This is the best cookie cake that I’ve ever had. It has a a chewy center, crispy edges and a wonderful brown butter flavor.
I’m turning 30 this year. And actually, August 21st isn’t that far away. How I feel about the age is a story for another post, but what I want for dessert on my birthday is always on my mind. I have a few celebrations to plan with family and friends but the first thing that I thought about was what sweet treat each of those celebrations will involve.
Growing up, I detested birthday cake. And even now, it has to be a really good birthday cake to win me over. Homemade layer cakes are a different story but even as a kid they weren’t my first choice. In fact most birthdays involved brownies, ice cream pie or a cookie cake (or all of the above). My poor buttercream loving mom couldn’t win.
It’s been a while since I’ve had a cookie cake, but I imagine that the basic Mrs. Field’s type wouldn’t really appeal to me today. For good or for bad, I’ve become a complete dessert snob when it comes to flavor. Sweet is not a flavor and that’s pretty much what you get with any standard bakery item. So I figured the basic cookie cake was due for an upgrade. A brown butter upgrade to be exact. Chewy center, crispy edges and that nutty caramel-y brown butter flavor. Next time I’ll sprinkle some flaky sea salt over top and really be in grown-up cookie cake heaven.
Brown Butter Chocolate Chunk Cookie Cake
Adapted from my brown butter cookies
113 grams / 4 ounces (1/2 cup / 1 stick) unsalted butter, softened
50 grams / 1 3/4 ounces (~1/4 cup) granulated sugar
155 grams / 5 1/2 ounces (~2/3 cup) packed light brown sugar
55 grams / 1 7/8 ounces (1 large) egg at room temperature
2 teaspoons vanilla extract
190 grams / 6 3/4 ounces (~1 1/2 cups) all-purpose flour
4 grams / 1/2 teaspoons baking soda
3 grams / 1/2 teaspoon salt
6 ounces (~1 1/2 cup) dark chocolate chunks
Buttercream and sprinkles for decorating (optional)
Brown the butter: Heat butter in a small heavy duty saucepan over medium heat, stirring constantly, when butter turns to an amber/light brown color, remove from heat immediately (You should be able to smell the deeper more caramel flavor of the butter) pour browned butter immediately into a small bowl and set aside to cool
Once butter has cooled, place in the large bowl of an electric mixer with sugars; beat on high speed until well combined
Add egg and vanilla, mix on medium speed until well mixed
In a separate medium-sized bowl, whisk together flour, baking soda and salt; slowly add to wet ingredients with mixer on low speed; do not over mix
Slowly stir in chocolate chunks
Spread dough evenly into an 11-inch tart pan; chill 24 hours for best results (minimum of 2 hours) before baking
When ready to bake, pre-heat oven to 325 degrees
Bake cookie cake until firm: 18-22 minutes or until edges are golden brown and a toothpick comes out clean from center
Allow to cool before serving frosting and serving