The Guardian

Wednesday, February 27, 2013

Chocolate Chip Cookie Cake with Homemade Frosting


Chocolate Chip Cookie Cake with Homemade Frosting

So call  me crazy but I was in the mood to bake so I am surprising my boys with this CC Cookie cake.  Hopefully they will love the outcome as much as me. I,in fact, did eat the piece that is in the above picture with a beautiful steaming hot cup of coffee with pumpkin spice creamer (I stock pile the creamer from September so that I can have it around until May, when I run out of it I make my own...Pretty good I might add) That recipe will come later ;) So anyway this recipe is so simple. You will need the following ingredients for the cookie dough and the frosting ingredients will follow. This will bake in a 9 x 13 glass baking dish.

The Cookie Dough

2 Sticks of Butter room temp
1 1/2 Cups of Brown Sugar
1/2 Cups of White Sugar
2 Eggs
1 Tablespoon of Vanilla Extract
4 Cups of Flour
1 Full Teaspoon of Baking Soda
1/2 a bag of Milk Chocolate Chips (23 ounce bag)

The Frosting

1 Stick of butter room temp ( I used margarine because that's what I had)
1 Tablespoon Vanilla Extract
1/2 Cup of Brown Sugar
3 Cups of Powdered Sugar
1 Cup of Chocolate Chips (you can use regular size or miniature)
1 Teaspoon of Milk (if too dry)

For Bars:
Preheat over to 350 degrees and spray the glass baking dish with cooking spray then set aside. In a mixer beat together eggs, both sugars, butter and vanilla. Once it is fluffy add the dry ingredients, mixing slowly. Once combined, add chips. Pour mixture in dish and bake at 350 degrees for 30 minutes. Always test with a toothpick, if the pick comes out clean then the cake is done. Pull out cake and set aside to cool, approximately for an hour. Now prepare frosting.

For Frosting:
Mix all ingredients until fluffy. I found that it was a little hard to frost cake so I used a butter knife and applied it slowly as to not take off top layer of cookie cake. Once frosting is applied, I put cake in the refrigerator for 10 minutes to harden frosting. Once frosting sets take out of refrigerator and cover with top or plastic covering until ready to eat. If it doesn't get eaten in full that day (Shocking) keep covered in fridge.