Hi Bold Bakers! This week, I’m sharing my favorite chocolate chip cookie recipe from when I was a pastry chef in San Francisco. But chocolate chip cookies by themselves, while lovely, aren’t very BIG and BOLD. So I made four GIANT cookies and sandwiched them together with a vanilla buttercream frosting into the ultimate Chocolate Chip Cookie Cake. Already have an account? Now that’s what I call BOLD BAKING! Give it a go!
Gemma’s Pro Chef Tips
This cookie cake has four layers and uses four pans. If you only have two pans, you can bake the layers in two batches. You can also pat the cookie dough into 9-inch (23 cm) circles and bake them on parchment lined sheet pans If your oven has a convection setting, you can set the temperature for 325°F (165°C) convection and bake the cookie layers without rotating the pans. Be sure not to over bake these cookies. They will firm up as they cool and if you over bake them, they will be too crunchy to cut into. Your cookies must be completely cool before frosting. Instead of vanilla buttercream, you can use our Best Ever Chocolate Buttercream. Don’t frost this with a buttercream that needs refrigeration (like cream cheese frosting) as the cookie layers will be too hard to cut if they are cold.
