When I asked Jason what kind of cake he wanted for his birthday this year, his immediate answer was a big mall cookie.
He requested this back in April. Yep, I start planning things that far ahead.
Then in early May, we went to dinner at one of my favorite restaurants that I used to frequent. Jason’s go to restaurant dessert is sorbet, or a simple vanilla bean ice cream. Looking at the menu, he saw an affogato – a scoop of vanilla ice cream (or gelato, generally) with a shot of espresso poured over.
This was his first affogato, and now he looks for it on every restaurant menu. If he cannot find it he asks for it.
I was so intent on the giant mall cookie, I made it for his birthday. This cookie is chewy and has just the flavor I was look for – a subtle sweet cookie studded with melty chocolate. I need to test whether this would make actual free form cookies, but as a large cookie or in whoopie pie molds, it works great!
and for Jason’s birthday, I had to include the mall frosting decoration.
We had affogato as well.
giant chocolate chip cookie
adapted from Butter Toffee Blondies
soy, dairy, egg and gluten free, vegan
makes one large cookie (standard 9 1/2 inch tart pan)
1/4 cup applesauce
2 teaspoons ground flax
3/4 cup butter (Earth Balance soy free)
1/2 cup brown sugar
1 tablespoon vanilla
1 cup gluten free flour (Bob’s Red Mill all purpose)
1/2 cup almond meal
1/4 + 1/8 teaspoon xanthan gum
1 teaspoon baking powder
1 cup chocolate chips (Enjoy Life mega chunks)
Combine applesauce and flax in a small bowl, set aside. In large mixing bowl, cream together butter, sugar and vanilla; add flax applesauce. Add flour, xanthan gum, baking powder, and chocolate chips – combine together then fold into wet ingredients.
Bake at 350 for 25 minutes. Allow to cool slightly if you want to eat it warm with melty ice cream. Cool completely if you want to decorate it mall style.
Happy Birthday, Jason.