Friday, May 21, 2010
Giant Chocolate Chip Cookie Cake
I made this giant cookie for a primary training meeting with the theme “Magnify Your Calling.” Everyone really enjoyed these cookies—I saw several people going back for seconds.
Recipe from Emeril Lagasse.
2 sticks unsalted butter, softened
1 cup (7 ½ oz) packed light brown sugar
½ cup (3 ½ oz) granulated sugar
2 large eggs
2 cups plus 2 tablespoons (10 ¾ oz) all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 ½ teaspoons pure vanilla extract
1 ½ cups bittersweet chocolate chips
¾ cup white chocolate chips (or milk chocolate chips)
½ cup chopped macadamia nuts
½ cup chopped toasted walnuts or pecans
Confectioners’ sugar, for garnish if desired
Sweetened cocoa, for garnish if desired
Sweetened whipped cream, accompaniment if desired
Preheat the oven to 375°F. Line a 14-inch, light colored, round pizza pan (or cake pan) with parchment paper and grease the parchment paper.
In a large bowl, cream the butter and sugars. Add the eggs one at a time, 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.