At a Glance
About this Recipe
Calling all Cookie Monsters! Can't decide between cookies or cake? We’ve got you covered. Jamie Aragonez, WS’s co-owner and Sorceress of Spice, came up with this ah-MAZ-ing innovation for my Ultimate Chocolate Chip Cookie Kit: a giant, buttery, melty Cookie Cake. When she sent me the photos, not only was I floored by her creativity, but I wondered why no one had thought of it in the 16 years since the New York Times published my article. This “cakookie” is just the thing for satisfying your inner monster without all the mess and muss of measuring ingredients.
With this kit it’s just 1.) pour, 2.) mix, and 3.) bake.
The result is a guaranteed showstopper at any potluck, birthday, or gathering. Just ask Jamie what her guests thought!
Happy baking!
Chow,
David Leite
Instructions
In a large bowl, cream together the softened butter, egg, and egg yolk until smooth and glossy.
Gradually incorporate the cookie mix into the wet ingredients. Use a spatula to mix until just combined. Avoid overmixing.
Press the cookie dough evenly into the prepared springform pan and refrigerate for 36 hours. YES, 36 hours 🙂.
Preheat your oven to 350°F (177°C). Grease a 9-inch springform pan with non-stick cooking spray.
Bake the cookie cake for 28-33 minutes, or until the edges are golden brown. The center may still be slightly soft, which is characteristic of a good cookie cake.
Sprinkle with sea salt, freshly out of the oven, while the cookie cake is still soft.
Let the cookie cake cool completely in the pan before removing the sides of the springform pan.
Tips
Ingredients
More Recipes
N/A min • Moderate
N/A min • Moderate
N/A min • Moderate
Related Posts
World Spice • Guide
World Spice • Guide
World Spice • Guide
World Spice • Guide
Comments 0
Log in to leave a comment.
No comments yet. Be the first!