I have been inspired by other bloggers who are using their whoopie pie pans creatively. So when the BOY told me he wasn’t a big fan of whoopie pies, but I wanted to make something fun for our BBQ, I decided on a cookie cake.
And not just any cookie cake…a Double Chocolate Chip (white and milk) Double Layered Cookie Cake.
With fudge frosting in the middle!
It’s okay…take a moment to wipe the drool off the side of your mouth before continuing with this post.
For the cookie recipe, I used another adorable cookbook by Elinor Klivans.
I followed her recipe for Chock-Full of Chocolate Chip Cookies exactly.
Except that instead of 4 cups of chips, I added in 1 1/2 cups of semi-sweet chocolate and 1 1/2 cups white chocolate chips.
Man, I LOVE chocolate chip cookie dough!!! Don’t you???
The dough fit perfectly into the two big whoopie pie pans.
And it was definitely FULL of chips!!!
In the pan, the dough baked into two beautiful huge deep dish cookies! They were crisp along the outside and soft and gooey in the middle. The perfect looking cookie!
There was a whole lotta of baking going on on this weekend!
I let the cookies cool over night before spreading rich chocolate fudge frosting over one cookie and topping it with another cookie.
The cake was busting at the seams with frosting!
I cut the cake up in slices like a pie, but was too busy eating and talking to take any pictures. And sadly (but not surprisingly), there were not any leftovers!
Below is the recipe for the cookies, but I would highly recommend creating a Double Chocolate Chip Double Layer Cookie Cake instead!
Chock-full of Chocolate Chip Cookies
Source: The Essential Chocolate Chip Cookbook
1 ¼ cups unbleached all-purpose flour
1 tsp. baking soda
½ tsp. salt
½ cup (1 stick) unsalted butter, at room temperature
½ cup packed light brown sugar
6 Tbsp. granulated sugar
1 large egg
1 tsp. vanilla extract
4 cups (24-ounces) semisweet chocolate chips
1. Position a rack in the middle of the oven. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
2. Sift the flour, baking soda, and salt into a medium bowl and set aside.
3. In a large bowl, using an electric mixer on medium speed, beat the butter, brown sugar, and granulated sugar until smoothly blended, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. Add the egg and vanilla and mix until blended, about 1 minute. The mixture may look slightly curdled. On low speed, add the flour mixture, mixing just until it is incorporated. Mix in the chocolate chips until evenly distributed.
4. Use a Tablespoon to drop heaping spoonfuls of dough (about 3 level Tablespoons each) onto the prepared baking sheets, spacing the cookies 3 inches apart.
5. Bake the cookies one sheet at a time until the edges are lightly browned and the centers are golden, about 15 minutes. Cool the cookies on the baking sheets for 10 minutes. The cookies will flatten slightly as they cool. Use a wide metal spatula to transfer the cookies to a wire rack to cool completely.
6. The cookies can be stored in a tightly covered container at room temperature for up to 3 days.
Makes: 27 cookies (big ones)