Thick, soft baked triple chocolate chip pudding cookie cake baked in heart cake tin.
Happy Valentine’s Day!!
I am fan of soft baked cookies. So far i have made Mocha Chocolate Pudding Cookies, Soft Baked Red Velvet Cream Cheese Cookies, Brown Butter Chocolate Chip Cookies and Soft Baked Ginger Crinkle Cookies. Two things I have learnt are if you want soft baked cookies add cornstarch or pudding mix to the recipe. This creates a wonderfully soft cookie which i totally love. For this recipe i used pudding mix.
Being as it is valentine i thought i would bake this triple cookie chip cake in an 8 inch heart tin. The recipeadapted from Averie Cooks chocolate chip cookies is so easy and straightforward. To mine i added less sugar,only because i was going to load the batter with lots of white, milk and semi sweet chocolate chips. I added an extra egg for moisture and extra richness to the cookie cake. The batter for the triple chocolate chip cookie will thick so be sure to scoop it into the heart tin before chilling.I lined the bottom of the heart tin so it easier to remove the cookie cake once it has been baked. It is easier to press the dough into the tin whilst it is at room temperature, so get it into every nook and cranny. Then chill the dough in the fridge for 30 minutes before baking.
To finish off this triple chocolate pudding cookie cake i tinted some buttercream red and piped a star border around the edges with my favourite piping tip, the 1M.
Few recipes to try out