How to Bake a Cookie Cake
Deliciously moreish and oh so soft, cookie cakes are studded with chocolate chips and can be served hot or cold for a truly scrumptious treat! With a soft sponge frame and a gooey cookie texture inside, it’s easy to mistake this cake for a ginormous cookie; the cookie cake graces you with the best of both worlds. Recreate the recipe below to tuck into your own cookie/cakey combo treat.
- 2 tsp of Baking Powder
- 200g of Light Soft Brown Sugar
- 175g of Unsalted Softened Butter
- 2 tsp of Vanilla Extract
- 1 Egg (plus 1 extra egg yolk)
- 2 tsp of Cornflower
- 250g of Self-Raising Flour
- 100g of Milk Chocolate Chips
- 50g of White Chocolate Chips
- 22cm Springform Cake Tin
- Large Mixing Bowl
- Medium Mixing Bowl
- Wooden Spoon
METHOD: Soft and Gooey Giant Cookie Cake
- Preheat your oven to 200°C (180°C fan or gas mark 6) and prepare your equipment by greasing a 22cm springform cake tin with some butter, around the base and sides.
- In a large mixing bowl, beat together the softened butter and sugar until pale in colour and fluffy in texture. Then, mix in the vanilla extract, one whole egg, and an extra egg yolk.
- Sieve the flour, cornflour and baking powder into a separate bowl, and then take a spoonful of it at a time and gradually fold it into the butter and sugar mixture. You’ll now be left with a thick mixture. Mix in all of the chocolate chips until evenly distributed throughout the mix.
- Spoon the mixture into the prepared cake tin, and then place it in the oven and bake for 20 to 25 minutes, until it’s a light golden brown. Check whether it’s baked through at the earliest time stated (20 minutes) by inserting a cocktail stick into the centre, and then removing it to see whether any batter sticks to it.
- Remove the cake from the oven and leave it to cool for about 5 minutes. Then, if you wish, serve warm with a dollop of vanilla ice cream – or another favourite flavour!