As a child, I remember passing the storefront of the Great American Cookie Co. in my local mall and drooling over their humungous iced cookie cakes, brownies, and of course the cookies. Double Doozie anyone?
Nowadays they go by Great American Cookies, but the treats have not changed.
Do you have a “pinning” problem like I do? You know, you pin or print out hundreds of recipes that you mean to try one day, you just never get around to making them. I’ve had Melanie of Garnish and Glaze’s recipe for a Chocolate Chip Cookie cake tucked away for some time now and I’ve finally tested the recipe and boy, is it a good one! It’s nostalgic of the classic cookie cake from Great American Cookies, the ingredients are easy to throw together, and the result is amazing!
I was looking for a dessert to bring in to work to celebrate a friend’s birthday, but I wanted to make something other than the typical cake or cupcake fare. Then I remembered I had this jewel of a recipe in my stash. Make it. You’ll thank me later. It’s scrumptiously good and a great alternative to traditional cake.
Cookie Cake Recipe
-10 tablespoons butter
-2/3 cups brown sugar
-1/3 cup white sugar
-1 egg + 1 egg yolk
-1 teaspoon vanilla
-1 2/3 cup all-purpose flour
-3/4 teaspoon baking soda
-3/4 teaspoon salt
-1 cup chocolate chips
-4 tablespoons butter
-2 tablespoons cocoa powder
-1 1/4 cup powdered sugar
-1/2 teaspoon vanilla
-1-2 tablespoons milk
Preheat oven to 350 degrees F and grease a (8 or 9 inch) pie plate or cake pan.
Cream the butter and sugars together for 2 minutes and then mix in the egg, egg yolk, and vanilla.
Add the dry ingredients and mix until combined. Use a wooden spoon to mix in all but 2 tablespoons of chocolate chips and then press the cookie dough into the pie plate. Sprinkle the remaining 2 tablespoons chocolate chips on top and press them down slightly.
Bake for 22-25 minutes. Let the cookie cool completely and then run a sharp knife along the edge to loosen and then use a large spatula (or two!) to transfer to a platter. Pipe on frosting along the edges and add the sprinkles.
Beat all the frosting ingredients together until smooth, adding milk as needed. Place into a piping bag fitted with a 1M tip.
Note: I realized that I was out of cocoa powder after I had already starting making the cookie, so I substituted two tablespoons of hot cocoa mix in the frosting and it still turned out great.