Mochi Chocolate Chip Cookie Cake

Mochi Chocolate Chip Cookie Cake // Eat Cho Food
Mochi Chocolate Chip Cookie Cake // Eat Cho Food
Mochi Chocolate Chip Cookie Cake // Eat Cho Food
Mochi Chocolate Chip Cookie Cake // Eat Cho Food
Mochi Chocolate Chip Cookie Cake // Eat Cho Food
Mochi Chocolate Chip Cookie Cake // Eat Cho Food
Mochi Chocolate Chip Cookie Cake // Eat Cho Food

It’s SPRIIIIINNNNNNGGGGGGG TIME! Gosh, the warmth and sunshine is making me so freaking happy. It smells like spring, you know? I can’t explain it, but it just smells warm and fresh. Like all the trees are waking up and mustering up the energy to bloom. Ugh, I love it. We actually spent the weekend in Tahoe, where there is a ton of snow still lol. But it was so sunny! I was burning up during my ski lesson! Did I tell you I can ski now? Me! The girl that trips while walking on perfectly flat sidewalks. That girl can ski! Well, sort of. I can slowly ski down a small hill without falling! I’m pretty much in pizza position the entire time because I’m afraid to go too fast. I’m fine with that though because pizza position makes me think of Reuben’s pizza and I then I get hungry. French fries are great too though…

Wait, what am I talking about again?

Sorry, this beautiful weather turns me into that bubble headed kid that just likes to run around in a meadow picking daisies and spinning around in circles while staring at the sky. I have so much energy and just want to check off the bajillion things on my to-do list as quickly as possible so I have more time to frolic around in the park. It’s funny how the seasons impact the food that we make. In the winter we make hearty stews and braises that warm us up in the kitchen for a few hours. But then in the spring we’re making light and fresh dishes that come together quick, so we have time to go play outside!

This Mochi Chocolate Chip Cookie Cake isn’t necessarily spring time specific, because I would literally eat this 365 days a year, but it is so quick and easy to make that you’ll have plenty of time to enjoy the glorious sunshine! If you haven’t had a mochi baked good before they are so addictively chewy on the inside and slightly crisp on the outside. Mochiko flour creates the most magical texture. Did you know that mochiko flour is also gluten free?? So it’s practically health food in my opinion.

I got the inspiration for this recipe after my Pinterest was inundated with skillet cookie cakes for some reason. They just kept popping up and I wanted to add my own spin on a cookie cake without adding more noise to the internet. I started to think about the main components of a great chocolate chip cookie. That would be browned butter, brown sugar, quality chocolate, and a ton of flaky sea salt. I love a beautifully caramelized crisp cookie. Then I started to remember that when I was developing my Black Sesame Mochi Muffin recipe I started by making simple browned butter mochi cakes (which includes brown butter and brown sugar as main flavor components) and it reminded me so much of chocolate chip cookies but without the chocolate. I ended up halving that recipe so it would fit in my cast iron skillet, omitting the black sesame (although a black sesame and chocolate cookie cake sounds insanely good!), and heavily sprinkling the batter with chocolate chunks and salt. OMGGGGG I’m not lying when I say that this is one of THE BEST things I’ve ever baked. It so gooey, chewy, crispy, melty, chocolatey, and salty at the same. All the best -y’s! Plus the fact that from start to finish it takes less than 1 hour to make somehow makes it taste even better!

Typically when I’m testing dessert recipes I’ll limit myself to one portion before sending out into the world so I don’t end up eating the entire tray of brownies or cookies myself. No joke, I ate two big slices of this in one second and started to go in for my third before I had to force myself to stop and demand that Reuben take it into work. I still dream of that long lost third slice…

Carve out an hour of your day, make this insane Mochi Chocolate Chip Cookie Cake and save me a slice! Or send me a photo of your cake, that works too!

Happy Spring, friends!


Mochi Chocolate Chip Cookie Cake

Materials:

1/4 cup unsalted butter
1 cup of full fat canned coconut milk
3/4 cup evaporated milk
1 cup brown sugar
2 eggs
1 tsp vanilla
2 cups mochiko flour
1 tsp baking powder
1/2 tsp salt
6 oz bittersweet chocolate chunks
flaky sea salt

nonstick cooking spray

1. Preheat your oven to 350 degrees. Spray a 10” cast iron skillet or cake pan with nonstick cooking spray. Set aside.

2. Melt butter in a saucepan over medium heat. Cook for about 4 minutes until it turns slightly brown. Turn off the heat and immediately whisk in coconut milk, evaporated milk, and brown sugar until evenly mixed and sugar has dissolved. Whisk in eggs and vanilla until smooth. Set aside.

3. Whisk together mochiko flour, baking powder, and salt in a large bowl. Slowly pour in butter mixture and whisk until smooth.

4. Fill skillet or cake pan with mochi batter. Sprinkle chocolate chunks over the top of the cake. Place in the oven and bake for 30-35 minutes until cake is just set.

5. Remove the skillet from the oven, immediately sprinkle with flaky sea salt and allow to cool for 15-20 minutes until cool enough to eat.

enjoy! 

Cookie Butter Cake

Cookie Butter Cake // Eat Cho Food
Cookie Butter Cake // Eat Cho Food
Cookie Butter Cake // Eat Cho Food
Cookie Butter Cake // Eat Cho Food
Cookie Butter Cake // Eat Cho Food
Cookie Butter Cake // Eat Cho Food
Cookie Butter Cake // Eat Cho Food
Cookie Butter Cake // Eat Cho Food

Cookie Butter Cake // Eat Cho Food

We went out 3 of the last 4 nights and my internal 80 year old body is hating me for it. Reuben’s holiday party was on Friday and I met a whole gaggle of his new work peeps. I ate a lot of patatas bravas and churros and then ended up dancing off maybe 2 churros at a bar down the street. I felt so young and so hip… until the next morning. But I ate a lot of dumplings and rallied. I mustered enough energy to go to a friend’s cookie decorating party, without getting completely overwhelmed with social anxiety, and had enough holiday spirit to go to my office’s holiday party that night. We stayed out to 2 am, ate late night gloriously mediocre bar pizza, ubered home, laughed at all the weird things that happened throughout the night before passing out hard. Miraculously, I woke up feeling ok and desperately craving something green. I put soft pants on, scurried to the farmers market for some salad fixings, came home, ate salad, and officially melted into the couch for the remainder of the day. I had big plans of baking some cookies, but my body was like NOPE.

I was hoping that spending Sunday being a blanket burrito would be enough recovery for me, but then I woke up with another big fat NOPE. The moment I got to my desk I just couldn’t wait to go back home and sleep. But then my boss asked if I wanted to go to the Warriors game that night and it took me like .00000001 seconds to say UM, YES. He has incredible season pass tickets to the Warriors. As much as I love my hometown of Cleveland, I can’t let my (lack of) hometown sports pride hold me back from insane front row (sort of) tickets. We were so close to the players, I could almost hug them. Reuben said if I tried to hug them one of the intimidating body guards would tackle me to the ground. Whatever. It was such a fun time and I couldn’t help but feel so thankful to be there. Generosity is such a great quality in people and there is just something about this season that really makes the generous spirit shine. Whether it’s gifting once in a lifetime NBA tickets to your employee, or surprising a coworker with thoughtful vintage pottery (thanks, Alex and Francis!), buying a friend coffee, or just making someone a cake. Doing nice things for each other is simply just so great, isn’t it??

I have lots of generous people to be thankful for this season, so I better get baking on all those last minute cookies! Gosh, 7 days until Christmas already?! If you’re looking to bake up a treat for the people you care about in the next week, you can either go the cookie route or the cake route. I shared a great little cookie recipe last week and this week I have one of the most delicious and festive cakes I’ve made yet! COOKIE BUTTER CAKE. Until a few weeks ago, I had never purchased the infamous cookie butter from Trader Joe’s due to fear of addiction and gaining 100lbs. But! I took the plunge and got myself a jar for the sake of recipe development. The hype is real. Cookie butter is really really good. The flavors of cookie butter in this year’s holiday cake were great because I’m not a huge fan of gingerbread. Cookie butter has a bunch of the same warming spices we all crave this time of year, but without the intense molasses flavor. Then I covered the whole cake in my true love: cream cheese frosting. If you’re making this recipe, you could totally stop right there and you’ll have a smashing good cake. Anyway, I obviously have nothing else better to do with my weekends, so I made a little sugar cookie house and matcha tuile trees. I may or may not have drafted up the elevations of the sugar cookie house in AutoCAD (for those designer nerds out there…). I took a pretty minimal approach to decorating the house and the cake in general. I just loved how delicate and vibrant the trees turned out and wanted to keep the colors and forms of the cake simple. Gosh, I sound like an architect, don’t I?? A few blobs of buttercream and gold sprinkles were all that it needed.

However, for next year I would ideally like more time to dedicate to cookie architecture. Maybe I’ll attempt a Luis Barragan or Sea Ranch inspired cookie structure. I’ll add that to my list of 2019 goals and make it happen.

I think this cake is going to be my last recipe for 2018. Crazy! I hope you all have a wonderful, restful, and belly filled Christmas!


Cookie Butter Cake with Cream Cheese Frosting

makes 1 - 2 layer 8” cake

cookie butter cake material:

2 1/4 cup all purpose flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 1/2 tsp salt
1/2 tsp cinnamon
1 1/2 sticks of unsalted butter (12 tbsp)
1 cup white sugar
1 cup cookie butter (I used Trader Joe’s)
3 eggs
1 tsp vanilla
1 cup buttermilk

cream cheese frosting materials:

12 oz cream cheese - softened
1 1/2 stick unsalted butter (12 tbsp) - softened
1/2 tsp vanilla
1/2 tsp salt
6 cups powdered sugar

to make the cake:

  1. Preheat oven to 350 degrees.

  2. Whisk together flour, baking powder, baking soda, salt, and cinnamon in a medium bowl. Set aside.

  3. Place softened butter and sugar into the bowl of your standmixer set with the paddle attachment. Blend for 45 seconds at medium speed until light and fluffy. Add in cookie butter and blend for another 45 seconds until evenly mixed, fluffy, and lightly tan in color. Add in eggs and vanilla and blend until just mixed. Scrape down the sides when necessary.

  4. While mixing the batter on low speed, add in dry ingredients in 1/3rds, alternating with buttermilk in between. Mix until just combined, avoid over mixing.

  5. Grease 2 8” cake pans and line bottoms with parchment paper. Add batter to cake pans. Smooth the tops with a small offset spatula. Bake for 28-32 minutes until done. Remove from the oven and allow cakes to cool in the pans for 5 minutes before removing from pans and placed on a wire rack to completely cool.

to make cream cheese frosting:

  1. Blend together cream cheese, butter, salt, and vanilla for 1 minute on medium speed until smooth. Reduce speed to low and gradually add in powdered sugar until smooth. Scrape down the sides when necessary.

to decorate:

  1. Place 1 layer of cake on a cake board or plate. Plop some frosting on top and smooth out the frosting into an even layer with an offset spatula. Place second layer on top. Cover the whole cake with frosting. For the ruffle detail use a petal decorating tip (one end is skinnier than the other). Hold the piping tip at a 45 degree angle, with the fatter end touching the caking and pipe the frosting while also turning the cake stand.

  2. Top with a sugar cookie house or cut outs and matcha tuile trees! Recipes are below!

Tuile Cookie Trees Recipe
- I added 1 tsp of matcha powder and formed them around a cone mold immediately out of the oven.

Sugar Cookie Recipe
- I omitted the tahini from my recipe and made cardstock cut outs of my house to trace on my rolled out cookie dough. Adhere the cooled cookie walls together with royal icing or extra buttercream.

Cookie Butter Cake // Eat Cho Food

Miso Toffee Shortbread Cookies

Miso Toffee Shortbread Cookies // Eat Cho Food
Miso Toffee Shortbread Cookies // Eat Cho Food
Miso Toffee Shortbread Cookies // Eat Cho Food
Miso Toffee Shortbread Cookies // Eat Cho Food
Miso Toffee Shortbread Cookies // Eat Cho Food
Miso Toffee Shortbread Cookies // Eat Cho Food
Miso Toffee Shortbread Cookies // Eat Cho Food

Miso Toffee Shortbread Cookies // Eat Cho Food

Miso Toffee Shortbread Cookies // Eat Cho Food

Miso Toffee Shortbread Cookies // Eat Cho Food

Are you also a holiday hot mess, swirling around in circles, baking a billion christmas cookies, decorating cakes, stressing over the perfect christmas presents for your parents who want NOTHING, and tearing your closet apart to salvage a holiday party outfit? No? It’s just me? I’m happy for you then! You definitely have your life together, a lot more than me. Gosh, there is just so much to do and so little time to figure out whats wrong with my royal icing recipe (I’m terrible at it and I can’t figure out why). I’m working away (at my real job) on a project that is sort of sucking the life and holiday cheer out of me. But we have back to back holiday parties this weekend, so that will be festive and fun! Or potentially really awful and I’ll have my first hangover of 2018. Is that sad or impressive? I’m particularly excited for Reuben’s holiday party because I literally know no one from his office and sometimes I like talking to strangers and making potential new friends. I hate small talk more than anything, so let’s hope there is none of that. His party is also going to be at a Spanish restaurant and the word on the street is that there will be octopus and lots of pinxtos! I love pinxtos.

I’m making up for my complete disinterest in work with baking as many cheery bites of sugar I can. I have a super cute holiday cake coming soon that I’m so excited to share! I brought it into work this past week and it caused quite a stir in the office. I’ve always wanted to say that. In the meantime, I’m leaving these Miso Toffee Shortbread Cookies for you. I love shortbread so much. The dough is so quick and easy to whip up. In the world of cookies, I definitely tend to prefer buttery cookies to sickly sweet sugar cookies. The flavors of these cookies dance on that fine line between sweet and salty, which you know I’m ALL ABOUT. I put salt on pretty much everything. I’ve been experimenting with miso in baking lately as a savory alternative to flakey sea salt and I’m obsessed! The honey miso butter I shared a few weeks ago is what I want to eat everyday forever if heart disease wasn’t a thing. The cookies have a delicate and beautifully melt in your mouth texture. The matcha white chocolate drizzle adds a nice herbaceous sweetness that is not completely necessary but definitely welcomed! The hint of green is also a nice minimal approach to holiday decorations. I had plans of putting together little cookie boxes to send to my friends, so I still have these cookies in our freezer. They freeze beautifully BTW. But I find myself taking one or two out everyday to warm up and snack on… so we will see if any of them actually make it to the cookies boxes. If we had a chimney in our apartment I would at least save a few for Santa : )

Okay gotta go. So sleepy. We stayed up way to late last night because we were researching Italy things. We bought tickets to Rome for this spring! If you have any recommends for Rome, Florence, and Tuscany please share them with me!! Ah, so excited for all the noods.


Miso Toffee Shortbread Cookies

makes about 32 2” cookies

miso toffee materials:

8 tbsp unsalted butter (1 stick)
1 cup white sugar
2 tbsp white miso paste
*recipe makes about 3 times the amount needed for the cookies!

shortbread materials:

12 tbsp unsalted butter - softened
1/3 cup powdered sugar
1/2 tsp salt
1 1/2 cup AP flour

matcha white chocolate materials:

4oz white chocolate
1/2 tsp food grade matcha powder

make miso toffee:

  1. Melt butter in a sauce pan over medium heat. Add sugar and miso paste. Whisk to break up the sugar and miso. Bring toffee to a gentle boil while continually whisking. Gently boil for 7-8 minutes until the color is a deep amber. If you have a candy thermometer, you want the temperature to reach 285 degrees.

  2. Pour toffee over a baking tray lined with a silicone mat or aluminum. Place in the freezer and allow to chill and harden.

  3. Once hardened, break the toffee into 2”-3” ish pieces by smashing with a rolling pin or hammer. Place about a third of of the toffee shards in a ziplock bag. Lay the bag flat on half a kitchen towel. Fold the other half of the towel over the bag and crush the toffee with a hammer or rolling pin until pieces are small and fine. Pieces should no larger than 1/4”. Smaller pieces are better because the large pieces will melt and pool in the oven. Some larger pieces are okay though! Set crush toffee aside for cookies and keep the remaining toffee shards in an airtight container for treats later!

make shortbread:

  1. Combine flour and salt in a separate bowl. Whisk to evenly combine.

  2. Cream butter and powdered sugar in your standmixer fitted with the paddle attachment. While mixing at low speed, gradually add in flour mixture and combine until the dough looks like wet sand.

  3. Dump sandy dough on to a lightly floured work surface. Add crushed toffee and knead to combine for about 1 to 2 minutes until dough is smooth and toffee is evenly dispersed. Divide dough in half, form into discs, and wrap in plastic wrap. Chill in the freezer for 30 minutes or in the fridge for 1 hour.

  4. Preheat oven to 350 degrees.

  5. Roll out the dough on a lightly floured surface. Roll out until it is 1/4” thick. Cut out shapes using a cookie cutter. Place on a parchment paper lined baking tray.

  6. Bake for 14-16 minutes until golden brown. Allow to cool on a wire rack.

make white chocolate drizzle:

  1. Slowly melt white chocolate over a double boiler. Add in matcha powder and mix to combine.

  2. Drizzle over cooled cookies.