National Chocolate Chip Day is coming up this Saturday, so I thought I would bake something up for all of you to enjoy this weekend. I’m not really a fan of these pseudo holidays, but I think it’s a good excuse to indulge on a favorite ingredient, like chocolate chips. So, I have a few chocolate chip varieties that I use in baking that I thought I would share with you. For the low cost and very convenient chocolate chip or chunk in this case, these Simple Truth Organic Dark Chocolate Chunks are my go-to when baking cookies or cakes. I can pick them up from my local Ralph’s and know that my recipe will taste just great, and if I want to go darker, or stick with chips, instead of chunks these Ghirardelli Bittersweet Chocolate Chips are another favorite. For my splurge chocolate treats, like for holidays, birthdays, and special occasions, it’s Valrhona all the way. This chocolate is superior to most and its price tags dictates the quality, and you can find them on Amazon.com or from their website.
That being said, let’s talk cookies and cakes. This recipe is basically a cookie recipe baked in cake form. It’s very similar to my Classic Chocolate Chip Cookie recipe that I think is fantastic, and yes, I know I need to update that post because the pics and format desperately need an upgrade, but not the recipe. The basic difference in this recipe is how you bake the dough, and I happened to do it in a springform pan, which made it super simple to remove to place on a cake plate. The frosting is made with a small tub of Nutella, butter and powdered sugar. The cute little piped whoop-de-doos are very cute, but if a piping bag scares you, you can use a ziploc bag with no tip, or just dollop or spread buttercream around the top, and get as creative as you wish.
The grande sized cookie-cake is fun to serve when kids are around, or kid-like adults that just love a good chocolate chip cookie. You can add sprinkles and change up the color scheme, but I went pretty classic this time around. I do think you need to serve ice cream or a big glass of milk with each slice.
14 tablespoons butter, room temperature
1 cup dark brown sugar
1 large egg + 1 yolk
1 1/2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cornstarch
1/2 teaspoon salt
1 1/2 cups chocolate chunks, I used the ones mentioned above
7.7 ounce Nutella
4 tablespoons butter, room temperature
1 cup sifted powdered sugar
1/4 cup heavy cream
chocolate chips for garnish, optional
- Preheat oven to 350 degrees. Spray 9-inch springform with oil, set aside.
- In a stand mixer or large bowl, cream butter and dark brown sugar for 3 minutes on high speed. Scrape down sides of bowl, and add egg and yolk, mix for 2 minutes. Add vanilla and mix for 1 minute.
- Add flour, baking soda, cornstarch and salt, mix on low speed to combine.
- Add chocolate chunks and mix for 30 seconds. Spoon dough into prepared pan and smooth out on top.
- Bake for 18-20 minutes, do not over bake. Remove and let cool for 30 minutes. Unlock pan, and remove cookie cake. Place on cake stand or plate.
- In a stand mixer, add Nutella and butter. Mix on low speed for 1 minute. Scrape down sides of bowl and add powdered sugar. Mix for 1 minute, and while mixer is running, add heavy cream. Turn speed up and mix for 1 minute on medium speed.
- Remove bowl and spoon buttercream into pastry bag with large star tip, or any size will do. Pipe rosettes around edges, in any pattern you choose. Top rosettes with chocolate chip or chunk. Place in refrigerator for buttercream to set and remove 1 hour before serving. Slice cookie cake and Enjoy!