Emeril's Giant Chocolate Chip Cookie Cake
Ingredients
2 sticks unsalted butter, softened
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
2 cups plus 2 tbsp all purpose flour
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp pure vanilla extract
1 1/2 cups bittersweet chocolate chips (I use Ghirardelli semi-sweet)
3/4 cup white chocolate chips
1/2 cup chopped macadamia nuts
1/2 cup chopped toasted walnuts
Garnish
Confectioners' sugar
Sweetened cocoa
Icing
Directions
Preheat the oven to 375 degrees. Line a 14 inch, light colored, round metal pizza pan with greased parchment paper.
In a large bowl, cream butter and sugars together. Add one egg at a time, beating well after each addition.
In another medium bowl, combine flour, baking soda and salt and mix with a whisk. Add to the butter mixture slowly, mixing to incorporate, then add vanilla. Fold in all the chocolate chips and nuts. Spread across the bottom of the prepared pan to about an inch away from the edge.
Bake for 20 to 25 minutes until golden brown, middle is slightly soft and toothpick inserted in middle comes out clean. Cool in the pan for 10 minutes and then move to a wire rack to cool completely.
Ingredients
2 sticks unsalted butter, softened
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
2 cups plus 2 tbsp all purpose flour
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp pure vanilla extract
1 1/2 cups bittersweet chocolate chips (I use Ghirardelli semi-sweet)
3/4 cup white chocolate chips
1/2 cup chopped macadamia nuts
1/2 cup chopped toasted walnuts
Garnish
Confectioners' sugar
Sweetened cocoa
Icing
Directions
Preheat the oven to 375 degrees. Line a 14 inch, light colored, round metal pizza pan with greased parchment paper.
In a large bowl, cream butter and sugars together. Add one egg at a time, beating well after each addition.
In another medium bowl, combine flour, baking soda and salt and mix with a whisk. Add to the butter mixture slowly, mixing to incorporate, then add vanilla. Fold in all the chocolate chips and nuts. Spread across the bottom of the prepared pan to about an inch away from the edge.
Bake for 20 to 25 minutes until golden brown, middle is slightly soft and toothpick inserted in middle comes out clean. Cool in the pan for 10 minutes and then move to a wire rack to cool completely.
We added some pink and blue orange cream cheese frosting in a tie dyed design, and voila!
And just for fun, because I know you were thinking to yourself, "that was sure a simple snapshot at the top of the post...," it is NEVER easy to get a picture of Kelsey looking at her camera with her eyes open lately! See for yourself.....
And finally, after me saying, "Please open your eyes wide and look at me." Hahaha
Anyway, the cookie is great and I love the crunch of the nuts, even though I don't ordinarily put nuts in my cookies.
No comments:
Post a Comment