Chocolate Chip Cookie Cake

Pat loves chocolate chip cookies.  In his mind no other desserts really compares.  It’s not an exaggeration to say that one of his highlights from our trip to Seattle was visiting a bakery called Cow Chip Cookies.  It’s sort of like Mrs. Fields except they use local ingredients, get fresh dough every two days, and never freeze the dough.  On our last day in Seattle I suggested Pat get a cookie for the train, but when we got to the store they weren’t open on Sundays.  He looked so sad that I promised I’d make him cookies when we got home.  Since I always prefer to try something new I decided to make a cookie cake instead of individual cookies.

This is what’s left after 2 days.  It takes surprisingly little time for two people to eat a 14 inch cookie.

Giant Chocolate Chip Cookie Cake

Adapted from Emeril Live

2 sticks unsalted butter, softened
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
2 cups plus 2 tablespoons all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons pure vanilla extract
1 1/3 bags of semisweet chocolate chips (16 ounces)

1. Preheat the oven to 375 degrees F. Line a 14-inch pizza pan with parchment paper and grease the parchment paper.

2. In a large bowl, cream the butter and sugars. Add the eggs, beating well after the addition of each.

3. In a bowl, combine the flour, baking soda, and salt and mix with a whisk. Add to the butter mixture, mixing to incorporate, and add the vanilla extract. Fold in the chocolate chips.  Spread across the bottom of the prepared pan and bake until the edges are golden and the cookie is set but the center is still slightly soft, 20 to 25 minutes.  (I cooked mine for 20 minutes and it was perfect). Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Transferring the cookie to the cooling rack is the most difficult part of this recipe.  My cooling racks are only 10 inches wide and I was afraid the cookie would break if it were hanging over the edges.  Immediately after flipping the cookie onto the cooling rack I placed a second cooling rack under the cookie so it was completely supported.  The other challenge is finding a platter big enough to serve the cookie on.  I settled for a rimless cookie sheet.

Vanilla Frosting

1 stick of butter, at room temperature

2 cups of confectioners sugar
1 tbsp. milk
1 tsp. vanilla
Food coloring (optional)

Beat butter on medium speed until light and fluffy.  Slowly add the confectioners sugar until incorporated.  Add the milk, vanilla, and food coloring (if using).  Beat on high speed until light and fluffy – about 2 minutes.  Put frosting in a large pastry bag fitted with a large star tip.  Pipe frosting around the edge of the cake.  If you don’t have a pastry bag you can use a gallon-size ziploc and cut a small hole in one edge.