For Father's Day, I asked my husband what he wanted for dinner and he said I could make whatever I wanted. So, I tried a few recipes that I had been wanting to try, but I decided to make a dessert that I knew my husband would absolutely love.
He loves chocolate chip cookies. He likes them with milk chocolate chips and he likes to eat the dough. Total opposite of me. I couldn't care less if I ever ate another chocolate chip cookie and you couldn't pay me money to eat cookie dough!
I knew that this Chocolate Chip Cookie Cake would be the perfect dessert.
It is basically just chocolate chip cookie batter that is baked in a cake pan. But, it isn't completely cooked. When you pull it out of the oven, the top will be brown, but the middle will be loose. I actually put it back in the oven for a couple minutes because the middle was so wet, but it is supposed to be like that because then you let it sit for 4 hours and when you cut it, the texture is like a cookie that has just been pulled out of the oven.
My husband LOOOOVVVED this dessert. His exact quotes were "this is the best thing you have ever made" and "could we always have this available to eat at our house?"
He had it topped with a scoop of vanilla ice cream and then I sent the leftovers with him to work the next day in his lunch. He said it was just as good the next day.
I didn't even try it, mostly because a warm, gooey cookie doesn't appeal to me, but my friend who tried it, confirmed that it was one of the best desserts ever. The kids agreed.
If you know a chocolate chip cookie lover, you must make this for them as soon as you can!
** The 4 hour wait before eating is essential, so that the cookie cake can set up the way it is supposed to!
I found the recipe here.
Chocolate Chip Cookie Cake
(adapted from Chocolate Chip Cookie Cake – Dam Good Sweet by David Guas and Raquel Pelzel, as seen on Lemonpi)
1 stick butter, unsalted
1 1/4 cup semisweet chocolate chips (I used milk chocolate chips)
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup light brown sugar
1 teaspoon vanilla extract
1 large egg
Preheat the oven to 350°F.
Whisk the flour, baking powder and salt together in a medium bowl and set aside.
Using a stand mixer or a hand mixer, cream the butter, light brown sugar, and vanilla extract on medium speed until well combined, about 1 minute.
Increase the mixer speed to high and beat for 15 seconds.
Stop the mixer, scrape down the sides of the bowl, and add the egg.
Blend on medium speed for 30 seconds.
Add the dry ingredients and combine on low speed until just a few dry streaks remain.
Add the chocolate chips and mix for a few seconds until combined.
Scrape the batter into a greased and lined 9-inch round cake pan.
Press the batter into a smooth and even layer in the pan. Bake until lightly golden and puffy around the edges (the center should still feel quite soft), 18 – 22 minutes.
Cool for 10 minutes and then run a paring knife around the edge of the pan to release the cake.
Cool for at least 4 hours before turning the cake out of the pan and onto a large plate.
Slice then serve…