Ingredients: |
Ingredients: Cookie Cake Ingredients:
¾ c. unsalted butter, room temperature
¾ c. loosely packed light brown sugar
¼ c. sugar
1 large egg
2 tsp. vanilla
2 c. all purpose flour
2 tsp. cornstarch
1 tsp. baking soda
½ tsp. salt
1¼ c. semi-sweet chocolate chips (+)
Chocolate Buttercream Ingredients:
¼ c. salted butter, softened
¼ c. shortening
1¾ c. powdered sugar
¼ c. unsweetened cocoa powder
½ tsp. vanilla
1-2 (+/-) tbsp. water
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Directions: |
Directions:For Cookie Cake:
1) Preheat oven to 350º; line the bottom of 9" cake pan with parchment paper (or grease) and grease the sides of the pan.
2) Add butter and sugars to large mixing bowl and beat together to cream until light and fluffy; about 3-4 minutes. *Make sure to cream for the full time and not scrimp!!!*
3) Add egg and vanilla. Mix until well combined.
4) In separate bowl, combine flour, cornstarch, baking soda and salt.
5) Add the dry ingredients to the butter mixture and beat just until combined. Use spatula to finish mixing in, as to not over mix the dough.
6) Fold in chocolate chips. Cookie dough will be thick.
7) Spread dough evenly into prepared cake pan. Place a few chocolate chips on top of cake and press in slightly, if desired.
8) Bake 18-20 minutes, until edges of cake are slightly golden brown.
9) Remove from oven and allow to cool completely in cake pan, then transfer to serving plate.
For Buttercream:
10) Make buttercream; add butter and shortening to a large mixing bowl. Beat until well combined and smooth.
11) Add half the powdered sugar and mix until well combined and smooth.
12) Add cocoa powder, vanilla, and a tablespoon of water; mix until well combined and smooth.
13) Add the rest of the powdered sugar and mix until smooth. Add more water, if needed, until correct consistency.
14) Add buttercream to piping bag and pipe swirls or stars to outer edge of cake.
15) Store cookie in airtight container. |
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