Original Recipe | Chocolate Chip Cookie Cake

 

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My good friend Regina turned 30 this month and when I asked what she wanted for her birthday she jokingly said, “I want a cookie cake.” So I made her a cookie cake. With Oreo frosting and sprinkles, because she is an angelprincess and deserves only the best. I also made guacamole and chips because that is by far the best thing to serve with cake. Or cookies.

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This cake is for people who hate baking cakes and make a mess with frosting. It’s pretty easy and only takes a little bit more time than making a batch of cookies. It would also be fun for kids, probably, if you know of any that would enjoy something special. This is also more creative than cupcakes, because aren’t we all getting sick of cupcakes? I’m calling it. 2014: the year of the cookie cake!

 

Chocolate Chip Cookie Cake
Ingredients
  1. 3/4 cup of Earth Balance (1 and 1/2 EB sticks)
  2. 1 tsp molasses
  3. 1 cup granulated sugar
  4. 1 flax egg (3 tbs water + 1 tbsp ground flax seed mixed)*
  5. 2 tsp vanilla extract
  6. 2 cups all purpose flour
  7. 1/2 tsp salt
  8. 2 tsp cornstarch
  9. 1 tsp baking soda
  10. 1/2 cup vegan chocolate chips + 1 tbsp AP flour
Instructions
  1. In a large bowl, using a hang mixer, beat together sugar and softened butter. Add flax mixture and vanilla and incorporate thoroughly. In a second, smaller bowl, sift together flour, cornstarch, baking soda and salt. Gradually add, 1/3 of a cup at a time, flour mixture to butter/sugar mixture until well incorporated. Toss chocolate chips with 1 tbsp flour and fold them into the cookie dough.
  2. Refrigerate dough for at least 1 hour or overnight (I suggest overnight if you have time).
  3. Once dough has chilled, press it evenly into a 9" springform pan (the cheesecake kind). Preheat your oven to 350 degrees (F) and bake the cookie cake for 18-20 minutes. Then, to brown the top, increate the heat to 425 degrees and bake for 1-2 minutes, watching the cake closely as to not burn.
  4. Let cake cook before frosting, or serve as is.
Notes
  1. *Make flax egg and let it sit in the fridge for at least 10 minutes before adding it to the dough.
GUY GONE VEGAN http://www.guygonevegan.com/
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Before going into the oven

And here’s the basic frosting recipe:

1/4 cup Earth Balance
1/4 cup Earth Blanace shortening
2 3/4 cup powdered sugar, sifted
1 tsp vanilla extract
2 tbsp non-dairy milk
7 oreos, crushed (I used birthday cake Oreos!)

Using a hand mixer, beat shortening and Earth Balance and add sugar slowly, 1/4 cup at a time. Add vanilla extract, molasses and milk (1 tbsp at a time, you might only need 1). Beat in crushed Oreos and you’re done! For piping I used a plastic freezer bag with the tip cut off, because I’m fancy like that. You’ll probably have extra frosting, but that’s ok!

 

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20 thoughts on “Original Recipe | Chocolate Chip Cookie Cake

  1. Sarah

    I made this. Turned out very tasty, but I advise others to take the refrigerate overnight advice more seriously than I did. I refrigerated only 1 hour as i was very impatient to get it in the oven! It came out like a chocolate chip cookie marsh. VERY ooshy-gushy and melty. Not dense & chewy the way a cookie cake should be. It was better the next day but still extremely greasy. Might also cut back on the Earth Balance if I make it again!

    Reply
    1. Elisa Post author

      A good tip for reducing greasiness in baking is substituting some applesauce for oil/fat. You can use equal amounts (1 tbsp fat = 1 tbsp applesauce). It’s also good for cutting down on calories if that’s something you’re into!

      Reply
  2. Erin

    Can you use anything else to sub for the earth balance? Coconut oil and applesauce maybe? Would you know the ratio? Thanks! My step daughter wants this for her 16th Birthday.

    Reply
    1. Elisa Post author

      Hi Erin,
      I’ve substituted applesauce for butter/oil in cookie recipes in the past and used a 1:1 ratio, or will sometimes do 3/4 cup applesauce and 1/4 cup EB (for 1 cup EB) so it retains some richness.

      Here, I would do 1/2 cup applesauce and 1/4 cup coconut oil (at room temperature). I haven’t tested it with this particular recipe, so I can’t guarantee anything, but it should work fine. Let me know how it goes, and Happy Birthday to your step daughter!
      -Elisa

      Reply
      1. Erin

        Thank you so much for the suggestion! I greatly appreciate your quick response! I’m going to give it a try this weekend and see how it comes out.

        Reply
    1. Elisa Post author

      I would recommend freezing it if you want to wait longer than 24 hours, but two nights should be fine as long as it’s wrapped tightly.

      Reply
  3. Pingback: Vegan Cookie Cake: Looks Ugly, Tastes Pretty | happyhealthynoms

  4. Rosy

    I just made this cake at the weekend and it turned out really well. I only had time to put the dough in the fridge for 6 hours but that seemed to be enough. Thank you 🙂

    Reply
  5. Claire

    Do you think I could double this and make it in a 16 inch pizza pan that has a little bit of an edge? It doesn’t bake too high, does it?

    Reply
    1. Elisa Post author

      Hey Claire,

      It doesn’t rise too much, the end result ends up being 1-2 inches high, a little higher on the outer edge of the cookie, so it depends on your pan.

      Also, consider these tips before doubling a baking recipe: http://www.thekitchn.com/8-things-you-need-to-know-before-doubling-a-cookie-recipe-226141

      Some of them won’t apply in this case, but I’ve learned to be cautious about doubling baking recipes due to disasters int he past. Good luck!

      Reply

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