Cookie Cake w/choclate buttercream icing Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Chocolate Chip Cookie Cake
¾ cups unsalted butter, softened
¾ cup light brown sugar, packed
¼ cup granulated sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
2 cups all-purpose flour, spooned & leveled
¼ cup cornstarch
1 teaspoon baking soda
1 teaspoon salt
11 ounce bag semi-sweet chocolate chips
Chocolate Buttercream Frosting:
4 tablespoons butter, softened
2 tablespoons cocoa powder
1 ¼ cup powdered sugar
½ teaspoon vanilla
1-2 tablespoons milk
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Directions: |
Directions:Cookie Cake Directions:
Preheat the oven to 350ºF and grease a 9-inch pie dish lightly.
Cream the softened butter together with the brown sugar and granulated sugar in a large bowl until the ingredients are combined well.
Beat in the egg, and the egg yolk and add in the vanilla, The mixture will become fluffy when mixed well.
Combine the spooned & leveled flour, cornstarch, baking soda, and salt together in a separate bowl.
Slowly beat the dry ingredients into the wet mixture just until the dry ingredients are moistened.
Using a spatula, fold in the chocolate chips.
Place the cookie dough in the greased pie dish, gently pressing the dough into the dish to create an even layer.
Bake for 24 to 26 minutes, or until the edges are golden.
Allow the cookie cake to cool completely before using a knife to run along the edges before gently removing it from the pie dish.
Chocolate Buttercream Frosting Directions:
Beat the softened unsalted butter and add in the cocoa powder.
Mix in the vanilla extract and slowly beat in the confectioner's sugar.
Add the milk a little at a time until the desired consistency is reached.
Decorate as desired.
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Number Of
Servings: |
Number Of
Servings:11 inch cake pan |
Personal
Notes: |
Personal
Notes: I purchased pan from HEB bakery for $2. The bottom will shrink to fit top after heated.
Bake for 11-12 minutes.
I like to bake and freeze the cookie cake, then ice cake before the party.
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