A few weeks ago, I was looking through Baking For All Occasions for a recipe to use up my ripe bananas. I found one for banana streusel snack cake and I also found this recipe for chocolate chip cookie cake. I made sure to bookmark it, because I just had to make it! And soon! This is a really easy recipe, that to me, is more like a blondie than a cake. Cake? Blondie? It really makes no difference what you call it. Bottom line is, it’s delicious. I didn’t add the nuts because my husband is allergic, but this would be a great base for a variety of different mix-ins. M & Ms, mini peanut butter cups, and those new mini Rolos- all of them would be a fabulous addition.
Chocolate Chip Cookie Cake
Yield: 13×9 pan of bars
2 1/3 cups (300g) all purpose flour
2/3 cup (130g) granulated sugar
2/3 cup (130g) packed light brown sugar
1 teaspoon salt
1 teaspoon ground cinnamon optional (I omitted)
½ teaspoon baking soda
8oz (225g/2 sticks) unsalted butter, softened
1 large egg
1 teaspoon vanilla extract
2 cups (340g) semisweet chocolate chips
1 cup (115g) chopped walnuts, pecans, or hazelnuts, or a combination
Center a rack in the oven and preheat the oven to 350°F. Have ready a 13 x 9 x 2in baking pan.
In the bowl of a stand mixer with a paddle, combine the flour, sugars, salt, cinnamon (if using) and baking soda and mix on lowest speed just until blended. Add the butter and continue to mix on low just until small, moist crumbs form (they are larger than crumbs that don’t clump together) that look like streusel, about 1 minute. Add the egg and vanilla and beat on low speed until the mixture begins to form a cohesive dough. Increase the speed to medium just as you add the chocolate chips and nuts (if using) and beat just until they are incorporated into the dough, 20-30 seconds.
Spoon dollops of the thick dough evenly over the bottom of the baking pan, and then spread the dough over the pan with a rubber spatula. To distribute the dough evenly, lay a sheet of plastic wrap over the dough and pat it evenly with your fingertips.
Bake the cake until it is golden brown and feels more solid than soft when pressed in the center, 37-40 minutes. My cake was ready in 30 minutes, so start checking at about 25 minutes. Be careful not to overbake; it will firm as it cools. Transfer to a wire rack and let cook in the pan for 30 to 35 minutes.
Slip a thin metal spatula between the still warm cake and the pan and run the spatula carefully along the entire perimeter of the pan. Lift the pan, tilt it slightly, and tap it on the counter to help release the cake. Invert a large wire rack on top of the cake, invert the cake onto it, and carefully lift off the pan. Invert another rack on top, invert the cake so it is right side up, and remove the original rack. Let cool completely.
If serving within 2 days, wrap the cake tightly in foil and store at room temperature. For longer storage, you can store in the freezer for up to 1 month. Thaw in the wrapping at room temperature for 3 hours.
Source: Baking for All Occasions by Flo Braker