Sometimes Me think, “What is Friend?” and then Me say, “Friend is someone to share the last cookie with”.
– Cookie Monster
I honestly think that this post has the longest title to date in my blog. I actually changed it various times, because I invented this giant cookie cake recipe, or whatever you want to call it, and really wasn’t sure how to name it. Or perhaps I could shorten Very Vanilla Salted Caramel, Pecan & Chocolate Chunk Cookie Cake to the Sofia Cookie Cake? Or shortening it to the Vanilla, Caramel, Pecan Choc Cookie Cake? Or the Everything Giant Cookie? The Papaya Pieces Cookie Cake wouldn’t be a good idea in case people think it has papaya pieces in it. I’m quite uncreative today at thinking up names. Can anybody help me out, any suggestions?
For the Ingredient Challenge this month, my friends and I are up to V and have chosen vanilla. I decided to make a variation of my giant cookie because we’ve sort of grown attached to eating it. The thing is that I needed to add vanilla to it.
I decided to make it way more sinful than the original but whisking the cookie dough so it would be as light as possible so it would be similar to a cake. To counteract the lightness I added vanilla, 50% more pecan nuts and chocolate, and then poured melted creamy vanilla caramel over it. Does that sound good?
Let’s not be fooled by it’s appearance. In my defence I’ll say it’s rustic, and sometimes the rustic, imperfect looking cookie cakes are the ones that taste the best.
Ingredients for the cookie cake:
100g butter, 1/2 cup brown sugar, 2 tablespoons sugar, 1 egg, 1/4 + 1/3 cup cream, 1 cup flour, 1/4 teaspoon baking powder, 2 vanilla beans, 3/4 cup pecan, 3/4 cup chopped cooking chocolate
Ingredients for the caramel:
1/4 cup brown sugar, 1/3 cup cream, 1 vanilla bean, 1 tablespoon butter, pink Himalayan salt
Preheat the oven to 180°C.
Extract the vanilla seeds from the vanilla bean by making a slit through its side, then carefully removing the seeds with the end of a knife.
To make the cookie cake dough, melt the butter. Add all the sugar and whisk. Add the egg and whisk until fluffy. The fluffier it gets, the lighter the texture of the cookie cake will be. Add the cream and whisk until smooth. Add the flour, a pinch of sea salt and baking soda. Stir. Add the vanilla seeds, chocolate chips and pecan nuts. Stir.
Butter the mold or skillet. Arrange all of the cookie dough inside.
To make the caramel, add the sugar, cream and vanilla seeds. Bring to boil while stirring, then continue to boil for about another minute while stirring. Remove from the heat and add the butter.
Pour the caramel on top of the cookie dough. Sprinkle a pinch of salt on top.
Bake for 30 minutes.
Note: you can use any kind of coarse salt. I used pink Himalayan salt because that’s what I had at hand.
As giant cookies, cakes and cookie cakes are best shared with friends, I’m virtually sharing this with my friends that are joining me on the Ingredient Challenge. Let’s check out what they are sharing with us using vanilla:
Thank you for reading!