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Martha Stewart's giant chocolate chip cookie cake
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Prep Time:
40 minutes
Cook Time:
75 minutes
Total Time:
115 minutes
Martha Stewart crafts unique and delightful cookie cakes for every celebration.
Ingredients:
  • 1000.00 ml plain flour
  • 3.75 gm bicarbonate of soda
  • 3.60 gm salt
  • 250g unsalted butter, softened
  • 270.00 gm firmly packed brown sugar
  • 161.25 gm caster sugar
  • 13.20 gm vanilla extract
  • 2 large eggs
  • 2 large egg yolks
  • 189.38 gm thickened cream
  • 2 x 230g packets milk choc chips or dark choc chips
  • 750g cream cheese, softened
  • 150.00 gm icing sugar mixture
Instructions:
  • 1. Preheat the oven to 180°C/160°C fan-forced. 2. In a medium bowl, whisk together flour, bicarbonate of soda, and salt. 3. Using an electric mixer, beat butter, brown sugar, and caster sugar until light and fluffy. 4. Mix in vanilla, eggs, and yolks. 5. Reduce speed and slowly beat in the flour mixture alternating with cream. 6. Stir in chocolate chips.
  • On a baking tray lined with parchment paper, dollop 1 1/4 cups of batter in the center. Spread it into a 20cm circle using a spatula. Bake for 7 to 8 minutes until edges are pale golden brown. Reshape with spatula, then bake for 6 to 7 more minutes until golden brown. Let cool on tray, then transfer to a wire rack to cool. Repeat to make 4 more cookies.
  • Beat cream cheese and sugar until light and fluffy using an electric mixer. Spread mixture onto 4 cookies, stacking them on a serving plate with an unfrosted cookie on top. Chill for at least 20 minutes (or up to 4 hours) until frosting is set. Serve at room temperature.

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