A chocolate chip kind of birthday
Sol’s birthday was a week ago (I meant to post about this sooner, but didn’t get to it in time) and to celebrate any birthday, I feel some sort of cake is necessary. That’s just me, you can celebrate however you want. 🙂 In our family, we usually have a cake. What kind of cake to make? Well, Sol supposedly doesn’t have a sweet tooth (don’t worry, he’s slowly converting). We’ve recently had red velvet…just made strawberry orange cupcakes (post soon!)…that leaves..? A chocolate chip cookie cake, that’s what! Sol LOVES chocolate chip cookies. Why not make a cake out of it? We have a cookie store in Hawaii that makes some fantastic cookie cakes and they are who I thought of when I went about looking for a recipe. I didn’t make anything fancy, though, just round cakes. I didn’t even add decorations, writing, or frosting (he’s a chocolate chip cookie purist). Emeril provided the awesome chocolate chip cookie cake recipe. He added white chocolate chips and different types of nuts to his…but again, Sol’s a purist. So, if you want to see the original, go check Emeril’s version out.
- 2 sticks unsalted butter, softened
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 cups plus 2 tablespoons all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons pure vanilla extract
- 1 1/2 cups bittersweet chocolate chips
- Sweetened cocoa, for garnish
Preheat the oven to 375 degrees F. Line a 9-inch and a 5-inch, light colored, cake pan with parchment paper and grease the parchment paper.
In a large bowl, cream the butter and sugars. Add the eggs, beating well after the addition of each.
In a bowl, combine the flour, baking soda, and salt and mix with a whisk. Add to the butter mixture, mixing to incorporate, and add the vanilla extract. Fold in the chocolate chips. Spread across the bottom of the prepared pan and bake until the edges are golden and the cookie is set but the center is still slightly soft, 20 to 25 minutes. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
To serve, sift confectioners’ sugar and sweetened cocoa over the top, and cut into wedges. Serve sweetened whipped cream on the side. Note: I didn’t get to serve the cake in such an elegant manner…it was eaten in chunks, maybe occasional cut into slices…