Today was my handsome hubby's 28th birthday so we celebrated with a round of golf (I am lobster red after not seeing the sun much since before my mission!) going to the movie "Up" (I highly recommend it . . . darling!) and of course birthday cake!This year I made my cookie dough loving hubby a giant cookie cake . . . so I have another cake making an appearance! (SG fam I am bringing half of it to Mom's Saturday so we don't have it at our house to tempt us . . . so grab a fork and head over!) I am going to have to change my blog title if this keeps up!My nephew has requested an Optimus Prime birthday cake on Tuesday . . . so yes I will most likely have another cake posted again! We will see if I get anything else on here between now and then! I think this would also be a great idea to do with sugar cookies or to substitute M&M's in place of the chocolate chips! I did a light chocolate cream cheese filling by adding melted chocolate chips but you can so straight up cream cheese filling by eliminating the chocolate. It seriously was a fun cake and delish to devour! Zum Geburtstag Viel Glueck babe!
Giant Chocolate Chip Cookie "Cake"
4 cups all-purpose Flour
1 1/2 tsp Baking Soda
1 1/2 tsp Salt
6 Tbsp Butter, softened
1 1/2 cups packed Light Brown Sugar
3/4 cup granulated Sugar
3 tsp pure Vanilla Extract
2 large Eggs, plus 2 Egg Yolks
3/4 cup Heavy Cream
3 cups Semisweet or Milk Chocolate Chips (I am a milk chocolate girl myself)
Cream Cheese Filling
4 Packages Cream Cheese, room temperature (if you use fat free cream cheese it is a little more runny, I meet in the middle and do neufchatel or half neufchatel and half fat free . . .)1-1 1/2 cups Confectioners' Sugar
2 Tbsp Butter, room temperature
1 tsp Vanilla
1 cup Semi-Sweet or Milk Chocolate chips, melted (optional)
1.Preheat oven to 350 degrees. Whisk flour, baking soda, and salt in a medium bowl. Put butter and brown and granulated sugars into mixer bowl; mix on medium until pale and fluffy. Mix in vanilla, eggs, and yolks. Reduce speed to low. Add flour mixture in 2 batches, alternating with the cream. Stir in chocolate chips.
2. For each of the 7 layers, drop 1 level cup batter onto center of a baking sheet lined with parchment (keep unbaked dough refrigerated). Spread batter with wet hands or a spoon into an 8-inch circle. Bake until edges are pale golden brown, about 8 minutes. Remove from oven. Use offset spatula to reshape circle. Return to oven; bake until edges are golden brown, 8 to 10 minutes more. Transfer to wire rack; let cool. Can be stored airtight up to 1 day.
3.Mix cream cheese, butter, vanilla, and confectioners' sugar on medium-high speed until pale and fluffy. Add melted chocolate if desired and mix until just incorporated. Spread onto 4 cookies. Stack cookies, placing unfrosted cookie on top. Refrigerate until frosting is set, at least 20 minutes or up to 4 hours. Serve at room temperature. Enjoy!
(Yes this does make 7 cookies, but the birthday boy loves cookie dough . . . so our cake had 6!)
