Chocolate Chip Cookie Cakes

Chocolate Chip Cookie Cakes requires roughly 45 minutes from start to finish. This recipe makes 8 servings with 490 calories, 4g of protein, and 18g of fat each. For 51 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. It works well as a very reasonably priced side dish. Head to the store and pick up powdered sugar, unsalted butter, granulated sugar, and a few other things to make it today. It is brought to you by Cookie Madness. 78 people have tried and liked this recipe. All things considered, we decided this recipe deserves a spoonacular score of 13%. This score is not so awesome. Similar recipes include Chocolate Chip Cookie Baby Cakes, Gluten Free Vegan Chocolate Chip Cookie Cakes, and The BEST Chocolate Chip Cookie | New York Times Chocolate Chip Cookie.

Servings: 8

Preparation duration: 10 minutes

Cooking duration: 35 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 300 F. Line inside of two 9 inch round metal cake pans with nonstick or line with regular foil and rub with butter.In a large mixing bowl, beat the butter and both sugars until creamy using medium high speed of an electric mixer. Beat in the vanilla. Scrape sides of bowl and beat in egg. Beat just until smooth.Beat in the salt and baking soda. Scrape sides of bowl again.With a mixing spoon, gradually stir in the flour. When flour is incorporated, stir in the chips.Divide batter in half and place each half in center of cookie pan. With a soft spatula or scraper, press into circles, leaving about a 1/2 inch border between the rim of the pan and the dough (cookie will spread as it bakes).Bake side by side on center rack for about 30-35 minutes or until cookies appear set. Let cool completely in the pan, then lift from pan and decorate with icing.To make icing, mix the butter and sugar together in a mixing bowl. Beat on low with an electric mixer, gradually increasing speed and scraping sides of the bowl. Beat in the vanilla and add milk or cream one tablespoon at a time until you get the consistency you want. Add a pinch of salt to pick up the flavor (only if using unsalted butter and/or shortening).

 

Step by step:

1. Preheat oven to 300 F. Line inside of two 9 inch round metal cake pans with nonstick or line with regular foil and rub with butter.In a large mixing bowl, beat the butter and both sugars until creamy using medium high speed of an electric mixer. Beat in the vanilla. Scrape sides of bowl and beat in egg. Beat just until smooth.Beat in the salt and baking soda. Scrape sides of bowl again.With a mixing spoon, gradually stir in the flour. When flour is incorporated, stir in the chips.Divide batter in half and place each half in center of cookie pan. With a soft spatula or scraper, press into circles, leaving about a 1/2 inch border between the rim of the pan and the dough (cookie will spread as it bakes).

2. Bake side by side on center rack for about 30-35 minutes or until cookies appear set.

3. Let cool completely in the pan, then lift from pan and decorate with icing.To make icing, mix the butter and sugar together in a mixing bowl. Beat on low with an electric mixer, gradually increasing speed and scraping sides of the bowl. Beat in the vanilla and add milk or cream one tablespoon at a time until you get the consistency you want.

4. Add a pinch of salt to pick up the flavor (only if using unsalted butter and/or shortening).

Nutrition Information:

covered percent of daily need

 

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