What’s great about making a homemade cookie cake is how much you could adapt it to your exact liking. You can add in any kind of baking pieces (chocolate chips, butterscotch chips, peanut butter chips, toffee bits, etc.) and you can top it off with any flavor of ice cream and dessert sauce. The possibilities are endless! But tonight, I kept it somewhat simple with a chocolate and white chocolate chip cookie cake with pecans topped with vanilla ice cream, drizzled with Nutella.
Cookie Cake (adapted from Martha Stewart):
Yields 8 servings
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1/2 cup sugar
- 3/4 cup packed light-brown sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1 1/2 cups mixed chocolate chips (I did 1/2 cup white chocolate chips, 1/2 cup semisweet chocolate chips, and 1/2 cup chopped pecans. Next time, I plan on trying a mixture with some butterscotch chips.)
Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars until mixture is light and fluffy, about 2 minutes.
Add egg and vanilla.
Mix until they are fully incorporated.
Add flour mixture, and beat until just combined.
Stir in chocolate chips and pecans.
Transfer dough to a 10-inch ovenproof skillet, and press to flatten, covering bottom of pan. (I used a 9-inch cake pan.)
Bake until edges are brown and top is golden, 40-45 minutes. Don’t overbake; it will continue to cook a few minutes out of the oven.
Transfer to a wire rack to cool, 15-20 minutes. Cut into 8 wedges. Serve warm; top each wedge with a scoop of ice cream and some dessert sauce.