Giant Cookie Cake
1 Reviews
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.
Ingredients for this step
- Unsalted butter (softened) (70g)
- Billington's Unrefined Light Muscovado Sugar (220g)
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.
Ingredients for this step
- Cornflour (3 tsp)
- Allinson's Self Raising Flour (250g)
- Salt (1/2 tsp)
Step 5
Stir in the chocolate chips until distributed and then press the cookie dough into the prepared tin.
Ingredients for this step
- Dark chocolate chips (200g)
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.
Ingredients for this step
- Sprinkle decorations (A handful)
Step 9
To make your giant cookie into a showstopper, try our Triple Chocolate Cookie Cake recipe next time.
Ingredients
For the Cookie
- 175gUnsalted butter (softened)
- 220gBillington's Unrefined Light Muscovado Sugar
- 1Free range large egg(s)
- 1Free range large egg yolk(s)
- 2 tspNielsen-Massey Vanilla Extract
- 250gAllinson's Self Raising Flour
- 3 tspCornflour
- 1/2 tspSalt
- 200gDark chocolate chips
For the Buttercream
- 70gUnsalted butter (softened)
- 140gSilver Spoon Icing Sugar
- 3 tspMilk (whole)
- 1/2 tspNielsen-Massey Vanilla Extract
- 25gCocoa powder
For the Decoration
- A handfulSprinkle decorations