My son turned 6 last weekend. I spent the weekend eating like a 6-year-old: Cheetos, pizza, cake, and more cake. Unlike my son, calories seem to actually count for me so I spent this week repenting.
My husband and I always joke that our son is the mailman’s kid because he really came out looking nothing like either of us. We both have dark brown hair (don’t let the bleach fool you) and I have green eyes and my husband brown. So when this blond haired and blue eyed kid was born, we both wondered where in the heck he came from. No really.
It doesn’t help that immediately after birth he was whisked away and we didn’t see him for four hours. Who knows what happened in that amount of time? And it’s Florida. Crazy stuff happens here.
But as he grew older I saw my eyes in his. I saw him grow up to be a tan mini version of my older brother.
And he really loves chocolate. He could eat it as a meal and be just fine. That’s when I really knew he was mine.
For his birthday a cookie cake was in order. Although I love my Chocolate Chip Cookies, I knew they would be too gooey for this type of cake. I needed a recipe that was a little bit sturdier but still soft inside. Sally’s Baking Addiction is my go to for cookies so I tried her recipe out for the base and loved it.
In high school I always got the little cookie cups filled with frosting at our local mall and this tasted just like it with a simple buttercream on top. The key to making frosting look fancy is to use the biggest star or flower tip you can find. I like Wilton’s 2D or 1M tip.
I actually like my cookie a little undercooked so next time I would go with 16 minutes for sure. But it depends on your oven.I let my 3 year old do the sprinkles which is why they are so…abundant.
|Chocolate Chip Cookie Cake|| |
- ¾ cup unsalted butter, softened to room temperature
- ¾ cup dark brown sugar
- ¼ cup sugar
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 and ¼ cup semi-sweet chocolate chips
- Preheat oven to 350 degrees and line a 9" square pan (or your preferred pan) with parchment paper.
- In a large bowl cream the butter and sugars together on medium speed until fluffy and light in color. Mix in egg and vanilla until combined.
- In a separate bowl, combine flour, cornstarch, baking soda and salt. On low speed, slowly mix into the wet ingredients. Dough will be thick and look like it's not coming together but it will. Stir in chocolate chips.
- Press dough into prepared pan and bake for 16-20 minutes or until the edges just start to turn brown. Let cookie cool completely in pan.
- Frost with buttercream if desired.
Top with this frosting.
|Buttercream Icing|| |
- ½ cup butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla
- 1 tablespoon milk
- In a large bowl, cream together the butter, and vanilla. Blend in the sugar, one cup at a time, beating well after each addition. Beat in the milk, and continue mixing until light and fluffy. Keep icing covered until ready to decorate.
- Using a large star tip decorate the cooled cookie cake.