This weekend I revisited the art of baking and decorating giant cookies. Not that I haven’t baked a lot of big cookies lately, but I wanted to try some variations on the big pizza size “cookie cakes” similar to the ones you buy in the mall or bake for birthday parties. So after yesterday’s success with a pumpkin version, I made a Double Chocolate Cookie Cake.
Like the pumpkin, I used two 9 inch round pans rather than a large pizza pan. Each cookie cake will serve about 6 people, so if you’re having a big party you might want to double the recipe. That, or keep the recipe size as is and make a batch of chocolate cookie cakes (2) plus a couple of the pumpkin flavored.
- 4 tablespoons unsalted butter, softened
- 4 tablespoons shortening
- 3 tablespoons unsweetened cocoa powder, (I used Hershey's Dark)
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1/2 teaspoon vanilla extract
- 1 large egg, room temperature
- 3/8 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup all-purpose flour
- 1 cup extra dark chocolate chips
- Preheat oven to 325 degrees F. Line two 9-inch round cake pans with nonstick foil or circles of parchment paper.
- In a mixing bowl, using low speed of an electric mixer, beat the butter, shortening and cocoa powder until well mixed. Gradually add both sugars, increasing speed to medium and scraping sides of bowl occasionally. Beat in the vanilla extract and egg. When well mixed, add the salt and baking powder and beat until incorporated.
- By hand, gradually stir in the flour, followed by the chocolate chips.
- Divide batter in half and spread each half in a lined cake pan for form a circle. Leave a 1/2 inch gap between the dough and the edge of the pan.
- Bake cookies on center rack at 325F for 20 minutes or until set.
- Let cool completely in pan. When cool, lift from pan and frost with your favorite frosting.