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Cookie and a Movie: Cookie Cake

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Cookie and a Movie: Cookie Cake

Emily Hutchinson bakes a chocolate chip cookie cake wreath in honor of the upcoming Great American Family movie, Destined at Christmas.
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Cookie and a Movie: Cookie Cake

Emily Hutchinson 

Yield: Serves 12–20 (depending on the size of the slice)

 

Ingredients:

1 cup unsalted butter, softened to room temp 

1 cup (firmly packed) light brown sugar 

1/4 cup white granulated sugar 

1 large egg 

1 egg yolk 

2 teaspoons pure vanilla extract 

2 cups all-purpose flour 

3/4 teaspoons salt 

1/2 teaspoon baking soda 

1/4 teaspoon aluminum-free baking powder 

1 tablespoon cornstarch 

1 ¼ cups semisweet chocolate chips 

 

Directions:

1. Preheat oven to 350°F. 

2. Cream butter and both sugars for 2 minutes on medium high speed until fluffy and lighter in color. 

3. Crack eggs (1 whole and 1 yolk only) into a small bowl to prevent shells in your dough and add into the mix along with the vanilla. Don’t add 2 whole eggs or the cookie will have a cakelike texture. 

4. Mix dry ingredients (flour, salt, baking soda, baking powder, and cornstarch) in a separate bowl with a whisk. You may choose to sift these ingredients. Then, add dry ingredients to wet ingredients. Mix on low speed just until combined 

5. Add in chocolate chips and gently mix—do not overmix cookie dough. 

6. Press dough evenly into the springform pan. Smooth down top for an even surface before baking. 

7. Bake on the middle oven rack for 25 to 30 minutes. The edges will be golden brown. Don’t overbake. The cookie should be nice and soft but cooked. 

8. Once baked, pull out the pan. Take an offset spatula and gently press the edges down so create a flat surface when the cookie cools completely. 

9. Let cool in the pan for 10 minutes to firm up and then remove the springform from the edge and transfer it from the bottom of the pan to a cooling rack. Cool completely before frosting. 

 

Enjoy Xoxox Emily 

 

To decorate:

1. Use green buttercream and tip 1M. Pipe rosettes bordering the cookie cake. 

2. Start squeezing and pull down first, then go up and around counterclockwise and bring it all the way around and stop squeezing.

3. For the bow, use red buttercream and tip 898. Pipe each side of the bow with the flat edge of the tip upwards and the jagged edge facing down so you don’t pipe a textured bow. 

4. Pipe one strip down the middle and then two ends of the bow.

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