A few weeks ago, I went to a local bakery in Brooklyn.
It was an adorable little bakery and I had an amazing surprise.
The pastry chef had baked a cake, and the icing had been a mix of chocolate chip cookies and peanut butter chocolate chips.
The cookies were just like the ones I had tried at my local deli, except they were all brownies.
I was not thrilled to have to make them, but I was intrigued.
I also had an issue with baking chocolate chip muffins.
They were a little too sweet for me, so I was going to have an issue if I had to bake them at home.
But the icing?
That’s right, it was peanut butter.
My love for peanut butter melted in my mouth.
It reminded me of the peanut butter cookies I’d been baking for years.
And then there was the cake itself.
It had the texture of a regular cake, but was so soft and creamy, I just had to eat it.
So, I ordered the chocolate chip cookie and chocolate chip chocolate chip cake from my favorite bakery.
My daughter loves it!
And the rest is history.
The Chocolate Chip Cookie Cake (adapted from the recipe in the December issue of The Cheri Magazine, the health and fitness blog of the American Heart Association) Ingredients 1 1/2 cups all-purpose flour (1/2 cup granulated)