An ode to the American shopping trip to the mall! The vibrant storefronts, the shining floors, the really odd escalator locations, and the aromas. Oh, the aromas! Soft pretzels, food court fries, and… look at those cookies! They’re huge, they’re chocolatey, and they are positively calling your name. If only you could create this same experience at home! The Better-Than-The-Mall Cookie Cake lets you make those wonderful giant cookies to your heart’s content, which might just mean making them over and over again. Rich, buttery, and with plenty of brown sugar and chocolate chips for fantastic sweetness, Better-Than-The-Mall Cookie Cake goes beyond impressing and straight to wowing. You can even decorate or ice your cookie cake with luscious chocolate fudge frosting as your heart desires! So if you aren’t in the mood for a shopping trip, how about a trip to the kitchen instead?
Ingredients
For the chocolate chip cookie cake:
- 1 cup all-purpose flour
- 1 cup white whole-wheat flour or whole-wheat pastry flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon nutmeg, optional, freshly grated
- 10 tablespoons unsalted butter, room temperature
- 2/3 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 teaspoon kosher salt
- 1 large egg plus 1 egg yolk, room temperature
- 1 tablespoon whole milk
- 2 teaspoons pure vanilla extract
- 1 1/4 cups semisweet chocolate chips
For the optional chocolate fudge frosting:
- 1 1/2 cups powdered sugar plus 2 tablespoons
- 1/4 cup unsweetened cocoa powder
- 6 tablespoons unsalted butter, room temperature
- 2 tablespoons whole milk
- 1/2 teaspoon instant espresso powder, optional
- 1 teaspoon pure vanilla extract
- kosher salt, to taste
Directions
Step 1 –In a medium mixing bowl, whisk together the all-purpose flour, the whole-wheat flour, the baking soda, and the nutmeg.
Step 2 –In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with a hand mixer, beat 10 tablespoons of the room temperature butter together with the brown sugar, the granulated sugar, and 1 teaspoon of the kosher salt on medium speed until smooth, about 3 minutes.
Step 3 –Add the whole egg to the butter mixture, beating on medium speed and scraping down the sides of the bowl as needed until incorporated, about 1 minute.
Step 4 –Add the egg yolk to the butter mixture, beating and scraping down the sides of the bowl again until incorporated, about 1 minute.
Step 5 –Beat 1 tablespoon of the milk and 2 teaspoons of the vanilla into the butter mixture.
Step 6 –Reduce the mixer speed to low.
Step 7 –Slowly add in the dry ingredients mixture, mixing just until the dough comes together and the flour has disappeared.
Step 8 –Add the chocolate chips and mix on low speed, finishing with a few stirs by hand as needed. Be careful not to overmix the dough.
Step 9 –Lay two large sheets of plastic wrap down on a work surface so the long sides overlap slightly, creating one large, wide sheet.
Step 10 –Scrape the dough into the center and spread it into a thick disk.
Step 11 –Fold the edges of the plastic wrap up and around the dough, wrapping it completely.
Step 12 –Refrigerate the dough for at least 1 hour and up to 3 days. The longer you wait to bake the dough, the more rich and deep the flavors of the cookie will be.
Step 13 –Preheat the oven to 350 degrees F or 325 degrees F if using a clear glass dish.
Step 14 –Generously coat a 9-inch springform pan, a 9-inch pie dish, or a 9-inch cake pan with nonstick spray.
Step 15 –Unwrap the dough and press it into the prepared pan in an even layer.
Step 16 –Bake until the top is lightly golden-brown and a toothpick inserted into the center comes out clean, about 20-25 minutes. If the cookie is browning too quickly, tent the pan with foil.
Step 17 –Transfer the cookie to a wire rack to cool completely in the pan.
Step 18 –Sift the powdered sugar and the cocoa powder together in a bowl.
Step 19 –In a separate bowl, beat the remaining butter on medium speed until light, smooth, and creamy, about 2 minutes.
Step 20 –Reduce the mixer speed to low.
Step 21 –Add 1/2 of the powdered sugar-cocoa mixture.
Step 22 –Add the remaining milk, the espresso powder, and the remaining vanilla, beating to combine.
Step 23 –Add the remaining powdered sugar-cocoa mixture and the remaining salt and beat until well-combined, about 2 minutes.
Step 24 –Once the cookie has cooled, run a knife along its edges to loosen it from the pan.
Step 25 –Transfer the cookie to a serving plate.
Step 26 –Decorate with the chocolate fudge frosting and serve.
