Saturday, November 19, 2011

Chocolate Chip Cookie Cake

Get ready, Internet, because this might just be the most amazing cookie cake you've ever experienced. I have had 2 guys tell me that if they weren't married, they would marry me based on this cake. I've had people tell me I should sell them and become rich. It's powerful, I tell you. So let's get started.

Start by preheating your oven to 375. 

Then go gather the ingredients because otherwise you'll have to run to HyVee in your workout clothes and everyone will stare at you because you are in capris and a tank top when it's 31 degrees outside. Not that I would know anything about that.

I know they say to mix all the dry ingredients first, but I don't do that. I put my 2 cups of butter flavored Crisco in my mixer and let it get beat to a pulp with 2 cups of brown sugar and 1 cup of white sugar while I mix the dry ingredients. 

(I was trying to be all Pioneer Woman on this tutorial and show you step by step, but it ended up as a mess. I don't know how she does it. So there are a lot of photos missing from this point on.)

So while the butter and sugar are blending, I sift 4 1/2 cups of flour, 2 teaspoons of baking soda and 2 teaspoons of salt into another bowl. (Confession: Sometimes I don't feel like using another bowl, so I just add it in at the end and skip this step.) Here's a photo of Kody because he sits there and begs the entire time.

Okay, so we go back to the butter and sugar mixture at this point. Keep scraping down the wet ingredients and let them get mixed in really well. You'll need to add 3 Tablespoons of vanilla (yes, 3 Tablespoons, that's key), 1 teaspoon of water and 4 beaten eggs.

Now you're ready to add in the flour mixture. Here's my trick to keep flour from getting everywhere. I take a tea towel, and wrap it around my mixer, leaving a little space in the back where I can spoon in the mixture. It works as a guard and I don't have to put any new attachments on.

Then it's time to add in 18 oz. of chocolate least. Throw more in if you feel like it. Add some M&Ms or nuts or Reese's Pieces. Whatever your heart desires. Mix them in well, and savor the dough goodness. (I am not responsible for you consuming raw egg by tasting the dough.)

Then get 2 round pans and spray them generously with Pam spray. (Or the off brand equivalent because you're too poor to buy brand name.)

Spoon your mixture into the cake pans, but DO NOT fill the pans all the way. In fact my photo has just a little too much dough. DO NOT spread it all the way to the edges...unless you like really crispy edges, then I guess you could.

Pop them in the oven for 15-18 minutes. Don't over bake them. They should still be a little jiggly when you take them out. One of my friend's moms told me that you know cookies are done when they are no longer shiny, and it works like a charm. Pull them out, let them cool, then find your favorite chocolate icing. Here's mine...

Put a dab of icing on a pretty plate to hold the cake.

Then turn one cookie cake face down on the plate...

Cover it in icing.

And place the other cookie cake on top. The result is the best cookie cake ever.

Really you could use any chocolate chip cookie recipe, but here's mine because I think it's the best. To each her own, though.

41/2 c. flour
2 t. salt
2 t. baking soda
2 c. butter flavored Crisco
2 c. brown sugar
1 c. white sugar
3 T. vanilla
1 t. water
4 eggs
18 oz. chocolate chips

Bake for 9 min @ 375

For cookie cake bake 15-18 min @ 375
And you'll need chocolate icing.



  1. My stomach just growled looking at this. Ha. I may have to give it a whirl. Thanks for sharing!

  2. If you want to get REALLY crazy, cover the whole thing in icing! The chocolotier, the better, baby!!!


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