There are certain things in life that shouldn’t work, but somehow, they do. Take me, for example. I’m a serious night owl, but also a high school student trying to manage early morning classes, extracurriculars, and friends. Despite knowing I should be in bed earlier, I somehow always find myself staying up late, often unwinding by baking something in the kitchen long after everyone else has gone to sleep. It’s the only time everything is quiet, and it’s just me, my thoughts, and a little midnight creativity.
One of those late nights a few months ago, I had a strange craving—not for cake, and not for cookies, but something that was somehow both. The idea sounded absurd at first. How could you merge the rich, fluffy texture of chocolate cake with the chewy satisfaction of a cookie? But once the idea was in my head, there was no getting it out.
So, I got to work, experimenting in the kitchen, trying to merge the best of both worlds. And, against all odds, it worked. The result? Chocolate cake cookies—soft, fudgy, and somehow the perfect balance between two of my favorite desserts. It’s one of those things in life that shouldn’t make sense, but when you try it, you realize it’s exactly what you needed all along.
These cookies have now become a staple in my late-night baking sessions. They’re fun, easy to make, and they bring a little surprise to anyone who tries them. Just like life, sometimes you’ve got to combine the unexpected to create something special.
Ingredients:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips (optional)
Instructions:
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
3. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If you’re using chocolate chips, fold them into the dough.
5. Scoop the dough into tablespoon-sized balls and place them on the prepared baking sheet, about 2 inches apart.
6. Bake for 10-12 minutes, or until the edges are set but the centres are still soft. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Tips:
- For a deeper chocolate flavor, add a teaspoon of espresso powder to the dough. It won’t taste like coffee but will enhance the chocolate.
- Don’t overbake the cookies—they should be soft in the center for that perfect cake-like texture.
- If you want to get fancy, drizzle some melted chocolate over the top after baking for an extra touch of indulgence.
Enjoy,
Lauren