Warm Deep-Dish Giant Chocolate Chip Cookie Torte
Preparation Time: 20 minutes
Servings: 2 9-inch round cakes / 16 servings
well balanced, it doesn’t miss a beat with oil. I’m convinced this is the best chocolate chip cookie recipe I’ve ever tasted. But how do you transform an already great chocolate chip cookie into a full-blown dessert? Make it an inch and a half thick, of course. And...serve it with ice cream.
Ingredients
2 cups oil
1 cup sugar
2 cups dark brown sugar
1 Tbsp. pure vanilla extract
4 eggs
4 cups all-purpose flour
4 tsp. baking powder
1 tsp. salt
1 pkg. (10 oz.) chocolate chips
*Store-bought vanilla ice cream
Directions
1. Preheat the oven to 350° F. In the bowl of a mixer, beat the oil, sugar, brown sugar, vanilla, eggs, flour, baking powder, and salt on medium speed until well combined, about 2–3 minutes. Add the chocolate chips and combine.
2. Pour the batter into two 9-inch round baking pans and bake, uncovered, for 55–60 minutes. Serve the torte warm with a scoop of vanilla ice cream on the side.
3. To reheat, warm the torte, tightly covered, in a preheated 200° F oven for no longer than 1 hour. Serves 16.
Recipe exerpted from "CHIC, Made Simple": Fresh. Fast. Fabulous. Kosher Cooking by Esther Deutsch, Feldheim Publishers
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