Tuesday, June 24, 2008

The "ultimate" cookie cake...

YUMMMM, cookie cake. Who doesn't like cookie cake?? I mean come ONNNN. But this is seriously the ULTIMATE, 5 layers, with cream cheese frosting, GIANT CHOCOLATE CHIP COOKIE CAKE! "Droooooool."

That was the expression when I brought this out at a little summer kick off, pool party I had the other day. My friends couldn't believe this thing, jaw's dropped while I was cutting slices...trying not to ruin each slice as I cut through all 5 LAYERSS. 
This recipe is definitely a keeper, and I'll be making this again.

The recipe's from no other than the Martha Stewart blog, and while I was browsing it, looking for something to make for the party, my eye instantly went straight to it. Who can resist layersss of chewy, chocolate chip cookies, with cream cheese frosting as the glue to hold it all together. Just pure YUMMINESS.

Ingredients 
serves 16
*to make an even circle of batter, trace an 8 inch 
on the underside of the parchment paper.
4 cups all purpose flour
1 1/2 tsp. baking soda
6 tbs. unsalted butter, softened 
1 1/2 cups packed light brown sugar
3/4 cups granulated sugar
3 tsp. pure vanilla extract
2 large eggs, plus 2 egg yolks
3/4 cup heavy cream
3 cups semi-sweet chocolate chips
40 ounces (5 packages) cream cheese, room temp.
1/2 cup confectioners sugar

1. Preheat oven to 350. Whisk flour, baking soda and salt in a medium bowl. Put butter, brown sugar, and granulated sugars into mixer bowl; mix on medium until pale and fluffy.  Mix in vanilla, eggs, and yolks. Reduce speed to low. Add flour mixture in 2 batches, alternating with cream.  Stir in chocolate chips.

2. For each of the 5 layers, drop one level cup batter onto center of a baking sheet, lined with parchment (keep unbaked dough refrigerated.) Using a small offset spatula, spread into an 8 inch circle.* Bake until edges are pale golden brown, about 12 minutes. Use offset spatula to reshape circle. Return to oven, bake until edges are golden brown, 8-10 minutes more. Transfer to wire rack, let cool. Can be stored airtight, up to one day.

3. Mix cream cheese, and confectioners sugar in clean mixer bowl on medium-high, until pale and fluffy. Spread onto 4 cookies. Stack cookies, placing unfrosted cookie on top. Refrigerate until frosting is set, at least 20 minutes, or up to 4 hours. Serve at room temp.

This turned out verrrry good. And it was gone by the end of the day.

7 comments:

Steph said...

That looks delicious! Only 6 tbsps of butter.. I have to try this out, but I guess the heavy cream makes up for it!!

Teanna said...

Wow that cake looks amazing! You're a dancer in LA who wants to own a bakery, I'm an actress in NY (temporarily in DC) who wants to own a bakery. We've got something in common! ha! Welcome to TWD!

Passionate Baker said...

Teanna-
By the way, I love your name!
...but yesss, that's awesome!
And thankss, im excited to be apart of TWD =]]

bakingblonde said...

I think I found what I want for MY birthday "cake" this year!
I am imagining chocolate chip cookies with PB filling layered together!! MMMMMMMMMM

Passionate Baker said...

bakingblonde-
I absolutely agree with you, that sounds amazzzzing!
Then again, peanut butter with anything is always amazing...let me know how that goes!

mindy said...

Wow! This looks sooo yummy. A good one for my next Ladycamp adventure (when my girlfriends and I go to the beach without the guys!)

Passionate Baker said...

Mindy-
Yeah for sure!
I think that'd be a great treat for you guys
<3