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Chocolate Chip Cookie Cake
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Sep 6, 2024
Step by step tutorial for the ultimate Chocolate Chip Cookie Cake! I go over my recipe for chocolate chip cookies (which you can find at www.britishgirlbakes.com/recipes/chocolate-chip-cookie-cake) and the process of assembling the layers of cookies and filling, decorating the top with ganache or buttercream rosettes and mini chocolate chip cookies. You can watch the tutorial for my 4 Minute Buttercream Frosting here: The recipe for chocolate ganache is here: http://www.britishgirlbakes.com/recipes/chocolate-ganache/ SUBSCRIBE to my channel for new cake decorating tutorials every week!
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Hi! I'm Emily and I'm going to show you how to make a delicious cookie cake! Use
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your favourite chocolate chip cookie recipe. My favourite recipe is on www.britishgirlbakes.com and the link is in the description box below this video
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Make a batch of 24 cookies for a 6 inch cake or 48 cookies for an 8 inch or 9
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inch cake. Cream the butter and sugar together until the mixture is light and
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fluffy and then add the eggs, beating on low for one minute until they're
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incorporated. You'll need to scrape down to the bottom of the mixing bowl to mix
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everything together. Then add the dry ingredients, mixing until they're just incorporated and then take the bowl out of the mixer and fold the chocolate
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chips in with a spoon or spatula. You can use chocolate chips or cut a bar of
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chocolate into chunks. The cookie cake will bake chewy rather than crispy
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because the layers are thicker than a normal cookie. Line your pans with
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parchment paper to make it easy to take the cookie layers out but don't grease
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them because the extra fat will burn your cookies. Divide the cookie dough
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between the pans, pushing the dough into the base of the pan and up to the sides
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using a spatula. If you want the cookie layers to be exactly the same height you
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can weigh each pan to make sure they're even. I'm making three layers of 500
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grams each. Close enough. Bake your cookies 25 degrees Fahrenheit lower than
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the recipe says. This will help them cook evenly all the way through to the
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centers without the edges burning. You're looking for the centers to be firm so they don't wobble when you shake the pan and for the edges to be
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slightly darker but not burnt. Let the cookies cool in the cake pans for about
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10 minutes and then run a thin spatula around the sides to loosen them. Your
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bake time will probably be four or five times what the recipe says. My recipe
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says 10 minutes but my cookie cake layers took 45 minutes. I like to set the
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timer for three times the original baking time and then check every few minutes to see if they're ready. Flip them out onto a wire rack and peel the
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parchment paper off. Now comes the most difficult part, letting them cool without
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biting into them! I saved some of my cookie dough to make some mini chocolate
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chip cookies to decorate my cake with, using about half a tablespoon of dough
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for each one. If you do this, because the cookies are so small, the baking time
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will be a bit less than for the original cookie recipe. I made my 4-minute
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buttercream to sandwich between the layers of cookie. I'm using about half a
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cup of frosting for each layer of filling. To assemble the cookie cake
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place your first layer of cookie on a cake board or a plate. If you're going to
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be transporting it, it's a good idea to secure it with a dollop of buttercream so it doesn't move around. You can spread your frosting on or use a piping bag
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with a round tip to pipe a spiral of frosting so it looks really neat around
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the edges. If you're piping, start with the outer ring because that's the part
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that will be visible when the cake is assembled so you want that to be the neatest. Then just work your way inwards and if your spiral isn't equally spaced
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it doesn't matter because the next cookie layer will cover it up
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Repeat with the rest of your cookie layers, saving the prettiest for the top
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If you want the top to be perfectly flat you can flip it upside down so the part
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that was at the bottom of the cake pan will be on the top. I want mine to look a
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bit rugged and rustic so I'm going to put mine on this way. If you're enjoying
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this tutorial please click the thumbs up button and remember to subscribe to
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my channel for new cake decorating tutorials every week! Here's another fun
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way to pipe frosting onto the cookie layers. I'm using a large open star tip, a
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Wilton 8B, to cover the cookie with little rosettes of frosting, starting
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with the outer ring and then filling in the center. This is a four inch cookie
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cake and I halved my recipe to make four of these four inch cookie layers. Place
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the next layer of cookie on top and then piping on more rosettes, then another
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layer, more rosettes and now I'm flipping the top layer over so the top of this
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cookie cake is flat. To decorate the top of the cake you can use your leftover
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buttercream or you can whip up a batch of chocolate ganache. The recipe is on
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www.britishgirlbakes.com and I put the link in the description below. I'm using a
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Wilton 8B open star tip to pipe rosettes around the top of my cake, piping
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opposites to space them evenly, so 6 o'clock and 12 o'clock, 9 o'clock and 3
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o'clock and then a rosette in the middle of each. Now I'm putting a mini chocolate
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chip cookie on each rosette. I think it's a fun addition to each slice of cookie cake
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This time I'm piping some buttercream rosettes instead of using ganache, placing
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a teeny tiny cookie on each rosette. What I love about this is that the
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cookies come out chewy, not crispy like most chocolate chip cookies and that makes it really easy to cut. Yum! So delicious! Of course you can play around
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with different flavours for the filling like chocolate buttercream or peanut butter or if you're eating it straightaway you could even do ice cream
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Enjoy! Please tag British Girl Bakes in your photos on social media so I can see
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your versions! Subscribe to my channel for new cake decorating tutorials every week
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