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66 Percent Dark Chocolate Cream Pie and 8 More Pie Slices You’ll Taste at Dominique Ansel’s Pie Night

66 Percent Dark Chocolate Cream Pie and 8 More Pie Slices You’ll Taste at Dominique Ansel’s Pie Night



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Dominique Ansel will hold his first-ever pie night, with unlimited pie, brand-new recipes, and Champagne, on October 1

Unlimited slices of blueberry pie, lemon cream pie, and more? Yes, please.

From the makers of the cronut comes an evening you won’t want to miss: pie night at Dominique Ansel Kitchen. Dominique Ansel’s newly opened bakery will host its first-ever pie night October 1, dedicated to arguably one of the most American desserts.In true Ansel fashion, though, these nine pies will certainly go beyond the basic cherry, apple, and rhubarb (after all, this is the guy who invented the cookie shot).

For $35 per person you will get unlimited slices of pie, a glass of Champagne, and scoops of ice cream to make your dessert à la mode.

The pie selections for the evening include salted caramel apple pie (with local apples handpicked by the team), blueberry pie with buttermilk oat crumble, flambéed banana cream pie, bourbon pecan pie, 66 percent dark chocolate cream pie, whiskey-kissed sweet potato pie with torched marshmallow, lemon cream pie with thyme and brown sugar meringue, dark meat chicken and fall vegetable pot pie, and roasted heirloom tomato tart.

Before you salivate too much, mark this date in your calendars: You can get tickets here to reserve one-hour timeslots starting September 10.


Molly Yeh is a food blogger and recently, a host of the show Girl Meets Farm on the FoodTV network. Her food is a combination of her Jewish Mother and Chinese Father (her Dad, John Bruce Yeh is a principal clarinetist at the Chicago Symphony Orchestra) and despite her proclivity to use sprinkles on almost every dessert, her food is very interesting. She came up with this recipe for a chocolate chip cookie cake and I thought it was interesting enough to share.

Molly Yeh’s Chocolate chip cookie cake

  • 1 cup almond flour
  • 1 cup hazelnut flour (grind up whole hazelnuts to make a flour)
  • ½ cup granulated sugar
  • ½ cup light brown sugar
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • 1 large egg
  • 1 tablespoon vanilla extract
  • ½ teaspoon almond extract
  • ½ cup semi-sweet chocolate chips plus more for topping
  • Sea salt
  • 1 pound unsalted butter at room temperature
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • 2 tablespoons heavy cream
  1. Combine the almond flour hazelnut flower granulated sugar brown sugar salt baking soda and one egg and whisk together. Add the vanilla a almond extracts and mix together with a spatula. Continue to mix and until it comes together as a dough. Mix in the Chocolate chips to combine.
  2. Grease an 8 inch cake pan and line the bottom with parchment paper. Pat the dough into the pan evenly. Top the dough with extra chocolate chips and a little sea salt.
  3. Bake in a preheated 350 degree oven for 20-22 minutes. The dough will sink towards the center, this is normal.
  1. Take four sticks of unsalted butter, one cup of powdered sugar for each stick of butter, a pinch of salt, and a teaspoon of vanilla extract. Add 2 tablespoons of heavy cream, and mix to combine with a hand or stand mixer. Divide the frosting into four bowls (save a little to have as white) and color with different food colorings (gold, tulip red, green and wedgewood). Mix well, put into piping bags. Pipe a white border at the edge of the depression of the top of the cake, then alternate piped flowers of different colors to fill the center.
  2. The posted recipe used 2 sticks of butter, 3 cups of powdered sugar, 1/8 teaspoon kosher salt, 1 teaspoon vanilla extract and 3 tablespoons of heavy cream.
  3. An alternative frosting uses the same pound of butter but add tahini, vanilla extract, salt, powdered sugar, cinnamon. The amount of tahini is not specified but looked to be about ½ cup.

While we are at it, since we are in the realm of cookiedom, Dominique Ansel has a new cookbook: Everyone can Bake. In it he published his recipe for his version of the venerable chocolate chip cookie, so since he put it on YouTube, I thought I’d put it here:

Chocolate Chunk Cookies by Dominque Ansel

  • 190 grams (14 tbs) unsalted butter at room temperature
  • 130 grams (2/3 cup) granulated sugar
  • 130 grams (2/3 cup) packed light brown sugar
  • 80 grams (2 large) eggs
  • 330 grams (2 2/3 cups) all-purpose flour
  • 4 grams (1 tsp) baking soda
  • 6 grams ( 1 tsp) salt
  • 100 grams (2/3 cup) milk chocolate chips
  • 100 grams (2/3 cup) dark chocolate chips
  1. Preheat oven to 350 degrees F ( 175 C). Line a sheet pan with parchment paper.
  2. You can soften the butter in the microwave with pulses of power to get to the soft but not melted stage needed. In a large mixing bowl, combine butter and the 2 sugars with a whisk. Add the 2 eggs and mix until incorporated.
  3. Add the flour, baking soda, and salt. Mix until just combined with a spatula. Fold in the chocolate chips until evenly distributed. Chill the dough for 10 minutes in the fridge.
  4. Shape the chilled dough into 2 ½ inch diameter balls, place on the prepared sheet pan and press down slightly to flatten them into discs.
  5. Bake for 8-9 minutes, until the edges are golden and the center is soft and gooey. Let the cookies cool for 5-10 minutes and then enjoy. Once cooled they can be used to make ice cream sandwiches.

These cookies are more cake like than most other chocolate chip cookies, with a soft gooey center. Be sure not to overcook. I also think that 10 minutes is too short a time for the cookie dough to rest and I would try the 36 hour refrigeration as previously mentioned in my posts about chocolate chip cookies (shape them into balls and flatten to discs prior to refrigeration).

And finally, my spouse found this skillet chocolate chip giant cookie on the web and we tried it. It was quite easy to make and tastes good as well. I think it is best to eat right from the skillet after it has cooled somewhat, but is still slightly warm. Although the cookie is good by itself, it is much better with ice cream (I preferred chocolate rather than vanilla).

Giant Chocolate Chip Cookie in a cast iron skillet

Adapted from Tasty Pride 75 Recipes and Stories from the Queer Community by Jesse Szewczyk

½ cup (1 stick) unsalted butter, cubed
1 cup packed dark brown sugar
2 tsp. pure vanilla extract
1 large egg
1 ¼ cups all-purpose flour
½ tsp. kosher salt
½ tsp. baking powder
¼ tsp. baking soda
2/3 cup semisweet chocolate chips
Vanilla ice cream
Rainbow sprinkles (optional)

Preheat the oven to 350F. Heat a 9-inch cast iron skillet over low heat. Melt the butter (you don’t have to bother to cut it into cubes) in the skillet, swirling to coat the bottom and low sides. Remove the skillet from the heat and let cool until the butter is barely warm, about 5 minutes.

Add the brown sugar to the skillet and mix it thoroughly into the butter, being sure to not have any clumps of sugar. Then add the vanilla and egg to the skillet and stir until the mixture is smooth. Add the flour, salt, baking powder, and baking soda and stir just until combined do not overmix. Stir in half the chocolate chips. Spread the dough in the skillet wipe off any dough stuck to the sides. Top with the remaining chocolate chips.

Bake until set around the sides but still gooey in the middle, 20-25 minutes (I found in my oven it took the whole 25 minutes). Let cool slightly, cut into slices, and then top with scoops of ice cream (and optional sprinkles), and serve immediately.


Molly Yeh is a food blogger and recently, a host of the show Girl Meets Farm on the FoodTV network. Her food is a combination of her Jewish Mother and Chinese Father (her Dad, John Bruce Yeh is a principal clarinetist at the Chicago Symphony Orchestra) and despite her proclivity to use sprinkles on almost every dessert, her food is very interesting. She came up with this recipe for a chocolate chip cookie cake and I thought it was interesting enough to share.

Molly Yeh’s Chocolate chip cookie cake

  • 1 cup almond flour
  • 1 cup hazelnut flour (grind up whole hazelnuts to make a flour)
  • ½ cup granulated sugar
  • ½ cup light brown sugar
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • 1 large egg
  • 1 tablespoon vanilla extract
  • ½ teaspoon almond extract
  • ½ cup semi-sweet chocolate chips plus more for topping
  • Sea salt
  • 1 pound unsalted butter at room temperature
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • 2 tablespoons heavy cream
  1. Combine the almond flour hazelnut flower granulated sugar brown sugar salt baking soda and one egg and whisk together. Add the vanilla a almond extracts and mix together with a spatula. Continue to mix and until it comes together as a dough. Mix in the Chocolate chips to combine.
  2. Grease an 8 inch cake pan and line the bottom with parchment paper. Pat the dough into the pan evenly. Top the dough with extra chocolate chips and a little sea salt.
  3. Bake in a preheated 350 degree oven for 20-22 minutes. The dough will sink towards the center, this is normal.
  1. Take four sticks of unsalted butter, one cup of powdered sugar for each stick of butter, a pinch of salt, and a teaspoon of vanilla extract. Add 2 tablespoons of heavy cream, and mix to combine with a hand or stand mixer. Divide the frosting into four bowls (save a little to have as white) and color with different food colorings (gold, tulip red, green and wedgewood). Mix well, put into piping bags. Pipe a white border at the edge of the depression of the top of the cake, then alternate piped flowers of different colors to fill the center.
  2. The posted recipe used 2 sticks of butter, 3 cups of powdered sugar, 1/8 teaspoon kosher salt, 1 teaspoon vanilla extract and 3 tablespoons of heavy cream.
  3. An alternative frosting uses the same pound of butter but add tahini, vanilla extract, salt, powdered sugar, cinnamon. The amount of tahini is not specified but looked to be about ½ cup.

While we are at it, since we are in the realm of cookiedom, Dominique Ansel has a new cookbook: Everyone can Bake. In it he published his recipe for his version of the venerable chocolate chip cookie, so since he put it on YouTube, I thought I’d put it here:

Chocolate Chunk Cookies by Dominque Ansel

  • 190 grams (14 tbs) unsalted butter at room temperature
  • 130 grams (2/3 cup) granulated sugar
  • 130 grams (2/3 cup) packed light brown sugar
  • 80 grams (2 large) eggs
  • 330 grams (2 2/3 cups) all-purpose flour
  • 4 grams (1 tsp) baking soda
  • 6 grams ( 1 tsp) salt
  • 100 grams (2/3 cup) milk chocolate chips
  • 100 grams (2/3 cup) dark chocolate chips
  1. Preheat oven to 350 degrees F ( 175 C). Line a sheet pan with parchment paper.
  2. You can soften the butter in the microwave with pulses of power to get to the soft but not melted stage needed. In a large mixing bowl, combine butter and the 2 sugars with a whisk. Add the 2 eggs and mix until incorporated.
  3. Add the flour, baking soda, and salt. Mix until just combined with a spatula. Fold in the chocolate chips until evenly distributed. Chill the dough for 10 minutes in the fridge.
  4. Shape the chilled dough into 2 ½ inch diameter balls, place on the prepared sheet pan and press down slightly to flatten them into discs.
  5. Bake for 8-9 minutes, until the edges are golden and the center is soft and gooey. Let the cookies cool for 5-10 minutes and then enjoy. Once cooled they can be used to make ice cream sandwiches.

These cookies are more cake like than most other chocolate chip cookies, with a soft gooey center. Be sure not to overcook. I also think that 10 minutes is too short a time for the cookie dough to rest and I would try the 36 hour refrigeration as previously mentioned in my posts about chocolate chip cookies (shape them into balls and flatten to discs prior to refrigeration).

And finally, my spouse found this skillet chocolate chip giant cookie on the web and we tried it. It was quite easy to make and tastes good as well. I think it is best to eat right from the skillet after it has cooled somewhat, but is still slightly warm. Although the cookie is good by itself, it is much better with ice cream (I preferred chocolate rather than vanilla).

Giant Chocolate Chip Cookie in a cast iron skillet

Adapted from Tasty Pride 75 Recipes and Stories from the Queer Community by Jesse Szewczyk

½ cup (1 stick) unsalted butter, cubed
1 cup packed dark brown sugar
2 tsp. pure vanilla extract
1 large egg
1 ¼ cups all-purpose flour
½ tsp. kosher salt
½ tsp. baking powder
¼ tsp. baking soda
2/3 cup semisweet chocolate chips
Vanilla ice cream
Rainbow sprinkles (optional)

Preheat the oven to 350F. Heat a 9-inch cast iron skillet over low heat. Melt the butter (you don’t have to bother to cut it into cubes) in the skillet, swirling to coat the bottom and low sides. Remove the skillet from the heat and let cool until the butter is barely warm, about 5 minutes.

Add the brown sugar to the skillet and mix it thoroughly into the butter, being sure to not have any clumps of sugar. Then add the vanilla and egg to the skillet and stir until the mixture is smooth. Add the flour, salt, baking powder, and baking soda and stir just until combined do not overmix. Stir in half the chocolate chips. Spread the dough in the skillet wipe off any dough stuck to the sides. Top with the remaining chocolate chips.

Bake until set around the sides but still gooey in the middle, 20-25 minutes (I found in my oven it took the whole 25 minutes). Let cool slightly, cut into slices, and then top with scoops of ice cream (and optional sprinkles), and serve immediately.


Molly Yeh is a food blogger and recently, a host of the show Girl Meets Farm on the FoodTV network. Her food is a combination of her Jewish Mother and Chinese Father (her Dad, John Bruce Yeh is a principal clarinetist at the Chicago Symphony Orchestra) and despite her proclivity to use sprinkles on almost every dessert, her food is very interesting. She came up with this recipe for a chocolate chip cookie cake and I thought it was interesting enough to share.

Molly Yeh’s Chocolate chip cookie cake

  • 1 cup almond flour
  • 1 cup hazelnut flour (grind up whole hazelnuts to make a flour)
  • ½ cup granulated sugar
  • ½ cup light brown sugar
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • 1 large egg
  • 1 tablespoon vanilla extract
  • ½ teaspoon almond extract
  • ½ cup semi-sweet chocolate chips plus more for topping
  • Sea salt
  • 1 pound unsalted butter at room temperature
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • 2 tablespoons heavy cream
  1. Combine the almond flour hazelnut flower granulated sugar brown sugar salt baking soda and one egg and whisk together. Add the vanilla a almond extracts and mix together with a spatula. Continue to mix and until it comes together as a dough. Mix in the Chocolate chips to combine.
  2. Grease an 8 inch cake pan and line the bottom with parchment paper. Pat the dough into the pan evenly. Top the dough with extra chocolate chips and a little sea salt.
  3. Bake in a preheated 350 degree oven for 20-22 minutes. The dough will sink towards the center, this is normal.
  1. Take four sticks of unsalted butter, one cup of powdered sugar for each stick of butter, a pinch of salt, and a teaspoon of vanilla extract. Add 2 tablespoons of heavy cream, and mix to combine with a hand or stand mixer. Divide the frosting into four bowls (save a little to have as white) and color with different food colorings (gold, tulip red, green and wedgewood). Mix well, put into piping bags. Pipe a white border at the edge of the depression of the top of the cake, then alternate piped flowers of different colors to fill the center.
  2. The posted recipe used 2 sticks of butter, 3 cups of powdered sugar, 1/8 teaspoon kosher salt, 1 teaspoon vanilla extract and 3 tablespoons of heavy cream.
  3. An alternative frosting uses the same pound of butter but add tahini, vanilla extract, salt, powdered sugar, cinnamon. The amount of tahini is not specified but looked to be about ½ cup.

While we are at it, since we are in the realm of cookiedom, Dominique Ansel has a new cookbook: Everyone can Bake. In it he published his recipe for his version of the venerable chocolate chip cookie, so since he put it on YouTube, I thought I’d put it here:

Chocolate Chunk Cookies by Dominque Ansel

  • 190 grams (14 tbs) unsalted butter at room temperature
  • 130 grams (2/3 cup) granulated sugar
  • 130 grams (2/3 cup) packed light brown sugar
  • 80 grams (2 large) eggs
  • 330 grams (2 2/3 cups) all-purpose flour
  • 4 grams (1 tsp) baking soda
  • 6 grams ( 1 tsp) salt
  • 100 grams (2/3 cup) milk chocolate chips
  • 100 grams (2/3 cup) dark chocolate chips
  1. Preheat oven to 350 degrees F ( 175 C). Line a sheet pan with parchment paper.
  2. You can soften the butter in the microwave with pulses of power to get to the soft but not melted stage needed. In a large mixing bowl, combine butter and the 2 sugars with a whisk. Add the 2 eggs and mix until incorporated.
  3. Add the flour, baking soda, and salt. Mix until just combined with a spatula. Fold in the chocolate chips until evenly distributed. Chill the dough for 10 minutes in the fridge.
  4. Shape the chilled dough into 2 ½ inch diameter balls, place on the prepared sheet pan and press down slightly to flatten them into discs.
  5. Bake for 8-9 minutes, until the edges are golden and the center is soft and gooey. Let the cookies cool for 5-10 minutes and then enjoy. Once cooled they can be used to make ice cream sandwiches.

These cookies are more cake like than most other chocolate chip cookies, with a soft gooey center. Be sure not to overcook. I also think that 10 minutes is too short a time for the cookie dough to rest and I would try the 36 hour refrigeration as previously mentioned in my posts about chocolate chip cookies (shape them into balls and flatten to discs prior to refrigeration).

And finally, my spouse found this skillet chocolate chip giant cookie on the web and we tried it. It was quite easy to make and tastes good as well. I think it is best to eat right from the skillet after it has cooled somewhat, but is still slightly warm. Although the cookie is good by itself, it is much better with ice cream (I preferred chocolate rather than vanilla).

Giant Chocolate Chip Cookie in a cast iron skillet

Adapted from Tasty Pride 75 Recipes and Stories from the Queer Community by Jesse Szewczyk

½ cup (1 stick) unsalted butter, cubed
1 cup packed dark brown sugar
2 tsp. pure vanilla extract
1 large egg
1 ¼ cups all-purpose flour
½ tsp. kosher salt
½ tsp. baking powder
¼ tsp. baking soda
2/3 cup semisweet chocolate chips
Vanilla ice cream
Rainbow sprinkles (optional)

Preheat the oven to 350F. Heat a 9-inch cast iron skillet over low heat. Melt the butter (you don’t have to bother to cut it into cubes) in the skillet, swirling to coat the bottom and low sides. Remove the skillet from the heat and let cool until the butter is barely warm, about 5 minutes.

Add the brown sugar to the skillet and mix it thoroughly into the butter, being sure to not have any clumps of sugar. Then add the vanilla and egg to the skillet and stir until the mixture is smooth. Add the flour, salt, baking powder, and baking soda and stir just until combined do not overmix. Stir in half the chocolate chips. Spread the dough in the skillet wipe off any dough stuck to the sides. Top with the remaining chocolate chips.

Bake until set around the sides but still gooey in the middle, 20-25 minutes (I found in my oven it took the whole 25 minutes). Let cool slightly, cut into slices, and then top with scoops of ice cream (and optional sprinkles), and serve immediately.


Molly Yeh is a food blogger and recently, a host of the show Girl Meets Farm on the FoodTV network. Her food is a combination of her Jewish Mother and Chinese Father (her Dad, John Bruce Yeh is a principal clarinetist at the Chicago Symphony Orchestra) and despite her proclivity to use sprinkles on almost every dessert, her food is very interesting. She came up with this recipe for a chocolate chip cookie cake and I thought it was interesting enough to share.

Molly Yeh’s Chocolate chip cookie cake

  • 1 cup almond flour
  • 1 cup hazelnut flour (grind up whole hazelnuts to make a flour)
  • ½ cup granulated sugar
  • ½ cup light brown sugar
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • 1 large egg
  • 1 tablespoon vanilla extract
  • ½ teaspoon almond extract
  • ½ cup semi-sweet chocolate chips plus more for topping
  • Sea salt
  • 1 pound unsalted butter at room temperature
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • 2 tablespoons heavy cream
  1. Combine the almond flour hazelnut flower granulated sugar brown sugar salt baking soda and one egg and whisk together. Add the vanilla a almond extracts and mix together with a spatula. Continue to mix and until it comes together as a dough. Mix in the Chocolate chips to combine.
  2. Grease an 8 inch cake pan and line the bottom with parchment paper. Pat the dough into the pan evenly. Top the dough with extra chocolate chips and a little sea salt.
  3. Bake in a preheated 350 degree oven for 20-22 minutes. The dough will sink towards the center, this is normal.
  1. Take four sticks of unsalted butter, one cup of powdered sugar for each stick of butter, a pinch of salt, and a teaspoon of vanilla extract. Add 2 tablespoons of heavy cream, and mix to combine with a hand or stand mixer. Divide the frosting into four bowls (save a little to have as white) and color with different food colorings (gold, tulip red, green and wedgewood). Mix well, put into piping bags. Pipe a white border at the edge of the depression of the top of the cake, then alternate piped flowers of different colors to fill the center.
  2. The posted recipe used 2 sticks of butter, 3 cups of powdered sugar, 1/8 teaspoon kosher salt, 1 teaspoon vanilla extract and 3 tablespoons of heavy cream.
  3. An alternative frosting uses the same pound of butter but add tahini, vanilla extract, salt, powdered sugar, cinnamon. The amount of tahini is not specified but looked to be about ½ cup.

While we are at it, since we are in the realm of cookiedom, Dominique Ansel has a new cookbook: Everyone can Bake. In it he published his recipe for his version of the venerable chocolate chip cookie, so since he put it on YouTube, I thought I’d put it here:

Chocolate Chunk Cookies by Dominque Ansel

  • 190 grams (14 tbs) unsalted butter at room temperature
  • 130 grams (2/3 cup) granulated sugar
  • 130 grams (2/3 cup) packed light brown sugar
  • 80 grams (2 large) eggs
  • 330 grams (2 2/3 cups) all-purpose flour
  • 4 grams (1 tsp) baking soda
  • 6 grams ( 1 tsp) salt
  • 100 grams (2/3 cup) milk chocolate chips
  • 100 grams (2/3 cup) dark chocolate chips
  1. Preheat oven to 350 degrees F ( 175 C). Line a sheet pan with parchment paper.
  2. You can soften the butter in the microwave with pulses of power to get to the soft but not melted stage needed. In a large mixing bowl, combine butter and the 2 sugars with a whisk. Add the 2 eggs and mix until incorporated.
  3. Add the flour, baking soda, and salt. Mix until just combined with a spatula. Fold in the chocolate chips until evenly distributed. Chill the dough for 10 minutes in the fridge.
  4. Shape the chilled dough into 2 ½ inch diameter balls, place on the prepared sheet pan and press down slightly to flatten them into discs.
  5. Bake for 8-9 minutes, until the edges are golden and the center is soft and gooey. Let the cookies cool for 5-10 minutes and then enjoy. Once cooled they can be used to make ice cream sandwiches.

These cookies are more cake like than most other chocolate chip cookies, with a soft gooey center. Be sure not to overcook. I also think that 10 minutes is too short a time for the cookie dough to rest and I would try the 36 hour refrigeration as previously mentioned in my posts about chocolate chip cookies (shape them into balls and flatten to discs prior to refrigeration).

And finally, my spouse found this skillet chocolate chip giant cookie on the web and we tried it. It was quite easy to make and tastes good as well. I think it is best to eat right from the skillet after it has cooled somewhat, but is still slightly warm. Although the cookie is good by itself, it is much better with ice cream (I preferred chocolate rather than vanilla).

Giant Chocolate Chip Cookie in a cast iron skillet

Adapted from Tasty Pride 75 Recipes and Stories from the Queer Community by Jesse Szewczyk

½ cup (1 stick) unsalted butter, cubed
1 cup packed dark brown sugar
2 tsp. pure vanilla extract
1 large egg
1 ¼ cups all-purpose flour
½ tsp. kosher salt
½ tsp. baking powder
¼ tsp. baking soda
2/3 cup semisweet chocolate chips
Vanilla ice cream
Rainbow sprinkles (optional)

Preheat the oven to 350F. Heat a 9-inch cast iron skillet over low heat. Melt the butter (you don’t have to bother to cut it into cubes) in the skillet, swirling to coat the bottom and low sides. Remove the skillet from the heat and let cool until the butter is barely warm, about 5 minutes.

Add the brown sugar to the skillet and mix it thoroughly into the butter, being sure to not have any clumps of sugar. Then add the vanilla and egg to the skillet and stir until the mixture is smooth. Add the flour, salt, baking powder, and baking soda and stir just until combined do not overmix. Stir in half the chocolate chips. Spread the dough in the skillet wipe off any dough stuck to the sides. Top with the remaining chocolate chips.

Bake until set around the sides but still gooey in the middle, 20-25 minutes (I found in my oven it took the whole 25 minutes). Let cool slightly, cut into slices, and then top with scoops of ice cream (and optional sprinkles), and serve immediately.


Molly Yeh is a food blogger and recently, a host of the show Girl Meets Farm on the FoodTV network. Her food is a combination of her Jewish Mother and Chinese Father (her Dad, John Bruce Yeh is a principal clarinetist at the Chicago Symphony Orchestra) and despite her proclivity to use sprinkles on almost every dessert, her food is very interesting. She came up with this recipe for a chocolate chip cookie cake and I thought it was interesting enough to share.

Molly Yeh’s Chocolate chip cookie cake

  • 1 cup almond flour
  • 1 cup hazelnut flour (grind up whole hazelnuts to make a flour)
  • ½ cup granulated sugar
  • ½ cup light brown sugar
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • 1 large egg
  • 1 tablespoon vanilla extract
  • ½ teaspoon almond extract
  • ½ cup semi-sweet chocolate chips plus more for topping
  • Sea salt
  • 1 pound unsalted butter at room temperature
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • 2 tablespoons heavy cream
  1. Combine the almond flour hazelnut flower granulated sugar brown sugar salt baking soda and one egg and whisk together. Add the vanilla a almond extracts and mix together with a spatula. Continue to mix and until it comes together as a dough. Mix in the Chocolate chips to combine.
  2. Grease an 8 inch cake pan and line the bottom with parchment paper. Pat the dough into the pan evenly. Top the dough with extra chocolate chips and a little sea salt.
  3. Bake in a preheated 350 degree oven for 20-22 minutes. The dough will sink towards the center, this is normal.
  1. Take four sticks of unsalted butter, one cup of powdered sugar for each stick of butter, a pinch of salt, and a teaspoon of vanilla extract. Add 2 tablespoons of heavy cream, and mix to combine with a hand or stand mixer. Divide the frosting into four bowls (save a little to have as white) and color with different food colorings (gold, tulip red, green and wedgewood). Mix well, put into piping bags. Pipe a white border at the edge of the depression of the top of the cake, then alternate piped flowers of different colors to fill the center.
  2. The posted recipe used 2 sticks of butter, 3 cups of powdered sugar, 1/8 teaspoon kosher salt, 1 teaspoon vanilla extract and 3 tablespoons of heavy cream.
  3. An alternative frosting uses the same pound of butter but add tahini, vanilla extract, salt, powdered sugar, cinnamon. The amount of tahini is not specified but looked to be about ½ cup.

While we are at it, since we are in the realm of cookiedom, Dominique Ansel has a new cookbook: Everyone can Bake. In it he published his recipe for his version of the venerable chocolate chip cookie, so since he put it on YouTube, I thought I’d put it here:

Chocolate Chunk Cookies by Dominque Ansel

  • 190 grams (14 tbs) unsalted butter at room temperature
  • 130 grams (2/3 cup) granulated sugar
  • 130 grams (2/3 cup) packed light brown sugar
  • 80 grams (2 large) eggs
  • 330 grams (2 2/3 cups) all-purpose flour
  • 4 grams (1 tsp) baking soda
  • 6 grams ( 1 tsp) salt
  • 100 grams (2/3 cup) milk chocolate chips
  • 100 grams (2/3 cup) dark chocolate chips
  1. Preheat oven to 350 degrees F ( 175 C). Line a sheet pan with parchment paper.
  2. You can soften the butter in the microwave with pulses of power to get to the soft but not melted stage needed. In a large mixing bowl, combine butter and the 2 sugars with a whisk. Add the 2 eggs and mix until incorporated.
  3. Add the flour, baking soda, and salt. Mix until just combined with a spatula. Fold in the chocolate chips until evenly distributed. Chill the dough for 10 minutes in the fridge.
  4. Shape the chilled dough into 2 ½ inch diameter balls, place on the prepared sheet pan and press down slightly to flatten them into discs.
  5. Bake for 8-9 minutes, until the edges are golden and the center is soft and gooey. Let the cookies cool for 5-10 minutes and then enjoy. Once cooled they can be used to make ice cream sandwiches.

These cookies are more cake like than most other chocolate chip cookies, with a soft gooey center. Be sure not to overcook. I also think that 10 minutes is too short a time for the cookie dough to rest and I would try the 36 hour refrigeration as previously mentioned in my posts about chocolate chip cookies (shape them into balls and flatten to discs prior to refrigeration).

And finally, my spouse found this skillet chocolate chip giant cookie on the web and we tried it. It was quite easy to make and tastes good as well. I think it is best to eat right from the skillet after it has cooled somewhat, but is still slightly warm. Although the cookie is good by itself, it is much better with ice cream (I preferred chocolate rather than vanilla).

Giant Chocolate Chip Cookie in a cast iron skillet

Adapted from Tasty Pride 75 Recipes and Stories from the Queer Community by Jesse Szewczyk

½ cup (1 stick) unsalted butter, cubed
1 cup packed dark brown sugar
2 tsp. pure vanilla extract
1 large egg
1 ¼ cups all-purpose flour
½ tsp. kosher salt
½ tsp. baking powder
¼ tsp. baking soda
2/3 cup semisweet chocolate chips
Vanilla ice cream
Rainbow sprinkles (optional)

Preheat the oven to 350F. Heat a 9-inch cast iron skillet over low heat. Melt the butter (you don’t have to bother to cut it into cubes) in the skillet, swirling to coat the bottom and low sides. Remove the skillet from the heat and let cool until the butter is barely warm, about 5 minutes.

Add the brown sugar to the skillet and mix it thoroughly into the butter, being sure to not have any clumps of sugar. Then add the vanilla and egg to the skillet and stir until the mixture is smooth. Add the flour, salt, baking powder, and baking soda and stir just until combined do not overmix. Stir in half the chocolate chips. Spread the dough in the skillet wipe off any dough stuck to the sides. Top with the remaining chocolate chips.

Bake until set around the sides but still gooey in the middle, 20-25 minutes (I found in my oven it took the whole 25 minutes). Let cool slightly, cut into slices, and then top with scoops of ice cream (and optional sprinkles), and serve immediately.


Molly Yeh is a food blogger and recently, a host of the show Girl Meets Farm on the FoodTV network. Her food is a combination of her Jewish Mother and Chinese Father (her Dad, John Bruce Yeh is a principal clarinetist at the Chicago Symphony Orchestra) and despite her proclivity to use sprinkles on almost every dessert, her food is very interesting. She came up with this recipe for a chocolate chip cookie cake and I thought it was interesting enough to share.

Molly Yeh’s Chocolate chip cookie cake

  • 1 cup almond flour
  • 1 cup hazelnut flour (grind up whole hazelnuts to make a flour)
  • ½ cup granulated sugar
  • ½ cup light brown sugar
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • 1 large egg
  • 1 tablespoon vanilla extract
  • ½ teaspoon almond extract
  • ½ cup semi-sweet chocolate chips plus more for topping
  • Sea salt
  • 1 pound unsalted butter at room temperature
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • 2 tablespoons heavy cream
  1. Combine the almond flour hazelnut flower granulated sugar brown sugar salt baking soda and one egg and whisk together. Add the vanilla a almond extracts and mix together with a spatula. Continue to mix and until it comes together as a dough. Mix in the Chocolate chips to combine.
  2. Grease an 8 inch cake pan and line the bottom with parchment paper. Pat the dough into the pan evenly. Top the dough with extra chocolate chips and a little sea salt.
  3. Bake in a preheated 350 degree oven for 20-22 minutes. The dough will sink towards the center, this is normal.
  1. Take four sticks of unsalted butter, one cup of powdered sugar for each stick of butter, a pinch of salt, and a teaspoon of vanilla extract. Add 2 tablespoons of heavy cream, and mix to combine with a hand or stand mixer. Divide the frosting into four bowls (save a little to have as white) and color with different food colorings (gold, tulip red, green and wedgewood). Mix well, put into piping bags. Pipe a white border at the edge of the depression of the top of the cake, then alternate piped flowers of different colors to fill the center.
  2. The posted recipe used 2 sticks of butter, 3 cups of powdered sugar, 1/8 teaspoon kosher salt, 1 teaspoon vanilla extract and 3 tablespoons of heavy cream.
  3. An alternative frosting uses the same pound of butter but add tahini, vanilla extract, salt, powdered sugar, cinnamon. The amount of tahini is not specified but looked to be about ½ cup.

While we are at it, since we are in the realm of cookiedom, Dominique Ansel has a new cookbook: Everyone can Bake. In it he published his recipe for his version of the venerable chocolate chip cookie, so since he put it on YouTube, I thought I’d put it here:

Chocolate Chunk Cookies by Dominque Ansel

  • 190 grams (14 tbs) unsalted butter at room temperature
  • 130 grams (2/3 cup) granulated sugar
  • 130 grams (2/3 cup) packed light brown sugar
  • 80 grams (2 large) eggs
  • 330 grams (2 2/3 cups) all-purpose flour
  • 4 grams (1 tsp) baking soda
  • 6 grams ( 1 tsp) salt
  • 100 grams (2/3 cup) milk chocolate chips
  • 100 grams (2/3 cup) dark chocolate chips
  1. Preheat oven to 350 degrees F ( 175 C). Line a sheet pan with parchment paper.
  2. You can soften the butter in the microwave with pulses of power to get to the soft but not melted stage needed. In a large mixing bowl, combine butter and the 2 sugars with a whisk. Add the 2 eggs and mix until incorporated.
  3. Add the flour, baking soda, and salt. Mix until just combined with a spatula. Fold in the chocolate chips until evenly distributed. Chill the dough for 10 minutes in the fridge.
  4. Shape the chilled dough into 2 ½ inch diameter balls, place on the prepared sheet pan and press down slightly to flatten them into discs.
  5. Bake for 8-9 minutes, until the edges are golden and the center is soft and gooey. Let the cookies cool for 5-10 minutes and then enjoy. Once cooled they can be used to make ice cream sandwiches.

These cookies are more cake like than most other chocolate chip cookies, with a soft gooey center. Be sure not to overcook. I also think that 10 minutes is too short a time for the cookie dough to rest and I would try the 36 hour refrigeration as previously mentioned in my posts about chocolate chip cookies (shape them into balls and flatten to discs prior to refrigeration).

And finally, my spouse found this skillet chocolate chip giant cookie on the web and we tried it. It was quite easy to make and tastes good as well. I think it is best to eat right from the skillet after it has cooled somewhat, but is still slightly warm. Although the cookie is good by itself, it is much better with ice cream (I preferred chocolate rather than vanilla).

Giant Chocolate Chip Cookie in a cast iron skillet

Adapted from Tasty Pride 75 Recipes and Stories from the Queer Community by Jesse Szewczyk

½ cup (1 stick) unsalted butter, cubed
1 cup packed dark brown sugar
2 tsp. pure vanilla extract
1 large egg
1 ¼ cups all-purpose flour
½ tsp. kosher salt
½ tsp. baking powder
¼ tsp. baking soda
2/3 cup semisweet chocolate chips
Vanilla ice cream
Rainbow sprinkles (optional)

Preheat the oven to 350F. Heat a 9-inch cast iron skillet over low heat. Melt the butter (you don’t have to bother to cut it into cubes) in the skillet, swirling to coat the bottom and low sides. Remove the skillet from the heat and let cool until the butter is barely warm, about 5 minutes.

Add the brown sugar to the skillet and mix it thoroughly into the butter, being sure to not have any clumps of sugar. Then add the vanilla and egg to the skillet and stir until the mixture is smooth. Add the flour, salt, baking powder, and baking soda and stir just until combined do not overmix. Stir in half the chocolate chips. Spread the dough in the skillet wipe off any dough stuck to the sides. Top with the remaining chocolate chips.

Bake until set around the sides but still gooey in the middle, 20-25 minutes (I found in my oven it took the whole 25 minutes). Let cool slightly, cut into slices, and then top with scoops of ice cream (and optional sprinkles), and serve immediately.


Molly Yeh is a food blogger and recently, a host of the show Girl Meets Farm on the FoodTV network. Her food is a combination of her Jewish Mother and Chinese Father (her Dad, John Bruce Yeh is a principal clarinetist at the Chicago Symphony Orchestra) and despite her proclivity to use sprinkles on almost every dessert, her food is very interesting. She came up with this recipe for a chocolate chip cookie cake and I thought it was interesting enough to share.

Molly Yeh’s Chocolate chip cookie cake

  • 1 cup almond flour
  • 1 cup hazelnut flour (grind up whole hazelnuts to make a flour)
  • ½ cup granulated sugar
  • ½ cup light brown sugar
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • 1 large egg
  • 1 tablespoon vanilla extract
  • ½ teaspoon almond extract
  • ½ cup semi-sweet chocolate chips plus more for topping
  • Sea salt
  • 1 pound unsalted butter at room temperature
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • 2 tablespoons heavy cream
  1. Combine the almond flour hazelnut flower granulated sugar brown sugar salt baking soda and one egg and whisk together. Add the vanilla a almond extracts and mix together with a spatula. Continue to mix and until it comes together as a dough. Mix in the Chocolate chips to combine.
  2. Grease an 8 inch cake pan and line the bottom with parchment paper. Pat the dough into the pan evenly. Top the dough with extra chocolate chips and a little sea salt.
  3. Bake in a preheated 350 degree oven for 20-22 minutes. The dough will sink towards the center, this is normal.
  1. Take four sticks of unsalted butter, one cup of powdered sugar for each stick of butter, a pinch of salt, and a teaspoon of vanilla extract. Add 2 tablespoons of heavy cream, and mix to combine with a hand or stand mixer. Divide the frosting into four bowls (save a little to have as white) and color with different food colorings (gold, tulip red, green and wedgewood). Mix well, put into piping bags. Pipe a white border at the edge of the depression of the top of the cake, then alternate piped flowers of different colors to fill the center.
  2. The posted recipe used 2 sticks of butter, 3 cups of powdered sugar, 1/8 teaspoon kosher salt, 1 teaspoon vanilla extract and 3 tablespoons of heavy cream.
  3. An alternative frosting uses the same pound of butter but add tahini, vanilla extract, salt, powdered sugar, cinnamon. The amount of tahini is not specified but looked to be about ½ cup.

While we are at it, since we are in the realm of cookiedom, Dominique Ansel has a new cookbook: Everyone can Bake. In it he published his recipe for his version of the venerable chocolate chip cookie, so since he put it on YouTube, I thought I’d put it here:

Chocolate Chunk Cookies by Dominque Ansel

  • 190 grams (14 tbs) unsalted butter at room temperature
  • 130 grams (2/3 cup) granulated sugar
  • 130 grams (2/3 cup) packed light brown sugar
  • 80 grams (2 large) eggs
  • 330 grams (2 2/3 cups) all-purpose flour
  • 4 grams (1 tsp) baking soda
  • 6 grams ( 1 tsp) salt
  • 100 grams (2/3 cup) milk chocolate chips
  • 100 grams (2/3 cup) dark chocolate chips
  1. Preheat oven to 350 degrees F ( 175 C). Line a sheet pan with parchment paper.
  2. You can soften the butter in the microwave with pulses of power to get to the soft but not melted stage needed. In a large mixing bowl, combine butter and the 2 sugars with a whisk. Add the 2 eggs and mix until incorporated.
  3. Add the flour, baking soda, and salt. Mix until just combined with a spatula. Fold in the chocolate chips until evenly distributed. Chill the dough for 10 minutes in the fridge.
  4. Shape the chilled dough into 2 ½ inch diameter balls, place on the prepared sheet pan and press down slightly to flatten them into discs.
  5. Bake for 8-9 minutes, until the edges are golden and the center is soft and gooey. Let the cookies cool for 5-10 minutes and then enjoy. Once cooled they can be used to make ice cream sandwiches.

These cookies are more cake like than most other chocolate chip cookies, with a soft gooey center. Be sure not to overcook. I also think that 10 minutes is too short a time for the cookie dough to rest and I would try the 36 hour refrigeration as previously mentioned in my posts about chocolate chip cookies (shape them into balls and flatten to discs prior to refrigeration).

And finally, my spouse found this skillet chocolate chip giant cookie on the web and we tried it. It was quite easy to make and tastes good as well. I think it is best to eat right from the skillet after it has cooled somewhat, but is still slightly warm. Although the cookie is good by itself, it is much better with ice cream (I preferred chocolate rather than vanilla).

Giant Chocolate Chip Cookie in a cast iron skillet

Adapted from Tasty Pride 75 Recipes and Stories from the Queer Community by Jesse Szewczyk

½ cup (1 stick) unsalted butter, cubed
1 cup packed dark brown sugar
2 tsp. pure vanilla extract
1 large egg
1 ¼ cups all-purpose flour
½ tsp. kosher salt
½ tsp. baking powder
¼ tsp. baking soda
2/3 cup semisweet chocolate chips
Vanilla ice cream
Rainbow sprinkles (optional)

Preheat the oven to 350F. Heat a 9-inch cast iron skillet over low heat. Melt the butter (you don’t have to bother to cut it into cubes) in the skillet, swirling to coat the bottom and low sides. Remove the skillet from the heat and let cool until the butter is barely warm, about 5 minutes.

Add the brown sugar to the skillet and mix it thoroughly into the butter, being sure to not have any clumps of sugar. Then add the vanilla and egg to the skillet and stir until the mixture is smooth. Add the flour, salt, baking powder, and baking soda and stir just until combined do not overmix. Stir in half the chocolate chips. Spread the dough in the skillet wipe off any dough stuck to the sides. Top with the remaining chocolate chips.

Bake until set around the sides but still gooey in the middle, 20-25 minutes (I found in my oven it took the whole 25 minutes). Let cool slightly, cut into slices, and then top with scoops of ice cream (and optional sprinkles), and serve immediately.


Molly Yeh is a food blogger and recently, a host of the show Girl Meets Farm on the FoodTV network. Her food is a combination of her Jewish Mother and Chinese Father (her Dad, John Bruce Yeh is a principal clarinetist at the Chicago Symphony Orchestra) and despite her proclivity to use sprinkles on almost every dessert, her food is very interesting. She came up with this recipe for a chocolate chip cookie cake and I thought it was interesting enough to share.

Molly Yeh’s Chocolate chip cookie cake

  • 1 cup almond flour
  • 1 cup hazelnut flour (grind up whole hazelnuts to make a flour)
  • ½ cup granulated sugar
  • ½ cup light brown sugar
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • 1 large egg
  • 1 tablespoon vanilla extract
  • ½ teaspoon almond extract
  • ½ cup semi-sweet chocolate chips plus more for topping
  • Sea salt
  • 1 pound unsalted butter at room temperature
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • 2 tablespoons heavy cream
  1. Combine the almond flour hazelnut flower granulated sugar brown sugar salt baking soda and one egg and whisk together. Add the vanilla a almond extracts and mix together with a spatula. Continue to mix and until it comes together as a dough. Mix in the Chocolate chips to combine.
  2. Grease an 8 inch cake pan and line the bottom with parchment paper. Pat the dough into the pan evenly. Top the dough with extra chocolate chips and a little sea salt.
  3. Bake in a preheated 350 degree oven for 20-22 minutes. The dough will sink towards the center, this is normal.
  1. Take four sticks of unsalted butter, one cup of powdered sugar for each stick of butter, a pinch of salt, and a teaspoon of vanilla extract. Add 2 tablespoons of heavy cream, and mix to combine with a hand or stand mixer. Divide the frosting into four bowls (save a little to have as white) and color with different food colorings (gold, tulip red, green and wedgewood). Mix well, put into piping bags. Pipe a white border at the edge of the depression of the top of the cake, then alternate piped flowers of different colors to fill the center.
  2. The posted recipe used 2 sticks of butter, 3 cups of powdered sugar, 1/8 teaspoon kosher salt, 1 teaspoon vanilla extract and 3 tablespoons of heavy cream.
  3. An alternative frosting uses the same pound of butter but add tahini, vanilla extract, salt, powdered sugar, cinnamon. The amount of tahini is not specified but looked to be about ½ cup.

While we are at it, since we are in the realm of cookiedom, Dominique Ansel has a new cookbook: Everyone can Bake. In it he published his recipe for his version of the venerable chocolate chip cookie, so since he put it on YouTube, I thought I’d put it here:

Chocolate Chunk Cookies by Dominque Ansel

  • 190 grams (14 tbs) unsalted butter at room temperature
  • 130 grams (2/3 cup) granulated sugar
  • 130 grams (2/3 cup) packed light brown sugar
  • 80 grams (2 large) eggs
  • 330 grams (2 2/3 cups) all-purpose flour
  • 4 grams (1 tsp) baking soda
  • 6 grams ( 1 tsp) salt
  • 100 grams (2/3 cup) milk chocolate chips
  • 100 grams (2/3 cup) dark chocolate chips
  1. Preheat oven to 350 degrees F ( 175 C). Line a sheet pan with parchment paper.
  2. You can soften the butter in the microwave with pulses of power to get to the soft but not melted stage needed. In a large mixing bowl, combine butter and the 2 sugars with a whisk. Add the 2 eggs and mix until incorporated.
  3. Add the flour, baking soda, and salt. Mix until just combined with a spatula. Fold in the chocolate chips until evenly distributed. Chill the dough for 10 minutes in the fridge.
  4. Shape the chilled dough into 2 ½ inch diameter balls, place on the prepared sheet pan and press down slightly to flatten them into discs.
  5. Bake for 8-9 minutes, until the edges are golden and the center is soft and gooey. Let the cookies cool for 5-10 minutes and then enjoy. Once cooled they can be used to make ice cream sandwiches.

These cookies are more cake like than most other chocolate chip cookies, with a soft gooey center. Be sure not to overcook. I also think that 10 minutes is too short a time for the cookie dough to rest and I would try the 36 hour refrigeration as previously mentioned in my posts about chocolate chip cookies (shape them into balls and flatten to discs prior to refrigeration).

And finally, my spouse found this skillet chocolate chip giant cookie on the web and we tried it. It was quite easy to make and tastes good as well. I think it is best to eat right from the skillet after it has cooled somewhat, but is still slightly warm. Although the cookie is good by itself, it is much better with ice cream (I preferred chocolate rather than vanilla).

Giant Chocolate Chip Cookie in a cast iron skillet

Adapted from Tasty Pride 75 Recipes and Stories from the Queer Community by Jesse Szewczyk

½ cup (1 stick) unsalted butter, cubed
1 cup packed dark brown sugar
2 tsp. pure vanilla extract
1 large egg
1 ¼ cups all-purpose flour
½ tsp. kosher salt
½ tsp. baking powder
¼ tsp. baking soda
2/3 cup semisweet chocolate chips
Vanilla ice cream
Rainbow sprinkles (optional)

Preheat the oven to 350F. Heat a 9-inch cast iron skillet over low heat. Melt the butter (you don’t have to bother to cut it into cubes) in the skillet, swirling to coat the bottom and low sides. Remove the skillet from the heat and let cool until the butter is barely warm, about 5 minutes.

Add the brown sugar to the skillet and mix it thoroughly into the butter, being sure to not have any clumps of sugar. Then add the vanilla and egg to the skillet and stir until the mixture is smooth. Add the flour, salt, baking powder, and baking soda and stir just until combined do not overmix. Stir in half the chocolate chips. Spread the dough in the skillet wipe off any dough stuck to the sides. Top with the remaining chocolate chips.

Bake until set around the sides but still gooey in the middle, 20-25 minutes (I found in my oven it took the whole 25 minutes). Let cool slightly, cut into slices, and then top with scoops of ice cream (and optional sprinkles), and serve immediately.


Molly Yeh is a food blogger and recently, a host of the show Girl Meets Farm on the FoodTV network. Her food is a combination of her Jewish Mother and Chinese Father (her Dad, John Bruce Yeh is a principal clarinetist at the Chicago Symphony Orchestra) and despite her proclivity to use sprinkles on almost every dessert, her food is very interesting. She came up with this recipe for a chocolate chip cookie cake and I thought it was interesting enough to share.

Molly Yeh’s Chocolate chip cookie cake

  • 1 cup almond flour
  • 1 cup hazelnut flour (grind up whole hazelnuts to make a flour)
  • ½ cup granulated sugar
  • ½ cup light brown sugar
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • 1 large egg
  • 1 tablespoon vanilla extract
  • ½ teaspoon almond extract
  • ½ cup semi-sweet chocolate chips plus more for topping
  • Sea salt
  • 1 pound unsalted butter at room temperature
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • 2 tablespoons heavy cream
  1. Combine the almond flour hazelnut flower granulated sugar brown sugar salt baking soda and one egg and whisk together. Add the vanilla a almond extracts and mix together with a spatula. Continue to mix and until it comes together as a dough. Mix in the Chocolate chips to combine.
  2. Grease an 8 inch cake pan and line the bottom with parchment paper. Pat the dough into the pan evenly. Top the dough with extra chocolate chips and a little sea salt.
  3. Bake in a preheated 350 degree oven for 20-22 minutes. The dough will sink towards the center, this is normal.
  1. Take four sticks of unsalted butter, one cup of powdered sugar for each stick of butter, a pinch of salt, and a teaspoon of vanilla extract. Add 2 tablespoons of heavy cream, and mix to combine with a hand or stand mixer. Divide the frosting into four bowls (save a little to have as white) and color with different food colorings (gold, tulip red, green and wedgewood). Mix well, put into piping bags. Pipe a white border at the edge of the depression of the top of the cake, then alternate piped flowers of different colors to fill the center.
  2. The posted recipe used 2 sticks of butter, 3 cups of powdered sugar, 1/8 teaspoon kosher salt, 1 teaspoon vanilla extract and 3 tablespoons of heavy cream.
  3. An alternative frosting uses the same pound of butter but add tahini, vanilla extract, salt, powdered sugar, cinnamon. The amount of tahini is not specified but looked to be about ½ cup.

While we are at it, since we are in the realm of cookiedom, Dominique Ansel has a new cookbook: Everyone can Bake. In it he published his recipe for his version of the venerable chocolate chip cookie, so since he put it on YouTube, I thought I’d put it here:

Chocolate Chunk Cookies by Dominque Ansel

  • 190 grams (14 tbs) unsalted butter at room temperature
  • 130 grams (2/3 cup) granulated sugar
  • 130 grams (2/3 cup) packed light brown sugar
  • 80 grams (2 large) eggs
  • 330 grams (2 2/3 cups) all-purpose flour
  • 4 grams (1 tsp) baking soda
  • 6 grams ( 1 tsp) salt
  • 100 grams (2/3 cup) milk chocolate chips
  • 100 grams (2/3 cup) dark chocolate chips
  1. Preheat oven to 350 degrees F ( 175 C). Line a sheet pan with parchment paper.
  2. You can soften the butter in the microwave with pulses of power to get to the soft but not melted stage needed. In a large mixing bowl, combine butter and the 2 sugars with a whisk. Add the 2 eggs and mix until incorporated.
  3. Add the flour, baking soda, and salt. Mix until just combined with a spatula. Fold in the chocolate chips until evenly distributed. Chill the dough for 10 minutes in the fridge.
  4. Shape the chilled dough into 2 ½ inch diameter balls, place on the prepared sheet pan and press down slightly to flatten them into discs.
  5. Bake for 8-9 minutes, until the edges are golden and the center is soft and gooey. Let the cookies cool for 5-10 minutes and then enjoy. Once cooled they can be used to make ice cream sandwiches.

These cookies are more cake like than most other chocolate chip cookies, with a soft gooey center. Be sure not to overcook. I also think that 10 minutes is too short a time for the cookie dough to rest and I would try the 36 hour refrigeration as previously mentioned in my posts about chocolate chip cookies (shape them into balls and flatten to discs prior to refrigeration).

And finally, my spouse found this skillet chocolate chip giant cookie on the web and we tried it. It was quite easy to make and tastes good as well. I think it is best to eat right from the skillet after it has cooled somewhat, but is still slightly warm. Although the cookie is good by itself, it is much better with ice cream (I preferred chocolate rather than vanilla).

Giant Chocolate Chip Cookie in a cast iron skillet

Adapted from Tasty Pride 75 Recipes and Stories from the Queer Community by Jesse Szewczyk

½ cup (1 stick) unsalted butter, cubed
1 cup packed dark brown sugar
2 tsp. pure vanilla extract
1 large egg
1 ¼ cups all-purpose flour
½ tsp. kosher salt
½ tsp. baking powder
¼ tsp. baking soda
2/3 cup semisweet chocolate chips
Vanilla ice cream
Rainbow sprinkles (optional)

Preheat the oven to 350F. Heat a 9-inch cast iron skillet over low heat. Melt the butter (you don’t have to bother to cut it into cubes) in the skillet, swirling to coat the bottom and low sides. Remove the skillet from the heat and let cool until the butter is barely warm, about 5 minutes.

Add the brown sugar to the skillet and mix it thoroughly into the butter, being sure to not have any clumps of sugar. Then add the vanilla and egg to the skillet and stir until the mixture is smooth. Add the flour, salt, baking powder, and baking soda and stir just until combined do not overmix. Stir in half the chocolate chips. Spread the dough in the skillet wipe off any dough stuck to the sides. Top with the remaining chocolate chips.

Bake until set around the sides but still gooey in the middle, 20-25 minutes (I found in my oven it took the whole 25 minutes). Let cool slightly, cut into slices, and then top with scoops of ice cream (and optional sprinkles), and serve immediately.


Molly Yeh is a food blogger and recently, a host of the show Girl Meets Farm on the FoodTV network. Her food is a combination of her Jewish Mother and Chinese Father (her Dad, John Bruce Yeh is a principal clarinetist at the Chicago Symphony Orchestra) and despite her proclivity to use sprinkles on almost every dessert, her food is very interesting. She came up with this recipe for a chocolate chip cookie cake and I thought it was interesting enough to share.

Molly Yeh’s Chocolate chip cookie cake

  • 1 cup almond flour
  • 1 cup hazelnut flour (grind up whole hazelnuts to make a flour)
  • ½ cup granulated sugar
  • ½ cup light brown sugar
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • 1 large egg
  • 1 tablespoon vanilla extract
  • ½ teaspoon almond extract
  • ½ cup semi-sweet chocolate chips plus more for topping
  • Sea salt
  • 1 pound unsalted butter at room temperature
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • 2 tablespoons heavy cream
  1. Combine the almond flour hazelnut flower granulated sugar brown sugar salt baking soda and one egg and whisk together. Add the vanilla a almond extracts and mix together with a spatula. Continue to mix and until it comes together as a dough. Mix in the Chocolate chips to combine.
  2. Grease an 8 inch cake pan and line the bottom with parchment paper. Pat the dough into the pan evenly. Top the dough with extra chocolate chips and a little sea salt.
  3. Bake in a preheated 350 degree oven for 20-22 minutes. The dough will sink towards the center, this is normal.
  1. Take four sticks of unsalted butter, one cup of powdered sugar for each stick of butter, a pinch of salt, and a teaspoon of vanilla extract. Add 2 tablespoons of heavy cream, and mix to combine with a hand or stand mixer. Divide the frosting into four bowls (save a little to have as white) and color with different food colorings (gold, tulip red, green and wedgewood). Mix well, put into piping bags. Pipe a white border at the edge of the depression of the top of the cake, then alternate piped flowers of different colors to fill the center.
  2. The posted recipe used 2 sticks of butter, 3 cups of powdered sugar, 1/8 teaspoon kosher salt, 1 teaspoon vanilla extract and 3 tablespoons of heavy cream.
  3. An alternative frosting uses the same pound of butter but add tahini, vanilla extract, salt, powdered sugar, cinnamon. The amount of tahini is not specified but looked to be about ½ cup.

While we are at it, since we are in the realm of cookiedom, Dominique Ansel has a new cookbook: Everyone can Bake. In it he published his recipe for his version of the venerable chocolate chip cookie, so since he put it on YouTube, I thought I’d put it here:

Chocolate Chunk Cookies by Dominque Ansel

  • 190 grams (14 tbs) unsalted butter at room temperature
  • 130 grams (2/3 cup) granulated sugar
  • 130 grams (2/3 cup) packed light brown sugar
  • 80 grams (2 large) eggs
  • 330 grams (2 2/3 cups) all-purpose flour
  • 4 grams (1 tsp) baking soda
  • 6 grams ( 1 tsp) salt
  • 100 grams (2/3 cup) milk chocolate chips
  • 100 grams (2/3 cup) dark chocolate chips
  1. Preheat oven to 350 degrees F ( 175 C). Line a sheet pan with parchment paper.
  2. You can soften the butter in the microwave with pulses of power to get to the soft but not melted stage needed. In a large mixing bowl, combine butter and the 2 sugars with a whisk. Add the 2 eggs and mix until incorporated.
  3. Add the flour, baking soda, and salt. Mix until just combined with a spatula. Fold in the chocolate chips until evenly distributed. Chill the dough for 10 minutes in the fridge.
  4. Shape the chilled dough into 2 ½ inch diameter balls, place on the prepared sheet pan and press down slightly to flatten them into discs.
  5. Bake for 8-9 minutes, until the edges are golden and the center is soft and gooey. Let the cookies cool for 5-10 minutes and then enjoy. Once cooled they can be used to make ice cream sandwiches.

These cookies are more cake like than most other chocolate chip cookies, with a soft gooey center. Be sure not to overcook. I also think that 10 minutes is too short a time for the cookie dough to rest and I would try the 36 hour refrigeration as previously mentioned in my posts about chocolate chip cookies (shape them into balls and flatten to discs prior to refrigeration).

And finally, my spouse found this skillet chocolate chip giant cookie on the web and we tried it. It was quite easy to make and tastes good as well. I think it is best to eat right from the skillet after it has cooled somewhat, but is still slightly warm. Although the cookie is good by itself, it is much better with ice cream (I preferred chocolate rather than vanilla).

Giant Chocolate Chip Cookie in a cast iron skillet

Adapted from Tasty Pride 75 Recipes and Stories from the Queer Community by Jesse Szewczyk

½ cup (1 stick) unsalted butter, cubed
1 cup packed dark brown sugar
2 tsp. pure vanilla extract
1 large egg
1 ¼ cups all-purpose flour
½ tsp. kosher salt
½ tsp. baking powder
¼ tsp. baking soda
2/3 cup semisweet chocolate chips
Vanilla ice cream
Rainbow sprinkles (optional)

Preheat the oven to 350F. Heat a 9-inch cast iron skillet over low heat. Melt the butter (you don’t have to bother to cut it into cubes) in the skillet, swirling to coat the bottom and low sides. Remove the skillet from the heat and let cool until the butter is barely warm, about 5 minutes.

Add the brown sugar to the skillet and mix it thoroughly into the butter, being sure to not have any clumps of sugar. Then add the vanilla and egg to the skillet and stir until the mixture is smooth. Add the flour, salt, baking powder, and baking soda and stir just until combined do not overmix. Stir in half the chocolate chips. Spread the dough in the skillet wipe off any dough stuck to the sides. Top with the remaining chocolate chips.

Bake until set around the sides but still gooey in the middle, 20-25 minutes (I found in my oven it took the whole 25 minutes). Let cool slightly, cut into slices, and then top with scoops of ice cream (and optional sprinkles), and serve immediately.