Description

This rustic Cookie Cake is a delightful farmhouse centerpiece that combines the rich flavor of browned butter with decadent dark chocolate chunks and toasted pecans. With its perfectly crisp edges and soft, chewy center, it offers a heartwarming treat that is far more impressive than a standard batch of cookies.

Ingredients

150g salted butter, softened
115g brown sugar
1 tablespoon vanilla sugar
1 large farm-fresh egg
200g all-purpose flour
1 teaspoon baking powder
150g dark chocolate, roughly chopped
50g pecans, roughly chopped

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Instructions

Preheat your oven to 170°C (340°F) and grease a 22cm (9-inch) springform or cake pan with a small amount of butter.
In a large mixing bowl, whisk the softened salted butter with the brown sugar and vanilla sugar until the mixture is smooth and pale.
Add the egg to the bowl and whisk vigorously until the batter becomes glossy and well-combined.
Sift the flour and baking powder over the wet ingredients and use a spatula to fold them in gently until no streaks of flour remain.
Roughly chop the dark chocolate and stir three-quarters of the pieces into the dough.
Press the dough into an even layer in the prepared pan, then scatter the remaining chocolate and the pecans on top.
Bake for 25 to 30 minutes until the edges are golden brown; allow the cake to cool in the pan until just warm before removing.

Notes

For the best texture, ensure your butter is soft to the touch but not melted, as this helps the sugars cream properly for a tender crumb. Using a high-quality dark chocolate bar chopped by hand creates varied sizes of chocolate pools, adding to the rustic charm of the bake. If you prefer a slightly saltier finish, a small pinch of flaky sea salt sprinkled over the top immediately after baking perfectly complements the rich chocolate.

Prep Time: 15 mins
Cook Time: 25 mins
Category: Dessert
Method: Baking
Cuisine: American