Cookie Half Baked Chocolate Cake (Cookie Chocolate Micuit)

If you’re a fan of rich, gooey chocolate desserts with a hint of cookie goodness, then you’re in for a treat. This Cookie Half-Baked Chocolate Cake, also known as Cookie Chocolate Miçuit, is a perfect blend of a fudgy chocolate cake and a warm, gooey cookie center. It’s the ultimate dessert for satisfying those chocolate cravings with a touch of cookie magic.

Imagine cutting into a cake that reveals a warm, molten cookie center that oozes out as you dig in. This cake combines the best of both worlds, offering the perfect balance between a classic chocolate cake and a soft, chewy cookie. It’s a delightful surprise in every slice and is sure to impress anyone lucky enough to get a taste.

Resume of the Recipe: This Cookie Half-Baked Chocolate Cake is a delightful fusion of a rich chocolate cake and a gooey cookie center. The result is a decadent dessert that combines the best elements of both treats, offering a deliciously unique and indulgent experience. Perfect for special occasions or just because, this dessert will surely become a favorite.

Exciting Story: I first stumbled upon this dessert concept when experimenting with different ways to combine my love for chocolate cake and cookies. The idea of having a cake with a hidden cookie center seemed irresistible. After a few trials and tweaks, I finally nailed the recipe, and it quickly became a hit at family gatherings. Everyone loved the surprise gooey center, and it’s now a go-to recipe for impressing guests and satisfying sweet cravings.

Why This Cookie Half-Baked Chocolate Cake?

• Decadent Flavor: Combines the rich, fudgy texture of chocolate cake with a warm, gooey cookie center.
• Unique Dessert Experience: Offers a delightful surprise in every slice, making it perfect for special occasions.
• Easy to Make: With straightforward ingredients and steps, you can create this impressive dessert with ease.

How to Make Cookie Half-Baked Chocolate Cake:

1. Prepare the Chocolate Cake Batter:
   • Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
   • In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
   • Add the vegetable oil, buttermilk, eggs, and vanilla extract. Mix until well combined.
   • Stir in the boiling water until the batter is smooth and thin. Set aside.
2. Prepare the Cookie Dough:
   • In a medium bowl, cream together the softened butter, granulated sugar, brown sugar, salt, and vanilla extract until light and fluffy.
   • Gradually add the flour, mixing until combined. Fold in the mini chocolate chips.
3. Assemble the Cake:
   • Pour a small amount of the chocolate cake batter into the prepared cake pan, just enough to cover the bottom.
   • Drop spoonfuls of the cookie dough evenly over the batter. The cookie dough should be somewhat submerged but not completely covered by the batter.
   • Pour the remaining chocolate cake batter over the cookie dough, smoothing it out with a spatula.
4. Bake:
   • Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the cake comes out with just a few moist crumbs. The center should still be slightly gooey.
5. Cool and Serve:
   • Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
   • Serve warm or at room temperature. For an extra treat, top with a scoop of vanilla ice cream or a dollop of whipped cream.

Tips:

• Don’t Overmix: Be careful not to overmix the cake batter to ensure a tender crumb.
• Cookie Dough Placement: Make sure the cookie dough is evenly distributed for a consistent gooey center.

Substitutions and Variations:

• Gluten-Free: Use a gluten-free flour blend to make the cake and cookie dough gluten-free.
• Add Nuts: Incorporate chopped nuts into the cookie dough for added crunch.
• Different Mix-Ins: Experiment with other types of chocolate chips or add chunks of caramel for a different twist.

Make a Healthier Version:

• Lower Sugar: Use less sugar or substitute with a natural sweetener like honey or maple syrup.
• Whole Wheat Flour: Substitute part of the all-purpose flour with whole wheat flour for added fiber.

Closing: And there you have it! This Cookie Half-Baked Chocolate Cake is a fantastic way to indulge in both chocolate cake and cookie dough with a delightful twist. Enjoy every gooey, chocolaty bite and let us know how your cake turns out. For more delicious recipes, be sure to check out our other sweet creations!

Frequently Asked Questions:

1. Can I use a different size cake pan?
   • Yes, but you may need to adjust the baking time. Use a pan with a similar volume to ensure even baking.
2. Can I make this cake in advance?
   • The cake is best enjoyed fresh but can be made a day ahead. Store it at room temperature in an airtight container.
3. How do I know when the cake is done?
   • The cake should be set around the edges but still slightly gooey in the center. A toothpick should come out with a few moist crumbs.
4. Can I freeze this cake?
   • Yes, you can freeze the cake. Wrap it tightly in plastic wrap and foil, and store in the freezer for up to 3 months. Thaw before serving.
5. What can I use instead of buttermilk?
   • You can substitute buttermilk with milk mixed with a tablespoon of lemon juice or vinegar.
6. Can I use store-bought cookie dough?
   • Yes, you can use store-bought cookie dough if you’re short on time.
7. How do I get a gooey center without overbaking?
   • Bake the cake just until the edges are set and the center is still slightly underbaked.
8. What type of chocolate chips work best?
   • Mini chocolate chips are ideal, but regular chocolate chips or chunks can be used as well.
9. Can I add frosting to this cake?
   • While the cake is delicious on its own, you can add a simple chocolate ganache or whipped cream for extra indulgence.
10. How do I prevent the cookie dough from sinking?
    • Drop spoonfuls of cookie dough into the batter and gently cover with more batter to prevent it from sinking too much.

Cookie Half Baked Chocolate Cake (Cookie Chocolate Micuit)

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Recipe by Alexandra Course: All Word Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

1

Cook Mode

Keep the screen of your device on

Ingredients

• For the Chocolate Cake:

• 1 cup 1 all-purpose flour

• 1 cup 1 granulated sugar

• 1/2 cup 1/2 unsweetened cocoa powder

• 1/2 teaspoon 1/2 baking powder

• 1/2 teaspoon 1/2 baking soda

• 1/4 teaspoon 1/4 salt

• 1/2 cup 1/2 vegetable oil

• 1/2 cup 1/2 buttermilk

• 2 large 2 eggs

• 1 teaspoon 1 vanilla extract

• 1/2 cup 1/2 boiling water

• For the Cookie Dough:

• 1/2 cup 1/2 unsalted butter, softened

• 1/4 cup 1/4 granulated sugar

• 1/4 cup 1/4 packed brown sugar

• 1/4 teaspoon 1/4 salt

• 1/2 teaspoon 1/2 vanilla extract

• 1/2 cup 1/2 all-purpose flour

• 1/4 cup 1/4 mini chocolate chips

Directions

• Prepare the Chocolate Cake Batter:
• Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
• In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
• Add the vegetable oil, buttermilk, eggs, and vanilla extract. Mix until well combined.
• Stir in the boiling water until the batter is smooth and thin. Set aside.
• Prepare the Cookie Dough:
• In a medium bowl, cream together the softened butter, granulated sugar, brown sugar, salt, and vanilla extract until light and fluffy.
• Gradually add the flour, mixing until combined. Fold in the mini chocolate chips.
• Assemble the Cake:
• Pour a small amount of the chocolate cake batter into the prepared cake pan, just enough to cover the bottom.
• Drop spoonfuls of the cookie dough evenly over the batter. The cookie dough should be somewhat submerged but not completely covered by the batter.
• Pour the remaining chocolate cake batter over the cookie dough, smoothing it out with a spatula.
• Bake:
• Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the cake comes out with just a few moist crumbs. The center should still be slightly gooey.
• Cool and Serve:
• Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
• Serve warm or at room temperature. For an extra treat, top with a scoop of vanilla ice cream or a dollop of whipped cream.

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