Three 6-inch round layers – Makes thinner cookie layers, no leftover dough.Two 6-inch round layers – Makes thicker cookie layers with some leftover dough.Fold chocolate chips into the cookie dough. Using a wooden spoon, mix in the chocolate chips. Add dry ingredients to wet ingredients in 4 portions, mixing in between. In a separate medium bowl, whisk the dry ingredients together (flour, baking soda, salt). Next add in milk, eggs, and vanilla extract. In the bowl of a stand mixer fitted with the paddle attachment, or with a hand mixer, cream the shortening and brown sugar together on high for 1-2 minutes. See the recipe card below for complete ingredients and measurements. Heavy cream – Milk can be substituted here.Unsalted butter – To make buttercream frosting! Butter will need to be softened.Baking soda – Not the same as baking powder!.All-purpose flour – It is best to spoon flour into a measuring cup rather than scoop into the flour.Light brown sugar – You can also swap for dark brown sugar.Butter-flavored shortening – Shortening helps this cookie cake be lighter and softer than a traditional cookie. You can also make cookie bars with this recipe. Stand mixer with paddle attachment or hand mixer.This chocolate chip cookie recipe makes for soft and fluffy cookie cake or bars.This recipe can also be made into a regular single layer cookie cake or cookie bars!.A double layer cookie cake is better than a single layer!.It’s like a thick and fluffy chocolate ganache. This chocolate chip cookie cake recipe is paired with a delicious chocolate buttercream frosting recipe. This festive cookie cake is perfect for a birthday cake or special occasions.Īll the deliciousness from soft and chewy chocolate chip cookies in a giant cookie form, this layered chocolate chip cookie cake is the ultimate cookie cake. What’s better than a chocolate chip cookie cake? A double layered chocolate chip cookie cake! This recipe can also be made into a single layer cake and even chocolate chip cookie bars.
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