About the bake
We all love a indulgent cookie cake for celebrations but let's face it sometimes these can be pretty pricey, so why not save some pennies and make your own homemade version. This cookie cake would be great for a charity bake sale or school fete, so let your creativity go wild with the decoration. For a soft chewy cookie, we recommend using Billington's Unrefined Light Muscovado Sugar.
Method
Step 1:
Preheat the oven to 180°C (160°C fan, gas mark 4). Grease and line the base of a 9in round loose bottom sponge tin or pizza tray.
Step 2:
Beat the softened butter with the light muscovado sugar for a few minutes until light and fluffy.
Step 3:
In a separate small bowl, beat together the egg, egg yolks and vanilla extract and then gradually combine with the sugar/butter mix.
Step 4:
Weigh out the flour, cornflour and salt and mix together until blended then on a slow speed mix until all the ingredients are combined.
Step 5:
Stir in the chocolate chips until distributed and then press the cookie dough into the prepared tin.
Step 6:
Bake for 20-25 minutes or until the cookie becomes golden in colour.
Step 7:
Whilst the cookie is cooling, make the buttercream by beating together softened butter, icing sugar, milk and vanilla extract. Spoon out half of the buttercream into a seperate bowl then add the cocoa powder to one bowl and mix until you create a chocolate buttercream.
Step 8:
Once the cookie is cooled, pipe spots of buttercream around the outside of the cookie and finish with sprinkle decorations.
Step 9:
To make your giant cookie into a showstopper, try our Triple Chocolate Cookie Cake recipe next time.
Ingredients
For the Cookie
- 175g Unsalted butter (softened)
- 220g Billington's Unrefined Light Muscovado Sugar
- 1 Free range large egg(s)
- 1 Free range large egg yolk(s)
- 2 tsp Nielsen-Massey Vanilla Extract
- 250g Self-raising white flour
- 3 tsp Cornflour
- 1/2 tsp Salt
- 200g Dark chocolate chips
For the Buttercream
- 70g Unsalted butter (softened)
- 140g Silver Spoon Icing Sugar
- 3 tsp Milk (whole)
- 1/2 tsp Nielsen-Massey Vanilla Extract
- 25g Cocoa powder
For the Decoration
- A handful Sprinkle decorations
Utensils
- 9in round loose bottom tin or pizza tray
Nutritional Information
per 128g- 689cal Energy
- 35g Fat
- 21g of which Saturates
- 84g Carbohydrates
- 60g of which Sugars
- 6.6g Protein
- 0.67g Salt
Recipe Reviews
Amazing recipe
Ingredients
For the Cookie
- 175g Unsalted butter (softened)
- 220g Billington's Unrefined Light Muscovado Sugar
- 1 Free range large egg(s)
- 1 Free range large egg yolk(s)
- 2 tsp Nielsen-Massey Vanilla Extract
- 250g Self-raising white flour
- 3 tsp Cornflour
- 1/2 tsp Salt
- 200g Dark chocolate chips
For the Buttercream
- 70g Unsalted butter (softened)
- 140g Silver Spoon Icing Sugar
- 3 tsp Milk (whole)
- 1/2 tsp Nielsen-Massey Vanilla Extract
- 25g Cocoa powder
For the Decoration
- A handful Sprinkle decorations
Utensils
- 9in round loose bottom tin or pizza tray
Nutritional Information
per 128g- 689cal Energy
- 35g Fat
- 21g of which Saturates
- 84g Carbohydrates
- 60g of which Sugars
- 6.6g Protein
- 0.67g Salt