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Cookie Cake

A single deep-dish chocolate chip cookie baked in a small tin until the edges are crisp and the middle stays fudgy, then finished with a piped buttercream border and cut into wedges like a cake.

SnacksMains
33 min15 prep · 18 cookEasy1028 kcalper serving
Cookie Cake

Instructions

  1. Heat the oven to 180C (160C fan). Line the base of a 12 cm round loose-bottomed tin or small ovenproof skillet with a disc of baking paper.
  2. Melt 28 g of unsalted butter in a small pan over a low heat, then pour it into a mixing bowl. Whisk in 35 g of light brown soft sugar and 15 g of caster sugar until the mixture looks like wet sand, and leave it to cool for 5 minutes so it will not scramble the yolk.
  3. Add 1 egg yolk and 0.5 tsp of vanilla extract and whisk hard for about 1 minute, until the mixture is glossy and ribbons slightly off the whisk.
  4. Sift in 70 g of plain flour with 0.25 tsp of bicarbonate of soda and 0.13 tsp of fine salt and fold with a spatula just until no dry flour remains, do not beat, or the cookie cake will turn tough and cakey. Fold in 30 g of the chocolate chips, keeping 10 g back for the top.

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Per serving

1028kcal
17gprotein
144gcarbs
43gfat
3gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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