Scarlett decorating the giant cookie for class.
We love this chocolate chip cake, reminiscent of the big cookie "cakes" we would get from Mrs. Fields at the mall in the eighties growing up. There are a lot of recipes online and they all fall a little short. This one is tried and true and works every time. It comes out exactly like a really good chocolate chip cookie. Not cake. Cookie. A lot of recipes online fail here. It can be easily sliced like a pizza. Kids love it. Adults love it. What's not to love. Every year at school kids bring cupcakes, always cupcakes. This is what we bring. And they all love it, something different. And it's really delicious.
I like to ice the cake, piping around the edge and then whatever design you want on the inside. and Sprinkles!
Now you could use a round pizza pan for baking it.. but I prefer to use a flat cookie sheet. 1st off, it's a cookie and it spreads a bit. And it really won't maintain the round shape. In the end the cookie is all misshapen and I trim the edges anyway. You get a perfectly round giant cookie and bonus, you get to extra edges to eat!
Giant Chocolate Chip Cookie Cake
2 sticks unsalted butter, softened
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
2 cups plus 2 tablespoons all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons pure vanilla extract
2 cups dark chocolate chips
Preheat the oven to 375 degrees F.
Prepare the pan. Either use a (light-coloured) round pizza pan or a flat cookie sheet. Line a 14" pizza pan with parchment paper, trimmed and grease with butter or coconut oil (or use Coconut Oil spray). If using a flat cookie sheet see note* below.
In a large bowl or kitchen stand mixer, cream the butter and then add sugars, beat til creamed. Add the eggs, one at a time, beat well after each.
In a bowl, combine the flour, baking soda, and salt and mix together with a whisk.
Add the flour mixture to the butter mixture, mix together then mix in the vanilla extract.
Fold in the chocolate chips.
Spread across the bottom of the prepared pan and bake until the edges are golden and the cookie is set but the center is slightly soft, 20 to 25 minutes.
Cool in the pan for 10 minutes, then transfer with parchment paper to a wire rack to cool completely.Trim, if desired.
*Note for flat cookie sheet:
Take a piece of parchment paper and draw a circle with a sharpie, the size you want it to be when finished. Using a large round platter or lid works well. This will be your guide for placing and spreading the dough. Flip the parchment paper over and lay on a flat cookie sheet (un-rimmed) or you could use a round pizza pan.
After cookie is cooled, if you used a flat pan.. you will need to trim it to make a perfectly round cookie. Using the same platter, plate or lid that you used to make your circle on parchment, use as a guide and cut to size. The edges will be covered with icing, so don't worry about the cut edge too much.
Icing Recipe for Cookie Cake
½ cup butter, softened
2 cups powdered sugar
1 teaspoon vanilla
1 tablespoon milk
In a large bowl, cream together the butter, and vanilla.
Add the sugar, one cup at a time, beat well after each addition.
Add in the milk, and continue mixing until light and fluffy.
Cover with plastic wrap until ready to use.
|and the 7 year class cake! Frozen-inspired|
|with the 7 year old! And you can see our homemade "pizza" box to carry|
the cookie cake. Usually we keep a clean pizza box just for this, but
somehow forgot this year!
|My beautiful blessing! God is faithful, merciful and gracious to me!|