This past week I got a little crazy and made three cookie cakes, and simply varied the icing and size of each cake. I used the same recipe for all 3; I’ve only used one other cookie cake recipe from a magazine that makes a smaller size, but this particular recipe has turned out great for me every time. The recipe can be found here: http://allrecipes.com//Recipe/giant-chocolate-chip-cookie/Detail.aspx. The only thing I do differently is I always use milk chocolate chips instead of semi-sweet, and I’ve never added walnuts to the cake.
For the circular cookie cake above, I split the dough in half and put each into two 9 inch pans. Also, for the circular cake I simply used a canned chocolate frosting and sprinkles to add around the edge for a quick birthday treat for someone! For the next few pictures, I made one giant cake on a 13 X 18 cookie sheet, then cut into squares and used three different icings.
The first is buttercream, the second is vanilla, and the last is chocolate. I can’t decide my favorite, I really liked all 3 of them! I found the simple icing recipes from cooks.com; I halved all three recipes so I wouldn’t end up with too much extra, but had to add more powdered sugar to each to get it to a good consistency. And as you can see, I made the buttercream first and it was the most ‘runny’ (I probably should have added a bit more powdered sugar), but I refrigerated the cookie cake squares to let the icing harden a bit, and it sure was tasty!
And lastly, my third cake went to my favorite, and also the best fraternity at Tech, Beta Theta Pi :). I multiplied the recipe by 1.5 and split into two smaller cookie sheets, then frosted it using the buttercream frosting from the yo-yo cookies recipe, and used a little red food coloring to make the heart.
For the love of cookie cake, go to the store, grab a buggy, get what ya need, and bake a cake!