I have a special treat for you today: A dessert recipe from my Bubby! There is nothing more precious to someone who loves to cook than a recipe that has been passed down from generation to generation. This dish originally comes from my Bubby’s mother, my great-Bubby, if you will. I never met her, but if this recipe is any indication of her personality, than I’m sure I would have loved her. A warm, soft chocolate chip cookie cake topped with smooth and creamy melted chocolate. Bub made this cookie cake for my mom and Aunt Patty all the time and they loved it. My mom said it was such a treat every time Bubby made it for them, and she’d get so happy whenever she could smell it baking in the oven. I’m now a part of the cookie cake tradition. I will definitely keep this as one of my go-to dessert recipes. It’s the perfect treat when you are in the mood for chocolate chip cookies – with a little extra oomph.
My roommates and I were having Homemade Pizza night (recipe will be on the blog soon!), and I wanted to make a dessert to go along with it. If you’re already indulging in pizza, why not add some chocolate in there, too? It only seems right. That’s when I remembered Bubby’s handwritten recipe on her cute flowered stationary. She had mentioned it a while back during one of our family dinners at my aunt’s. I suggested we make it together sometime. But I think Bub was totally not into the idea at all, because she scrunched her nose up and said “…or you can make it and bring me some.” Ha! Bubby never bakes though, so I was not surprised by her reaction. I was surprised, though, that she even had recipes for baked goods! Who knew that back in the day she was quite the baker? I made a couple very small changes, like adding in chocolate chips to the cookie dough part, and using Ghirardelli chocolate instead of Hersey’s to melt on top.
This cake is every cookie lover’s dream. That is, if you like soft, chewy cookies filled to the brim with chocolate chips. Yeah, if that describes you then please be sure to sit down before you take a bite of this mouth-watering dessert. I cannot eat crispy cookies. I think they’re gross. I don’t understand non-chewy cookies. But oh boy, this was the furthest thing ever from crispy. It is the definition of perfection in the form of dessert.
So here you have it: Bubby’s Cookie Cake.
Bubby’s Cookie Cake
2 sticks unsalted butter, softened
1 cup brown sugar
1 tsp vanilla extract
1 large egg, beaten
2 cups all-purpose flour
¼ tsp salt
½ cup semi-sweet chocolate chips
1 cup bittersweet Ghirardelli baking chips
Preheat the oven to 350 degrees. Spray a 9-inch round cake pan and set aside.
In the bowl of a stand mixer, cream together butter and brown sugar. Add vanilla extract and beaten egg. Add flour and salt and mix until well combined. Stir in the semi-sweet chocolate chips.
Spread cookie dough evenly in the pan and bake for 25 minutes.
Melt the Ghirardelli chocolate in the microwave or on the stovetop. Once your cookie cake is done, pour the melted chocolate over top while the cake is still warm. Let stand for at least 5 minutes before you cut into it.
I put mine in the refrigerator for a little while so the chocolate wouldn’t melt again (since we were making pizza and our kitchen was going to get pretty hot). When dessert time came around, the chocolate on top had firmed up and was almost a fudge-like consistency.
I made this cake as part of the #ChocolateParty going on this month! It’s #ChocolateParty’s 1 year anniversary so of course I had to bring some cookie cake to celebrate.