My sister-in-law turns 17 today and when it came time to make her cake, her mother suggested a cookie cake. I agreed to make it and it came with my standard warning, “You know I’m not a cake decorator” because let’s face it, I’m not.
I used a basic chocolate chip cookie recipe for this, the one from the Nestle Tollhouse chocolate chip bags. I’m not sure if I’ve ever actually made the recipe (as cookies) but I was happy with how it turned out as a cake. I had worried that the outside would brown a lot faster than the inside but it all seemed pretty even in the end. Just be careful because the cookie does expand – I would suggest using a pan with a higher rim than I did or you could probably refrigerate the dough in the pan for a little while to stop the spreading.
My favorite part of the cake was how easy it was to decorate! A few dots here, a few there, and it almost looked like the cookie cakes you buy at the mall!
- Preheat oven to 375.
- flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips.
- Grease 15 x 10-inch jelly-roll pan (or pan of choice). Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack.