Today I want to share with you an amazing recipe. This is the cookies cake, a dessert inspired by the famous American chocolate chip cookies, the ones with chocolate chips that everyone loves. It is made in a few steps by mixing chopped hazelnuts and chocolate chips into a sandy shortcrust. Half the dough goes into the pan, then a soft, enveloping chocolate filling and the remaining dough on top. Very rustic, no complications but lots of satisfaction. It’s a super inviting cake, perfect for those who love desserts to share, the kind that draw everyone into the kitchen and disappear quickly. It’s great for breakfast, snack or as an after-meal dessert but I’ll tell you right away it might not make it to the next day! So listen to me and get to work! Turn on the oven and set aside a moment to prepare it. I’m sure you won’t regret it.
More irresistible chocolate cakes not to miss:
- Difficulty: Easy
- Cost: Medium
- Rest time: 40 Minutes
- Preparation time: 25 Minutes
- Cooking time: 45 Minutes
- Portions: 12 servings
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the cookies cake
If you have little time, you can replace the chocolate cream with a spreadable hazelnut cream.
If you prefer, you can replace the chocolate chips with the same amount of dark chocolate flakes, but you will of course lose the “cookies” effect.
- 2 1/2 cups all-purpose flour
- 2/3 cup (packed) brown sugar
- 2/3 cup butter
- 1 egg (medium)
- 3/4 cup chocolate chips
- 1 cup (chopped) hazelnuts
- 1 packet vanillin (vanilla powder)
- 1 pinch salt
- 1 packet baking powder
- 1 cup heavy cream (liquid)
- 2 tsp butter
- 2 tbsp sugar
- 7 oz dark chocolate
Tools
- 1 Mixer
- 1 Bowl
- 1 Small saucepan
- 1 Springform pan springform pan, 10 1/4 in diameter
Preparation of the cookies cake
First of all prepare the chocolate cream which will need time to cool down. You can find the recipe HERE.
While the cream cools, roughly chop the hazelnuts with a knife and set them aside.
Mix the flour with the baking powder and the vanillin.
Put the brown sugar and cold butter cut into pieces into a mixer. Then add the egg, the sifted dry ingredients and a pinch of salt.
Turn on the mixer, pulsing until you obtain a sandy, crumbly mixture. I recommend proceeding “by eye” exactly as I did; with the Bimby I mixed at speed 4.
Transfer the mixture to a large bowl, add the chopped hazelnuts and the chocolate chips and gently mix with a spoon so that the ingredients are well combined.
Pour half of the dough into the bottom of a springform pan previously lined with parchment paper and level it gently with your hands or the back of a spoon without compacting it.
Pour the chocolate cream into the center once it has warmed up a little and spread it with a spatula, leaving about 3/4 in (2 cm) of edge free.
At this point sprinkle the remaining crumbs of dough over the entire surface.
Bake the cookies cake in a preheated conventional oven at 356°F for about 40 minutes. Remove from the oven and let it cool completely before removing it from the pan and transferring it to the serving plate. Do not remove it while it is still warm because it is very delicate and you risk breaking it. As it cools, it will firm up and hold together. Enjoy! Paola.
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