Some say there’s nothing more American than a chocolate chip cookie. But if you love the comforting chew of a chocolate chip cookie and the rich, buttery flavor of a shortbread cookie, you’re about to meet your new favorite dessert. Cookbook author, food writer, James Beard Award-winner and cookie legend Dorie Greenspan created the ultimate mashup: meet the Parisian Cookie Cake.
Described as “a cross between an American chocolate chip cookie and a French shortbread,” the treat is a chocolate-covered pastry the size and shape of a cake with a crunchy texture and buttery, caramelized flavor reminiscent of shortbread. And why yes. It's as amazing as it sounds.
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Think of this as a chocolate chip cookie that splits its time between Connecticut and Paris (much like Greenspan herself). Described by Greenspan as “a cross between an American chocolate chip cookie and French shortbread,” this large-format cookie cake is baked in a springform pan and cut into bars. The result? A crisp, caramelized crust with a melt-in-your-mouth center loaded with gooey chocolate and toasty almonds.
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What Makes Parisian Cookie Cake So Special?
To elevate the cookie's flavor, Greenspan swaps standard white sugar for turbinado sugar. This brown sugar has larger, coarser crystals than more processed granulated sugar. The darker color comes from molasses, which is removed from white sugar. Turbinado sugar has a richer, more caramelized flavor with about the same sweetness as regular sugar. It gives the cookie cake its deeper color and flavor.
Greenspan also stirs in almond butter, which imparts a nut buttery flavor and helps give the cookie a dense (in the best way) texture. Pro tip: When shopping for this recipe, look for unsweetened, smooth almond butter to get the best results.
But here’s the biggest twist: Instead of folding chocolate chips into the dough, Greenspan has you press the plain cookie dough into a springform pan, then cover the cake with chopped chocolate and slivered almonds. As it bakes, the chocolate melts and the almonds adhere onto the surface for an ultra-luxe finish. Once cooled, a drizzle of caramel sauce and a sprinkle of flaky fleur de sel (French sea salt) elevates this dessert even more.
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How to Make Dorie Greenspan’s Parisian Cookie Cake
You can find the full recipe in Dorie’s cookbook and on the NYT Cooking website, but here’s the basic rundown.
To make the cookie dough, mix flour, turbinado sugar, almond butter, butter and eggs. Press the dough into a springform pan or parchment-lined baking dish. Top the cookie dough with chopped dark chocolate and almonds. Bake the cookie until golden and crisp. Once cool, drizzle the cookie cake with caramel (or hot fudge!) and finish with flaky salt.
While the temptation is certainly understandable, allowing the cookie cake cool completely is crucial. It ensures clean slices and keeps your topping from melting into a sticky mess. Want to make it even more special? Try making your own caramel to drizzle on top or serve it topped with a scoop of vanilla ice cream.
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