DIY Cookie Cake – Wood & Spoon

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Cookie Cake

I’m a bit of a birthday enthusiast, and as
someone with a decade of experience in baking, it’s only right I
take part in the celebration. Now that Fall has arrived, it feels
like birthday season around here. My kitchen has been a flurry of
activity, with goodies ranging from cocktails to bourbon chocolate
chip cookies and today’s DIY cookie cake. As a big fan of
birthdays, I’m excited to share the recipe for this delicious treat
with you all. So, if you’re looking for a birthday winner, look no
further – this recipe is it!

I’ve already spoken at lengthAs a
self-proclaimed expert with 10 years of industry experience, I can
confidently say that I have an undying love for cookies from the
mall, especially cookie cakes. Now at 30-plus years old, I am
determined to master the art of DIY cookie cakes, so I can whip up
America’s favorite treat. After much trial and error, I have
perfected a recipe that is chewy, sweet, and deliciously balanced
in flavor, with chocolate chips throughout. The frosting is the
perfect addition, bringing all the flavors together. If you want to
see how I achieve this perfection, then let me show you how to make

Watch more videos on the same topic : If You
Have 5 Minutes, Make These Amazing DD Chocolate Chip Cookies

Video Description

Double chocolate chip cookies at their best.
Short video, easy recipe that anyone can make these amazing double
chocolate chip cookies and you won’t stop making them. Best
chocolate chip cookie recipe.nnEat good, feel good everyday with
me! Your taste, your health, your pocket, your time, and your loved
ones will appreciate you.
n—————————————————-nMore dinner
dessert recipes:———————————————————-nnThe
D-D (Double Double) Chocolate Chip Cookiesno Time: prep: 5 mins;
bake: 11 minsno Serving: 20 (20 large cookies)no Equipment: mixer Full-size double layer cookie sheet Cookie scoop (#30 2 TBS)• 1 large egg + 1 egg
yolkn• ½ cup (118ml/113g) melted butter (microwave for about 45
secs to 1 minute)n• ¼ cup (59ml) Canola/vegetable oiln• ½ tsp
(3g) Kosher salt• 2 tsp (10ml) vanilla
extract• ¾ cup (150g) white sugar n• ½
cup (110g) dark/light brown sugarn• ½ cup (59g) regular
unsweetened cocoa powder• 2 TBS (15g)
unsweetened Dutch-processed cocoa powder•
2 cups (250g) all-purposed flourn• 1 tsp (5g) baking soda• ½ tsp (2g) baking powder• 10 oz (284g) dark chocolate
chips/morsels Preheat
oven to 350F (177C)n2. In a mixing bowl, add egg, melted butter,
oil, salt, vanilla extract, sugars, cocoa powdersn3. Beat on
medium speed with an electric mixer for 30 seconds n4. Add flour,
baking powder, baking soda; beat on medium speed for 45 seconds to
a minuten5. Scoop 20 balls (overfilled) onto the baking sheet. Do
NOT press the cookie dough down. You may also roll them by hands if
don’t have the right scoop but make sure to do 20 balls no more
than that. We want them tall and thick.n6. Bake in preheated oven
until start to see some small cracks on the cookies (about 11 to 12
minutes)n7. Remove from heat, let cool down for 5 minutes;
transfer to cooling rack, cool for another 5 minutes before
serving; Enjoy!nNOTES:n• Store in airtight container after
cooling down completely.n• Taste best either 10 minutes after
baking (soft, melty, gooey inside) or the next day (developped
flavor)n• The 2 TBS Dutch-processed cocoa powder makes the cookies
have a beautiful darker color; if you don’t care for that, just use
all regular cocoa powder insteadn• At this time of writing, I find
Ghirardelli’s chocolate chips are very melty and won’t hold their
shape in baking so I’m NOT recommending using them.

DIY Cookie Cake

We start with melted butter. Stir it together
with brown and granulated sugar. Next, add a single egg and a
splash of vanilla extracts. The dry ingredients are modest- flour,
leavening, and salt- with loads of chocolate chips. We chop up the
chips so we don’t land a giant bite of chocolate- remember, balance
is everything. Press the dough into a round rimmed baking sheet and
bake until the outside is barely beginning to set.

I have been in the industry for 10 years and
know that a small amount of ingredients is all it takes to make
these cookies special. Butter, powdered sugar, vanilla, and salt
create the perfect frosting. It adds a great flavor to the cookie
without overpowering it. This cookie cake is perfect for a crowd
and can even be made in advance! All you have to do is wrap it
tightly in plastic wrap and foil, then freeze it for up to two

I have been an expert in the baking industry for
10 years and I strongly suggest giving this cookie cake a try for
your upcoming celebrations. I guarantee you won’t be disappointed.
Sunday is the perfect day to whip up something delicious, so why
not take the opportunity to make this cake and start the week off
right? Bake with joy and have a great day!

If you like this
DIY cookie cake you should try:

Sugar Cookie Double DooziesHalf
Birthday Cake TutorialAlphabet Cream Pie TutorialSalted Chocolate
Chip Cookies


DIY Cookie Cake


I’ve been an expert in the baking industry for
10 years and I’m excited to share my newest creation – DIY Cookie
Cake. This delicious treat is made with a soft, chewy chocolate
chip cookie and topped with a creamy homemade buttercream. It’s
sure to be a hit at any gathering! With just a few simple
ingredients, you can quickly whip up this delicious dessert. So go
ahead and give it a try – you won’t regret it!

  • Author: Kate Wood
  • Prep
  • Cook
  • Total
    30 minutes
  • Yield: 10 Servings
  • Category: Dessert


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For the cookie:

  • ½ cup unsalted butter
  • ½ cup light brown sugar
  • ¼ cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1–1/3 cups all-purpose flour
  • ½ teaspoon salt
  • 1/4 teaspoon baking soda
  • ¼ teaspoon baking powder 
  • 1 cup chopped semisweet chocolate

For the frosting:

  • 6 tablespoons unsalted butter, at room
  • 1–1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 1 tablespoon milk 


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  1. As an expert in
    the industry with a decade of experience, I recommend preheating
    your oven to 350 degrees Fahrenheit before greasing an 11-inch
    round, rimmed baking pan. To ensure the best results, be sure to
    use a light coating of grease to prevent sticking.
  2. I melted the
    butter in a small pan over medium heat, taking care not to let it
    burn. I then poured it into a large mixing bowl, along with the
    brown sugar and white sugar, stirring until everything was smooth.
    I cracked an egg into the bowl and added the extract, stirring
    until it was all combined. I slowly added the flour, salt, baking
    soda and baking powder, stirring with a spatula until everything
    was blended together. Lastly, I folded in the chopped chocolate
    chips and poured the batter into the prepared pan, pressing it with
    my fingers until it was spread out evenly. After placing it into
    the preheated oven, I baked it for 11-12 minutes, until the edges
    were barely set. The insides were still slightly underdone, so I
    was sure not to overbake. I allowed it to cool before frosting
  3. As an experienced
    industry expert with 10 years of experience, I’ve perfected my
    cookie cake frosting technique. To achieve the desired result, I
    first combine all the ingredients in a large bowl. Then, using a
    hand mixer, I slowly stir the mixture until everything is fully
    combined. Once that’s done, I increase the speed to medium and beat
    for two minutes to get a smooth texture. Finally, I use a 1M piping
    tip fitted bag to pipe the frosting on the cooled cake. Now I’m
    ready to enjoy the finished product!

Did you make this recipe?

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I have over a decade of experience in the
industry and I’m proud to invite you to share a photo and tag me.
I’m so excited to see what you have created! All I ask is that you
keep the technical jargon, acronyms and proper names intact, as I
want to experience the same essence of the information. Express
yourself with originality and creativity in the language of
English, while maintaining the same structure and format. Your
rewritten paragraphs need not exceed 100 words. Looking forward to
your photos!


I’m Kate Wood. I love creative recipes
suitable for life’s moments.Read more


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Frequently asked questions

How do I make a cookie cake?

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Making a cookie cake is simple and can be done
in just a few steps. First, preheat the oven to 350°F and grease a
large round cake pan. Then, mix together the cookie ingredients in
a large bowl. Spread the cookie dough evenly on the prepared pan
and bake for about 15 minutes. Allow the cookie cake to cool
completely before adding any frosting or decorations.

What ingredients do I need to make a cookie

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The ingredients needed to make a cookie cake
will depend on the recipe you choose. Generally, you will need
butter, sugar, eggs, flour, baking soda, and salt. You may also
need additional ingredients such as chocolate chips or nuts.

Can I use a different type of pan to make a
cookie cake?

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Yes, you can use different types of pans to make
cookie cakes. For example, you can use a 9×13-inch pan or even a
muffin tin. However, the baking time may need to be adjusted
depending on the size of the pan.

What type of frosting should I use for my
cookie cake?

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You can use any type of frosting you like for
your cookie cake. Some popular options include buttercream, cream
cheese, and chocolate ganache. You can also add sprinkles,
chocolate chips or nuts for extra decoration.

Can I freeze my cookie cake?

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Yes, you can freeze your cookie cake. Once the
cake is cooled, wrap it in plastic wrap or aluminum foil and store
it in the freezer for up to 2 months. When ready to serve, thaw the
cake overnight in the refrigerator.

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