Description

This indulgent cookie cake combines the chewy texture of a classic cookie with the decadence of a thick, buttery dessert. Studded with dark chocolate chunks and crunchy pecans, it is finished with a touch of sea salt for a sophisticated flavor profile.

Ingredients

150g salted butter, softened
115g brown sugar
1 tablespoon vanilla sugar
1 large egg
200g all-purpose flour
1 teaspoon baking powder
150g dark chocolate, roughly chopped
50g pecans, roughly chopped
Fleur de sel, for sprinkling

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Instructions

Preheat the oven to 170°C (340°F) and grease a 22 cm (9 inch) springform or cake pan with butter.
In a large bowl, whisk the soft salted butter with the brown sugar and vanilla sugar for about two minutes until light and fluffy.
Whisk in the whole egg until the mixture is smooth and well combined.
Using a spatula, gently fold in the flour and baking powder just until no white streaks remain.
Chop the dark chocolate into large chunks and fold three-quarters of them into the dough.
Transfer the dough to the prepared pan, pressing it into an even layer before topping with the remaining chocolate and pecans.
Bake for 25 to 30 minutes until the edges are golden brown and the center is set.
Cool in the pan for 10 minutes, then sprinkle with fleur de sel before serving.

Notes

For the best results, ensure your butter is truly softened at room temperature to achieve the right aeration during whisking. If you prefer an extra chewy texture, try using dark brown sugar to increase the molasses content in the dough.

Prep Time: 15 mins
Cook Time: 30 mins
Category: Dessert
Method: Baking
Cuisine: American