©Life of a Foodie and Her Family 2008-2013, Lynn Tabor



Chocolate Chip Cookie Cake times two

Last week at Miss V's school was Back to Football Friday and everyone was encouraged to wear an NFL jersey, t-shirt or homemade t-shirt.  The class with the highest participation would win a homemade cookie cake.

Well....when I received all the forms back from the teachers we had two classes that had 100% of the students wearing shirts and one class that had 99%.  The two smaller classes have 12 students each and the other class had 24.  So I figured I would make two regular sized cookie cakes for the smaller classes.

I did a lot of pinning and research.  I ended up buying the Wilton Giant Cookie Pan at Hobby Lobby with my 40% coupon.

So this morning I went to making, baking and decorating the cookie cakes and the students will be able to enjoy them tomorrow at lunch.  (I do have a nut free/gluten free alternative for those students)

1/2 cup butter or butter flavored shortening
1/2 cup granulated sugar
1/4 cup brown sugar packed
1 egg
3/4 teaspoon Vanilla Extract
1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup semi-sweet chocolate chips

Preheat oven to 350°F. 

Spray pan with vegetable pan spray. 

In a large mixing bowl, cream butter with sugars. Add egg and vanilla and mix well. Stir in flour, baking soda and salt; mix well. 

Stir in chocolate chips. 

Spread dough into prepared pan with spatula. 

Bake 15-20 minutes or until light golden brown. Cool on rack for 5 minutes. 

Remove from pan. Cool then decorate.

For the frosting here is what I did:

4 cups confectioners sugar
1/4 cup butter
1/4 cup shortening
5 tbsp. milk
1 tsp. vanilla extract
Gel food coloring

Combine all ingredients except food coloring in the bowl of a stand mixer. Beat on medium-high speed until smooth and stiff, 4-5 minutes. Stir in food coloring and pipe onto cake.

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