Cookie Cake Delight

Steph's Cookie Cake

I was recently asked to make a cookie cake for a bride to give to her groom before the ceremony.  I’m not going to lie I have never made a cookie cake before but I knew I could handle it no problem.  I opted to make two huge cookies and make a homemade buttercream frosting to layer in between.  She also asked me to write ‘How SWEET it is to be loved by you’ and this was my biggest fear.  What if I messed up the top of the cake?  Well no worries it was a HUGE success.  And while making it I was reminded of how much I want to cook for others.  I’m starting to organize myself to see if I can find a few families who would like me to home cook for them.  I’m not looking for the fast paced restaurant style job but rather a more low key pace allowing my creativity to shine.  I think this would bring me so much satisfaction.

 

Cake Recipe: (recipe is for 1 cookie, double for 2.. I made each cookie batter separately and also baked them separately)

  • 1 1/2 sticks unsalted butter, softened
  • 1 c light brown sugar
  • 1/2 c sugar
  • 2 eggs
  • 2 c flour (I thought it needed more so I added an extra 2-3 tablespoons)
  • 1 t baking soda
  • 1/2 t salt (don’t use salt if you use salted butter)
  • 1 1/2 t vanilla extract
  • 2 c chocolate chips (I used jumbo chips)
  1. Preheat oven to 375°.
  2. Cut a piece of parchment paper to line a large flat cookie sheet.  I drew an 8 inch circle on it so both cookies would be equal size.  Grease parchment with butter.
  3. Cream butter and sugars.  Add eggs 1 at a time, beating well.
  4. In a separate bowl whisk flour, baking soda, and salt.
  5. Add dry ingredients to butter 1 cup at a time mixing just to combine each round.  Add vanilla.
  6. Fold in chocolate.
  7. Place batter on greased parchment within circle.  Tip: batter is easier to handle with wet hands.
  8. Bake until edges are golden and cookie is set.  Center will still be slightly soft.  My cookies expanded to about 12-13″.  Once out of the oven I let them cool on the cookie sheet for five minutes and then lightly placed an 11″ springform pan on top and cut it down to that size.  This worked perfect.  I let the cookie cool another five minutes or so before transferring to a wire rack.
      Buttercream Frosting (This recipe I found online, I only used this frosting to layer in between the cakes, I used store bought frosting for the edges
      and the writing on top)
  • 1 1/2 sticks of butter, softened
  • 1/2 lb confectioners sugar
  • 1/4 t vanilla extract
  • red food dye, I made the frosting pink
  1. Beat butter on medium/high speed until pale and creamy, 2-3 minutes.
  2. Reduce speed to medium and add 1/2 c of sugar at a time, beating 5 minutes after each addition.  After every two additions increase speed to high and beat for 1o seconds, then reduce back to medium/high.
  3. Add vanilla.
  4. Use immediately, so don’t make the frosting until both cakes are baked and completely cooled.
CONGRATULATIONS STEPHANIE SMEENK

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