The chocolate cookie cake is an irresistible dessert, perfect to end a meal with sweetness, for a delicious breakfast or a tasty snack. The dough is reminiscent of that of crumbly pies, like the Nutella crumble or the cream and strawberry one: it is quickly prepared and spread with hands, without the need for resting times. What makes it even more special are the chocolate chips, evoking the unmistakable taste of classic American cookies. The heart of the cookie pie is a chocolate custard cream, which retains its bold taste and creamy consistency even after baking, providing a pleasant contrast with the crispiness of the surface. To further enrich the cake, I add coarsely chopped hazelnuts and dark chocolate pieces on top, which give a touch of character and an explosion of flavor reminiscent of the delightful decoration of cornetto ice cream. The chocolate cookie cake will conquer with its genuine simplicity and enveloping flavor, offering a moment of sweetness to share with company or to enjoy in a moment of pure pleasure.
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- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 25 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: American
- Seasonality: All seasons
- Energy 705.16 (Kcal)
- Carbohydrates 79.56 (g) of which sugars 40.49 (g)
- Proteins 11.24 (g)
- Fat 39.99 (g) of which saturated 21.28 (g)of which unsaturated 14.41 (g)
- Fibers 3.25 (g)
- Sodium 228.28 (mg)
Indicative values for a portion of 198 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for a 8-inch diameter cookie pie
To prepare the gluten-free cookie pie, I used fine rice flour instead of all-purpose flour. If you are celiac, remember that the following ingredients must be labeled “gluten-free”: rice flour, corn starch, vanillin, chocolate chips, dark chocolate.
- 5.29 oz butter
- 1.75 cups all-purpose flour (or: gluten-free rice flour)
- 0.21 cups corn starch
- 1 tsp baking soda
- 1 egg
- 0.33 cups brown sugar
- 3 tbsp granulated sugar
- 1 packet vanillin
- 0.56 cups dark chocolate chips
- 1.76 oz dark chocolate (optional, for the topping)
- 1.06 oz hazelnuts (optional, for the topping)
- 1 pinch salt
- 2 egg yolks
- 1 cup whole milk
- 1.76 oz 50% dark chocolate
- 0.21 cups sugar
- 0.14 cups corn starch
Tools
- 1 Mixer
- 1 Bowl
- 1 Cake Pan 8 inches diameter
- Parchment paper
- 1 Cutting board
- 1 Knife
- 1 Pan thick-bottomed steel
- Electric whisk
- 1 Hand whisk
How to prepare the chocolate cookie crumble cake
To prepare the chocolate cookie cake, start by making the chocolate custard cream, which should have time to cool to room temperature. Follow the procedure you find here, but halve the doses (1). While the cream is cooling, prepare the dough. If you decide to enrich the top of the cake with chopped hazelnuts and chocolate, put them in a mixer (2) and pulse briefly to obtain a coarse mixture (3). Alternatively, you can chop them with a knife. Set them aside.
In the same mixer, place the cold butter cut into pieces and add the all-purpose (or rice) flour, corn starch, and a generous pinch of salt (4). Blend everything until you get a fine and homogeneous mixture (5). Transfer it to a bowl and add brown sugar, white sugar, vanillin, and baking soda (6).
Briefly mix everything with a spoon, then add the egg (7). Start working the mixture with your fingertips (8).
You do not need to obtain a compact dough like shortcrust pastry, but crumbs of various sizes (9). Add the chocolate chips (10).
Spread them over the entire mixture, working it quickly with your fingertips (11). Line a 8-inch diameter cake pan with parchment paper and pour in a little more than half of the mixture (12).
Compact it with your hands, covering the entire bottom and about half an inch of the edges (13). Try to form an even layer as much as possible. Pour the chocolate custard cream in the center, leaving a few millimeters free around the entire circumference of the cake (14).
Cover with the remaining dough, distributing it over the entire cake without compacting it (15). Then add coarsely chopped chocolate and hazelnuts (16). Bake the cookie crumble in a preheated oven at 356°F (static) for about 45 minutes. Then remove it from the oven (17) and let it cool completely before removing it from the cake pan.
Serve the chocolate cookie cake for a delicious snack, breakfast, or even at the end of a meal.
Storage
You can store the chocolate cookie cake in the refrigerator for 3 or 4 days, making sure to take it out 10-15 minutes before enjoying it at its best.
