Oh dear, sweet child of mine,
If you are anything like your mother a GIANT Chocolate Chip Cookie Cake will be just perfect for your birthday celebration. I have a sweet tooth to be sure, and one of my favorite indulgences is a homemade chocolate chip cookie. (I’ve gotten kind of picky though to be honest. I’ve tried so many chocolate chip cookie recipes it’s hard to keep track.)
This cake was so much fun to make and it turned out to be a great success! I was so happy to be able to share my 28th birthday cake with good friends – Sheryl & Randy, Cliff & Tara and their 7 children. Don’t worry! I took pictures at the party and I’ll share them with you soon. But needless to say, there was more than enough cookie cake for everyone!
4 cups flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
6 tablespoons unsalted butter, softened
1 1/2 cups light brown sugar
3/4 cup white sugar
3 teaspoons vanilla extract
2 eggs plus 2 egg yolks
3/4 cup milk or heavy cream
1 cup dark chocolate chips
1 cup semi sweet chocolate chips
for the frosting
4 cups powdered sugar
7 Tbsp butter, softened
2 tsp vanilla
2 to 3 Tbsp milk
Preheat oven to 350 degrees. Line a baking sheet with silicone baking mat. Drop one level cup of cookie dough in the baking sheet and bake about 12 minutes, or until golden brown and the center is almost set. Repeat with the remaining 4 layers. * OR * I would like to try pouring the 1 cup of cookie dough into a 9 inch cake pan and baking that way. Perhaps this would result in perfectly round layers, assuming they would bake correctly.
Allow layers to cool completely before beginning the frosting.
In a mixing bowl of a stand mixer, combine powdered sugar and butter on low speed. Stir in vanilla and 1 Tbsp of milk. Beat until thoroughly creamed, adding additional milk by the Tablespoon if it’s not spreadable. Continue beating until it becomes a whipped texture.
Now place the first cookie on your cake plate and frost generously. Top with the 2nd cookie, frost. Repeat with the 3rd and 4th cookie, using the remaining frosting on the 4th layer. Top off with the 5th cookie and you’re done!
Serve with a scoop of vanilla ice cream or a tall glass of milk!