Celebrating 12th Blog Anniversary With an Eggless Chocolate Chip Cookie Cake

My daughter had tasted a chocolate chip cookie cake at her school and had decided that it was what she was going to have for her birthday this year. Barring a few years, her birthday cake has always been a chocolate based one which happens to be her one and only favorite. I am averse to the icing part, so I have never volunteered to bake her a birthday cake, and instead choose to buy one. It is another thing that she eats a slice when she cuts the cake and another on the next day. Then the cake sits in the refrigerator without being touched by anyone.

I promised her to bake that chocolate chip cookie cake but the plan somehow did not materialize. She did not want the store bought one and ended up refusing to even celebrate her birthday this year for the lack of a home baked cake. Are you wondering yet why the lady is writing about how a 'grinch' mother she had been this year. My daughter had been gracious enough to forgive and forget about the incident. She suggested to bake that cake this month instead. The month of December marks birthdays of my blog and mine. Yes. yours truly turns a year older on this Christmas. And so, here is that most requested chocolate chip cookie cake in the guise of my blog birthday that she gets to enjoy albeit late. My third cake of the week with it's origins in USA. 

Basically, this cake is a giant chocolate chip cookie though not the crispy kind and an easy one to make. It doesn't have a traditional cake texture but can be cut into neat slices. It is chewy, delicious and has rich buttery flavor. It can be served as is or decorated with a chocolate frosting around the edges of the cookie and with colorful/chocolate sprinkles. I don't know how she remembers but my teenager told me that the cake she had tasted at school tasted exactly the same. The cookie cake got a thumbs up from even her friend. The credit goes to this recipe which I converted into an eggless one.

I am realizing now as I am sitting here and drafting that I didn't even mention on my blog when it turned 10 and 11. What a busybody I have been to miss such milestones. 😉Thanks to my daughter this time, I am here happily announcing that my virtual baby has turned 12, this month. A blog that was started as a record of our family recipes has turned into a part of me somehow over the years. It has been an incredible journey where I get to see and enjoy a glimpse of global culinary world. The bonus part has been getting to know like minded fellow bloggers over this period of time. I thank everyone who spends a slice of their precious time here going through my posts and leaving encouraging words.
 
Ingredients:
1.5 flax egg 
10 tbsp. butter
2/3 cup brown sugar
1/3 cup granulated sugar
1 tsp. vanilla
1 + 2/3 cup all purpose flour
3/4 tsp. baking soda
1/2 tsp. salt
1 cup chocolate chips

That's how the backside of the cookie cake looks.

Directions:
* Combine 4.5 tsp. golden flax meal and 4.5 tbsp. warm water in a bowl and keep aside for about five minutes.
* Preheat the oven to 350 deg F and grease a 8 or 9 inch pie pan or a cake pan.
* Cream butter and sugars together, about 2 minutes and mix in the flax egg and vanilla.
* Next add flour, baking soda, and salt and mix to combine. Save 2 tbsp. chocolate chips and add the rest to the batter and mix with a wooden spoon. 

* Press the cookie dough into the pie plate and sprinkle the remaining chocolate chips evenly on top, pressing them down slightly.
* Bake for 22 to 25 minutes. Let the cookie cool completely.
(Mine was jiggly at the center even at 25 minutes though the edges were turning crispy. I therefore baked until a toothpick inserted at the center came out clean, not caring even it was soft. I think I baked about 5 minutes extra. It slightly firms up after cooling though it looks soft when it comes out. Don't worry if the edges are slightly crispier since you wouldn't notice it when the cake has cool down.)
* Run a knife around the edges to loosen and use a large spatula if preferring to transfer onto a plate.
* Pipe on frosting along the edges if preferred and add the sprinkles. Cut into slices and serve.

This cake goes to Bakeathon and Blogging Marathon #95 under the theme 'cake recipes' events.


Comments