Brain Food

I’m off to NYC this weekend to visit some friends, but one of them has a big neurology exam on Monday so she’ll be buried somewhere in a library in the Bronx, which unfortunately (or fortunately) is not a spot on my weekend itinerary.

Aware of the fun she’d be missing, she posted this on my facebook wall a few days ago:

“Hey – so i decided that even if i cant make it out next weekend to see you because i will be locked in the library for hours you should definitely consider whipping up something delicious (and chocoately) for your favorite big sister!”

She’s my big in my sorority, and ever since Big-Little week my freshman year of college when one of her gifts to me was a huge cookie cake, we’ve had a certain thing for cookie cakes. Valentine’s day, birthdays, her acceptance into med school — all celebrated with chocolately goodness. So when she asked for something chocolate, I knew exactly what I wanted to make her.


Cookie cakes are just giant chocolate chip cookies decorated as cakes, and so they’re very simple to make. Just whip up your favorite recipe for chocolate chip cookies and instead of dividing the dough into individual cookies, bake the batch as one giant cookie. What you end up with is a thick, gooey , chocolatey giant cookie. Something like this:

My piping skills are coming along….slowly. But I was pretty impressed that I was able to pull off this scalloped border.

If she’s as studious as she leads on, she won’t see this post until Monday after her test since she’ll be studying all weekend and obviously not checking my blog.

Yeah, rightt. Study hard Al, this is in the mail on its way to you! Brain food, get it? Neuro? Brain? I’m hilarious, I know.


Chocolate Chip Cookie Cake

6 tbsp butter
1/2 cup light brown sugar
1/4 cup sugar
1 egg
1 tsp vanilla extract
1 cup whole wheat flour
1/2 cup flour
1/2 tsp baking soda
1/2 tsp salt
2 cups semi-sweet chocolate chips
1 can chocolate frosting (for decoration)

– Preheat oven to 350 degrees
– Beat together butter, brown sugar, and sugar until fluffy
– Add egg and vanilla and mix until smooth
– In a separate bowl, mix flours, baking soda, and salt
– Slowly add the dry mixture to the wet until well incorporated
– Add chocolate chips
– Form dough into a large circle, about 1/2 of an inch thick, on a cookie sheet
– Bake for 18-20 minutes
- Transfer to a wire rack and let cool before decorating

I cut the cookie smaller to fit into a cute tin I bought at a crafts store in order to ship the cake. This left me with some excess cookie that I just HAD to get rid of somehow….

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3 Responses to “Brain Food”

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    1
    kcrosson — November 6, 2009 @ 3:00 am

    this is such a cliffhanger. what happened to the excess cookie dough? will you reveal its whereabouts in the next post?

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    Shannon — November 30, 2011 @ 9:53 pm

    hey, was just wondering how you mailed the cookie cake? did you express overnight it and if so, what kind of box did you find to fit it? i’m making one for my boyfriend for good luck with his finals next week but i’d like it to get there in one piece :( thoughts? thanks in advance!

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    3
    Erica — December 1, 2011 @ 1:10 pm

    Hi Shannon – I found a round tin at Michael’s craft store that isn’t really intended for baked goods, but I lined it with parchment paper. The tin was slightly smaller than the size of the cookie cake, so I trimmed down the edges so it fit perfectly. Maybe a pizza box would work too? I did 2-3 day shipping I think, but overnight would be best. Good luck!

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