Chocolate Chip Cookie Cake

Decorating By Ecope Updated 27 Aug 2008 , 4:50pm by Ecope

Ecope Posted 26 Aug 2008 , 5:42pm
post #1 of 7

Has anyone made this yet?
I tried it this past weekend (the giant chocolate chip cookie cake recipe), but the batter looked unpourable so I added a cup of water, which gave it a cake like consistency but the edges were hard. Any advice as to which recipe to use? I don't want a cookie per say, more like a cake with chocolate chips? Help!!

Thanks so much!

6 replies
kakeladi Posted 26 Aug 2008 , 6:16pm
post #2 of 7

I have made tons of themicon_smile.gif
You bake it thin....like a cookie. The batter is not pourable....you are baking a cookie.
You don't want a cookie? YOu want a cake w/choco chips??
Then use a white or yellow cake mix and add mini choco chips. Mix them w/the dry cake mix (OR in a little flour) to help keep them all from sinking to the bottom of the batter.
If the edges were hard, you overbaked the cake.
For any size under a 10" round, it should take a bout 20-30 minutes to bake..... until you start to smell it. Lightly touch the center of the cake; if it springs back even slightly the cake is done.

Ecope Posted 26 Aug 2008 , 7:13pm
post #3 of 7

Hi kakeladi!
Do you mean for the cake- when you touch it, it should spring back?
Yes, I wanted a cake like cookie definitely- I guess with the cookie feel to it with the chocolate chips? Does that make sense?
Thank you!

alanahodgson Posted 26 Aug 2008 , 9:48pm
post #4 of 7

I'm not familiar with the recipe you're describing, and I'm not sure if you want a cake or a cookie with cake-like texture. I have a really great recipe for a cake that tastes like a cookie, but has the cake texture. I think the secret is the brown sugar. Here's the recipe if you're interested.

4 eggs, separated
1/2 lb butter, softened
1 c white sugar
1 c brown sugar
1 t vanilla
2 1/2 c AP flour
2 tsp baking powder
2 t salt
1 c buttermilk
1 1/2 c chocolate chips* (tossed together with a
little flour to coat.)

Preheat oven to 350
Grease & flour 2 8 inch pans**

Beat the egg white until stiff but not dry. Set aside.

On medium speed, cream butter. Gradually add sugar and
beat until light. Add vanilla & mix. Add yolks, one at
a time, beating after each addition.

In another bowl, combine dry ingredients.

Add flour mixture to butter mixture alternately with
buttermilk, beginning and ending with flour. Mix just
until smooth. Fold in egg whites, then stir in
chocolate chips.

Bake 35-45 minutes.

*I use the mini chocolate chips, they stay suspended
in the batter better than the large.

Ecope Posted 26 Aug 2008 , 10:32pm
post #5 of 7

oh awesome! Thanks Alana!
I will definitely try this out!!
Thank you!

kakeladi Posted 27 Aug 2008 , 12:41am
post #6 of 7

Boy, I have never tried to make a cake like cookie or cookie like cakeicon_smile.gif Glad someone posted a recipe for you to try.
When baking a cake, the test for doneness is 1) you smell it baking; 2) you lightly touch the center and if it springs back any at all, the cake is done.
If the cake has pulled away from the sides of the pan it most likely is overbakedicon_sad.gif

Ecope Posted 27 Aug 2008 , 4:50pm
post #7 of 7

Definitely good to know!
For 8 in. pans- how long does it usually take?

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