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Monday, February 10, 2014

Celebration Cookie Cake

Today we are celebrating 7 years!

7 years of what you may be asking.  Who is 7 years old? Is it an anniversary?  Well, kind of.

This week, we're celebrating the seven years that boyfriend spent with his current company.  We're doing that because Friday is his last day at his current company!  After a long job search, boyfriend has landed his dream job at an amazing company.

Sure, his current company sends him home with all sorts of freebies (I've gotten so many food products before they even hit the grocery store shelves), but he really wanted to work in shopper analytics.  This basically means he'll be using shopper insight programs (your grocery store savings card) to help plan spending, shipping and sales for the upcoming year.  It's fascinating how much information he has at his fingertips.

Since he's a simple dessert guy, I decided that he needed a cookie cake.  A thick, chocolatey, kinda raw, cookie cake.  Sure, I could have baked the cookie cake for five more minutes to set the entire cookie, but that wasn't what I wanted.  This cake has a crunchy edge and the gooiest center.  I'm wishing that we had some vanilla ice cream to serve on top.

Congratulations boyfriend!  You've worked so hard these past few years, enjoy your last week!

One Year AgoPeanut Butter Taffy
Two Years AgoHomemade Fondant
Three Years AgoMustard-Glazed Chicken

Cookie Cake
Adapted slightly from The Girl Who Ate Everything

3/4 cup unsalted butter, room temperature
3/4 cup dark brown sugar
1/4 cup sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons corn starch
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups semi-sweet chocolate chips

Preheat oven to 350 ºF.  Coat an 8-inch square pan with cooking spray. If you aren't using a non-stick pan, line the baking pan with parchment paper.

Beat butter and sugars together on medium speed until light and fluffy.  Add egg and vanilla and beat until combined.  In a second bowl, whisk together flour, corn starch, baking soda and salt.  Slowly add this to the butter mixture with the mixer on low.  The dough will slowly come together, mix until all the flour is combined.  Add chocolate chips and stir to incorporate.

Pour dough into the prepared square pan.  Press dough into the corners with your hands.  Bake cookie cake until you reach your desired consistency.  For a crunchy edge and not yet done center, go for 25 minutes.  For a fully cooked cake, bake for 30 minutes.

Remove from the oven and let cool for 10 minutes on a wire rack.  Place a second cooling rack on top of the baking pan and flip the whole thing over, the cookie should come right out.  Flip back over, so it is right side up, and let cool completely before frosting.

Chocolate Buttercream
Adapted from Williams-Sonoma - Dessert

2 ounces semi-sweet chocolate chips
1 ounce unsweetened chocolate, chopped
1/2 cup (8 tablespoons) unsalted butter, at room temperature
1 cup powdered sugar
1 1/2 tablespoons corn syrup
1/2 teaspoon vanilla extract
Pinch salt

In the bowl of a double boiler, melt semi-sweet chocolate chips and unsweetened chocolate.  Stir until smooth.  Remove from the heat and let cool for about 5 minutes.  Should be just warm to the touch.

In the bowl of your stand mixer (or a large bowl with your hand mixer at the ready!), beat butter for 30 seconds until fluffy.  Add powdered sugar and beat until combined.  Scrape the sides of the bowl and add corn syrup, vanilla and salt, beat until fluffy. Scrape sides of the bowl. Slowly add cooled chocolate and beat until smooth and chocolate is all combined.  Beat for 1 minute on medium-high until frosting is fluffy.  Transfer to a piping bag with a star tip.  Pipe frosting onto your cookie cake in any sort of fashion!
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