A homemade, gluten-free version of the cookie cake you loved for childhood birthday parties!
I posted last week about these Cake Cookies and told you they were very different and not to be confused with cookie cake. Naturally that got me thinking about cookie cake.
Who didn’t love birthday parties or sleepovers where those giant, round cookies from the grocery store were served? Sometimes you got to decorate your own slice, which was even cooler and somehow made the cookie slab taste even better. Ladies and gentlemen, it’s time to bring back the cookie cake. Don’t bother going to your local grocery store looking for one when it’s this easy to make it at home! Plus, good luck finding a gluten free pre-made cookie cake anywhere. Ha.
If you’re tasked with bringing dessert to a dinner party or friend’s house, sometimes cookies can feel a little bit boring. They have a tendency to feel more like a snack than a definite after-dinner dessert. But this cookie cake clearly requires cutting, serving, and sitting at the table to eat, thus making it the perfect, unexpected dessert for your next get-together! Or your kid’s party. Or just for you while you binge-watch House of Cards on Netflix, I won’t judge.
I baked this in my nine-inch springform pan. That made it really easy to ice, slice, and serve. If you don’t have a springform pan, though, or you want a slightly less thick cookie cake, then feel free to use whatever you have on hand! I also iced the edges of this with leftover chocolate buttercream from the cake cookie sandwiches, but you can use whatever your favorite icing is (store bought or homemade) or make a whole batch of the buttercream and let people ice and decorate their slices on their own. (Seriously, cookie decorating parties are not just for kids.)
The cookie cake is gooey and chewy in the center and a little crispier on the edges, just like chocolate chip cookies should be.
Enjoy!
Gluten Free Chocolate Chip Cookie Cake
Prep: 10 min Bake: 18 min Makes: 9-inch cookie cake
Ingredients:
3/4 cup unsalted butter, softened
3/4 cup dark brown sugar (Light may be substituted.)
1/4 cup sugar
1 egg + 1 yolk, at room temperature
2 teaspoons vanilla extract
2 cups all purpose gluten free flour (I used Cup4Cup.)
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
1 and 1/4 cup semi-sweet chocolate chips
Directions:
1. Preheat oven to 350 degrees and line a nine inch springform pan (or whatever pan you plan to use) with parchment paper.
2. In the bowl of a stand mixer fitted with paddle attachment or with a handheld electric mixer, cream the butter and sugars together on medium speed until fluffy.
3. Beat in egg and egg yolk and vanilla until combined.
4. In a separate bowl, combine gluten free flour, cornstarch, baking soda and salt.
5. Slowly mix dry ingredients into wet ingredients in the mixing bowl. After the dough has come together, quickly stir in chocolate chips.
6. Press dough into pan (it might take some coaxing to smooth it all out) and bake for 16-20 minutes or until the edges start to turn golden brown and the center is just starting to set. The time is dependent on the pan size you use, so watch your cookie cake carefully!
7. Let cookie cool completely in pan.
8. Frost with buttercream if desired.
Adapted from Sally’s Baking Addiction.
emthebaker.com 