A few months ago, buzzfeed did a piece on making the perfect chocolate chip cookie. The baker came up with the following solution: there are actually FOUR perfect cookies, depending on your preferences. Chewy and caramel-y, Crispy, Soft and bakery style, and Cakey.

My brother wanted a chocolate chip cookie cake for his birthday party, so I decided that I would try to make the best recipe! I asked him which cookie kind was his favorite, and he chose  cakey, so this is an attempt at that. I asked him what he wanted included, and he said nothing except perhaps M&Ms, so I threw a bunch of those in for flavor 🙂

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Ingredients:

  • 3.75 cups all purpose flour
  • 1.5 tsp kosher salt
  • 1 tsp baking soda
  • .5 tsp baking powder
  • 1 cup unsalted butter, room temperature
  • 1 cup light brown sugar
  • .75 cup sugar
  • 2 large eggs, room temperature
  • 2 tsp vanilla extract
  • 2 cups semisweet chocolate chips
  • .5 cups m&ms (0ptional)
  • flaky sea salt, to flavor

Destructions:

  1. Whisk flour, salt, baking soda, and baking powder in a medium bowl and set aside.
  2. Beat butter and sugars in a large mixer bowl for 3-4 minutes until very light and fluffy.
  3. Add in the first egg and beat until fully combined. Scrape down the sides of the bowl with a spatula. Add in the second egg and vanilla and beat until combined again, then scrape down the bowl to ensure that it is thoroughly combined.
  4. Add the dry ingredients into the mixing bowl and mix on low speed until thoroughly combined. Add in the chocolate and M&Ms, and mix on low until well combined.
  5. Form the dough into two balls and cover in plastic wrap. Then flatten into a disk of even width. Keep in the refrigerator for at least four hours or up to 3 days.
  6. When ready to bake, preheat the oven to 375°F. Unwrap a ball of dough and place in the middle of either a skillet or a cake pan lined with parchment paper. Sprinkle the top of the cookie cake with sea salt.
  7. Place the cookie cake in the center of the oven and bake for 25-30 minutes, until the edges are set, and the cookie is slightly domed and turning golden brown throughout.Let the cookie cool on the sheet for five minutes, then transfer to a wire rack to cool completely.

Notes:

  • This recipe makes two cookie cakes, so if you don’t want both in one night, you can freeze one ball for up to two weeks to make later.
  • You can also make about 24 individually sized cookies with this recipe, simply refrigerate the dough in individual (about 4 Tbsp) portions. When ready to bake, place the cookies 3″ apart on a parchment paper lined baking sheet and bake for 14-18 minutes.

 

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