I have been making a lot of chocolate cakes lately and it’s not a surprise that I have lots of leftover chocolate cake crumbs. All these crumbs always ended up in the bin as I don’t know what to do with them and I didn’t want spend too much time in turning them into cake pops.
After a few search on the internet, I’ve decided to turn these leftover chocolate cakes into chocolate cookies. These cookies however, don’t have the usual crunchy cookie texture. Instead, the texture of these cookies are slightly cake like texture due to the addition of cake crumbs as the main ingredients. Having said that, they are delicious, quick and easy to make.
This recipe is adapted from CakeCentral.com. While making it, I find that the cookie dough is a bit too runny so I’ve added about 15 tbsp of flour into the dough to make it firmer. Then I left it in the fridge until it’s ready to bake. I also scatter some sugar on top of the cookie dough before baking.
I also made a slight change to the making process whereby I first cream the butter and sugar as oppose to combining all ingredients at once.
- Cream the butter and sugar.
- Add all the ingredients, other than chocolate chips into the butter and sugar mixture. Once it’s combine, then add the chocolate chips. Leave in the fridge until ready to bake (optional).
- Preheat the oven at 180 degree Celsius. Line baking tray with baking paper.
- Scope the cookie dough with an ice cream scoop onto the lined baking tray.
- Bake for about 10-15 mins.
- Leave to cool on cooling rack .
Recipe Note:
- Butter must be soften at room temperature.
- If the dough is too wet, you can add in more flour then leave it in the fridge to firm it up a bit.
- Other than chocolate chips, you can add peanuts to the dough.
- To get even size of cookies, I recommend using an ice cream scoop. It’s also quick, easy and no fuss. If you don’t have an ice cream scoop, then you can roll them into balls.
Baking Equipment:
- Bowl
- Scrapper
- Digital scale
- Measuring spoons
- Baking tray
- Cooling rack
- Baking paper
- Ice cream scoop
Cake Crumb Chocolate Chip Cookies
Turn your leftover chocolate cake crumbs into these delicious chocolate cookies.
Ingredients
- Chocolate Cake Crumbs : 540g or 4 cups
- Butter, unsalted and soften : 113.4g or 1/2 cup
- Sugar : 100g or 1/2 cup, plus extra to sprinkle on top of cookies
- All Purpose Flour: 120g or 15 Tbsp
- Baking Powder : 1/2 Tsp
- Eggs : 4
- Water : 70g or 1/3 cup
- Vanilla Extract : 1 Tsp
- Chocolate Chips : 400g
Directions
- Cream the butter and sugar.
- Add all the ingredients, other than chocolate chips into the butter and sugar mixture. Once it’s combine, then add the chocolate chips. Leave in the fridge until ready to bake (optional).
- Preheat the oven at 180 degree Celsius. Line baking tray with baking paper.
- Scope the cookie dough with an ice cream scoop onto the lined baking tray.
- Bake for about 10-15 mins.
- Leave to cool on cooling rack.
Nutrition Per Serving (Based on 12 servings, excluding cake crumbs):
*I’m excluding the cake crumbs because each cake recipe is different thus will have different ingredients.
| NUTRITION INFORMATION | AVE QUANTITY PER SERVING |
|---|---|
| Calories | 339kcal |
| Protein | 5.4g |
| Fat (total) | 19g |
| – Saturated Fat | 11.4g |
| Carbohydrate | 36.4g |
| Sugars | 25.6g |
| Sodium | 75mg |
DID YOU MAKE THIS RECIPE?
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Sweetest Hour 