Description
This Valentine Easy Cookie Cake features a delightful blend of butter and chocolate chips, creating a rich and satisfying dessert. Perfect for any occasion, it is simple to prepare and is sure to please anyone who enjoys homemade treats.
Ingredients
Scale
- 1/2 cup (113 grams) unsalted butter, room temp
- 1/2 cup (100 grams) brown sugar or coconut sugar
- 1/4 cup (50 grams) granulated sugar or coconut sugar
- 1 large egg, room temp
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups (188 grams) flour
- 1 3/4 cups (298 grams) semi-sweet chocolate chips
- 1/4 cup (56 grams) unsalted butter, room temp
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
- 1 cup (120 grams) powdered sugar
- pinch of salt
- green food coloring
- mini cinnamon candies or mini red M&Ms
Instructions
- Preheat the oven to 350 °F (175 °C), then line the bottom of an 8” springform pan with parchment paper and grease the sides.
- In a large mixing bowl, beat together the butter, brown sugar, and granulated sugar until light and fluffy, then beat in the egg and vanilla until well combined.
- Sprinkle the baking soda and salt over the mixture and beat until combined, then add the flour on low speed.
- Stir in the chocolate chips until well incorporated.
- Press the mixture into the prepared springform pan and bake for 20-25 minutes until browned. The center should not appear wet.
- Allow the cake to cool completely for about 2 hours before frosting.
Notes
Ensure that the butter is at room temperature for the best texture.
You can substitute all sugars with coconut sugar for a refined sugar-free option.
Let the cake cool completely before frosting to ensure the best result.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg