Several weeks before Pat’s birthday I started asking him what sort of cake he wanted. The first thing he said was, “Something simple.” I was disappointed – for my favorite person’s birthday I didn’t want to make a simple cake. Luckily a few days later Pat had a new idea: a layered chocolate chip cookie cake.
I was excited that I was going to bring this cake from Pat’s imagination to life, but I have to admit I was skeptical about how good it would taste. It seemed a bit much. Giant cookies, layered with frosting, and covered with even more frosting? Yikes! That’s going to be rich.
And it was. Incredibly rich. But when Pat took the first bite he said it was the best thing he’s ever eaten. So totally worth it.
Here’s the cookie dough ready to go into the oven.
After 15 minutes I took a peak. I burst out laughing. Those cookies are HUGE!
Here are the cookie monsters fresh out of the oven. I was so tempted to pick up one of these giant cookies and take a big bite out of it. How funny would that be?
This cake has a huge wow factor, but it’s actually really easy to make. All you do is make some chocolate chip cookie dough and bake it in three pans. It’s then layered with the frosting of your choice. You definitely want to make it for a large group, though. At least 20 people. This cake is incredibly rich – it’s nearly impossible to eat a whole slice.
Giant Chocolate Chip Cookie Cake
Adapted from Emeril Live
4 sticks unsalted butter, softened
2 cups packed light brown sugar
1 cup granulated sugar
4 large eggs
4 1/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 tbsp. pure vanilla extract
1 bag semisweet chocolate chips
1 bag milk chocolate chips
1. Preheat the oven to 375 degrees F. Line three 9 inch cake pans with 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 pans 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 25 minutes, next time I would probably cook for 22 minutes). Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
When cake is completely cooled layer with vanilla frosting. Use miniature chocolate chips to decorate the top.
2 sticks of butter, at room temperature
1 cup of Crisco
6 cups of confectioners sugar
1 tbsp. vanilla
1/4 cup of milk
Cream butter and Crisco on medium speed until combined. About 2 minutes. Add confectioners sugar 1/2 cup at a time. When fully incorporated slowly add vanilla and milk. Increase mixer speed to high and beat for 3 to 5 minutes – until light and fluffy.