There is not much in this world that I love more than chocolate chip cookies. I actually made some last night, but gave them to my new neighbor, so I'd quit eating them (and because he's so nice), and now I wish I had more...like now! Being pregnant would be a good excuse for this kind of behavior, but...there is no excuse...as in, I'm not pregnant. I just love cookies.
Even better than chocolate chip cookies is one giant chocolate chip cookie. I LOVE making and decorating cookie cakes even if I don't get to eat them. They are pretty easy to make, too.
This cookie cake was made using canned icing.
I'm not a big fan, but it works if you don't feel like making your own.
What you will need:
one Chocolate Chip Cookies Recipe (You may have some leftover, which shouldn't be a problem.)
one Favorite Simple Buttercream Icing Recipe
12in round pan (or whatever size you choose)
cookie sheet (or something flat and big enough to set the whole cookie on)
cookie cake plate/cardboard covered in foil/etc...
First, preheat the oven to 350. Then, you will want to lightly grease the pan, and place the parchment paper smoothly around the bottom of the pan.
Prepare your cookie dough.
Smash the dough into the pan (about 1/2in high) using your hands. I like to put a piece of parchment paper on top of the dough to squish it down perfectly.
Next, you will probably want to eat some cookie dough to ensure you don't have too much leftover.
Then, take the top parchment paper sheet off, and place into the oven for twenty minutes...the cookie, not the parchment paper. I like to start with twenty (because each oven if different).
Keep an eye on the cookie after the twenty minutes is up. You don't want it brown too much on the edges, but it should slightly brown in the middle. This part is tricky, because it's easy to over or under cook it. You've worked hard...you should probably eat some more cookie dough.
Remove the cookie cake when it is a golden brown color. Allow it to cool for about fifteen minutes.
I think I let this one get a little too brown.
This is the time when you use the cookie sheet. Place the sheet on top of the cookie cake while it is still in the pan. Quickly flip the cake over so it comes out onto the cookie sheet upside down. Gently peel off the parchment paper.
Place whatever you want to use for a cookie cake plate on the bottom of the cookie, then flip the cookie onto the plate by putting one hand on the bottom of the cookie sheet and one on the plate. This part was confusing after I just reread it. Maybe you should just eat some more cookie dough.
Now it's time to prepare the icing. Color and flavor it however you like it.
You can use ziplock bags, paper piping bags, or plastic piping bags. I like to use a star tip, small round tip, and large round tip. Using the star tip, carefully pipe some icing onto a spoonful of cookie dough, then quickly devour before anyone sees you. But really...allow the cookie cake to cool completely before decorating.
Have fun decorating! You can use lots of different candies for this part. I like to use chocolate chips and sprinkles, and I usually make an icing border.
Most craft stores sell boxes that will fit your cookie cake. I found mine at Jo-ann's.
Soon, I will post my favorite chocolate fudge icing recipe. :)
UPDATE: Here is the chocolate fudge icing recipe as promised!
made from extra cookie dough that I didn't eat
Be prepared to destroy your kitchen. This is after I cleaned up a little.
Thanks for reading! Now go make yourself a cookie cake!