5 Layer Chocolate Chip Cookie Cake
Chocolate Chip Cookie Cake
- 2 1/2 cups all-purpose flour*
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, soft
- 3/4 cup Imperial Sugar Extra Fine Granulated Sugar
- 3/4 cup Imperial Sugar Light Brown Sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 bag (12 oz) semi-sweet or bittersweet chocolate chips
- 3 cups pecan pieces
Chocolate Ganache Filling
- 1 1/2 cups heavy or whipping cream
- 2 tablespoon Imperial Sugar Extra Fine Granulated Sugar
- 12 ounces dark chocolate with minimum 53% cocoa mass content
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- Preheat oven to 350°F. Sift together flour, baking soda, and salt. Set aside. Set aside 2 cookie sheets lined with parchment paper.
- Cream butter until smooth, add both sugars and cream further. Add eggs one at a time waiting for previously added egg to be fully incorporated before adding next. Add vanilla and mix until light and creamy.
- In one step add dry ingredients to creamed mixture and mix until just combined. Do not over mix.
- Add chocolate chips and nuts.
- Measure 1 1/4 cups of cookie dough and press it into a 5-inch diameter round shape on cookie sheets. Leaving 4 inches of space in between. Repeat with remaining dough.
- Place in oven and bake until edges are golden, about 14-16 minutes. Center will still feel soft but will firm as it cools. Set aside to completely cool.
- For ganache, chocolate needs to be in chip size pieces, if using a bars, chop into small pieces.
- Bring to a boil cream and sugar. Remove from heat and add chocolate. Whisk smooth.
- Place on ice to cool. Alternatively cover with plastic food wrap and set aside to firm which will take a few hours.
- If cooling on ice keep stirring with a rubber spatula. Once ganache shows signs of light thickening (consistency as ketchup) remove from ice. Even if it appears to be too soft to pipe, once ganache starts to slightly thicken, it will thicken fully within minutes. If left too long on ice, it can be softened in a microwave oven in 5-10 second increments.
- Place a cookie round on a serving platter. Fill ganache in a piping bag fitted with a large French star tip. Pipe kisses on edge of cookie leaving some space between each piped kiss.
- Pipe a few kisses in center. Continue with second layer and repeat process. Finish with remaining layer and decorate surface.
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