When is a cake not a cake…

By Geekmom

When it is a cookie!  About a year ago, my children kept begging for chocolate chip cookie cakes from an expensive local chain grocery store.  They usually ran from $9.00 to $11.00.  For the size of those things, I was appalled at the price.  Really?  The most expensive part would be the chocolate chips as ingredients go.  Sure the things are pretty with plastic decorations and icing…. but really?  I figured that I could do it for much less and it would probably taste much better.  So I tried it for the 2011 Super Bowl and I have been making them ever since.

I even decorate the things!  See, Cookie Queen convinced me to take a cake decorating class the summer I got pregnant with the eldest ninja helper monkey.  You know the smell aversion that sometimes happens during pregnancy?  Well, it happened every time I used the decorator’s icing.  I had all that decorating equipment and it hadn’t been used since that class.  I broke it out and I have been working on my LEET skills ever since.  Okay, I admit that I need lots and lots of practice, but at least I am trying, right?

The cookie cake out of the oven and ready to flip.

Halloween 2011

The one that was eaten by the Falco Tech teens during the build.

And so now you see that I do need  to work on this decorating thing.  At least we have a fun time eating the experiments.

Chocolate Chip Cookie Cake

1 c butter, softened to room temperature

1 c packed brown sugar

1 c white sugar

2 eggs

2 t vanilla extract

3 c flour

1 t baking soda

2 t hot water

1/2 t salt

2 c semi-sweet chocolate chips

1 c chopped walnuts or pecans (optional – I never put them in)

Cream together the butter and sugars.  Beat in the eggs one at a time and then stir in the vanilla.  Dissolve the baking soda in the hot water and add to the batter along with the salt.  Stir in the flour, chocolate chips, and nuts.  Use parchment paper to line a jelly roll pan.  Drop by large spoonfuls across pan.  Using plastic wrap, press it down into the pan.  DO NOT USE wax paper as this dough is very, very, very sticky.

Bake about 10 to 15 minutes or until the edges are slightly browned.  Cool.  Flip onto a board to decorate and peel off the parchment paper.


Icing for the Chocolate Chip Cookie Cake

4 c sifted confectioner’s sugar

1/2 c shortening

5 T milk

1 t  vanilla extract

In a large bowl, cream together the sugar and shortening until smooth.  Gradually mix in the milk and vanilla with an electric mixer until smooth and stiff (about 5 minutes).  Decorate as you want!


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