Wednesday, March 23, 2011

Logan's 11th Birthday Giant Cookie Cake

Logan turned 11 last week.  Honestly, I can't believe my baby boy is 11 already!  I love planning and hosting parties, but this year, we went without parties.  The kids decided they were fine with going out with the grandparents and having some friends over.  Actually, Paige won't have her friends over until April when the Harry Potter dvd comes out.

Logan has been in the mood for "Cookie Cakes".  Last year I made him a "Diary of a Wimpy Kid" cookie cake.  This year we went more with height rather than decorations.  We made him a Giant Chocolate Chip/M&M Cookie Cake (found at The Open Pantry blog).

6 - 8" cookies
(Supposed to make 7 but I didn't have enough batter)

2 Cookies frosted with Chocolate Sour Cream frosting

Layers of Chocolate Sour Cream Frosting and Marshmallow Frosting

Happy 11th Birthday Logan

The Recipe (not Gluten-Free)

Giant Chocolate Chip Cookie Cake

4 cups all-purpose flour
1 1/2 t. baking soda
1 1/2 t. salt
6 T. butter, softened
1 1/2 cups packed light brown sugar
3/4 cup granulated sugar
3 t. pure vanilla extract
2 large eggs + 2 egg yolks
3/4 cup heavy cream
3 cups semisweet or milk chocolate chips (I used 2 cups M&M's and 1 cup milk chocolate chips)

Preheat oven to 350 degrees. Whisk flour, baking soda and salt in a medium bowl.  Put butter and sugars into mixing bowl; mix on medium until 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 or M&M's.

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

My Tips:

  • Use Mini M&M's or chocolate chips.  I used regular candies and large chips which made spreading on the parchment paper very difficult.
  • Use the wet hand method to spread the batter - - MUCH easier than using the back of a spoon or an offset spatula.
  • I used Chocolate Sour Cream Frosting and Marshmallow Frosting.  I have posted these under "Frosting"

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