So yesterday I told you that the chocolate chip cookie throw down wasn’t quite over yet. No, I’m not actually adding another cookie to the lineup. But I’ve been telling you all week that one thing I want to be able to do with my perfect chocolate chip cookie is easily use it for cookies or a cookie cake without having to worry about making a bunch of changes. So I tested my fave as a cookie cake.
My favorite was a tie between Sally’s Baking Addiction and Cook’s Illustrated for taste. For method however, I prefer the ease of Sally’s Baking Addicion, so that one moved on to the cookie cake test.
I used a Wilton 9 in heart cake pan for my cookie cake, given that Valentine’s Day is so close. I also used the full recipe for the cookies. I had a feeling that cutting the recipe in half would have not been enough dough, and I was right. But using the whole recipe does make a pretty thick cookie cake. So if you are into a thick cookie cake – and trust me it’s still soft and chewy and delicious when it’s nice and thick – go for the whole recipe in an 8 or 9 inch pan. In fact, a 9 in round pan might be perfect. Even though the heart pan I used is technically a 9 incher, when you put it up against my 8 or 9 in round pans, it seems more similar in size to the 8 in. So I’m thinking a 9 in pan would make a cookie cake that’s a bit thinner and just right.
And as I said earlier this week, this is such an easy recipe to work with. No crazy ingredients and a very straightforward method. It’s got a thick dough, so it takes a little work to spread it out in the pan, but nothing difficult. And keep in mind that however thick it is before being baked is about how thick it will be when baked. It doesn’t rise like a cake.
So now the throw down really is over! Go forth and make your favorite! Then report back and let me know what you think!
Chocolate Chip Cookie Cake
Makes one 8 or 9 inch cookie cake
3/4 cup unsalted butter, room temperature
3/4 cup dark brown sugar
1/4 cup sugar
2 tsp vanilla extract
2 cups all purpose flour
2 tsp cornstarch
1 tsp baking soda
1/2 tsp salt
1 1/4 cups semi-sweet chocolate chips OR about 1 cup of chocolate chunks
1. Cream butter and sugar together until light and fluffy, about 3-4 minutes.
2. Mix in egg and vanilla extract.
3. With the mixer on low speed, add flour, cornstarch, baking soda and salt.
4. Stir in chocolate chips. Dough will be thick.
5. Chill for at least 30 minutes or overnight.
6. When ready to bake, preheat oven to 350 degrees.
7. Place parchment paper into the bottom of your cake pan to help the cookie not stick.
8. Spread the dough out into the cake pan. Bake for 18-20 minutes or until the edges are slightly golden.
9. Remove from oven and let cool for a couple minutes on the cookie sheet, then transfer to cooling rack to cool completely.
American Buttercream Icing
1/2 cup butter
1/2 cup shortening
4 cups powdered sugar
1 tsp vanilla extract
2-3 tbsp water
1. Beat the shortening and butter until smooth.
2. Slowly add 3 cups of powdered sugar. Mix until combined.
3. Mix in the vanilla extract and 1 tbsp water.
4. Add the rest of the powdered sugar and mix until smooth. Add more water to get the right consistency.
Check out the other cookies in the throw down:
Are you as big of a fan of cookie cakes as I am? Here are some others to try!
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