How To Make Cookie Cake

Different types of Cookies are loved all around the world with every tradition adding their own touch to the recipe to suit the own style of the bake. The chunky crispy yum of the cookies can also be transferred into special giant cookie cakes that at their core are made from a large cookie. It is baked using almost the same steps as a normal batch of cookies would and is topped off using frosting of some type depending on the preferred taste and finish. 

The simple tip to making cookie cakes is to adjust the proportions of the ingredients in the recipe you would use for a regular batch of cookies according to the size of the pan or the cake that is to be baked off. Different sizes and even shapes of cookie cakes can be baked and it is best served sliced in sections similar to other forms of cakes and pies.

Ingredients:

Note: This recipe is for 8 to 10 regular servings; different serving sizes can, however, be calculated adjusting all the ingredients accordingly.

• Unsalted softened butter, 175 grams.
• Light soft brown sugar, 200 grams.
• 1 whole egg with 1 extra yolk.
• Vanilla extract, 2 tablespoons. 
• Self-raising flour, 250 grams.
• Corn                                             
• flour, 2 tablespoons.
• Baking powder, 2 tablespoons.
• Milk chocolate chips, 100 grams.
• White chocolate chips, 50 grams.
• Preferred ice cream flavor to serve (optional).

How It’s Made?

1. Preheat the oven 200C for fan type or 180C for gas 6 type and get 22cm springform cake tin ready and greased smoothly.
2. Get a large bowl and beat the butter and sugar until you see a pale and fluffy mixture. Make sure there is enough fluffiness, proper beating will ensure air bubbles to set in that will make the cookie cake as fluffy and airy as regular cookies.
3. After you have prepared a fluffy and light butter and sugar batter, mix in the egg, the extra yolk and the vanilla extract all at the same time. Keep beating the mixture for an extra short while until you get a smooth and creamy mixture.
4. In a separate container, combine the corn flour, and the baking powder together. These are all dry powder base ingredients, only by shaking the bowl for a few seconds or by running a mixer through it, all three should settle in smoothly.
5. At this stage, fold the flour and baking powder mixture into the light and fluffy butter mixture until it gets fully incorporated. Make sure the butter mixture is not left in its state for any more than a few minutes.
6. The now prepared mixture will be quite thick, it is time to add in the chocolate chips and mix the whole thing until everything gets distributed evenly throughout.
7. Finally, spoon the thick and heavy mixture into the already prepared tin and bake in the preheated oven for 20 to 25 minutes, keep checking for a light golden brown color of the top layer. Take the tin out and leave to cool off for 5 minutes. Serve with a scoop of that ice cream flavor that you picked up earlier for a mouth watering enriching experience. 

When deciding to transport these delicious desserts to other places or for instances when a baker wishes to sell them commercially from their own bakery or other supermarkets, high-quality packaging boxes will be required. Cookie Boxes by The Custom Boxes have the ability to not only keep the tasty treats safe and fresh for as long as required but fancier styles of cookie boxes also have the ability to boost their appeal from the shelf to the consumers by providing cake centric designs and also the option of having clear windows on them that allow consumers to see the delicious beauty of these yummy desserts even before then get to them.