Aug 06 2009
When I was visiting my mom in the US we took the opportunity to give my brother a belated birthday party. He loves cookie cakes, so my mom decided to try to make her own.
I think when I was younger one of these would cost about $30 at the mall, but for a fraction of the price, you can make it at home. My mom said she used the Nestle tollhouse recipe for bars, and we used the cream cheese frosting that she used on my baby shower cake.
She made the cookie cake on a round pizza stone that she had, but you can make this on any round pizza pan or into any other shape: rectangular, square, heart…etc.
All-in-all everyone loved it and it was hard to not keep sneaking pieces later on!
2 1/4 Cups Flour
1 teaspoon Baking soda
1 teaspoon Salt
1 Cup Butter, softened (next time I will use 1.5 Cups)
3/4 Cup Sugar
3/4 Cup Brown Sugar
1 teaspoon Vanilla extract
12-oz. Semi Sweet Chocolate Chips
Preheat your oven to 191°C (375°F).
Line a round pizza stone with parchment paper and make an edge/wall out of aluminum foil to all around the stone to keep the dough from spilling over the edge.
In a medium sized bowl, combine the flour, baking soda, and salt. In a large mixer bowl, beat the butter, sugar, brown sugar, and vanilla extract in large mixer bowl until it seems creamy. Beat-in the eggs. Then, gradually beat in the flour mixture. Stir in the chocolate chips.
Place the dough in the center of the stone, cover with plastic wrap and roll out the cookie dough with a rolling pin until the dough is evenly spread – keep it about 1-2 inches away from the edge.
Bake for about 20-25 minutes. Remove from oven and let cool completely before decorating with frosting.
Frosting* (original recipe from AllRecipes.com)
3 1/2 cups Powdered Sugar
1 (8 ounce) package Cream Cheese
1/2 Cup Butter, softened
1 1/4 teaspoons Vanilla Extract
In a medium bowl, combine powdered sugar, cream cheese, butter, and vanilla. Beat until smooth in an electric mixer. Use to decorate cookie cake. Add food coloring if desired.
*This will make way way more frosting than you will need, but it freezes really well. Freeze in small portions in ziplock bags and defrost as needed a day ahead of time in the refrigerator.