Chocolate Chip Cookie Cake

Votes: 1

Time: 1 hour 15 minutes
Complexity: easily
Servings: 6 - 8

Nutritional value per serving:

Serving size: 1 of 20 servings
Calories 316, total fat 19 G., saturated fats 8 G., proteins 3 G., carbohydrates 35 G., fiber 1 G., cholesterol 38 mg, sodium 134 mg, sugar 32 G.

If you're a big fan of American chocolate chip cookies, you'll definitely want to try this cake. Its base is a giant cookie, soft with crisp edges and studded with chocolate chips. To give it a cake-like appearance, simply cover it with buttercream, either piped beautifully from a piping bag for a more festive option, or simply spread on top if you're eager to try it. A bonus for those on a gluten-free diet: the cookies are baked with a mixture of almond and hazelnut flours. Everyone will love it!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cake

1 cup almond flour
1 tbsp. hazelnut flour
0.5 cup light brown sugar
0.5 cup granulated sugar
1 teaspoon coarse salt
1/4 teaspoon of baking soda
1 tbsp vanilla extract
0.5 tsp almond extract
1 large egg
0.5 tbsp. chocolate granules
Special equipment: pastry bag (optional)

Butter cream

3 cups powdered sugar
220 g unsalted butter, room temperature
1 tsp vanilla extract
1/8 teaspoon coarse salt
3 tablespoons heavy cream

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: almond flour, gluten-free flour, eggs, cream, brown sugar, almond extract

Cooking the dish according to the recipe:

Preheat oven to 350°F (175°C). Spray an 8-inch (20 cm) cake pan with cooking spray and line it with parchment paper. Set aside.
Cake:

In a large bowl, combine the almond and nut flours, brown and refined sugars, salt, and baking soda. In a small bowl, combine the vanilla and almond extracts and egg. Add the liquid mixture to the flour mixture and stir.

Add the chocolate chips and stir to distribute evenly. The dough may seem dry at first, but keep stirring.
Spread the batter evenly into the prepared pan. Bake until the top is dark golden brown; check for doneness after 22 minutes. Let the cake cool completely in the pan.
Butter cream:

In the bowl of a stand mixer fitted with the paddle attachment, beat together the powdered sugar, butter, vanilla extract, and salt. Once combined, add the heavy cream and beat until smooth.
Remove the cake from the pan. Transfer the buttercream to a piping bag and decorate the cake with your desired design (or simply spread the buttercream on the cake).

Author of the recipe - Molly Yeh is an American blogger and cookbook author.

Categories:

recipe / Healthy eating / Gluten-free dishes / Calorie content of prepared meals / Desserts / Cakes

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