My Giant Chocolate Chip Cookie Cake is the perfect way to send the sweetest message to that special someone. Mothers day, Birthdays, Treat yourself day! Any day is perfect for this fudgy, chocolate chip cookie with funfetti sprinkles. Whats more, its topped with my Delicious American Buttercream Frosting! RECIPE BELOW MORE RECIPES HERE:http://thescranline.comFOLLOW ME:INSTAGRAM: https://www.instagram.com/TheScranLine/FACEBOOK: http://facebook.com/TheScranLinePINTEREST: https://au.pinterest.com/TheScranLine/TWITTER: http://www.twitter.com/TheScranLine RECIPE Cookie110g - 1/2 cup unsalted butter150g - 3/4 cup brown sugar160g - 3/4 cup granulated sugar2 large eggs2 tsp vanilla extract400g - 2 2/3 cups all-purpose flour1 tsp salt200g - 1 cup milk chocolate chips100g - 1/4 cup rainbow sprinklesFrosting250g - 1 cups unsalted butter, softened250g - 2 cups icing (confectioners) sugar24 tsp vanilla extract or vanilla bean paste2 tbsp full-cream (whole) milk (at room temperature) (optional, but recommended)1 drop pink food gelDecorationsMaraschino CherriesExtra sprinkles to sprinkleCookieAdd the Butter, brown sugar, granulated sugar, salt and vanilla extract to a large mixing bowl and beat on medium high for 3 minutes using an electric hand mixer until pale and creamy. Add the eggs one at a time, beating each time. Then add half the flour and switch over to a spatula or wooden spoon until a dough forms. Add the rest of the FrostingBefore you begin, its really important to make sure the butter is soft enough. Some people keep their butter out of the fridge, others chill it. Even if you keep it out, it may not be soft enough. You want your butter to be soft enough so that when you stick your finger in it, it glides in, but not without a little bit of resistance. The best way to get it too that softness is to place your butter on a microwave safe plate, microwave for 10 seconds at a time, testing the softness each time. If it needs longer than 10 seconds, turn the butter over and repeat until its ready.Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment. You can also use an electric hand mixer for this recipe, but if you do use a hand mixer, just make sure your bowl is large. Mix the butter on low speed to begin with, then switch to the highest speed and mix for 5 minutes until the butter is fluffy and turns pale in color.Stop your mixer and scrape down the side of the bowl using a spatula. Add the icing sugar and vanilla extract and mix again on low speed. LOW SPEED PEOPLE! The last thing you need is to end up in a sugar dust storm! (Im speaking from experience)Once all the sugar has been incorporated, its safe to turn your mixer up to high speed. Continue beating on high speed for about 56 minutes, or until the butter turns pale in color and becomes fluffy again. If you want to soften your buttercream and make it a little smoother, add the milk and continue mixing for another couple of minutes on medium speed. Split the frosting into two bowl. Add 1/4 in one bowl and 3/4 in a piping bag fitted with an open star tip.Add the pink food gel to the frosting in the bowl and mix until well combined and evenly colored. Add to a piping bag fitted with a small round tip (Wilton #4).Pipe your fave message on the cookie, before piping swirls of the white frosting around the message. Top with cherries before serving! I would highly recommend practising your message writing on a piece of baking paper to make sure it looks nice and pretty on the finished cookie!StorageCookie can be stored in an airtight container for up to three days.TIMESTAMPS00:00 - INTRO00:15 - LETS MAKE THE COOKIE CAKE!01:58 - PREPPING THE FROSTING02:25 - WRITING YOUR MESSAGE02:50 - FINAL TOUCHES!03:06 - THANKS FOR WATCHING!#TheScranLine #CookieCake
