Have Your Cookies and Eat Your Cake Too

This summer is coming to an end faster than I would like summer to end.  Summer tends to do that.  If I have any consolation, it's that I was invited to many parties in these remaining weekends. I can close out the summer spending time with friends and family, and feel a bit less sad about the shorter days, the chilly temps, and the onslaught of nasty, pumpkin-based food.

When a friend invited me over for a potluck party last weekend, she instructed me to "bring something decadent for dessert." I will always answer that call.

Summer is always the time I do the most baking because I have more time.  This summer is no exception. I haven't documented it here on TERP as much because I haven't been creating new recipes.  I stuck with the classics.

 In July I made my favorite chocolate chip cookie recipe and it kept a craving going in my brain for more chocolate chip cookies, but didn't want to make cookies again for the party.  I wanted to branch out.  I was in creative mode and wanted a new recipe as much as I wanted more cookies.  Then I realized what I wanted to do.  I wanted a cake that tasted like cookies.

What is the flavor of a chocolate chip cookie?  It's butter.  It's brown sugar.  It's vanilla.  It's chocolate chips.  Those are the major flavor components.  If I baked a cake with those elements, would it taste like a cookie but with a more cake-like texture?  What kind of frosting would complement it?

My strategy was to adapt my favorite brown butter cake recipe with brown sugar and lots of vanilla.  Then I stirred mini chocolate chips into the batter.  I put it in the oven and crossed my fingers.

The layers baked up tall and fluffy.  So far I was happy with them.

Next I needed a frosting.  I had a few ideas, but wasn't sure which would be the best?  Caramel would complement chocolate chip cookies.  Chocolate would be a classic choice.  Vanilla or white chocolate would seem lighter and give a bit more contrast to the chocolate chips.  I decided to go with my friend's request for something decadent.  I covered that cake with a Nutella cream cheese frosting on I found on Wicked Good Kitchen

I was clumsy with the cake comb, but this was my first attempt at using one.  I don't know how I ever frosted a cake before I bought a rotating stand and an offset spatula.

Did it taste like cookies?  Not as much as I had hoped.  It tasted delicious though.  Everyone at the party agreed.  I would definitely make this again.  Maybe I'll try caramel frosting the next time. 

Chocolate Chip Cookie Layer Cake

  • 3 sticks unsalted butter
  • 2 1/2 cups
  • 2 1/4 tsp baking powder
  • 1 tsp salt
  • 1 cup brown sugar
  • 2/3 cup granulated sugar
  • 1 Tbl vanilla extract
  • 3 eggs
  • 2 egg yolks
  • 1 cup milk
Preheat oven to 350. Spray 2 9" round cake pans with baking spray or grease and flour them.  Line bottoms with a round of parchments and grease and flour or spray as well.

Melt the butter over low heat until it foams.  Gently cook a few minutes more until it smells nutty and turns amber and the milk solids separate and turn brown.  Place in a bowl set over a bowl of ice water.  Cool until it begins to set.

Meanwhile sift together the flour, baking powder, and salt.

Once the butter has set, beat it with an electric mixer until creamy.  Add the sugar and continue beating until fluffy.  Add the eggs one at a time, making sure each one is incorporated.  Do the same with the egg yolks.  Add the vanilla.

Carefully beat in the dry ingredients and alternate them with the milk in three additions ending with the flour.

Turn your mixer to low and stir in the chocolate chips.

Pour into the prepared cake pans.  Bake about 50-55 minutes in the center of the oven until a toothpick inserted in the middle comes out clean.  Transfer to wire rack to cool.  Remove from cake pans after 20 minutes.

Frost with your favorite frosting once completely cool.