COOKIE CAKE
I promise you will adore this recipe for enormous chocolate chip cookie cake! People have been asking me about it ever since I cooked it at home. We don’t deny ourselves of these either, because it’s incredibly easy to make and uses stuff that we all have at home.
Therefore, if you enjoy cookies, I can’t advocate trying this maxi cookie recipe right away because it combines our favourite cookie flavours—soft on the inside and crispy on the outside. All you have to do to create it and prevent the biscuits from breaking when you unmold them is use a spring form mould.
Ingredients:
- 230 g spelled flour
- 2 tsp cornstarch
- 80 g melted coconut oil
- 115 g coconut sugar
- 2 large eggs (1 whole + 1 yolk)
- 2 tsp vanilla extract
- 1/2 tsp baking soda
- 80 g crushed dark chocolate
- 75 g pecan nuts
Directions :
- Preheat the oven to 175°C.
- Spread the crushed pecan nuts on a baking sheet covered with parchment paper and bake for 9 minutes.
- Allow them to cool in a bowl.
- In a mixing bowl, combine the melted coconut oil, coconut sugar, and vanilla extract. Add the whole egg and the yolk of the second egg, and mix well.
- Add the flour, cornstarch, and baking soda to the liquid ingredients, and mix until everything is well combined.
Incorporate the chocolate and pecan nuts into the batter and mix thoroughly. - Transfer the dough to a mold or a circle of 18 cm in diameter, and flatten it evenly.
- Bake for 20 minutes or until golden brown. Enjoy it
- lukewarm when the chocolate is beautifully flowing.