DessertsAugust 30, 2014
Calories
596
Sodium
205mg
8% DV
Fat
36g
55% DV
Protein
3g
7% DV
Carbs
64g
21% DV
Fiber
2g
8% DV
Chocolate Chip Cookie Cake with Vanilla Almond Milk Buttercream Frosting
4
A ooey gooey chocolatey cookie cake with a super smooth buttercream!
12
Cookie:
1 stick unsalted butter, softened
3/4 cup brown sugar
1 egg
1 Tablespoon vanilla
1/2 teaspoon almond extract
½ tsp salt
½ tsp baking soda
½ tsp baking powder
1 cup all-purpose flour
1 cup milk chocolate chips
1/2 cup semi sweet mini chocolate chips
Frosting:
2 tablespoons all-purpose flour
1/8 teaspoon salt
1/2 cup vanilla almond milk
1/2 cup granulated sugar
1 stick unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla bean paste
1 stick unsalted butter, softened
3/4 cup brown sugar
1 egg
1 Tablespoon vanilla
1/2 teaspoon almond extract
½ tsp salt
½ tsp baking soda
½ tsp baking powder
1 cup all-purpose flour
1 cup milk chocolate chips
1/2 cup semi sweet mini chocolate chips
Frosting:
2 tablespoons all-purpose flour
1/8 teaspoon salt
1/2 cup vanilla almond milk
1/2 cup granulated sugar
1 stick unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla bean paste
Cookie:
1. Preheat your oven to 350 degrees Fahrenheit. Mix the salt, baking soda, baking powder, and flour in a bowl. Set aside.
2. Blend the brown sugar and butter with a mixer. Add the egg and extracts.
3. Add your chocolate chips and mix thoroughly by hand.
4. Add the flour mixture in three additions, mixing completely between each.
5. Press into a greased 9 inch round pan. I use a spring form pan, but a regular pan will work.
6. Bake for about 15 minutes, or until the edges are brown and the center is set. Allow to cool completely before frosting.
Frosting:
1. Whisk together the flour, salt, almond milk and sugar in a small saucepan. Cook on medium heat, stirring constantly.
2. When the mixture begins to thicken, cook for 2 minutes more.
3. Transfer to mixing bowl and beat until the mixture reaches room temperature.
4. Add the butter in several additions (I did 5), blending each completely before adding the next. Once the butter is mixed in, add the vanilla bean paste and beat on high for 4 minutes.
5. Lower the mixer speed and add the powdered sugar in 2 additions. The frosting should be quite thick, so add more if necessary.
6. Transfer to a piping bag, or spread on the cookie.
Nutritions
Calories
596
Sodium
205mg
8% DV
Fat
36g
55% DV
Protein
3g
7% DV
Carbs
64g
21% DV
Fiber
2g
8% DV
PER SERVING *
% DAILY VALUE*
Fat
Saturated Fat23g119%
Polysaturated Fat2g12%
Monosaturated Fat10g64%
Cholesterol93mg31%
Sodium205mg8%
Potassium144mg4%
Protein3g7%
% DAILY VALUE*
Total Carbohydrate
Fiber2g8%
Sugar52g104%
Vitamin A986IU19%
Vitamin B60.39mg19%
Vitamin C1mg2%
Calcium61mg6%
Iron1mg7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.