This is easily my FAVORITE cookie cake recipe. The texture of the cookie is light while still having the density of a traditional chocolate chip cookie.
We were snowed in for 3 whole days with this cookie… I really needed to leave before eating the entire thing.
What you need
2 cups of flour
3/4 cup of unsalted butter
3/4 cup brown sugar
1/4 cup granulated sugar
2 tsp cornstarch (most important ingredient)
Pinch of kosher salt
1 egg
1 tsp baking soda
2 tbsp vanilla
1 cup chocolate chunks
1 cup m&m s
A good tip here is to freeze the chocolate first. This helps it hold it’s shape and keeps the cookie from discoloration.
How to do it
Preheat oven to 350 degrees. Mix butter, sugar, egg and vanilla until creamy. Add in dry ingredients. It with form a very thick ball of dough. Do not over mix. Add in chocolate and m&ms.
Pour into a greased 9inch pan. Bake for 20-25 minutes. The top should be very lightly browned. Leave out to cool for at least an hour before taking out of the pan. I used a Betty Crocker icing bottle to make the heart on my cookie.
Enjoy!
