Anyone who grew up in the 1980’s has at some point consumed a cookie cake, am I right? They definitely weren’t the typical go-to for birthday cakes, so when they made an appearance, everyone was insanely excited. One of my aunts, in particular, had a definite thing for them, so anytime one of my cousins had a birthday, I knew we would be eating cookie cake. It’s amazing how one gigantic chocolate chip cookie can incite so much giddiness in a bunch of kids. I have a feeling it’s less about the cookie, and more about the notion of something different and out of the ordinary. That is the same reason I still love cookie cakes as an adult!
I haven’t had one in years, but within a week’s time, I had a reader email me to ask if I had a recipe for one, and one of my best friends texted me to ask me the same question. It felt like the universe was trying to tell me that it would be a good time to make a chocolate chip cookie, so I obliged.
I immediately thought of my favorite chocolate chip cookie that doesn’t require the dough to be refrigerated (thick and chewy chocolate chip cookies), but they tend to be a bit on the ooey and gooey side. While that’s absolutely perfect for cookies, it wouldn’t work as well for a “cake” that needs to be sliced and served. After slightly increasing the flour and adding playing around with baking powder and baking soda, I had a perfect combination of flavor and sturdiness.
You could serve this plain, with ice cream, or decorate the top with some buttercream icing for a party. Or you could do what I did – keep slicing off a little sliver at a time until it’s ALL.GONE. When it comes to food, I’m definitely still a kid at heart.
One year ago: DIY: Homemade Nutella
Two years ago: Salted Caramel Chocolate Chip Cookie Bars
Three years ago: White Chocolate-Coconut Brownies
Four years ago: Oven-Fried Onion Rings with Dipping Sauce
Six years ago: Chicken and Dumplings
Seven years ago: Maple-Hazelnut Oatmeal
Who doesn’t love a throwback chocolate chip cookie cake?!