Recipe by Chris__D
"This is a dense cake with milk chocolate chips that makes a great snack. Kids love it."
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2 1/4 cups
butter, at room temperature
firmly packed brown sugar
milk chocolate chips (such as Guittard®)
I made this for a "Happy First Day of School" treat. It was easy to make and turned out great! I kept the leftovers for snack bars. I am overall very pleased with the taste. The consistency is somewhere between a cookie and a bar.
I always love it when I’m the first reviewer of a recipe and I can enthusiastically report that I loved it. And the reverse is also true. I very much dislike having to review a recipe poorly, and no more so than when I’m the first reviewer. I wouldn’t call it cake – and I wouldn't call it bars either. It wasn't moist as a cake should be, but it wasn't chewy as a bar would be either. I rate these two stars because frankly, after trying these we didn’t think they were good enough to keep.
This is a great recipe, thanks for sharing. I changed two things that seemed to make this more of a equal split between cookie and cake. I added 1 cup of quick cooking oats (food processed down to flour,substituted for one of the cups of flour). And instead of 1 cup of butter, I used 1 stick of unsalted butter and 1 stick of margarine. Also I like to add one bag of chocolate chips (regular size) and one bag of mini chocolate chips, bc it gives a almost saturated chocolate texture to the cookie cake, and the Kids LOVE it! Excellent recipe!
This recipe is terrible. I had to cook it for 10 extra minutes. I thought it was done because it sprung back when touched, but turns out it is overcooked around the outside and raw in the middle. Not great since it was supposed to be a birthday cake for my daughter. Now I have to figure out what else to make her. Very disappointed.
I made this for my daughter's birthday party, and it was a huge hit. It is not a cake consistency, so if you're expecting it to have the mouth-feel of a cake, you will be disappointed. It's more like one of the giant, soft cookies that you get at the mall, which they decorate for birthdays and such. It was chewy inside, with a little more crisp at the edges. It was definitely not a bar cookie, either, but it was exactly what I was looking for. It's the same as the Tollhouse recipe with two extra eggs. The pieces were about 1/2 inch tall in the middle, a little taller at the sides. We omitted the nuts, but they would be wonderful. Thank you for posting!
I put this on a large pizza pan with sides. I was a little nervous it was going to expand over the edges but it held up. The cake ended up about 1.5" tall. I was a nice compromise for cake and cookie. It was very soft and chocolatey! The family loved it.
They were rather dry and the consistency was more like that of a specialty bread.
* Percent Daily Values are based on a 2,000 calorie diet.
The Original Chocolate Chip Cookie Cake
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 152
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