Chocolate Chip Cookie Cake
February 7, 2011
Inspired by today’s Oreo cookie cake post, I felt the need to post my own recent rendition on the cookie-as-cake meme. There was a Wednesday night a couple weeks ago when it started to snow so heavily in the afternoon that it was clear school was going to be closed the next day. I had already planned on having a couple friends over for dinner that night, but the snow clearly called for a couple extra bottles of wine and a dessert to celebrate. And what better way to toast a snow day than with a giant chocolate chip cookie?
I ended up stumbling across this recipe on epicurious, and it is truly delicious—light, moist, and surprisingly even yummier than a normal-sized chocolate chip cookie (and easier to make). It was such a hit that I ended up sending everyone home with a copy of this recipe.
2 3/4 cups all-purpose flour
1 1/2 teaspoons salt
1 1/4 teaspoons baking soda
1 teaspoon baking powder
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups packed light brown sugar
1/2 cup granulated sugar
3 large eggs
1 tablespoon vanilla
3 cups semisweet chocolate chips
2 cups chopped walnuts (optional)
1. Preheat oven to 350°F. Grease two 9-inch pie plates.
2. Sift together the flour, salt, baking soda, and baking powder. Cream together butter, brown sugar, and granulated sugar. Add the eggs, one at a time, beating until incorporated. Beat in the vanilla. Add flour mixture, a little at a time, and mix until fully combined. Fold in the 3 cups chocolate chips and, if desired, the walnuts. Divide the dough between the prepared pie plates and smooth the tops with a spatula.
3. Bake about 30 minutes or until pies are golden and slightly firm to the touch but still soft. If the pies begin to darken too much before they are baked through, cover with foil and continue baking. Let pies cool completely on a wire rack.