Brown Butter Chocolate Chunk Cookie Cake

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

 

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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.

Author: Lauren Lilling

Recipe type: Dessert

Makes: 8 servings

Ingredients

• 113g (1/2 cup) unsalted butter, softened
• 50g (~1/4 cup) granulated sugar
• 155g (~2/3 cup) packed light brown sugar
• 55g (1 large) egg at room temperature
• 10 milliliters (2 teaspoons) vanilla extract
• 190g (~1½ cups) all-purpose flour
• 4g (1/2 teaspoon) baking soda
• 3g (1/2 teaspoon) salt
• 170g (~1½ cup) dark chocolate chunks
• Buttercream and sprinkles for decorating (optional)

Instructions

1. 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
2. Once butter has cooled, place in the large bowl of an electric mixer with sugars; beat on high speed until well combined
3. Add egg and vanilla, mix on medium speed until well mixed
4. 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
5. Slowly stir in chocolate chunks
6. Spread dough evenly into an 11-inch tart pan; chill 24 hours for best results (minimum of 2 hours) before baking
7. When ready to bake, pre-heat oven to 325 degrees
8. Bake cookie cake until firm: 18-22 minutes or until edges are golden brown and a toothpick comes out clean from center
9. Allow to cool before serving frosting and serving

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