Chocolate chip cake рецепт

Американское печенье с шоколадными каплями (Сhocolate chip cookies)

Рецепт не мой, но уж больно хорош. Автор- Димон ТельАвивский.

За что я люблю американскую выпечку, так это за сочетание простоты и вкуса. Ну и за то, что янки не особо заморачиваются на подсчёт калорий.
А рецепт этот, собственно, родился в 30-е годы када одна американская тетя (судя по всему не очень дружившая с физикой в школе), разломала шоколадную плитку «Nestle» и перемешала кусочки шоколада с тестом, рассчитывая, что шоколад растает в духовке. Но ожидания двоечницы не оправдались, кусочки шоколада «застряли» в печенье словно изюм. Так родились эти легендарные «кукис».
Традиционно подаются они на завтрак со стаканом молока. Также с «Сhocolate chip cookies» американские дети встречают Санта Клауса на Рождество.
Самое сложное оказалось. найти источник рецепта с нормальными пропорции для домашней выпечки. Терпеть не могу, знаете ли, рецепты которые начинаются, типа: «возьмите 700 гр. муки и 400 гр. масла» и т.д. Не на полк солдат же. А тут идеальное сочетание продуктов.
Из указанных ингридиентов выходит 21 печенька размером как на фото.

Масло сливочное- 100 гр
Мука- 1 стакан с горкой (стакан 250 мл.)
Яйцо- 1 шт.
Сахар- 150 гр.
Разрыхлитель- 1 пакетик (10 гр.)
Ванильный экстракт- 2-3 капли
Щепотка соли
Термостойкие шоколадные капли- 100 гр.
Размягченное масло соединяем с сахаром и взбиваем миксером. Затем добавляем яйцо и продолжаем взбивать на максимальных оборотах.

В отдельной посуде соединяем сухие ингредиенты: уже просеянную муку, соль пекарский порошок.

Всыпаем сухие ингредиенты к масляно-яичной смеси, добавляем ванильный экстракт и тщательно перемешиваем (лучше силиконовой лопаткой) до получения вязкого НЕ крутого теста.

Добавляем в тесто шоколадные капли-чипсы (не путать с картофельными) и еще раз все перемешиваем.

Можно дать тесту побыть минут 10 в холодильнике, как это делаю я, но это не обязательное действие, если труба зовет. На противень с пекарской бумагой чайной ложечкой выкладываем тесто такими вот «небрежными» комочками.

Не волнуйтесь- во время выпечки печенье, растекаясь, становится плоским и принимает «товарный» вид. Учитывайте этот факт и не размещайте порции теста слишком близко друг к другу, если не хотите получить в итоге один большой корж.
Выпекаем в заранее разогретой до 180 С духовке 13-15 минут, все зависит от особенности каждой духовки. Я советую после 10-и минут уже поглядывать на печенья.

Важно не только вытащить во время противень из духовки, но и убрать с него выпечку. Пусть остывают рядом. После остывания они должны получится хрустящие снаружи и мягкие внутри. Ну, как хорошее овсяное печенье времен ударных пятилеток, примерно.

Можно ставить самовар, ну или плюхнуть в стакан молочка из холодильника.

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Chocolate Chip Cake With Whipped Chocolate Buttercream

Take the classic birthday cake up a few notches with this easy and delicious Chocolate Chip Cake with Whipped Chocolate Buttercream!

It’s April! Flowers are *finally* starting to bloom, and it looks like we have a magnolia tree on our front lawn that I had no idea about. So exciting!! I am SO over winter — and this year has been a particularly bad one. Getting through the January to March phase is always the worst for me. Nothing to look forward to for 3 dreary months. Thankfully we were able to break it up a bit with our February Sydney trip, but that’s not always an option.

So, to kick off April and the signs of spring and summer on the horizon, I bring you this bright and cheery Chocolate Chip Cake!

There was no special occasion for this birthday cake, it’s just one that I’ve wanted to do for a while. And really, does there need to be a special occasion to have cake? I didn’t think so.

The Ultimate Cake Collection

Over 50 of my very favorite cake recipes all in one place! From Classic Cakes to Holiday favorites and everything in between.

The chocolate chip cake is the same one I use in my Milk & Cookies Cake. It’s a buttermilk based cake, and tastes truly delicious. Ryan insists the cake tastes just like a chocolate chip muffin, and really, it totally does. I use the same “base” cake recipe for all of my vanilla cakes, but for some reason the addition of chocolate chips gives it a whole different kind of flavour.

This is Ryan’s new favourite cake, and I’ve been instructed to not give any of it out (lol). I managed to smuggle a few pieces away for some friends, but the rest of it has been squirrelled away into the freezer.

The chocolate buttercream did not turn out as I intended. My vision for this cake was not to have a whipped buttercream at all, but a rich, fudgey chocolate one. Apparently this is something I am incapable of achieving, as I have tried multiple times without success. Either the color is off or the texture isn’t right — I never quite get what I’m after.

This is an American style buttercream, which I don’t do very often. I typically stick to Swiss meringue buttercreams, but I knew that getting a rich chocolate color with a meringue would be all but impossible, so I went with a powdered sugar based buttercream instead. Maybe I should have added more melted chocolate, or cocoa powder, or milk instead of cream. Or maybe I whipped it for too long or at too high a speed. Regardless, it’s light and airy rather than rich and fudgey. Flavour-wise, it’s still perfectly delicious.

So, the chocolate fudge buttercream I was after turned into a whipped chocolate buttercream. I’m actually totally ok with this and think it looks perfectly pretty, it’s just not exactly what I had envisioned.

I wanted to try something a little different for the sides of the cake this time, and I would say that I’m about 80% happy with how it turned out. Again, it’s not exactly what I was going for, but I was lazy and I didn’t want to scrape it all off and start over. It was close enough. I used a large straight icing spatula, pressed it into the bottom of the cake and swiped upwards at an angle. I didn’t clean it between swipes, which helped to give the frosting the pronounced ridges. I think it would actually be a cool effect for a “wood” themed cake, as it kinda looks like bark.

Some classic rosettes and a mixture of pastel confetti and sprinkles top off this pretty Chocolate Chip Cake.

The cake is fairly dense but moist, and it pairs well with the fluffy whipped chocolate buttercream. Perfect as a birthday cake or for any special occasion.

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Giant Chocolate Chip Cookie Cake

Super soft chocolate chip cookie in cake form! So flavorful and loaded with chocolate chips. My new favorite way to eat a chocolate chip cookie!

I never understood the hype around chocolate chip cookies until I tried this recipe for soft and chewy cookies and immediately fell in love. I then experimented with many other recipes, and fell in love with this recipe too. And when I tried this chocolate chip cookie cake recipe, I knew that my relationship with chocolate chip cookies reached a whole new level. It was true love.

Best Cookie Cake Ever

This ridiculously delicious cake is basically a giant cookie baked in a pan. It is then sliced just like a cake, and every bite is soft and chewy and loaded with melty chocolate chips, plus the edges are crunchy so you get the best of both worlds.

This cake would be a great choice if you want to make chocolate chip cookies but looking for something that’s a bit more festive. It’s also perfect for sharing, although the moment it was out of my oven, I digged in and ate half the cake myself, so there wasn’t much left for sharing.

What Makes This Cake Soft and Chewy?

I talk more about cookie science here. The cake gets its wonderful flavor and texture from (1) brown sugar that adds moisture to the cake (2) adding an extra egg yolk instead of a whole egg (3) adding a bit of cornstarch, which is optional, but it does make the cookie cake ultra soft.

Can You Use Melted Butter?

In one of my favorite recipes for chocolate chip cookies I use melted butter. I tried this cake both with melted butter, and room temperature butter (that’s creamed with sugar using a mixer), and preferred the latter. It’s more cake-y but in a good way, and the flavor and texture were better. That’s my personal opinion though and you can try it with melted butter if you like. If you do, there’s no need to use a mixer. Mix the melted butter with the sugar, and continue with the recipe as usual, adding eggs and vanilla, and then dry ingredients.

Garnish

I think this cake is so beautiful that most of the time I don’t even decorate it, but if I’m feeling fancy, I serve it with ice cream and drizzle with salted caramel sauce or hot fudge sauce, and today I’m feeling fancy.

If you want to make it more festive or turn it into a chocolate chip cookie birthday cake (my friends always ask for it on their birthday), decorate with whipped cream or chocolate frosting around the edge, and top with sprinkles, then put some candles in the center.
More Irresistible Chocolate Chip Cookies:

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Chewy Chocolate Chip Cookies

Pinned over 3 million times, these super soft and chewy chocolate chip cookies are the most popular cookie recipe on my website. Melted butter, more brown sugar than white sugar, and an extra egg yolk guarantee the chewiest chocolate chip cookie texture. Big chocolate chunks promise chocolate in every single bite. The flavor and texture of these cookies is unparalleled by any other recipe. No mixer required!

There are hundreds of chocolate chip cookies recipes out there. Everyone has their favorite! But, in my mind, this recipe really stands out. These chewy chocolate chip cookies are:

• The chewiest of chewy and the softest of soft!
• Extra thick.
• Bakery style with an under-baked center.
• Exploding with chocolate!

Warning: these chocolate chip cookies require a tall glass of milk. Watch me make them from start to finish in my own kitchen:

I tested today’s cookie recipe over and over again to make sure they’re absolutely perfect before sharing the recipe. I still have a big space in my heart (and tastebuds) for my Soft Chocolate Chip Cookies. They’re one of the most popular recipes on my website! Today’s recipe is similar, but I increased the chewy factor.

How to Make Chewy Chocolate Chip Cookies

The cookie dough is made from standard ingredients: flour, leavener, salt, sugar, butter, egg, & vanilla. It’s the ratios of those ingredients that make this recipe stand out from the rest. Mix 2 and 1/4 cups of flour with 1 teaspoon of baking soda, 1/2 teaspoon of salt, and my favorite: cornstarch. I use 1 and 1/2 teaspoons of cornstarch in this recipe.

• Why cornstarch? Cornstarch gives the cookies that ultra soft consistency we all know and love. Plus, it helps keep the cookies beautifully thick.

Use melted butter in this chocolate chip cookie recipe. Most of the cookies on my website call for creaming softened butter with the sugars. Chewy chocolate chip cookies require melted butter.

• Why melted butter? Melted butter produces the chewiest cookies. It can, however, make your baked cookie greasy, so I made sure there is enough flour to avoid that from happening.

Since you are using melted butter, you don’t need a mixer for this cookie recipe.

Use More Brown Sugar

Use a mix of brown sugar and white granulated sugar in your chocolate chip cookies. I prefer more brown sugar than white granulated sugar because the moisture in brown sugar promises an extra soft and chewy baked cookie. White granulated sugar is still necessary though. It’s dry and helps the cookies spread. A little bit of spread is a good thing.

Too much cookie spreading? Here are my 10 Guaranteed Tips to Prevent Over-Spreading

Extra Egg Yolk

Another way to promise a super chewy chocolate chip cookie is to use an extra egg yolk. The extra egg yolk adds richness, soft tenderness, and binds the dough. You will need 1 egg and 1 egg yolk. You can freeze the extra egg white in a ziplock bag for up to 1 month or use it to make my Skinny Chocolate Peanut Butter Cupcakes. 🙂

The dough will be soft and the chocolate chunks may not stick because of the melted butter. Just keep stirring it; I promise it will come together.

The most important step is next.

Chill the Chocolate Chip Cookie Dough

Chilling the cookie dough is so important! Unless you want the cookies to spread into a massive cookie puddle, chilling the dough is mandatory for this cookie recipe. It allows the ingredients to settle together after the mixing stage but most importantly: cold dough results in thicker cookies. Cover the cookie dough and chill the dough for at least 2-3 hours and even up to 3-4 days. After chilling, let your cookie dough sit at room temperature for 10 minutes before rolling into balls.

After chilling, sometimes I roll the cookie dough into balls and freeze them in a large zipped-top bag. Then I bake them straight from the freezer, keeping them in the oven for an extra minute. This way you can have just one of two cookies whenever you want!

These cookies are huge–about 3 Tablespoons of dough is rolled to make one cookie. The batch only makes about 16 cookies since you will be rolling them so large. Feel free to make the cookies smaller (about 2 Tablespoons of dough per cookie) instead. If you do that, be sure to reduce the baking time by a couple minutes.

When you remove the cookie dough from the refrigerator after chilling, the dough will be slightly crumbly. The warmth of your hands rolling it will make it stay intact. Roll the cookie dough balls taller, rather than wide as I discussed and showed in my cake batter chocolate chip cookies recipe. This little tried-and-true trick will result in thicker cookies. I do it for every single cookie I bake.

Secrets to Thick, Soft, & Chewy Chocolate Chip Cookies

• Underbaked cookies are the secret to softness.
• Using cornstarch in the dough is another secret to softness, as well as the secret to thickness.
• Using more brown sugar than white sugar results in a moister, softer cookie.
• Adding an extra egg yolk increases chewiness.
• Rolling the cookie dough balls to be taller than wider increases thickness.
• Using melted butter (and slightly more flour) increases chewiness.
• Chilling the dough results in a thicker cookie.

Bonus: try them with half M&Ms and half chocolate chunks!

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