Chocolate Chip Cookie Cake
Wednesday. You've made it halfway through the week but you still have the dreaded thought of Thursday and Friday. Yes, only two more early wake ups but we're here to make hump day slightly more bearable for you all. A treat that would be perfect for the office and will bring joy to everyone's faces? Chocolate chip cookie cake with rich velvety chocolate frosting! Not only is this little gem so simple to make but it's also a standard cookie dough mixture with extra chocolate chips. If you're not a chocoholic then not to worry because you can switch this up with your favourite sweet instead! Here's how to make it:
For the cake:
For the frosting:
Firstly, preheat the oven to 180 degrees Celcius. Line a 9-inch cake tin with parchment paper and grease the sides. Next, cream together the butter and sugar until light and fluffy. Next, add the egg and vanilla extract. Then combine flour, baking soda and salt. Stir in the chocolate, peanut butter and white chocolate chips. The dough will be thick at this point.
Press the dough into your pan and bake for 15-20 minutes until the edges are golden. It's okay if the centre looks uncooked. Remove the cake from the oven and let it cool completely, then transfer on to a plate.
To make the frosting, you need to beat the shortening and butter until you have a smooth mixture. Add your 1 cup of icing sugar gradually and mix until it is thoroughly combined. Add the cocoa powder and one tablespoon of water. Add the rest of the icing sugar and blend until smooth, add more water to find your desired consistency.
In a piping bag, pipe the icing onto the edges of the cookie cake. Voila!
To store this cake, just pop in a secure air-tight tub or refrigerate if you find it necessary. You should have a gorgeous golden crispy edge and a gooey centre! Soft, chewy, chocolatey and beautiful. Feel free to add some Gookie Dough in there for extra yumminess!
(*Credit to lifeloveandsugar.com*)