Description
This hybrid dessert combines the texture of a crisp-yet-soft cookie cake with a gooey center. Perfect for gatherings or quick treats, it balances buttery richness and semi-sweet chocolate for a no-fuss, gourmet result.
Ingredients
3/4 cup (170g) unsalted butter, softened
1 cup (200g) packed brown sugar
1 large egg plus 1 egg yolk
2 tsp alcohol-free vanilla extract
2 cups (250g) all-purpose flour
1/2 cup (75g) light cornstarch
1 tsp baking soda
1/2 tsp salt
1 1/2 cups (270g) semi-sweet chocolate chips
Instructions
Preheat oven to 350°F (180°C). Grease a 9-inch pie dish.
Beat softened butter and brown sugar in a bowl for 3 minutes until creamy.
Beat in egg, egg yolk, and alcohol-free vanilla extract until smooth.
Whisk flour, cornstarch, baking soda, and salt in a separate bowl.
Gradually add dry ingredients to wet mixture and mix on low speed until just combined.
Fold in chocolate chips with a rubber spatula for 5 seconds.
Spoon dough into the prepared pie dish and press into an even layer.
Bake for 20 minutes, covering with foil if edges brown too quickly.
Use a toothpick to check for crumbs, not raw batter, as done. Cool completely before adding optional frosting.
Notes
Ensure butter and eggs are at room temperature for a smooth dough.
Optional halal chocolate frosting (e.g., dairy-free ganache) can be added after cooling.
Let cake cool fully before slicing to prevent crumbling.
Stores in an airtight container for up to 3 days at room temperature.
For best results, use mini chocolate chips for even distribution.
- Prep Time: 15
- Cook Time: 25
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 525
- Sugar: 40g
- Sodium: 200mg
- Fat: 30g
- Saturated Fat: 18g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg