Chocolate Chip Cookie Pound Cake

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What is better than a chocolate chip cookie fresh from the oven? Nothing that I can think of, though a warm slice of this Chocolate Chip Cookie Pound Cake comes in a very close second. The original recipe is from “300 Best Chocolate Recipes,” by Julie Hasson. She describes it as a “cross between a chocolate chip cookie and a pound cake,” and I had to try it. Had to! How could a crisp cookie and a velvety pound cake come together in one recipe? Well, here’s how: the cake itself is moist, full of melty milk chocolate chips and chopped walnuts, and the crust is crispy and brown and brown sugary. Voila–a Chocolate Chip Cookie Pound Cake! This would be so perfect for a picnic. Here’s the recipe.

Chocolate Chip Cookie Pound Cake

2 cups flour
1/4 teaspoon salt
1-3/4 cups brown sugar
1 cup (2 sticks) unsalted butter, softened
5 eggs
2 teaspoons vanilla
milk chocolate chips, one 11.5 oz. bag
1/2 cup chopped walnuts

powdered sugar for dusting

Grease a 9″ square metal baking pan, and then line with parchment paper. Preheat oven to 350 degrees.

In a small bowl, mix together the flour and salt. In a large bowl, using an electric mixer, beat together brown sugar and softened butter until smooth and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract.

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After adding the eggs. the batter should be light and fluffy.

Add flour mixture, beating just until smooth. Stir in chocolate chips and walnuts.

Spread batter in prepared pan, smoothing top. Bake in preheated oven for 45 to 50 minutes, or until a skewer inserted in center comes out clean. Let cool in pan for 15 minutes, and then lift out.

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You can sprinkle your cake with powdered sugar, if you wish. I used my muffineer-the silver-topped shaker seen in the first photo. It’s an antique and used to be used for sprinkler powdered sugar onto muffins. Thought it would be fun to use on this cake, too!

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Baking notes: Recipes have a way of evolving, and the original recipe for this called for slabs of milk chocolate. But when I found that two bars of good-quality milk chocolate would cost $5.78, and that one bag of good-quality milk chocolate chips cost $1.79, I went with the chips, and the cake became a Chocolate Chip Cookie Pound Cake. I recommend taking the eggs from the fridge beforehand, to come to room temperature. The room temperature eggs and softened butter will give you a fluffy batter and a moist, fine-textured cake. By the way, there seems to be a lot of batter for the relatively small pan, but it will fit in.

On to birds! While the birds in my garden may not be the most interesting to experienced birders, to me, they always seem to be doing interesting things. This grackle sat on the line for more than 20 minutes, alternately resting and grooming himself. He’s so elegant! Peace to you. Fran

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4 thoughts on “Chocolate Chip Cookie Pound Cake

  1. I don’t know if the cookies or the cake are first or second; I can’t eat either of them but I can look and drool.

  2. That’s a good question, as the eggs are a big part of the recipe. I have googled “pound cakes made with egg beaters,” and there are some recipes. I would try one of those first! Fran

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