Life is full of tough choices, like to have a soft, buttery and chewy cookie or a slice of rich and smooth cake. I would say why not both! Here is an easy answer to this mind boggling question and you are welcome. I have been sharing my gluten free life style journey on the blog quite frequently and in one post I discussed in detail how it is like in my country. Most of the time I cook food that can be enjoyed by the whole family and there are some baked goodies, like pizza and cakes, that I do with regular wheat flour and with gluten free flour. It doubles the work for sure but it is economical for me. This particular recipe is one of my very successful experiments with gluten free flour as I modified the recipe of Cookie Monster.
Syed Diet Flour is a local brand that is producing different blends of gluten free flour and I use them in all my gluten free cooking. Let me be clear, this blog is neither sponsored by the brand nor I am doing any advertisement. I once contacted them and they were kind and generous enough to send a box of assorted products and I am extremely thankful for the gesture. I mention the brand to clarify my source of gluten free products and if gluten free community of Pakistan can benefit from this, it would be my pleasure.
And back to the recipe. It requires less amount of flour and slightly longer baking time as non wheat flours are denser. The cake is like a giant cookie… rich and soft in the middle and chewy around the edges. I usually frost this cake with chocolate frosting but it is totally optional or you can serve it with ice cream or whipped cream. Go ahead…. indulge a little!
Chocolate Chip Cookie Cake (Gluten Free)
Enjoy cookie as a slice of cake.
- 3/4 cup unsalted butter softened to room temperature
- 1 cup brown sugar
- 1 large egg plus 1 egg yolk
- 2 tsp vanilla extract
- 3/4 cup coconut flour I used Syed Diet Coconut Flour
- 2/3 cup gluten free flour I used Syed Diet Platinum Flour
- 2 tsp corn flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup semi sweet chocolate chips
Preheat the oven to 180 C/ 350 F. Lightly grease an 8 inch round pan with oil or cooking spray.
In a large bowl, beat softened butter with an electric mixer for a minute at medium speed until smooth and creamy. Add brown sugar and beat for another minute. Mix in egg, egg yolk and vanilla extract and beat for 30-40 seconds.
Sift together coconut flour, gluten free flour, corn flour, baking soda and salt in a separate bowl. Add dry ingredients to butter mixture, beating at low speed until combined, scrapping down the sides and bottom of the bowl as needed. Add chocolate chips and mix well.
Press the cookie dough evenly into the prepared pan, loosely cover with aluminum foil ( to avoid quick browning) and bake for 15-20 minutes. Remove the foil, rotate the pan and bake for another 15-20 minutes. Remove from the oven, place on wire rack and let cool completely before removing from the pan.
Frost as you like or serve with whipped cream or ice cream.
Gluten free flour absorb moisture quickly so don't delay baking when the dough is ready.
Baking time may vary, adjust accordingly.
Don't be tempted to remove the cake from the pan when still hot as there is a lot of butter in the cookie cake and would crumble. Let it cool completely. It is hard to resist, I know but you are strong!
Frosting is totally optional.