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Chocolate Chip Cookie Cake



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Chocolats Grondard
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Chocolate Chip Cookie Cake
Bon Appetit February 1987

Bon Appetit - One Year Subscription 

One 12-ounce package semisweet
chocolate chips
1 cup toasted walnuts, chopped
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter,
room temperature
1 1/2 cups firmly packed brown sugar
4 eggs, room temperature
2 1/2 teaspoons vanilla extract
1 cup buttermilk

 Position rack in center of oven and preheat to 350 degrees F.
Generously grease 9- to 10-cup fluted tube pan; dust with sugar.
Mix chocolate chips, walnuts and 2 tablespoons flour in medium bowl.
Sift remaining flour with baking soda, baking powder and salt.
Using electric mixer, cream butter until light. Add brown sugar and
beat until light and fluffy. Beat in eggs 1 at a time. Add vanilla. Mix in
dry ingredients alternately with buttermilk, beginning and ending with
dry ingredients. Using rubber spatula, fold chocolate-walnut mixture
into batter. Spoon batter into prepared pan. Bake until springy to touch
and begins to pull away from sides, about 55 minutes. Cool cake in pan
15 minutes.
Invert onto rack, remove pan and cool cake completely. (Can be pre-
pared 1 day ahead; wrap tightly.)If desired, dust with powdered sugar.

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