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@connectwithlangleymusic: "Choosin' Texas" #ellalangley #countrymusic #countryqueue

Ella Langley
Ella Langley
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Region: NG
Friday 06 November 2026 22:50:57 GMT
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Recipe Cookie Cake — 22cm tin - 240g soft butter - 220g brown sugar - 100g white sugar - 100g egg (2 eggs) - 10g vanilla extract (2 tsp) - 6g salt (1 tsp) - 5g baking soda (1 tsp) - 400g plain flour - 200g milk chocolate chips - 200g dark chocolate chips - 300g Nutella, for the centre 1. Nutella disc first: Line a plate/tray with baking paper, spread the 300g Nutella into an 18cm circle (smaller than the tin so it doesn't hit the edges and burn), freeze at least 1 hour until solid. 2. Mix butter and both sugars, then add egg and vanilla. 3. Add salt and baking soda, then stir in flour and chocolate chips until just combined. 4. Chill dough in the fridge for 30 minutes. 5. Heat oven to 175°C. Line base and sides of a 22cm springform/cake tin. 6. Press 2/3 of the dough into the base and slightly up the sides. 7. Nutella layer:Peel the frozen Nutella disc off the paper and lay it in the centre. Scatter the halved marshmallows evenly over it. 8. Flatten the remaining 1/3 dough into pieces and lay over the top, sealing the edges so the Nutella/marshmallow are fully encased. 9. Bake 35-40 minutes, until edges are golden and set and the centre still has a slight soft wobble. 10. Cool completely in the tin — at least 2 hours. It firms up as it cools and the Nutella sets to gooey, not runny. Slice with a hot, dry knife. #cookiecake #cookiecakerecipe #chocolatechipcookies #baking #birthdaycake
Recipe Cookie Cake — 22cm tin - 240g soft butter - 220g brown sugar - 100g white sugar - 100g egg (2 eggs) - 10g vanilla extract (2 tsp) - 6g salt (1 tsp) - 5g baking soda (1 tsp) - 400g plain flour - 200g milk chocolate chips - 200g dark chocolate chips - 300g Nutella, for the centre 1. Nutella disc first: Line a plate/tray with baking paper, spread the 300g Nutella into an 18cm circle (smaller than the tin so it doesn't hit the edges and burn), freeze at least 1 hour until solid. 2. Mix butter and both sugars, then add egg and vanilla. 3. Add salt and baking soda, then stir in flour and chocolate chips until just combined. 4. Chill dough in the fridge for 30 minutes. 5. Heat oven to 175°C. Line base and sides of a 22cm springform/cake tin. 6. Press 2/3 of the dough into the base and slightly up the sides. 7. Nutella layer:Peel the frozen Nutella disc off the paper and lay it in the centre. Scatter the halved marshmallows evenly over it. 8. Flatten the remaining 1/3 dough into pieces and lay over the top, sealing the edges so the Nutella/marshmallow are fully encased. 9. Bake 35-40 minutes, until edges are golden and set and the centre still has a slight soft wobble. 10. Cool completely in the tin — at least 2 hours. It firms up as it cools and the Nutella sets to gooey, not runny. Slice with a hot, dry knife. #cookiecake #cookiecakerecipe #chocolatechipcookies #baking #birthdaycake

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