Giant Choc Chip Cookie Cake by welcometocatskitchen. A Thermomix <sup>®</sup> recipe in the category Desserts & sweets on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

Desserts & sweets Desserts & sweets

Preparation time

5min

Total time

30min

Portion

12 piece(s)

Level

easy

TM 6
TM 5
TM 31
TM 21

by welcometocatskitchen

published: 2021/10/13

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Ingredients

Giant Choc Chip Cookie Cake

Dough

170 g unsalted butter, softened to room temp
200 g brown sugar, light or dark
1 egg, large
1 egg yolk
14 g vanilla extract
250 g flour, all purpose
2 tsp cornflour
1 tbsp bicarbonate of soda
225 g chocolate chip, semi sweet

Buttercream

115 g unsalted butter, softened to room temp
200 g icing sugar
20 g cocoa powder, unsweetened
30 g cream, heavy
1 pinches salt
7 g vanilla extract

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Recipe's preparation

Method for Dough

1. Preheat oven to 180°C. Grease a 22cm dish or cake pan with nonstick spray. Set aside.

2. Insert butterfly whisk, add softened butter, blend for 15 - 30 seconds on speed 3, scrape down sides and continue to mix until completely smooth and creamy.

3. Add the brown sugar and mix for 30 seconds on speed 4, scrape down side and continue to mix until creamy, extend to 1 minute if needed.

4. Add in egg, egg yolk, and vanilla extract for mix for 30 - 40 seconds on speed 4, or until combined. Scrape down the sides of the bowl as needed.

5. Remove Butterfly whisk. Add in; flour, cornflour, baking soda and salt. Mix for 15 seconds speed 3.

6. The cookie dough will be quite thick. Add 200g of chocolate chips and gently mix for 10 seconds on speed 1.5 - 2 until combined.

7. Press the cookie dough evenly into the prepared pan. (use wet hands to make the process easier)

8. Bake for 20-25 minutes or until the cake is lightly golden brown (could be up to 30 minutes, depending on your oven). Use a toothpick to test. You may want to cover the cake loosely with aluminium foil after 15 minutes to avoid heavy browning around the edges. Remove from the oven and set the pan on a wire rack to cool completely. Once cooled, use a sharp knife or metal spatula to loosen the sides of the cookie cake from the pan and transfer to a serving dish.

Buttercream

1. Insert butterfly whisk, add softened butter, blend for 20 seconds on speed 3 until completely smooth and creamy. – extend time up to 30 seconds, scrape down sides if needed.

2. Add icing sugar, cocoa powder, heavy cream, salt, and vanilla extract. Mix for 15 seconds speed 3, then increase to speed 4 and beat for 1 full minute.
Add 1/4 cup more icing sugar or cocoa powder if frosting is too thin or another Tablespoon of cream if frosting is too thick. Taste. Beat in another pinch of salt if desired. Mix for 30 seconds speed 3

Tip

1. Eggs: Make sure you don’t use 2 full eggs, which will result in a cakey texture– think more of a cake than a cookie. 1 whole egg + 1 egg yolk is best.

2. Cornflour: The cornflour helps thicken the cookie dough and promises a softer cookie cake.

3. Cookie cake remains fresh covered tightly at room temperature for up to 3 days.

4. The chocolate buttercream is optional. Instead, decorate with whipped cream or top with vanilla ice cream.

Buttercream tips

1. Use immediately or cover tightly and store for up to 1 week in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting on speed 3 for a few seconds so it’s creamy again. After thawing or refrigerating, beating in a splash of heavy cream or milk will help thin the frosting out again, if needed.

2. Quantity: This recipe is enough to frost 6 - 8 cupcakes

Thermomix Model

Recipe is created for
TM 6

For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
Recipe is created for
TM 5

If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.

Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
Recipe is created for
TM 31
Recipe is created for
TM 21

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.