Baking Classics: Chocolate Chip Cookie Cake

Lemon-Sour-Cream-Pound-Cake-Southern-Hostess-Rebecca-Gordon-Baking-Tutorial-Hummingbird-Cake-Buttermilk-Lipstick-Culinary-Techniques-Birmingham-Alabama-Southern-EntertainingBaking Classics

The Technique

Chocolate Chip Cookie Cake

A cookie cake is such a fun way to celebrate birthdays & special occasions all throughout the year. Everyone absolutely loves them & they are such a cinch to make from scratch. Begin with a fool proof chocolate chip cookie dough & press it into a pan, then decorate however you so please with a rich two-ingredient frosting. Learn how to make a Classic Chocolate Chip Cookie Cake in your very own kitchen. 

Classic-Chocolate-Chip-Cookie-Cake-Rebecca-Gordon-Southern-Entertaining-Buttermilk-Lipstick-Southern-Entertaining-TV-Cooking-Personality-Pastry-Chef-Birmingham-Alabamarebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickClassic Chocolate Chip Cookie Cake 
makes 8 servings

3/4 cup butter, softened
1 cup granulated sugar
3/4 cup dark brown sugar
2 large eggs
1 tsp vanilla extract
3 cups all purpose flour
1 1/2 tsp baking powder
1/4 tsp baking soda
3/4 tsp kosher salt
2 cups semi-sweet chocolate morsels
1/2 cup bittersweet chocolate morsels
4 Tbsp heavy cream

Preheat the oven to 350 degrees. Cream the butter & the sugar with a heavy-duty electric stand mixer on medium speed 2 to 3 minutes or until blended. Add the eggs & the vanilla. Mix on Medium speed until light & whipped, about 2 minutes. Combine the flour, the baking powder, the baking soda & the salt. Add to butter mixture, then top with the chocolate morsels. Blend on low speed just until combined. Spread 2 cups of the dough into a lightly greased 9-inch springform pan or 10.25-inch tart pan with removable bottom. Save the remaining dough for another use. Bake 20 to 25 minutes on a cookie sheet or until a toothpick inserted in the center holds a few moist crumbs. Do not over bake. Cool completely.

Microwave the bittersweet chocolate morsels & the heavy cream in a small glass bowl on High 30 to 60 seconds or until melted. Whisk until smooth. Let stand 15 minutes. Whisk the mixture until whipped, thickened & it holds shape when the utensil is removed. Fill a piping bag fit with a medium star tip. Decorate as desired.

The Recipe Box. Rebecca Gordon Buttermilk Lipstick Southern Hostess Editor In Chief Southern Culinary & Entertaining BrandFROM THE KITCHEN OF BUTTERMILK LIPSTICK
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How To Make Classic Chocolate Chip Cookie Cake

You will only need 2 cups of dough to make this particular dessert so the remaining may refrigerated up to 5 days or frozen up to one month before portioning & baking it as standard cookies.

Classic-Chocolate-Chip-Cookie-Cake-Rebecca-Gordon-Southern-Entertaining-Buttermilk-Lipstick-Southern-Entertaining-TV-Cooking-Personality-Pastry-Chef-Birmingham-Alabamarebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

A few pieces of equipment will be necessary in order to complete the task. Read through the recipe before beginning. Here’s what you should know.

Classic-Chocolate-Chip-Cookie-Cake-Rebecca-Gordon-Southern-Entertaining-Buttermilk-Lipstick-Southern-Entertaining-TV-Cooking-Personality-Pastry-Chef-Birmingham-AlabamaNo. 1

 Spread 2 cups of the dough into a lightly greased 9-inch springform pan or 10.25-inch tart pan with removable bottom. Save the remaining dough for another use.

Classic-Chocolate-Chip-Cookie-Cake-Rebecca-Gordon-Southern-Entertaining-Buttermilk-Lipstick-Southern-Entertaining-TV-Cooking-Personality-Pastry-Chef-Birmingham-AlabamaNo. 2

Bake 20 to 25 minutes on a cookie sheet or until a toothpick inserted in the center holds a few moist crumbs. Do not over bake. Cool completely.

Classic-Chocolate-Chip-Cookie-Cake-Rebecca-Gordon-Southern-Entertaining-Buttermilk-Lipstick-Southern-Entertaining-TV-Cooking-Personality-Pastry-Chef-Birmingham-AlabamaNo. 3

 Microwave the bittersweet chocolate morsels & the heavy cream in a small glass bowl on High 30 to 60 seconds or until melted. Whisk until smooth. Let stand 15 minutes. Whisk the mixture until whipped, thickened & it holds shape when the utensil is removed. Fill a piping bag fit with a medium star tip. Decorate as desired.

The Tune
“I’ve Been Loving You Too Long” Etta James

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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