Chocolate Chip Cookie Cake

Triple the ice cream flavors, triple the fun.


Chocolate Chip Cookie Cake


YIELDS: 10 servings
TOTAL TIME: 5 hours


INGREDIENTS

  • 4 c. all-purpose flour, spooned and leveled
  • 4 tsp. cornstarch
  • 1 tsp. baking soda
  • 1 tsp. kosher salt
  • 1 1/2 c. (3 sticks) unsalted butter, melted and slightly cooled
  • 1 1/2 c. dark brown sugar
  • 1/2 c. granulated sugar
  • 2 large eggs, plus 2 large egg yolks
  • 4 tsp. pure vanilla extract
  • 3 c. bittersweet chocolate chips
  • 1 1/2 pt. vanilla-chocolate chip ice cream, softened
  • 1 1/2 pt. mint chip ice cream, softened
  • 1 1/2 pt. chocolate-chocolate chip ice cream, softened
  • Chocolate sauce, for topping


Instructions


  1. Line 2 large baking pans with parchment paper. Whisk together flour, cornstarch, baking soda, and salt in a bowl.
  2. Beat butter and sugars on medium speed with an electric mixer until combined. Beat in eggs, egg yolks, and vanilla. Reduce mixer speed to low, and slowly add flour mixture until just combined. Fold in chocolate chips.
  3. Divide dough into fourths. Press into 4 6-inch disks; place 2 disks on each prepared pan. Refrigerate 4 hours or up to 2 days. 
  4. Get full instructions @ countryliving.com

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