THE BEST CHOCOLATE CHIP COOKIE CAKE

Having an event and can’t decide whether to have cookies or cake? How about both! This chocolate chip cooke cake is ultra soft, thick and chewy. It’s so incredibly easy to make with no chilling time this baby goes from bowl to oven in less than 15 minutes!
The cookie cake is buttery, chewy and so, so, so soft and will stay that way for days. If it even lasts that long, which I’m 99.9% positive it won’t. If you’re like me, you’ll keep going back to it through the course of the day saying, “I’ll just take a little sliver.. I’ll just take a little sliver” .. until you realize half of it is gone. Whoops! And the chocolate ganache frosting is literally to die for. Melted chocolate + heavy cream. That’s it. Let it set, whip it up, (sample a few spoonfuls until you get sick) and pipe it on the edge of the cake. Velvety, chocolate-y, smooth amazingness is what you get!

Ingredients:

• Chocolate Chip Cookie Cake
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• pinch salt
• 3/4 cup unsalted butter, melted
• 1 cup brown sugar
• 1 (3.4 oz) box instant vanilla pudding mix
• 1 egg
• 1 egg yolk
• 1 tbs vanilla
• 1 cup + 2 tbs semi-sweet chocolate chips,divided
• Ganache Frosting
• 6 oz semi sweet chocolate chips
• 4 oz heavy cream

Instructions:

1. Before beginning, you will need to prepare the ganache frosting since it has to set up before whipping. Place chocolate chips in a medium-sized bowl, set aside. Heat heavy cream on a stove top or in microwave until very, very hot - not boiling. Pour cream over chocolate chips and let it sit for 3 minutes without stirring or disturbing. Start whisking chocolate from center-
2. .......................

for full instruction please see : www.sprinklesomesugar.com

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