Parisian Cookie Cake

Published Dec. 5, 2021

Recipe Overview

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 45 minutes (plus cooling)

Servings: 10–12 wedges

Ingredients

  • 1⅓ cups (170g) all-purpose flour

  • 1 teaspoon baking powder

  • ¼ teaspoon baking soda

  • 4 ounces (113g) very soft unsalted butter (room temperature, softened to spreadable consistency)

  • ¾ cup (150g) turbinado sugar

  • ½ teaspoon fine sea salt

  • 3 tablespoons (54g) pure almond butter (well-stirred to ensure smoothness)

  • 1 large egg, room temperature, lightly beaten

  • 4 ounces (113g) semi-sweet or bittersweet chocolate, coarsely chopped

  • ⅓ cup (48g) raw almonds, coarsely chopped

  • About 3 tablespoons (60g) caramel topping (for finishing)

  • Fleur de sel (for finishing)

Instructions

Step 1: Preheat & Prepare Baking Setup

Center an oven rack and preheat to 350°F (175°C). Line a baking sheet with parchment paper. Place the ring of a 9-inch springform pan (without its base) upside down on the prepared sheet, ensuring the ridge of the ring faces upward.

Step 2: Mix Dry Ingredients

In a medium bowl, sift and whisk together the flour, baking powder, and baking soda to remove lumps and combine evenly. Set aside.

Step 3: Prepare Dough

In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter, turbinado sugar, and sea salt on medium-low speed until light and smooth, about 2 minutes. Scrape down the bowl to ensure even mixing. Add the almond butter and mix on medium-low for 2 more minutes, until fully incorporated.

Add about one-third of the dry flour mixture and mix on low speed until just blended. Pour in the lightly beaten egg and mix on low until fully incorporated. Add the remaining dry ingredients and mix on low until the flour is absorbed, forming a cohesive dough. Transfer the dough to the center of the upside-down springform ring.

Step 4: Spread & Top Dough

Use a flexible spatula or offset spatula to spread the dough evenly within the springform ring. Press gently but avoid aggressive compaction; aim for a smooth surface. Scatter the coarsely chopped chocolate over the dough, then sprinkle the chopped almonds on top.

Step 5: Bake & Cool

Bake for 22–25 minutes, or until a toothpick inserted into the center comes out clean (with minimal moist crumbs, not wet batter). Remove the baking sheet from the oven and transfer to a wire rack. Immediately (and carefully), open the springform ring and lift off the base. Let the cookie cool to room temperature, approximately 15–20 minutes.

Step 6: Finish & Serve

Once cooled, dot or drizzle the surface with caramel topping (sparingly or generously, per preference). Lightly sprinkle the top with fleur de sel for a savory-sweet contrast. Cut into 10–12 wedges or custom shapes.

Step 7: Storage

Store the cookie in an airtight container at room temperature for up to 4 days.

User Comments & Tips

  • Nut Substitutions:

  • A user recommended hazelnuts (more readily available in the U.S. and richer in flavor than almonds, per the original French version).

  • Another user substituted almonds with toasted pecans, blending leftover pecans into a pecan butter (no need for almond butter!).

  • Chocolate Variations:

  • Mix butterscotch chips (e.g., Guittard’s) with chocolate chips for added depth.

  • Combine white chocolate with 70% dark chocolate for a creamy-sweet profile.

  • Caramel Tips:

  • For homemade caramel, use the NYT “Butterscotch Budino With Caramel Sauce” recipe.

  • Texture Adjustments:

  • If the cookie is too crumbly, avoid over-pressing the dough during spreading; ensure even heat distribution in the oven.

  • Ease & Feedback:

  • “So easy, so tasty. A non-baker can make this!” (User review).

  • “Fleeting: Made it, loved it, repeated it.”

Enjoy this rich, chewy Parisian-inspired cookie cake—perfect for gatherings or a cozy treat!