I don’t know about you, but I always loved the cookie cakes you could get at places like the Great American Cookie Company in the mall. I actually had a friend who worked at such a place, and they’d give away product at the end of her shift (otherwise, it got tossed in the trash). Yum. Free cookies.
A while ago, I made a cookie cake for a friend’s birthday dinner and it seemed to be a hit. I did the same for another friend a few weekends ago. What is it about a giant cookie ‘cake’ that seems fun and special? I don’t know, but they are always a hit and they are not hard to make. Here is my version.
**Disclaimer- I cook and bake because I like to eat. When I bake, it’s all about putting it together and getting it into my belly. So if you are looking for a fancy decorated cookie cake like the ones from the mall cookie companies, this is not for you. Let’s file this under ‘rustic’, shall we?
Okay, here we go.
Cookie dough: this is a variation on a cookie cake recipe I posted a while ago. For this cookie cake, I used all the dough from this dough recipe. This makes a very big cookie cake.
2 1/4 cups all purpose flour
pinch of salt
1 tsp baking soda
1 1/4 tsp baking powder
3/4 cup granulated sugar
1/2 cup light brown sugar
2 sticks unsalted butter, softened
1 large egg at room temperature
1 tsp vaniila extract (****or 1 TBSP of caramel sauce right into the dough mixture if you’re out of vanilla like I was today. The caramel sauce has vanilla in it).
2 cups dark chocolate chips (I like Ghiradelli 60% cacao chips the best)
1. Preheat the oven to 350 degrees
2. In the bowl of a stand mixer or with a hand mixer, cream the butter, sugars, vanilla (or caramel sauce) and egg for about 5 minutes until pale and fluffy. While this is working (if you’re using a stand mixer- if you’re using a hand mixer, you will need extra hands and I can’t help you there! Ha!), combine your flour, baking powder, baking soda and salt in another bowl.
3. Add the dry ingredients to the wet ingredients in batches (4 or 5 small batches). Add a little of the dry mixture to the wet, turn your mixer on low just enough to incorporate the dry ingredients, then turn the mixer off and add more.
4. Fold in your chocolate chips until they are mixed throughout the dough.
5. Now, place a piece of parchment paper on your countertop and dump the dough out into the center of the paper, like this:
6. Top the dough with a second piece of parchment paper, like this:
7. Press down on the dough to flatten it out, then finish smoothing it out into a circle with a rolling pin. The size you want to make it will depend on the size of your pan. I used a 16 inch pizza pan. If you want it to be more uniform in shape, you can clean the edges up with a sharp knife or pizza cutter.
8. Remove the top layer of parchment and quickly slide the parchment with cookie dough onto a round pizza pan.
9. Bake at 350 degrees for 15-16 minutes, or until the whole cookie is golden brown, like this:
10. Drizzle it with caramel sauce and top with flaked sea salt.
Now do your best to leave it alone until after dinner.