Martha Stewart's Giant Chocolate Chip Cookie Cake
Martha Stewart's Giant Chocolate Chip Cookie Cake
Ingredients
Cookie
- 4 cups plain flour
- 1 1/2 tsp bicarbonate of soda
- 1 1/2 tsp salt
- 250g unsalted butter, softened
- 1 1/2 cups firmly packed brown sugar
- 3/4 cup caster sugar
- 3 tsp vanilla extract
- 2 large eggs
- 2 large egg yolks
- 3/4 cup thickened cream
- 2 x 230g packets milk choc chips or dark choc chips
Frosting
- 750g cream cheese, softened
- 1 cup icing sugar mixture
Instructions
- 1
Preheat oven to 180°C/160°C fan-forced. Whisk flour, bicarbonate of soda and salt in a medium bowl. Using an electric mixer, beat butter, brown sugar and caster sugar on medium speed until light and fluffy. Beat in vanilla, eggs and yolks. Reduce speed to low. Beat in flour mixture, in 2 batches, alternating with cream. Stir in choc chips.
- 2
Drop 1 1/4 cups batter onto the centre of a baking tray lined with baking paper. Using a spatula, spread into a 20cm circle. Bake for 7 to 8 minutes or until edges are pale golden brown. Remove from oven. Use a spatula to reshape circle. Return to oven. Bake for 6 to 7 minutes or until golden brown. Cool slightly on tray. Slide a spatula underneath to loosen. Transfer to wire rack. Cool. Repeat to make 4 more cookies.
13 min - 3
Using an electric mixer, beat cream cheese and sugar on medium-high speed until light and fluffy. Spread onto 4 cookies. Stack cookies on a serving plate, placing unfrosted cookie on top. Chill for at least 20 minutes (or up to 4 hours) until frosting is set. Serve at room temperature.
20 min
