Monday, July 27, 2009

Giant chocolate chip cookie cake

The recipe as written makes 7 layers, each being 8 inches. I decided to only make two layers and make them 12 inches. I used an extra large serving plate as a guide.


4 cups all-purpose Flour

1 1/2 tsp Baking Soda

1 1/2 tsp Salt

6 Tbsp Butter, softened

1 1/2 cups packed Light Brown Sugar

3/4 cup granulated Sugar

3 tsp pure Vanilla Extract

2 large Eggs, plus 2 Egg Yolks

3/4 cup Heavy Cream

3 cups Semisweet or Milk Chocolate Chips , I actually did 1 cup chocolate chips and 2 chips red & blue M&Ms


2 (8 ounce) packages cream cheese, softened (I used reduced fat)
1/2 cup butter, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract

1.Preheat oven to 350 degrees. Whisk flour, baking soda, and salt in a medium bowl. Put butter and brown and granulated sugars into mixer bowl; mix on medium until pale and fluffy. Mix in vanilla, eggs, and yolks. Reduce speed to low. Add flour mixture in 2 batches, alternating with the cream. Stir in chocolate chips.

2. For each of the 7 layers, drop 1 level cup batter onto center of a baking sheet lined with parchment (keep unbaked dough refrigerated). Spread batter with wet hands or a spoon into an 8-inch circle. Bake until edges are pale golden brown, about 8minutes. Remove from oven. Use offset spatula to reshape circle. Return to oven; bake until edges are golden brown, 8 to 10 minutes more. Transfer to wire rack; let cool. Can be stored airtight up to 1 day.


3.Mix cream cheese, butter, vanilla, and confectioners' sugar on medium-high speed until pale and fluffy. Spread onto 4 cookies. Stack cookies, placing unfrosted cookie on top. Refrigerate until frosting is set, at least 20 minutes or up to 4 hours. Serve at room temperature.

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