Hubby’s birthday was this week, and since he’s not the world’s biggest cake fan, I wanted to make him something a little less traditional for his birthday dessert. He loves cookie cakes, so I decided to try making one at home, because, let’s face it, homemade is almost always better.
I ran across this recipe for a full-size cookie cake, but it was a little more elaborate than I wanted, and it called for a pizza pan, which I don’t have, so I modified it to suit my purposes. Instead of a pizza pan, I used a cake pan, which both saved me from having to buy a new piece of cookware I’d almost never use and allowed me to downsize the recipe so it was more appropriate for two people. I say more appropriate because, when served with ice cream on top, this was still plenty for 4 generous desserts. Not that I’m complaining, since we finished it off last night. Bonus dessert!
For dinner beforehand, I made pumpkin curry, which hubby loved, but I thought it was a little too pumpkin-y. Go figure.
I’m having a hard time putting into words exactly what I mean by that, but it almost tasted too rich for me with all that pumpkin. I’d definitely make it again, though, since it’s a good basic recipe, but I think I’d mix in some other veggies to make it less overwhelmingly pumpkin-y. The original recipe can be found here.
After dinner, it was time for the main event. It may not be too pretty, but I can promise you it would have been uglier if I had tried to decorate it.
Once the birthday man* blew out the candle and made his wish, we enjoyed this delectable dessert while it was still a little warm, with a generous scoop of Blue Bell Homemade Vanilla ice cream on top.
* Pretty sure he would prefer that title to “birthday boy.”
We’re going out tonight to celebrate his birthday for real, but this was not a bad way to mark the actual occasion!
Cookie Cake for a Couple
1 stick unsalted butter, softened
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg
1 cup plus 1 Tbsp all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1 teaspoon pure vanilla extract
1 cup semisweet chocolate chips
Preheat the oven to 375° F. Line the bottom of an 8-inch round cake pan with parchment paper and grease the parchment paper.
In a large bowl, cream the butter and sugars. Add the egg and beat well.
In another bowl, combine the flour, baking soda, and salt. Add to the butter mixture, mixing to incorporate, and add the vanilla extract. Fold in the chocolate chips. Spread across the bottom of the prepared pan, leaving a half-inch to an inch at the edge for the cookie to expand as it bakes. 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 a bit more. Serve warm with ice cream.