Wednesday, June 16, 2010
a cookie on steroids: a.k.a chocolate chip cookie cake
The food in my school cafeteria is pretty bad. It's hard to find anything even remotely healthy. The only things that really taste good are the things that are seriously unhealthy like corn dogs, french fries, and chicken tenders.
The desserts though, the desserts are consistently good. The best of all is the chocolate chip cookie mush, that's not its official name that's just what my friends and I have come to call it. It's warm and gooey and chocolatey essentially perfect. I've been home for about a month now and I started to crave chocolate chip cookie mush and so I sought out a recipe to fill the void and boy did this one do the trick.
Chocolate Chip Cookie Cake :
(from Dam Good Sweet by David Guas and Raquel Pelzel)
1 stick (113g) butter
1 1/4 cup semisweet chocolate chips (58%-62% cacao)
1 cup plain flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup light brown sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 large egg
Preheat the oven to 175′C.
Whisk the flour, baking powder and salt together in a medium bowl and set aside. Using a stand mixer or a hand mixer, cream the butter, light brown sugar, and vanilla and almond extracts on medium speed until well combined, about 1 minute. Increase the mixer speed to high and beat for 15 seconds. Stop the mixer, scrape down the sides of the bowl, and add the egg. Blend on medium speed for 30 seconds. Add the dry ingredients and combine on low speed until just a few dry streaks remain. Add the chocolate chips and mix for a few seconds until combined.
Scrape the batter into a greased and lined 10-inch round cake tin. Press the batter into a smooth and even layer in the pan. Bake until lightly golden and puffy around the edges (the center should still feel quite soft), 18 – 22 minutes. Cool for 10 minutes and then run a paring knife around the edge of the pan to release the cake. Cool for at least 4 hours before turning the cake out of the pan and onto a large plate.