Is it a cookie or is it a cake? It's like a chocolate chip cookie and a cupcake came together and had a baby! These gluten free chocolate chunk cookie cakes are destined to be a new favorite to add to your baking repertoire.
1cup (2 sticks or 226g)butter, at room temperature(dairy-free butter may be substituted)
1cup (200g)tightly packed light brown sugar
¾cup (150g)granulated sugar
3largeeggs, at room temperature
¾cup (180g)sour cream, at room temperature(a dairy-free alternative may be substituted)
1tablespoonpure vanilla extract
12ounces (340g)semi-sweet chocolate, chopped into small chunks(or chocolate chips)
Instructions
Preheat oven to 350° F. Butter and flour mini loaf pans (or spray with nonstick cooking spray) and set aside.
In a small bowl, measure or weigh flour, baking powder, and salt. Whisk until combined and set aside.
Place butter, brown sugar, and granulated sugar in the bowl of an electric mixer fitted with paddle attachment (or in a large bowl with a handheld mixer). Mix on low speed for about 1 minute, then beat on medium high for 3 minutes. Stop and scrape down the sides of the bowl. Continue to beat on medium high speed for another 3 minutes, until light and fluffy. Scrape down sides of bowl again.
Add 3 eggs, one at a time, beating for about 30 seconds after each addition. Scrape down sides of bowl and beat for an additional 2 minutes on medium high speed.
Turn the mixer down to low and slowly beat in the flour mixture, followed by the sour cream. Add the vanilla and beat on low until just combined. Fold in the chocolate chunks.
Using two large spoons (spoons work better than a scoop as the pans are rectangular) portion batter into each loaf pan, filling each ¾ full to all the way. Level with an offset spatula.
Bake for about 26-28 minutes, or until cakes spring back when lightly touched. Remove cakes from oven and allow to cool in pan 10 minutes before removing to a wire rack to cool completely.
Serve warm or at room temperature. Keep in airtight container at room temperature for up to 4 days, or individually freeze for up to 3 months.
Notes
These cakes can also be baked in a muffin tin or any shaped silicone baking pans (think heart shaped for Valentine's Day, or egg shaped for Easter, etc). You'll need to adjust the baking time if they are smaller than the mini loaf pans. I would start checking at about 22 minutes.