Lessons in making a cookie cake…


So my husband Bernie has a birthday on Friday and I always get him a cookie cake from a place that makes cookie cakes in the mall .  This year I wanted to make one for him, so I did it a couple of days in advance just in case I messed up, I would still have time to go buy one.  Let me preface this recipe by saying: this is NOT a healthy recipe.  But, it is SOOO good and tastes like I bought it.  Now, if only I can master the icing.

Giant Chocolate Chip Cookie Cake, from The Food Network

2 sticks unsalted butter Smart Balance 50/50 blend, softened
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs 2/3 cup egg substitute
2 cups plus 2 tablespoons all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons pure vanilla extract
1 1/2 cups bittersweet chocolate chips
3/4 cup white chocolate chips, mini chocolate chips
1/2 cup chopped macadamia nuts omitted
1/2 cup chopped toasted walnuts omitted
Confectioners’ sugar, for garnish omitted
Sweetened cocoa, for garnish omitted
Sweetened whipped cream, accompaniment omitted

Pre-heat the oven to 375 degrees F. Line a 14-inch, light-colored, round pizza pan with parchment paper and grease the parchment paper.

In a large bowl, cream the butter and sugars. Add the eggs, beating well after the addition of each.

In a bowl, combine the flour, baking soda, and salt and mix with a whisk. Add to the butter mixture, mixing to incorporate, and add the vanilla extract. Fold in the dark and white chips and the nuts. Spread across the bottom of the prepared pan and bake until the edges are golden and the cookie is set but the center is still slightly soft, 20 to 25 minutes. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

To serve, sift confectioners’ sugar and sweetened cocoa over the top, and cut into wedges. Serve sweetened whipped cream on the side.

Buttercream Icing from Allrecipes


1/4 cup shortening
1/4 1/2 cup butter Smart Balance 50/50 blend, softened
1/2 teaspoon vanilla extract
2 cups confectioners’ sugar
1 tablespoon milk


  1. In a large bowl, cream together the butter, shortening, 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.
Lessons learned:
  • make sure your pan is big enough for the cookie.  If you think “that cookie is going to cook over the pan,” it probably will.  And it is a pain to clean up in your oven, trust me.
  • let the cake cool completely until you ice it – or it will melt (like in my pic)
  • I will never buy another cookie cake – this recipe is a keeper!

Bernie’s verdict: “one of the best cookie cake’s I’ve ever had”  <—-yes, he’s a keeper!  Happy Birthday Hubby!


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