Cookie Cake

Mason requested cookie cake with white icing for his birthday and I was excited because I had never made one before!  I decided to give  this recipe a go and am so glad I did because it was SO EASY and super delicious.

Here's what I used to make the cookie cake...

- 3/4 cup room temperature, unsalted butter

- 1 cup packed brown sugar

- 1 large egg plus 1 yolk

- 2 teaspoons vanilla extract

- 2 cup all-purpose flour

- 2 teaspoons cornstarch

- 1 teaspoon baking soda

- 1/2 teaspoon salt

- 1 1/4 cups semi-sweet chocolate chips

Step 1 - Beat the butter for about a minute on medium until it's all smooth and creamy.  Add the brown sugar and beat again.  Mix in the egg, egg yolk and vanilla on medium-high until it's all combined scraping down the sides and bottom of the bowl as necessary.

Step 2 - In a separate bowl combine the flour, cornstarch, baking soda and salt.  Slowly mix the dry ingredients into the wet until it's all combined.  The dough will be REALLY thick.  Add 1 1/4 cups of chocolate chips and stir until evenly distributed. 

Step 3 - Spray a pie dish with cooking spray and bake it at 350 for 15 minutes.  After the 15 minutes, place a piece of foil over the cake (you don't have to seal it or anything) to cover it and bake for 10 more minutes or so.  You'll want to use a toothpick to test it before you take it out.

Step 4- Once it has cooled completely in the pan, run a knife around the sides and then flip it onto your serving dish.

Mason requested white icing and I took no pictures of any of that process, but here's how I make buttercream frosting...

I put 1 stick of room temperature unsalted butter into my stand mixer with the whisk attachment on it.  I whipped it up REALLY GOOD (probably 3-4 mins on high) and then started slowly mixing in powdered sugar.  I added about 3 cups and then poured in about a teaspoon of vanilla extract and about 2 tablespoons of heavy whipping cream.  I don't really measure and just keep adding sugar or cream until I get the consistency that I want.  

Once the consistency is good I put it into a ziplock bag, snip the corner and pipe it on.  Sidenote - this method works REALLY well for me for cupcakes but I feel like my icing job on this cookie cake was a fail!  You better believe that after quarantine I'll go grab some decorator tips but until then I'll work on it :)  My dad's birthday is this weekend and his dessert of choice was also cookie cake (that should tell you how good this one was!) and I'm already brainstorming how I can make it look better.

I loved this recipe 1) because it was SO YUMMY and 2) because it required no chilling of the dough.  It was quick and simple and would be great with a big scoop of ice cream and some chocolate sauce as well.

Happy Wednesday, friends!!!