Chocolate chip cookie cake with chocolate frosting
Preppy Kitchen · ♥ 6.2K likes · 166.7K views · 9 min video
Read about bars and brownies in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 210 g all-purpose flour
- ¾ tsp baking soda
- ½ tsp salt
Whisk the all-purpose flour, baking soda and salt together in a medium bowl and set aside.
- 113 g room temperature unsalted butter
Beat the unsalted butter in a stand mixer with a paddle for a few seconds until perfectly creamy.
- 165 g brown sugar
- 50 g granulated sugar
Add the brown sugar and granulated sugar and beat on medium about two minutes until smooth and well combined, without whipping in a lot of air, which would puff the cake up and make it crumbly.
- 1 whole egg
- 2½ tsp vanilla
Scrape the bowl down, add the egg and the vanilla and beat on medium-low until well combined.
- 270 g semi-sweet chocolate chips
Add the flour mixture while mixing on low and stop while streaks of flour are still showing.
Add the chocolate chips and fold them in by hand, until the chips are evenly distributed with no pools of butter and no streaks of flour left.
Butter or spray a nine inch baking dish, transfer the cookie mixture in and press it into an even layer with clean hands or an offset.
- chocolate chips
Bake at 350F for 20 to 25 minutes, until a bit more golden and dry looking on top; start checking at 18 minutes for a 10 inch skillet, 15 to 18 minutes for a 16 inch pizza pan, 25 to 30 minutes for a 9 by 13, covering it partway so it does not get too dark.
Once the cake is cooled, beat the frosting butter with the paddle just until smooth.
- 85 g room temperature butter
- 3 tbsp cocoa powder
- 150 g powdered sugar
Sift in the cocoa powder, then add the powdered sugar, milk and vanilla.
- 2 tbsp milk
- ½ tsp vanilla
Mix on low about two minutes until combined, scrape the bowl down, then raise to medium and beat about two minutes until fluffy.
- dark Dutch process cocoa powder
Add a little dark Dutch process cocoa powder if the frosting looks light.
Load the frosting into a piping bag with a large closed star tip, dismount the cookie cake and pipe.