Giant Cookies Cake: the easy recipe with a creamy chocolate heart
We all, whether we are great cooks or just get by in the kitchen, have a go-to recipe that we could make with our eyes closed and that always turns out well.
Well, my signature, together with Genoese focaccia, is definitely chocolate chip cookies.
So the other day I thought of turning them into a cake and, to make it even more indulgent (there’s never an end to kitchen indulgences), I decided to enrich it with chocolate.
Done and dusted. It was child’s play since the base recipe is very easy and in just over 40 minutes I pulled out an amazing cake.
A tasty, crumbly cookies base that hides a creamy, chocolatey heart inside… impossible to resist!!!!!!
I managed to take a photo at the last second because I had hungry owls behind me ready to pounce—not only my husband but also my son with a friend.
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Cooking time: 35 Minutes
- Portions: springform pan diameter 9.5 in (24 cm)
- Cooking methods: Oven
- Cuisine: Italian
For the dough
- 2 3/4 cups all-purpose flour
- 8.8 oz (approx. 1 cup + 1 1/2 tbsp) butter
- 1/2 cup + 1 tbsp (packed) brown sugar
- 1/2 cup + 2 tbsp granulated sugar
- 1 3/4 cups (approx. 10.6 oz) chocolate chips
- 2 eggs
- 1 packet baking powder
- 1 pinch salt
- 7 oz dark chocolate
Tools
- Kitchen scale
- Bowl
- Electric hand mixer
- Sieve
- Springform pan
Giant Cookies Cake with creamy chocolate center
In a bowl, beat the soft butter with the brown sugar and the granulated sugar using electric beaters until light and fluffy.
Add the eggs one at a time, making sure the first is fully incorporated before adding the second.
Fold in the sifted flour with the baking powder and the pinch of salt, continuing to mix until you have a homogeneous, sticky dough.
Finally, fold in the chocolate chips with a spatula.Butter and flour an 8.7–9.5 in (22–24 cm) pan.
Divide the dough into two portions (one slightly larger). With the larger portion, line the bottom and sides of the pan (about 3/4 in height). Tip: moisten your hands to spread the dough more easily without it sticking.
Place the pieces of dark chocolate all over the base.Cover with the remaining dough, sealing the edges well so the chocolate doesn’t leak out.
Prick the surface with a fork to prevent air bubbles from forming.
Bake in a preheated static oven at 356°F for 30-35 minutes, until the surface is lightly golden.
Ingredients: notes and substitutions
STORAGE
Store under a glass dome for 4-5 days. To enjoy the gooey center as if freshly baked, warm your slice for a few seconds in the microwave. Freezing is not recommended.
Variations
You can enrich the dough by adding 50 g of chopped hazelnuts (about 1.8 oz, roughly 1/3 cup) for an extra crunchy touch.
TIPS
Wait until the cake is completely cold before removing it from the pan: cookie shortcrust is very delicate when warm and could break.
Can I use milk chocolate for the filling?
Yes, but remember milk chocolate is sweeter and melts faster. Dark chocolate balances the sweetness of the dough better.
The dough is too sticky, should I add more flour?
No, it’s normal for it to be like that! Do not add flour or the cake will become tough. Use moistened hands to handle it more easily.
Can I bake it in a rectangular pan?
Certainly, you can then cut it into squares to serve filled “Cookie Bars”.
