Chocolate Chip Cookie Cake? Bring on the milk!

I love a good pie, cobbler, or galette. But, there is just something homespun and cozy about a plate of cookies.

I am not sure it is is because you don’t generally use utensils, or if because they are just the perfect “Little Something” that makes lunches or coffee breaks feel just a bit above average.

Whatever it is, I plan to always keep the jar full..however now that most of the kids have moved out, I might need a smaller jar.

CHOCOLATE CHIP COOKIE CAKE WITH CHOCOLATE FUDGE FROSTING

Ingredients

• 2 and ¼ cup all-purpose flour
• 2 teaspoons cornstarch
• 1 teaspoon baking soda
• ¾ teaspoon salt
• ¾ cup unsalted butter, melted
• 1 cup firmly packed brown sugar
• ¼ cup granulated sugar
• 1 large egg + 1 large egg yolk
• 2 teaspoons vanilla extract
• 1 cup semi-sweet chocolate chips

Directions

1. Preheat the oven to 350ºF. Spray a 9″ spring-form pan with non-stick spray*. Set aside.
2. In a large bowl, toss together the flour, cornstarch, baking soda, and salt. Set aside.
3. In a medium size bowl, whisk together the butter, brown sugar, and granulated sugar until smooth.
4. Whisk in the egg, egg yolk, and vanilla extract until completely combined.
5. Pour the wet ingredients into the dry ingredients and stir until no flour clumps remain.
6. Fold in the chocolate chips.
7. Press the cookie dough evenly into the prepared pan.
8. Bake for 23-25 minutes until edges begin to brown.  (You may cover the cake with foil to prevent over browning.
9. Remove cooled cookie cake from spring-form pan and place on a wire rack completely before decorating with frosting.

CHOCOLATE FUDGE FROSTING

Ingredients

• 2 ounces unsweetened baking chocolate, coarsely chopped
• 4 Tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 3-4 Tablespoons milk or cream
• 2 cups powdered sugar
• pinch of salt

Directions

1. In a small saucepan over medium heat, melt the unsweetened baking chocolate and the butter. Allow to cool for 15 minutes.
2. In a medium bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, combine cooled chocolate/butter mixture, vanilla extract, and milk or cream (starting with 3 Tablespoons).
3. Turn the mixer onto low and slowly add the powdered sugar. Increase mixer speed to medium and beat until completely combined, scraping down sides as needed.
4. Add pinch of salt.
5.  Fill a piping bag with the frosting and decorate the cookie cake.
6.  If using, add sprinkles before frosting sets.
7. Cookie cake remains fresh covered tightly at room temperature for up to 4 days…If it lasts that long!
   *Alternatively, you may use a 9″ pie plate or a 8″ or 9″ round or square baking pan.

Quick Tip: If you don’t have time to make the frosting you can also serve with a scoop of vanilla ice cream on top and drizzle with fudge sauce.

Photo and recipe courtesy of Lynn of Fresh April Flours.