Cookies with no boundaries. Ginormous Cookies.
So apparently, cookie cakes have been doing the rounds of school children here in Mumbai. It’s suddenly about giant cookies and not frosted cakes. Chocolate chip cookies at that.
With a whole host of Sprinkles and some dollops of frosting. So when I was asked to bake one for a little boys birthday, I checked out this from Sally Baking Blog.
Awesomeness it is, only I made a few changes. Just a few.
Made it half whole wheat. Also used half raw sugar instead of granular sugar . The American taste buds are used to sweeter sweets. Since I gag at that much sugar ,I find reducing the sugar doesn’t Hurt. Kids need to be high on life , not sugar.
Especially when there are chocolate chips and gems aka m&m’s and Frosting and Sprinkles too.
So try my version ….
I wish I could post that picture of the kids and their excitement… But the cookie cake will have to do.
So also,the next day,we had to make a smaller version of the cookie cake for sweet child and home too…. The pictures are mostly of the one for home, because there’s rarely time to take pictures when I have to send a cake to someone’s birthday party.
Also, you’ll find that the measurements for the ingredients are mostly in grams. Especially for cookies, I find ,with flour and the way we measure flour,it’s more accurate to use weight rather than cups. The same happens with oils and butter( it’s just one less utensil to wash) . Also because my daily for help is not coming daily- hopefully she’ll resume soon…so less dishes make more sense.
For small quantities I still refer to my tsp measurements.
You can purchase a small digital weighing scale from Amazon or any outlet in your city. It’s very reasonable and saves you a whole host of trouble.
This cookie dough is not as firm as your normal cookie dough. That’s needed ,else it will bake into a too dry cookie cake.
125 gms whole wheat flour or atta
125 GM’s all purpose flour maida (approximately 1 1/4 cup each)
2 tbsp cornflour
175 GM’s butter -3/4 cup
175 GM’s sugar – I used 100 GM’s raw sugar and 75 GM’s icing sugar
1 tsp baking soda
1/2 tsp salt
2 tsp vanilla extract
1 1/4 cup chocolate chips
1/4 cup gems/m&m’s
For the frosting
45 GM’s soft butter 3 tbsp
100 GM’s -1/2 cup icing sugar
1/2 tsp vanilla extract
2 tbsp hot water/hot milk
50-60 GM’s melted chocolate. You can use compound, but pure tastes best. I used 54% chocolate
Sprinkles and candy to decorate
Line an 8 inch or a 9 inch cake tin with parchment paper. The size will determine the cakiness of the cookie. The smaller tin will give a thicker,softer in the centre,almost cake like texture. The biffer tin will give you a crisper , dryer more cookie like cookie cake.
Sift together the Whole Wheat, all purpose, cornflour , salt and baking soda. Set aside.
Place the soft butter in a bowl . Pop in the sugars and beat with a paddle attachment. Else use your muscle power.
Whip the butter and sugar till nice and fluffy. Add in the vanilla essence and one egg at a time and beat together.
Now tip in the flour mix with the salt and whisk on low speed. Now mix in the chocolate chips and whisk only 5 seconds. Only.
Srcape out the cookie dough onto the cookie tin and press down with wet fingers. Your cookie dough will be about 3/4 inch high.
Now press in the gems. You need to keep in mind that Cadbury gems on baking loose their colour. So don’t be surprised if you see pale pools of colour and white bits where gems were.
If you want the color, use m&m’s or Smarties. Else, be Happy with the pale gems . Sweet child is not too fond of either, so we place gems.
Pop the tin into the fridge while the oven preheats. Preheat the oven to 180C.
Place the tin in the centre of the and cover with foil.
Reduce the temperature to 160C and bake 25 minutes.
If you bake too long,it will dry out. It’s personal. If you like the centre soft , remove after 25 minutes or so. If you like the centre super set, bake further 5 minutes.
Remove and cool.
Make the frosting.
Whisk the butter till pale. Add the icing sugar and whisk.
It’ll be dry and crumbly. Meanwhile, melt the chocolate over a double boiler.
Add the vanilla essence to the butter mix and with the beater at low add in the spoonful of hot water. The texture of the buttercream will change drastically. Now in a stream pour in the melted chocolate.
Use only as much as you need. You can add all,or half .
Spoon the frosting into a piping bag fitted with 1M or star nozzles.
Invert the cookie cake onto a plate and then onto a serving platter.
Pipe rosettes onto the cake and Sprinkle some sprinkles.
Slice into the cake and enjoy. You’ll get cakey and fudgey cookie together. It’s a party in your mouth with the sprinkles and candy. It’s easy to slice too.
Also, it goes awesomely with a glass of cold milk. It’s just a giant chocolate chip cookie,after all.
If you live in a humid place like Mumbai, the cookie cake will get softer outside. It’s a special treat, be sure to share it with friends and enjoy.
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Until the next time….