Hey everyone! I'm so excited to share this super yummy giant cookie cake with you! It is seriously delicious and the perfect gift/treat for any occasion. I dressed this one up in honor of Father's Day this weekend :) I hope you all enjoy it - have a fabulous weekend, and Happy Father's Day to all the Dad's out there!
1 1/8 Cups All-Purpose Flour
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
1 Stick Butter, softened
3/8 Cup Granulated Sugar
3/8 Cup Brown Sugar
2 Tablespoons Light Corn Syrup
1 1/2 Teaspoons Vanilla Extract
1 1/3 Cups Semi-Sweet Chocolate Chips
12" Round Aluminum Disposable Pan
Frosting, if desired (recipe below)
Pre-heat oven to 375 degrees.
In a mixing bowl, cream your butter, sugars, egg and vanilla until light and fluffy.
In a small bowl, combine your flour, baking soda and salt.
Gradually add your dry mixture to your wet mixture until it is all evenly combined.
Mix in your corn syrup.
Stir in your chocolate chips.
Place all of your dough onto your round pan and using a spatula, spread it all out evenly. It may seem like you don't have quite enough dough at first, but trust me, once you work it around it is just the right amount.
Carefully put it into your pre-heated oven and bake it for 12-15 minutes or until the cookie looks golden brown on top. The cookie will be soft and the aluminum pan is very pliable so VERY carefully remove it from the oven and place on a cooling rack, or pot holder that is large enough to hold the entire pan. Let cool completely before serving and/or frosting, if you choose to do so.
1 Stick Butter, softened
1/2 Cup Vegetable Shortening
4 Cups Confectioner's Sugar
2 Teaspoons Vanilla Extract
2 Tablespoons Heavy Cream or Whole Milk
In a mixer fitted with the paddle attachment, cream together the butter and shortening until smooth and creamy.
Gradually add in confectioner's sugar.
Add your vanilla and cream/milk and turn your mixer on medium-high setting and mix the frosting until fluffy.
For the Chocolate Buttercream:
I took half of my Vanilla Buttercream and set it aside, and I melted 3/4 cup semi-sweet chocolate chips in the microwave in 30 second intervals, stirring in between until they were melted, then I added 3 tablespoons of heavy cream and then mixed it with my buttercream that I had set aside.
*** I used red gel food color for the decorating on my cookie cake, and for all of the piping on the base of the cake I just put my frosting in a sandwich bag and snipped off the corner, and for the edges I used disposable piping bags with a Wilton 1M tip.
- If you have any other questions on how I decorated my cake please shoot me a email at KaitlinintheKitchen@gmail.com - I would be more than happy to help! :)