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39
Nutritional analysis per serving (frosted):
Calories 324 (42% from fat) • carb. 43g • pro. 4g • fat 16g
sat. fat 2g • chol. 47mg • sod. 225mg • calc. 52mg
fiber 0g
Chocolate Chip
Cookie Cake
For those chocolate chip cookie lovers, here is a
giant, soft-in-the-middle cookie. It is best eaten the
same day, but if wrapped well, can be enjoyed up to
two days (refrigerate if topping with whipped cream).
Makes one 9-inch cookie cake, about 12 servings
Nonstick cooking spray or softened
butter for greasing the pan
2¼ cups unbleached, all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
½ teaspoon espresso powder
16 tablespoons (2 sticks) unsalted butter,
cut into 1-inch pieces, room temperature
1 cup packed light brown sugar
½ cup granulated sugar
2 large eggs, room temperature
1½ teaspoons pure vanilla extract
2 cups mixed chocolate chips
(semisweet, bittersweet, white chocolate)
Flake sea salt, for sprinkling
½ cup whipped cream, for decorating
2 tablespoons rainbow sprinkles,
for decorating
Coat a 9-inch round cake pan with the softened
butter or nonstick cooking spray. Line the bottom
of the pan with parchment paper. Reserve.
Put the dry ingredients into the Cuisinart
®
mixing
bowl. Attach the chef’s whisk and select the
MIXING setting and the DRY INGREDIENT
MIXING program to combine the ingredients.
Transfer to a separate bowl. Reserve.
Put the butter and sugars into the mixing bowl.
Attach the flat mixing paddle and select the
MIXING setting and the CREAMING program.
Press the dial to pause the program as necessary
to scrape the entire bowl and paddle. The mixture
should be light and fluffy by the end of the
program. It may not need the full program time,
so keep an eye on the mixture and stop when it
is nice and creamy. Once the butter and sugars
are nicely mixed, stop and scrape the bowl well.
Set to Speed 3 and add the eggs, one at a time,
and the vanilla extract, allowing each egg to fully
incorporate before adding the next. Scrape the
entire bowl. With the mixer running on Speed 2,
add the dry ingredients and mix until just
combined. Scrape the entire bowl well and then
add the chocolate chips. Increase to Speed 3
and mix just until fully incorporated.
Transfer the dough to the prepared cake pan and
press to evenly cover the pan. Wrap well and
transfer to a freezer for a minimum of 3 hours, up
to overnight.
Preheat oven to 350°F with rack in middle
position. Transfer the frozen cookie cake in the
pan to preheated oven and bake until the cookie
cake is just set (it will look dry on top, but still be
soft), about 30 minutes. Remove and sprinkle
with the flaked sea salt. Once cool remove from
pan. Decorate as desired with the whipped cream
and sprinkles.
Nutritional analysis per serving:
Calories 324 (42% from fat) • carb. 43g • pro.4g • fat 16g
sat. fat 2g • chol. 47mg • sod. 225mg • calc. 52mg
fiber 0g
Key Lime Mini
Cheesecakes
Key limes can be found in many grocery stores.
They are a smaller, sweeter, type of lime, but if they
cannot be found, substituting with traditional limes
will work, it will just be a bit more sour.
Makes 12 individual cheesecakes
Graham Cracker Crust:
½ cup graham cracker crumbs (3 full
cracker sheets)
1 tablespoon granulated sugar
Pinch ground cinnamon
Pinch fine sea salt
2 tablespoons unsalted butter, melted and
cooled slightly
Filling:
16 ounces (2 standard packages)
cream cheese, each cut into 4 pieces,
room temperature
²⁄
³
cup granulated sugar
1 tablespoon grated key lime zest
(4 key limes)
Pinch fine sea salt
2 large eggs, room temperature
½ cup sour cream, or full-fat plain
Greek yogurt, room temperature
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