Tuesday, March 3, 2009

Colossal Chocolate Chip Cookie- Happy Birthday!!

It was Hubby's birthday, last week and since it is 4 days after Mr.B's birthday, Hubby didn't want a cake. I could just not make him a cake, so I decided to make a huge chocolate chip cookie cake. Hubby loves chocolate chip cookies, so this was perfect. I went to my trusted Baby Center cooking board, in search of a tried and true recipe. I decided to try the Pampered Chef recipe, that Katie suggested and it worked out superbly. I was a bit apprehensive about how to transfer the cooked cookie to the cake pedastal, without demolishing it, but I waited until it was pretty much completely cooled and it worked out well. Hubby and Mr.B flipped over it and Hubby even requested it be his cake, every year from now on. By no means is this a professional looking cake, LOL. I have this thing about not being able to make a perfect circle, free hand. I once made a pizza that Hubby claims looked like the state of Texas, LOL.

Colossal Chocolate Chip Cookie  www.hunwhatsfordinner.com

Colossal Candied Cookie
Pampered Chef
1 c candy-coated chocolate pieces
1 1/2 c all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/2 c butter or margarine, softened
1/3 c granulated sugar
1/3 c packed brown sugar
1 egg
1 tsp vanilla
Preheat oven to 350 F. Reserve 1/3 cup candies for decorating; coarsely chop remaining candies. Set aside. Combine a small bowl, combine flour, baking soda and salt; mix well. In a large mixing bowl, beat butter and sugars until creamy. Add egg and vanilla; beat well. Add flour mixture; mix well. Stir in chopped candies. Place dough in center of a round baking stone or pan. Roll or spread dough out to make an 11-inch circle. Decorate with reserved candies. Bake 16-18 minutes or until light golden brown. Cool completely. Decorate as desired. Cut into wedges to serve.
Candied Drop Cookies: Prepare cookie dough as directed. Using small cookies scoop, drop dough, 2 inched apart, onto baking stone. Decorate with reserved candies. Bake 12-14 minutes or until light golden brown. Cool 2-3 minutes on baking stone; remove to wire cooling rack. Yield: about 3 dozen cookies Katie's Notes: Sub chocolate or other flavored chips for all or part of the M&Ms if desired. Bake cookie on parchment paper for easy removal.
Cindy's notes: I used mini and regular Semi Sweet chococlate chips. I decorated with canned frosting.

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