Cookie cake how long to bake

Bake at degrees for minutes — do NOT overbake or your chocolate chip cookie cake will not be soft. How do you know when cookie cake is done? The top should be slightly brown see below and the center baked through. The cookie may still look slightly underbaked but this is the trick to a soft, chewy cookie. If you overbake it and it gets too brown, you will have a crunchy cookie cake. Allow the cookie cake to cool completely before removing. To remove from pan: use a knife to go around the edges, place a flat platter on top, then flip over the pan to remove.

If you used parchment paper, this should come out rather smoothly. After flipping over the cookie cake, flip it over again on the final decorate plate or platter I LOVE these cute paper serving platters and the largest one in the pack is perfect for a Use the instructions in the recipe card below to make my homemade vanilla buttercream it tastes like ice cream!

Using a large star piping tip, pipe around the edges then immediately add sprinkles the frosting will start hardening quick, so add sprinkles right away! OR use this fool-proof letterboard cake topper kit these are made from plastic so you can wash and reuse for years! Use a sharp, large knife to cut. Frosting Note: This homemade buttercream will start developing a crust, which makes it a great frosting to make a day ahead.

Super easy to do! If you use homemade frosting, I would refrigerate it if not eaten within a day the sugar content in the frosting will help it not go bad as fast.

You sure can! To do this, make two With a layered cookie cake being a little richer in flavor with the additional frosting, you can cut it into smaller squares or wedges. Crushing half the chocolate chips will give you a more evenly dispersion of chocolate AND help so that it cuts more cleanly. Sometimes the reason cookie cakes break while cutting is because there are two many clumps of chocolate chips. So I definitely recommend taking an extra minute to do this — it really helps the overall texture!

If you want to write on a message, you will likely need to thin down the frosting a bit with more milk not much though, only a teaspoon or two! But you want to know my life hack to this these days? Order one of these adorable letterboard cake topper kits the letters are plastic! The perfect way to celebrate birthdays or other special occasions! In a small microwave-safe bowl, melt the butter for seconds until JUST melted. Add in egg and vanilla, then mix.

Add in flour and mix until all the flour disappears into the dough. Immediately proceed to pressing into pan you don't want the dough sitting out or it will set too much with the melted butter. See notes below. Bake at degrees for minutes - do NOT overbake or your chocolate chip cookie cake will not be soft.

You want the cookie cake to be slightly brown on the top and look slightly underbaked my oven was perfect at 12 minutes. Remove from oven and place entire pan on a cooling rack.

Tip : To remove from pan, use a knife to go around the edges, place a flat platter on top, then flip over the pan to remove. After flipping over the cookie cake, flip it over again on the final decorate plate or platter I LOVE these cute paper trays and the largest one in the pack is perfect for a 10" cookie cake. If you're feeling fancy, you can double the frosting recipe to have enough to pipe phrases like "Happy Birthday" on the top. Or use this fool-proof letterboard cake topper kit these are made from plastic so you can wash and reuse for years!

Beat the softened butter on medium-high speed for 2-minutes until smooth. You may need to stop and scrape down sides. Thanks so much! Hi HH, This recipe turned out fantastic! I made it for my sons birthday. I doubled the recipe, put it in a large round tart pan. I baked it the same temperature and time you listed. However, I added a cute Buttercream border and it looked fine. It tastes exactly how you described. I cut the cake in slivers, shared with neighbors, and portion froze the leftovers.

Thank you for sharing your recipe with the world. I would love to try this recipe. Can I substitute chocolate chips with cranberries and white chocolate with a white chocolate drizzle? Can you use a flat round pan for this?

Or does it need to have edges to prevent it from spreading too much? Hey there, love this recipe and have made it quite a few times now! However sometimes when I bake it the cookie ends up rising too much at the edge which makes it difficult to decorate, what could be the reason for this?

Normally this happens once I take it out of the oven, it seems to shrink almost? Thank you! I will try baking the cookie at a slight lower temperature next time! I made this for an office birthday and it was a huge hit. Yes, you can make this recipe in a inch cast iron. I plan on baking this chocolate chip cookie cake recipe in a deep dish 9 inch ceramic pie pan. Do I need to change the baking time and oven temperature?

Thanks so much. Hi Michelle. I baked the cake in my 9 inch deep dish ceramic pie pan for 18 minutes at degrees. It was delicious…gooey inside and nicely done outside. I probably will reduce the sugar and chocolate chips when I make the recipe again, as we tend to like baked goods a little less sweet. Just wanna ask you if you are using fan-forced function for this recipe? Or without? Kindly advise! Is it ok to sub the all purpose flour with self raising flour?

If so should I not add the baking powder? I made this recipe and it came out of the oven looking so good! Instagram Facebook Pinterest Twitter. Skip to primary navigation Skip to main content Skip to primary sidebar Skip to footer. Jump to Recipe. Keep me at the top! Prep Time 5 minutes. Work Time 15 minutes. Bake Time 20 minutes. My Best Chocolate Chip Cookie Cake My best chocolate chip cookie cake recipe makes a inch chocolate chip cookie with a giant, fudgy center and crisp edges.

Chocolate Chip Cookie Cake Decorating Ideas In addition to tasting like the chocolate chip cookie cakes from my childhood, I made sure to decorate this cake to look like one of them, too. Why You Should Make This Chocolate Chip Cookie Cake Recipe In addition to being a fun stressbaking quarantinecake-making project, there are other reasons to make this chocolate chip cookie cake recipe, too: This chocolate chip cookie cake recipe is delicious and tastes like childhood nostalgia.

But this one knocks it out of the park! The chocolate chip cookie cake results in extremely dense and fudgy slices, all topped off with just the right amount of sweet buttercream frosting. Be sure to check out the ingredients below for more on how I managed to achieve these flavors! Most chocolate chip cookie recipes, cake or otherwise, instruct you to bring butter down to room temperature to be able to cream it with sugar for the dough.

Good news! Doing so results in the extremely fudgy and dense texture of this giant chocolate chip cookie cake. You can read more about the science of why in this epic Serious Eats post about developing the perfect chocolate chip cookie recipe.

It also turns out that baking a batch of chocolate chip cookie dough as one giant cake significantly reduces your Bake Time. Most cookie recipes require you to bake multiple batches of cookies. While it takes only around 10 minutes or so to bake each batch, most recipes make around 4 batches. This significantly increases your total Bake Time to 40 minutes!

This chocolate chip cookie cake recipe stores well and keeps longer than individual chocolate chip cookies. Individual chocolate chip cookies get stale faster than a giant chocolate chip cookie cake.

I have no idea why. Can I use unsalted butter instead? Light Versus Dark Brown Sugar Brown sugar is granulated white sugar with a touch of molasses to give it its signature color and flavor.

Can I use coconut sugar instead of brown sugar in this chocolate chip cookie cake? Can I use this cookie dough to make cookies instead? How long to bake a chocolate chip cookie cake? My chocolate chip cookie cake tasted super salty. What did I do wrong? Can I freeze the baked chocolate chip cookie cake? Frosting recipes usually require a LOT of butter.

Using salted butter at that volume will definitely make your frosting taste salty. Simply follow the recipe. If you only have salted butter on hand, feel free to use it in the frosting recipe. Best Technique Tip The easiest way to spread the cookie dough across the skillet is to use a stiff rubber spatula, a wooden spoon, or even your hands to press the dough into the pan.

Instead, transfer the dough bit by bit, pressing it into the pan as you go. Doing so will make it easier to get it across the pan, I promise. To make the letters, I borrowed a trick from my friend Molly and dyed some white marzipan with food coloring.

I then rolled it out into a slab and used these cursive cookie cutters to stamp out the letters. But you can also use fondant, or even cookie or pie dough! Prep Time: 5 mins. Work Time: 15 mins. Bake Time: 20 mins. In a medium, heavy-bottomed saucepan, melt the butter over low heat, about 10 minutes. I changed two things that seemed to make this more of a equal split between cookie and cake. I added 1 cup of quick cooking oats food processed down to flour,substituted for one of the cups of flour.

And instead of 1 cup of butter, I used 1 stick of unsalted butter and 1 stick of margarine. Also I like to add one bag of chocolate chips regular size and one bag of mini chocolate chips, bc it gives a almost saturated chocolate texture to the cookie cake, and the Kids LOVE it! Excellent recipe! Amy Austin. I made this for my daughter's birthday party and it was a huge hit. It is not a cake consistency so if you're expecting it to have the mouth-feel of a cake you will be disappointed.

It's more like one of the giant soft cookies that you get at the mall which they decorate for birthdays and such. It was chewy inside with a little more crisp at the edges. It was definitely not a bar cookie either but it was exactly what I was looking for. It's the same as the Tollhouse recipe with two extra eggs. We omitted the nuts but they would be wonderful.

Thank you for posting! The only change I made was to use two eggs instead of four and in a 10x15 baking pan and it turned out perfect. Everyone went back for seconds and some for even more than that! The consistency is like everyone has been saying-- somewhere between a bar and a cookie.

If you're looking for more of a cake this won't be it! I really enjoyed this recipe and was a little nervous going into it considering how many people had a bad experience. That being said mine turned out great and I followed the recipe exactly. The only thing I did differently was instead of using a 9x13 pan I used a medium sized bundt pan. This is my goto recipe for potlucks and holidays and now my partner requests this cake at least once a month!

I also used delicious dark chocolate my husband brought back from England. I would suggest giving this a try! I always add a touch of cinnamon!

I have made it 4 times now each time adding different things toppings ingredients sizes etc and it's been a hit everytime 8 I was on the fence in the beginning on whether to make it or not bc of some of the reviews I read Idk what happened with theirs but I'm sure glad I gave it a whirl.

Second time I added Peanutbutter Chips rather than Chocolate ones Again Perfect! This so far has been our favorite as my group loves anything with the combo taste lol! Fourth last time I made the original recipe version but baked them in my Mini Loaf pans the individual Brownie ones. This would have been perfect but I miscalculated the baking time by about minutes no fault certainly of the original recipe.

I will add that the timing is crucial on this recipe but as long as u know how ur oven normally bakes at it should be fine 8 This recipe is a keeper in my goody box8 Read More.