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.
- 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"