Chocolate Chip Cookie Cake

  • 26 May 2015
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Chocolate Chip Cookie Cake


• 3/4 cup (170g) unsalted butter, softened to room temperature

• 1 cup (200g) packed light or dark brown sugar

• 1 large egg + 1 egg yolk (room temperature)

• 2 teaspoons vanilla extract

• 2 cups (250g) all-purpose flour

• 2 teaspoons cornstarch cornflour)

• 1 teaspoon baking soda

• 1/4 teaspoon salt

• 1 and 1/2 cup (225g) semi-sweet chocolate chips

For the Ganache:

• 250g dark cooking chocolate, 1/3 cup double cream


Preheat oven to 180 degrees C. Spray a 9-inch pie dish or cake pan or few smaller moulds with nonstick spray. Set aside.

In a large bowl using a hand-held mixer or stand mixer fitted with paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy.

Add the brown sugar and beat on medium speed until creamy, about 1 minute. Mix in egg, egg yolk, and vanilla on medium-high speed until combined. Scrape down the sides and bottom of the bowl as needed.

In a separate bowl, combine flour, cornstarch, baking soda and salt. Slowly mix into the wet ingredients until combined. The cookie dough will be quite thick.

Add 1 and 1/4 cups chocolate chips and mix for about 5 seconds. Press the dough evenly into the prepared pan. Bake for 20-25 minutes or until the cake is lightly golden brown. You may want to cover the cake loosely with aluminum foil after 15 minutes to avoid heavy browning around the edges.

Remove from the oven and set the pan on a wire rack to cool completely. Once cooled, use a sharp knife or metal spatula to loosen the sides of the cookie cake from the pan and transfer to a serving dish.

For the ganache

1. Combine chocolate and cream in a heatproof bowl over a saucepan of simmering water. Stir with a metal spoon until smooth. Remove bowl from heat.

2. Set aside at room temperature to cool, stirring occasionally, until ganache is thick and spreadable.

To serve, either stick each smaller cookie with the ganache or decorate the large one with ganache on top!! Serve with vanilla or coffee ice cream!

The recipe is proposed by:

The above recipe is proposed by Chaya Ramphul, Professional Chef, Graduated from the Institute of Culinary Arts, South Africa.

She was trained and worked in Relais Chateaux establishments – Prince Maurice (5 Star Hotel), The Marine Hotel (South Africa), Constance Academy and the University of Glamorgan in UK.

Chaya Ramphul delivers cooking classes in Quatre-Bornes for every level and may be contacted on phone number 5-793-72-12 or via her mail address which is

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