If you’re a fan of both cookies and cakes, this Praline Chocolate Chip Cookie Cake brings the best of both worlds into one decadent dessert. The rich praline spread adds a nutty sweetness, while the chocolate chips melt into pockets of gooey goodness throughout the cookie-like base. This cake is perfect for those who love soft, chewy cookies but crave the size and presence of a cake.
What You’ll Need for This Cookie Cake
The ingredients for this Praline Chocolate Chip Cookie Cake are simple, but each one plays a crucial role in creating the perfect balance of flavors and textures.
For the Cookie Cake Base:
- 75 g vergeoise sugar (a type of brown sugar that adds a deep caramel flavor)
- 55 g white sugar (for sweetness and balance)
- 130 g softened butter (ensures a soft, tender crumb)
- 90 g praline spread (the secret ingredient that gives this cake its nutty, rich taste)
- 1 egg (binds the ingredients together)
- 230 g flour (creates structure and stability)
- 1 tablespoon baking powder (helps the cake rise to a fluffy, cookie-like texture)
- Pinch of salt (enhances the sweetness and flavor)
- Vanilla extract (adds warmth and depth)
- 100 g chocolate chips (the classic cookie addition, providing bursts of melted chocolate)
The Role of Each Ingredient in Your Cookie Cake
Understanding how these ingredients work together will help you achieve the best results. Here’s a brief breakdown:
- Vergeoise sugar: This is key for adding moisture and a rich caramel-like flavor to the cookie cake. If you can’t find vergeoise sugar, brown sugar can be used as a substitute, but the flavor profile will be slightly different.
- Praline spread: This is the star of the recipe. It’s a creamy, sweet spread made from caramelized hazelnuts or almonds. It not only adds a nutty richness but also gives the cookie cake a distinctive flavor that sets it apart from typical cookie cakes.
- Chocolate chips: These melt into the cake, creating those gooey, chocolatey pockets you’d expect in a traditional chocolate chip cookie.
Mixing the Perfect Dough: Step-by-Step
Start with the Base: Creaming Butter, Sugars, and Praline Spread
- In a large bowl, combine the softened butter, vergeoise sugar, and white sugar. Using an electric mixer, cream these ingredients together until the mixture is smooth and fluffy. This creaming process helps create a light texture for the cookie cake.
- Next, add the praline spread to the butter and sugar mixture. Beat it in until fully incorporated. The praline spread will blend into the mixture, infusing the dough with a subtle nutty sweetness.
- Crack in the egg and continue mixing. The egg not only binds the ingredients but also adds moisture, ensuring that the cookie cake remains soft in the center with a slight crispness on the edges.
Adding Dry Ingredients for Structure
- Sift together the flour, baking powder, and pinch of salt in a separate bowl. Gradually add this dry mixture to the wet ingredients, mixing on a low speed until everything is well combined.
- Stir in a splash of vanilla extract for extra depth of flavor.
- The result should be a thick, slightly sticky dough—ideal for holding together the chocolate chips.
Fold in the Chocolate Chips
- Gently fold in the chocolate chips using a spatula. Make sure they’re evenly distributed throughout the dough so that every bite of the cookie cake has a perfect balance of praline and chocolate.
Preparing Your Cookie Cake for Baking
Shaping the Dough for Even Baking
- Preheat your oven to 180°C (350°F) to ensure it’s hot enough when your cookie cake is ready to go in.
- Prepare a 20 cm baking mold or cake circle by either greasing it with butter or lining it with parchment paper. This will make it easier to remove the cake once it’s baked.
- Transfer the dough into the baking mold. Use a spatula to spread the dough evenly, pressing it down slightly to ensure the entire mold is filled. This will help the cookie cake bake uniformly, with a chewy center and slightly crispy edges.
Baking the Cookie Cake to Perfection
- Bake the cookie cake for 20-25 minutes. You’ll know it’s done when the top is a beautiful golden brown, but the center remains soft when pressed lightly with a fingertip.
- Be careful not to overbake the cake, as this could result in a dry texture. Remember, the residual heat will continue to cook the cookie cake slightly after it’s removed from the oven.
Cooling and Serving Your Praline Chocolate Chip Cookie Cake
- Once baked, let the cookie cake cool in the mold for about 10 minutes. This allows it to set and firm up, making it easier to slice without crumbling.
- Transfer the cookie cake to a wire rack to cool completely. This ensures the bottom doesn’t become soggy and allows air to circulate around the entire cake.
- To serve, slice it like a cake and enjoy each gooey, praline-infused bite. This cookie cake is perfect with a cup of coffee or a glass of milk!
Why You’ll Love This Praline Chocolate Chip Cookie Cake
This Praline Chocolate Chip Cookie Cake is an irresistible dessert for any occasion. The combination of praline, chocolate chips, and a buttery cookie base makes it unique, offering a richer and more decadent flavor than your typical chocolate chip cookie. Plus, its cake-like presentation makes it an impressive dessert for gatherings. The soft, chewy texture contrasts beautifully with the crispy edges, while the praline spread adds a luxurious touch.
Not only is it simple to make, but it also satisfies any sweet tooth craving, making it a go-to dessert for cookie and cake lovers alike.
Praline Chocolate Chip Cookie Cake
This Praline Chocolate Chip Cookie Cake is the perfect blend of chewy cookie texture and rich praline flavor. With a golden, crispy top and gooey chocolate chips, this delightful dessert is easy to make and is sure to impress at any gathering. Ideal for when you’re craving a twist on classic chocolate chip cookies!
Ingredients
- 75 g vergeoise sugar or brown sugar
- 55 g white sugar
- 130 g softened butter
- 90 g praline spread
- 1 egg
- 230 g flour
- 1 tbsp baking powder
- pinch salt
- vanilla extract to taste
- 100 g chocolate chips
Instructions
- Preheat your oven to 180°C (350°F).
- Mix the softened butter, vergeoise sugar, white sugar, praline spread, and egg together in a bowl.
- Add the flour, salt, and vanilla extract, then mix well.
- Stir in the chocolate chips until evenly distributed.
- Pour the mixture into a 20 cm baking mold or circle.
- Bake for 20-25 minutes until golden.
- Let it cool before serving. Enjoy!
Notes
- To ensure the best texture, do not overmix the batter once you add the flour.
- You can substitute praline spread with any nut butter or even Nutella for a different flavor.
- Make sure to let the cookie cake cool before slicing to keep its structure intact.
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