Chocolate Chip Cookie Cake


  •  1 cup all-purpose flour
  •  1 cup white whole wheat flour or whole wheat pastry flour
  •  3/4 teaspoon baking soda
  •  1/4 teaspoon freshly grated nutmeg — optional
  •  10 tablespoons unsalted butter — softened to room temperature
  •  2/3 cup packed light brown sugar
  •  1/4 cup granulated sugar
  •  1 teaspoon kosher salt
  •  1 large egg — plus 1 egg yolk, at room temperature
  •  1 tablespoon whole milk*
  •  2 teaspoons pure vanilla extract
  •  1 1/4 cups semisweet chocolate chips


  •  1 1/2 cups powdered sugar — plus 2 tablespoons
  •  1/4 cup unsweetened cocoa powder
  •  6 tablespoons unsalted butter — softened to room temperature
  •  2 tablespoons whole milk*
  •  1/2 teaspoon instant espresso powder — optional—it will intensify the chocolate flavor without making the frosting taste like coffee
  •  1 teaspoon pure vanilla extract
  •  Pinch kosher salt — to taste
    Chocolate Chip Cookie Cake


  1. For the Chocolate Chip Cookie Cake: In a medium mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, and nutmeg.
  2. In the bowl of a standing mixer fitted with the paddle attachment or a large mixing bowl with a hand mixer, beat together the butter, brown sugar, granulated sugar, and the salt on medium speed until smooth, about 3 minutes. Add the whole egg, beating for 1 minute and stopping to scrape down the bowl before adding the egg yolk. Beat for another minute and scrape down the bowl again. Beat in the milk and vanilla.
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