.

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