Livin' in the Kitchen

The Cookie Equation and a Cookie Cake

In Cookies, Cookies on May 18, 2011 at 4:29 am

Culinary school. I’ve been dreaming of it. But specifically, I’ve been dreaming of the Culinary Institute of America’s CA, Greystone campus. With finals coming up day dreaming is bad. I just can’t help it…. Did I mention it’s not more money to out-of-state? My motivation in school is quickly taking a dip…. actually, it’s more like a dive. I know what I want to do. Is there such thing as culinary high school? Because if so, I’m transfering.

These cookies remind me of why I have to keep going until finals are over. Everyone wants to hire a ‘smart cookie’ right? Well, smart cookies bake all the way through, they’re easy to get out of a pan, and they’re delicious. Which is why this makes the perfect cookie cake. Well I need to keep going strong through finals, and end well so that I can slide into summer and enjoy it. 

The cookies were delicious and are now my go-to cookie for cookie cake. They slide out of a pan super easy and will cook all the way from the sides to the middle without having burned sides and an underdone middle. I’d definitely say that, despite the amount of sugar, this cookie does not taste sugar-y. So get out your pipes and pipe on some frosting decorations!

 Cookie Cake
Recipe from Handle the Heat
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
3 cups all-purpose flour
2 cups semisweet chocolate chips

Preheat oven 350F
In the bowl of a stand mixer or using a hand-held electric mixer, cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water then add to batter along with salt. Mix in flour until incorporated. Fold in chocolate chips with a rubber spatula. Using a spring-loaded ice-cream scoop, drop even and large spoonfuls of dough onto a parchment-lined cookie sheet.
Bake about 15 minutes, depending on your pan. Check for browning edges.

These are seriously amazing…. they cooked all the way through in a short amount of time, and they baked all the way through. I think dissolving the baking soda is what did the trick. But check out how thick it is…

Delicious! Just make sure you don’t over-bake these! Happy eating!

  1. Those look so good. You’re almost done, hang in there!

  2. Wow! This cake would be gone in seconds in my house! Much easier than making little mounds of cookies for sure!

  3. love it…. i ll try this recipee
    nice to meet you ^^

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