Recipe by Tara Wagschal and Devora Treitel

Crème Brûlée Chocolate Chip Cookie Cake

Dairy Dairy
Easy Easy
10-12 Servings
Allergens

Ingredients

Special Equipment

  • handheld multi-purpose torch

Cake

Cream Layer

  • 1 teaspoon vanilla extract

Crème Brûlée Topping

  • 1/2 cup sugar

Directions

Prepare the Cookie Layer

1.

Preheat oven to 375 degrees Fahrenheit. Line two baking sheets with Gefen Parchment Paper.

2.

Mix sugars, margarine or butter, vanilla, and egg in a large bowl.

3.

Add flour, baking soda, and salt.

4.

Stir in chocolate chips.

5.

Shape dough into four large cookies; fit two on each baking sheet.

6.

Bake for 15 minutes or until light brown (centers of cookies will be soft).

Prepare the Cream Layer

1.

Whip cream cheese and butter together. Add confectioners’ sugar and vanilla.

2.

If mixture isn’t stiff enough to hold weight of cookie layers, it can be refrigerated for a few hours.

3.

Layer cookies and cream mixture. (Bottom layer should be a cookie and top should be cream.)

For the Crème Brûlée

1.

This dairy cake is delicious on its own, but to take it up a level, add a crème brûlée topping.

2.

Sprinkle sugar on top of last cream layer, covering as much surface area as possible.

3.

Take a handheld multi-purpose torch and hold it about six inches away from top of cake.

4.

Move torch in a sweeping circular pattern; sugar will start to melt and then bubble.

5.

Quickly move fire to different area of cake until all sugar has melted and hardened to a deep amber color.

Credits

Styling and photography by Penina Spero

About

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Crème Brûlée Chocolate Chip Cookie Cake

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Esther
Esther
26 days ago

Looks yum! Does it freeze well?

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