Last weekend Ryan and I took a trip to Boston for his Grandpa’s 84th birthday party. We have some friends living in Boston too, so we made a weekend out of it and went up a night early. I knew I wanted to bring some treats to the party since it was my first time meeting this side of his family, and what better way to make a good impression than with a recipe that involves 2+ sticks of butter! I chose to make a cookie cake because it travels well compared to other cakes and holds up well.
Last time I whipped up a cookie cake I used a run-of-the-mill chocolate chip cookie recipe and store-bought frosting. I stepped it up a little this time around and used Jacques Torre’s recipe for the cookie and made my own white-chocolate frosting to compliment. You can definitely taste the difference — I absolutely love JT’s chocolate chip cookie recipe! It involves some ingredients you might not have on hand (cake and break flour) but I promise it’s worth the trip to the store and the space in your pantry.
I was happy with how the shell trim around the cake turned out, but my frosting penmanship could use some work in my opinion. Ryan gave me a gift certificate for a cake decorating class way back in December, but I’m waiting for the summer so I have more time to attend weekly classes. Only 3 weeks left of first year!! Stay tuned for plenty of buttercream roses and pretty lettering…
We had a great time at the party, the weather was beautiful, and his family was super friendly. Everyone enjoyed the cookie cake, and I think I’ll be invited back for more parties ;-)
Chocolate Chip Cookie Cake with White Chocolate Frosting
For cookie cake: recipe found here
For white chocolate frosting: adapted from Diana’s Desserts
4-1/2 oz white chocolate chips
1-3/4 cups confectioners sugar
1/4 cup milk
1/2 tsp vanilla extract
6 tbsp butter, softened
– Prepare cookie dough and refrigerate for at least 24 hours
– Preheat oven to 350 degrees
– Line a large cookie sheet with parchment paper or Silpat mat
– Take a chunk of the dough that you want for the cookie cake, reserving the extra for additional cookies or freeze for later use
– Spread the dough in a circle, about 1/2-2/3″ thick. The dough will expand about an inch, so make sure to leave room on the cookie sheet
– Bake for about 20-25 minutes, rotating pan halfway through, until cookie is golden around the edges but still soft in the center.
– Allow cookie cake to cool on pan for about 10 minutes, and transfer to a cooling rack to cool completely.
– To prepare frosting: melt white chocolate in a double boiler and then allow it to come to room temperature. In an electric mixer, beat softened butter until smooth. Add the confectioners sugar, milk, and vanilla. Stir in the cooled chocolate. Chill frosting in refrigerator until stiff enough to pipe.