| | Desserts | | Cookie Cake - Great American Cookie Knockoff (print) | | Provided By: Katie | | Description: If you get the Wilton 16" pizza/cookie pan, double the recipe!
| | Ingredients | ½ cup unsalted butter (1 stick) You will be melting this
½ cup light brown sugar packed
¼ cup granulated sugar
1 large egg
1 ½ teaspoon vanilla extract
½ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
1 ½ cups all-purpose flour
1 cup semi-sweet chocolate chips- I like the square ones for this recipe (You'll be chopping ½ cup and adding the remaining ½ cup whole).
For the fudge frosting:
1/2 cup butter salted, softened
4 cups powdered sugar
1/2 cup unsweetened dark chocolate cocoa powder
1/2 teaspoon vanilla extract
1/3 cup water boiling
sprinkles or mini chocolate chips (for decorating) | | Directions | Instructions
Preheat oven to 350?.
Place ½ cup of the chocolate chips on a cutting board and use a large knife to chop into small pieces (set the other ½ cup of unchopped chocolate chips aside). The goal here is to have a mixture of tiny chocolate flakes throughout the dough, while still have the whole chunks in there for texture. Once chopped, set aside.
In a small microwave-safe bowl, melt the butter for 20-30 seconds until JUST melted.
Transfer butter to a larger mixing bowl and add granulated sugar and brown sugar and use a spatula to stir until combined (* do not use a mixer!). Add in egg and vanilla, then mix. Next, add in baking soda, baking powder, and salt and mix again. Add in flour and mix until all the flour disappears into the dough.
Add the ½ cup of chopped chocolate chips and ½ cup of whole chocolate chips into the dough and mix. Immediately proceed to pressing into pan (you don't want the dough sitting out or it will set too much with the melted butter).
Grease a 11.5" metal cookie cake pan. Although this cookie removes cleanly, if you are worried about it sticking, line the bottom and sides of the pan with parchment paper first. Using a spoon or your clean hands, drop the dough into small chunks in the pan. This will help disperse everything so that you can easily smooth it out. Once all dough as been added, use a spatula or your hands to press down the dough into a smooth layer (being sure to get all the corners).
Tip: If you notice 2-3 chocolate chips are stuck together, separate them before baking. This will allow the chocolate to be evenly dispersed and prevent the cookie from having a giant clump of chocolate in one spot (which could cause it to more easily break while cutting)
For the fudge frosting:
Measure cocoa and, if lumpy, sift it. Add all frosting ingredients to the bowl fitted for a stand mixer. Use whisk attachment to stir ingredients on low until completely combined. Scrape down sides of bowl, if needed. Increase speed to medium-high and beat until smooth (about 1 minute). Let cool at room temperature while the cookie cools (at least 30 minutes). Frost in piping bag with star tip to mimic GACC :) | | Notes | | |
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