Do you could have fond reminiscences of perusing the whimsically embellished cookies on show in your native mall’s meals court docket? Our home made model has the proper tender and chewy texture all through, and its candy swirls of buttercream adorning the sides will magically make you are feeling like a child once more at first chunk.
Chocolate Chip Cookie Cake
Makes 1 (10-inch) cookie
- ¾ cup (170 grams) unsalted butter, melted
- ¾ cup (165 grams) firmly packed gentle brown sugar
- ½ cup (100 grams) granulated sugar
- 1 giant egg (50 grams), room temperature
- 1 giant egg yolk (19 grams), room temperature
- 1½ teaspoons (6 grams) vanilla extract
- 2 cups (250 grams) all-purpose flour
- 1 teaspoon (3 grams) kosher salt
- ½ teaspoon (2.5 grams) baking soda
- ¼ teaspoon (1.25 grams) baking powder
- 3⁄4 cup (129 grams) coarsely chopped bittersweet chocolate
- Vanilla Buttercream (recipe follows)
- Garnish: finely chopped bittersweet chocolate
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Preheat oven to 350°F (180°C). Spray a 10-inch spherical cake pan with baking spray with flour.
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In a medium bowl, whisk collectively melted butter, sugars, egg, egg yolk, and vanilla till mixed.
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In one other medium bowl, whisk collectively flour, salt, baking soda, and baking powder. Fold flour combination into butter combination till virtually fully mixed. Fold in coarsely chopped chocolate till mixed and no dry streaks stay. Press dough into an excellent layer in ready pan.
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Bake till floor is dry and edges are flippantly browned, 25 to half-hour. Let cool fully in pan on a wire rack. Take away from pan, and switch to a serving platter.
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Spoon Vanilla Buttercream right into a pastry bag fitted with a small open star piping tip (Ateco #824). Pipe buttercream round fringe of cooled cookie. Garnish with finely chopped chocolate, if desired. Retailer in an hermetic container for as much as 3 days.
*professional tip
You may as well bake the cookie in a 14½x9½-inch rimmed baking sheet till set and edges are flippantly browned, about 20 minutes.
Vanilla Buttercream
Makes about 2½ cups
- 1 cup (227 grams) unsalted butter, softened
- ½ teaspoon (1.5 grams) kosher salt
- 2½ cups (300 grams) confectioners’ sugar
- 1 tablespoon (15 grams) heavy whipping cream
- 2 teaspoons (8 grams) vanilla extract or 1 tablespoon (18 grams) vanilla bean paste
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Within the bowl of a stand mixer fitted with the paddle attachment, beat butter and salt at medium velocity till clean and creamy. With mixer on low velocity, step by step add confectioners’ sugar, beating till mixed. Beat in cream and vanilla. Slowly enhance mixer velocity to excessive, and beat till pale and fluffy, 1 to 2 minutes. Use instantly.
