Yummy Giant Layered Cookie Cake

Serves; 16
Adapted ever so slightly from “Cakes & Cupcakes: The Best of Martha Stewart Living”

Recipe by CARA
Source: www.biggirlssmallkitchen.com


  • 4 cups flour
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 8 tablespoons (1 stick) unsalted butter, softened
  • 1 1/2 cups light brown sugar
  • 3/4 cup white sugar
  • 3 teaspoons vanilla extract
  • 2 eggs plus 2 egg yolks
  • 3/4 cup heavy cream
  • 2 cups chocolate chips
  • 2 pounds (4 8-ounce packages) cream cheese
  • 1/2 cup confectioners’ sugar, sifted

  1. Preheat the oven to 350°F.
  2. Line several baking sheets with parchment. Find a ruler, measuring tape, or circle you believe is 8 inches in diameter. Keep it around.
  3. In a medium mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
  4. With an electric mixer on medium, beat 6 tablespoons of the butter and the sugars together. The mixture will come together, first into crumbs, then into more of a batter, but it won’t fully become creamy. Beat for about 3 minutes. Add the eggs, egg yolks, and vanilla, and beat. Reduce the speed to low. Add half the flour, then the cream, then the rest of the flour. With a spatula, stir in the choclate chips.
  5. For Full Instructions, Please Visit >> www.biggirlssmallkitchen.com

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