I love entertaining. Themes, meal/menu planning, shopping, you name it…I love all things entertaining.
Except cleaning. Having people in my home requires ridding of every dog hair that drops from Lily’s body on an every second basis. I hate cleaning so much that truthfully, my parents and in-laws are the only few people I pull out the stops for….and that’s if I’m caught on a good day. I mostly hate cleaning outside of my kitchen because well, the kitchen should be clean. I run a hospital kitchen so things like this I know and abide by.
When my brother and his 7-person “crew” arrived last weekend, I was completely unprepared. I wasn’t expecting them to actually show and their arrival provided me with a great excuse to bake my latest What’s Cooking Recipe Swap recipe. I blow off cleaning to bake. Is anyone surprised by this?
Dawn raved about this recipe and obviously any swap recipe submission has received top reviews. Not surprisingly, this was a real treat. The dietitian in me was very thankful for the 8 extra mouths to share the calories. Nine including Mr. Prevention.
Lily offered her assistance, but chocolate isn’t good for dogs.
Think of the biggest, thickest, chewiest chocolate chip cookie you’ve ever had.
Now double that.
Close your eyes. Drool. Moan.
Open your eyes and…BAM!
Yep, there you have it. Thick and chewy Chocolate Chip Cookie Cake.
This was so simple to make and the result was absolutely divine. There’s no going wrong with a chocolate chip cookie…ever. I even cut out a bunch of chocolate and swapped out whole wheat pastry flour. Even still…amazing.
I’ve been saying forever that I would love to entertain more if it weren’t for that whole cleaning routine. I am proud to say that after 3 years of contemplation and heated debates, I won the battle of the cleaning service. We hired a very kind woman to help us around the house so that between super long work days, cookbooking, and blogging, I don’t have to carve out nonexistent time to clean…and I can serve more Chocolate Chip Cookie Cake to guests!
Chocolate Chip Cookie Cake adapted from Emeril Legasse and Simple Gourmet Cooking
2 sticks unsalted butter, softened
1 cup light brown sugar, lightly packed
1/2 cup granulated sugar
2 large eggs
1 1/2 tsp vanilla extract
2 cups whole wheat pastry flour
1 tsp baking soda
1/2 tsp salt
1 1/2 cups bittersweet chocolate chips
Confectioners’ sugar, for garnish
Preheat the oven to 375 F. Line a 9 x 13-inch pan with parchment paper.
In a large bowl or bowl of a stand mixer, cream the butter and sugars. Add the eggs, beating well after the addition of each. Beat in vanilla.
In a bowl, combine the flour, baking soda, and salt and mix with a whisk. Add to the butter mixture, mixing to incorporate, scraping sides if needed.
Fold in the chocolate chips. Spread across the bottom of the prepared pan and bake until the edges are golden and the cookie is set but the center is still slightly soft, 20 to 25 minutes. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
To serve, sift confectioners’ sugar over the top and cut into squares.
Yield: 24 pieces (about 2-in x 2-in each)
Nutrition Information (per piece): 214 calories; 11.4 g. fat; 15 mg. cholesterol; 104 mg. sodium; 27.3 g. carbohydrate; 2.0 g. fiber; 1.5 g. protein
Result: These were quick to make and so, so good! My brother and his friends INHALED these…Mr. Prevention, too. They are like the thickest chocolate chip cookie ever…in the shape of a square 🙂 Enjoy!
TGIF! My college roomie, Mary, is in town this weekend! I have no idea what we’ll be up to but I do know that Illini football and wine will be involved! 😀
Be sure to check out all the other desserts in the What’s Cooking Round-Up below!