Today is my favorite day, as you probably know. Even though it’s dreary and rainy here in Chicago, I’m on cloud 9 because tonight there will be drinks (The Pony, where Ryan is DJing), and tomorrow there will be more drinks (Notre Dame game). And really, that’s what I need most this weekend: booze. Also, Witches of East End (my guilty pleasure) has a 2 hour season finale on Sunday + new episode of Anthony Bourdain’s Parts Unknown soooo…you could say my weekend is PRET-TY busy.
I’ll also be using Sunday as a food prep day because, wow, I’ve been lazy after work. And I need good, healthy meals that I can grab quickly because my eating habits have not been the best since the honeymoon.
While we are on this topic of…not the best eating, can we talk about this stacked cookie cake I want to share with you guys today?
Do you remember Great American Cookie? I don’t know about you guys, but those cookie cakes were always a huge hit in middle school. But for my frugal mom, they were a little on the pricey side. So rather than shell out the 35+ bucks, she used to make cookie cakes at home. And, trust me, they were the bomb.com. They were a hit through my high school years, if I remember correctly…
Anyway, I didn’t want to make a huge cookie cake this time (because I didn’t really want to clean up that mess), so I made something a little smaller and yummier: a stacked cookie cake.
Now, if you want to make a giant cookie cake like these, all you need to do is use a pizza stone! Use this exact recipe for cookie dough, evenly distribute (like you would pizza dough!) and bake for about the same time as recommended (20-25 mins, maybe longer). Obviously, this is not the healthiest recipe. But after teasing Ryan with the promise of sweets with those bombed pumpkin cupcakes, I had to make it up to him!
The only way I kind of “healthified” this recipe was by trying to use pure-ish ingredients (see below). Other than that, sometimes you just have to embrace delicious, naughty indulgences. Side note: What is it about cookie dough that makes it so alluring? Just look at that! I could’ve eaten the whole bowl. Don’t try me. Did I mention this recipe is also fool proof? As in, it’s extremely easy. I’ve only messed it up once in my life (trust me, that’s a record) and it is so, so soft. Ryan likes to warm it up in the microwave for a few seconds, to give it that just-out-of-the-oven vibe, but even if you don’t heat it up, it still has that special gooeyness that good chocolate chip cookies are known for. Once baked, give the cookies a few minutes to cool down and harden a little on the outside. Then, flip one cookie cake over (it shouldn’t crumble, if it’s cooled enough) and frost the top. Then, place the other cookie pie on top of it (right side up) and frost as you wish! (Note: I tweaked this frosting recipe to get the consistency I wanted, see recipe below).My frugal mother also taught me this cheap frosting bag tip: put your frosting into a Ziploc bag and cut a point out of the bottom point of the bag–as big or small as you want–to make a frosting bag on the fly. Trust me, it works! I made this entire design using a Ziploc and a knife tip.
- ¾ cup sugar
- ¾ cup brown sugar
- 1 cup shortening
- 2 eggs
- 1 tsp vanilla
- 1 tsp salt
- 1 tsp baking soda
- 2 cups whole wheat flour
- 1 bag of semi-sweet chocolate chips
- 4 tbsp butter (I used grass fed)
- 2⅔-3 cups powdered sugar
- A little less than 1 tsp vanilla
- 3-4 tbsp milk
- Preheat oven to 375º.
- Mix together sugar and brown sugar.
- Add shortening and eggs. Stir.
- Add vanilla, salt and baking soda.
- Mix together.
- Slowly mix in two cups flour.
- Finally, add chocolate chips.
- Mix thoroughly.
- Evenly distribute dough in 8 inch cake pans.
- Bake 20-25 minutes, depending on your oven.
- Let cool.
- Frosting, to me, is always a guessing game. So feel free to adjust recipe according to preference.
- Mix together butter, vanilla and milk.
- Slowly add powdered sugar (by the ½ cup), mixing thoroughly, until achieve desired consistency.
- Note: Makes enough frosting to create as shown. If you want more frosting, double the recipe.
- Flip one cookie cake so it's facing down.
- Apply frosting.
- Flip other cookie cake so it's facing the right way up.
- Decorate with frosting, as desired.