Sunday, June 12, 2011

Giant Cookie Cake

Not everyone likes birthday cakes, I know shocker!!!! I personally feel like we should eat cake to celebrate every occasion, whether it be a birthday or just the fact that the sun is shining. Today celebrated my daughter's 15th birthday and she requested a cookie cake instead of a regular birthday cake, I was excited to try something new.  Can you imagine two huge chocolate chip cookies with awesomely good buttercream frosting in the middle, then this recipe is for you. I made one batch of cookie dough at a time, so you will need to double the recipe below. 

Ingredients for Cookie
2 1/2 c Flour
1 tsp Baking Soda
1 tsp Salt
2 Sticks Butter, softened
3/4 c Sugar
3/4 c Brown Sugar
1 tsp Vanilla
2 Large Eggs
2 c Milk Chocolate Chips

Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. 

Preheat oven to 350. I used a stone pizza pan to cook my giant cookie. Take a piece of parchment paper and place cookie dough in the middle of it. Spread dough out to 1 inch from edge of pizza stone. Cookie will spread during baking. Bake for 20 minutes or until cookie no longer jiggles in the middle. Let cool on counter for 2 hours.

Make second cookie and let cool.

Ingredients for Buttercream Frosting
2 sticks butter at room temp
2 cups Crisco shortening
1 tsp 
clear vanilla (when making white frosting I sub almond flavoring here)
1 tsp butter flavoring
2 lbs confectioners sugar
1/4 tsp salt
1 TBSP meringue powder, found at Joanne's or baking supply stores

1 TBSP milk (if needed)

Mix butter, crisco and salt together on low speed for 5 minutes. Add extracts and beat until well blended. Turn off mixer and add meringue powder and 1/2 confectioners sugar. Turn mixer on the slowest speed the mixer has, add remaining sugar 1/2 cup at a time until sugar is mixed in. turn mixer up to medium and beat until smooth and creamy, this should take about 5 minutes.

Take cooled cookie and place on large serving tray, spread a good amount of buttercream frosting on top of cookie, next place second cookie on top of frosting. You can always leave it just like this, but I like to color the remaining frosting, throw it into a piping bag and decorate the cookie. 
Serves 15 

Spread cookie dough out to an inch from edge of pan
Out of the oven and cooling
Spread frosting all over cookie
Now place second cookie on top making a huge sandwich!
I did a pretty good job of making them the same size
I used the remaining frosting and turned it into a Gator inspired birthday cake
Olivia and her Pop celebrating their joint birthday party


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