Better-Than-The-Mall Cookie Cake


Posted: July 19

Time: 1 hour 20 minutes

Yield: 12 servings

recipe image

An ode to the American shopping trip to the mall! The vibrant storefronts, the shining floors, the really odd escalator locations, and the aromas. Oh, the aromas! Soft pretzels, food court fries, and... look at those cookies! They're huge, they're chocolatey, and they are positively calling your name. If only you could create this same experience at home! The Better-Than-The-Mall Cookie Cake lets you make those wonderful giant cookies to your heart's content, which might just mean making them over and over again. Rich, buttery, and with plenty of brown sugar and chocolate chips for fantastic sweetness, Better-Than-The-Mall Cookie Cake goes beyond impressing and straight to wowing. You can even decorate or ice your cookie cake with luscious chocolate fudge frosting as your heart desires! So if you aren't in the mood for a shopping trip, how about a trip to the kitchen instead?


Ingredients

For the chocolate chip cookie cake: • 1 cup all-purpose flour • 1 cup white whole wheat flour or whole wheat pastry flour • 3/4 teaspoon baking soda • 1/4 teaspoon nutmeg, optional, freshly grated • 10 tablespoons unsalted butter, softened to room temperature • 2/3 cup packed light brown sugar • 1/4 cup granulated sugar • 1 teaspoon kosher salt • 1 large egg plus 1 egg yolk, at room temperature • 1 tablespoon whole milk • 2 teaspoons pure vanilla extract • 1 1/4 cups semisweet chocolate chips For the optional chocolate fudge frosting: • 1 1/2 cups powdered sugar plus 2 tablespoons • 1/4 cup unsweetened cocoa powder • 6 tablespoons unsalted butter, softened to room temperature • 2 tablespoons whole milk • 1/2 teaspoon instant espresso powder, optional • 1 teaspoon pure vanilla extract • kosher salt, to taste

Directions

Step 1

In a medium mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, and nutmeg.

Step 2

In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with a hand mixer, beat 10 tablespoons of softened butter together with the brown sugar, granulated sugar, and 1 teaspoon kosher salt on medium speed until smooth, about 3 minutes.

Step 3

Add the whole egg to the butter mixture, beating on medium speed and scraping down the sides of the bowl as needed until incorporated, for about 1 minute.

Step 4

Add the egg yolk to the butter mixture, beating and scraping down the sides of the bowl again until incorporated, about 1 minute.

Step 5

Beat 1 tablespoon of the milk and 2 teaspoons of the vanilla into the butter mixture.

Step 6

Reduce the mixer speed to low.

Step 7

Slowly add in the dry ingredients mixture, mixing just until the dough comes together and the flour has disappeared.

Step 8

Add the chocolate chips and mix on low speed, finishing with a few stirs by hand as needed. Be careful not to overmix the dough.

Step 9

Lay 2 large sheets of plastic wrap down on a work surface so the long sides overlap slightly, leaving you with one large, wide sheet.

Step 10

Scrape the dough into the center and spread it into a thick disk.

Step 11

Fold the edges of the plastic wrap up and around the dough, wrapping it completely.

Step 12

Refrigerate the dough for at least 1 hour and up to 3 days. The longer you wait to bake the dough, the more rich and deep the flavors of the cookie will be.

Step 13

Preheat the oven to 350 degrees F or 325 degrees F if using a clear glass dish.

Step 14

Generously coat a 9-inch springform pan, a 9-inch pie dish, or a 9-inch cake pan with baking spray.

Step 15

Unwrap the dough and press it into the prepared pan in an even layer.

Step 16

Bake until the top is lightly golden brown and a toothpick inserted into the center comes out clean, about 20-25 minutes. If the cookie is browning too quickly, tent the pan with foil.

Step 17

Transfer the cookie to a wire rack to cool completely in the pan.

Step 18

Sift the powdered sugar and the cocoa powder together in a bowl.

Step 19

In a separate bowl, beat the remaining butter on medium speed until light, smooth, and creamy, about 2 minutes.

Step 20

Reduce the mixer speed to low.

Step 21

Add 1/2 of the powdered sugar and cocoa mixture.

Step 22

Add the remaining milk, espresso powder, and remaining vanilla, beating to combine.

Step 23

Add the remaining powdered sugar and beat until well combined, about 2 minutes.

Step 24

Taste the frosting for seasoning.

Step 25

Once the cookie has cooled, run a knife along its edges to loosen it from the pan.

Step 26

Transfer the cookie to a serving plate.

Step 27

Decorate with the chocolate fudge frosting and serve.


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