In honor of National Chocolate Chip Cookie Day on Friday, May 15th, I decided to share some chocolate chip cookie recipes on the blog. Who doesn’t love a good chocolate chip cookie? To me, chocolate chip cookies are as American as apple pie. There are probably several hundred different chocolate chip cookie recipes available, from chewy to soft and thick to thin. I have tried at least a dozen or more recipes searching for the perfect chocolate chip cookie. All of the recipes posted on the blog over the next few days use the same chocolate chip cookie recipe as a base. This recipe is one that I used when I owned Ooh La La! Bakery, a peanut/tree nut free bakery in Louisville, KY, and it produces a cookie with a slightly crunchy exterior, soft and chewy interior, and a perfect balance of carmelized brown sugar goodness to three varieties of chocolate. I started using three varieties of chocolate chips (milk, white and dark) early on as I liked the extra decadence and contrast the variety of chocolate chips gave the cookie.
First up, Chocolate Chip Girl Scout Cookie cake. Wondering what to do with all of those left over Girl Scout cookies? Have a end of the year school party or Memorial Day party to attend? Take a Chocolate Chip Girl Scout Cookie Cake and you will be the hit of the party. I am making this cookie cake this weekend to take to a dance recital potluck. Today is my girls’ year end dance recital for their dance studio, and they will be performing a total of 13 dances throughout all three performances, from 12:45 until 7:00. That’s a long day for any dancer (and any dance mom!), and there is a large group of dancers and dance moms to feed. This recipe is convenient when you need to serve a large party as it is easy to prepare and bakes all in one pan. While I love a good chocolate chip cookie, scooping and baking 50-60 cookies on a weekend packed with activities, including a day long dance recital, isn’t time friendly. Making a cookie cake that is easy to assemble and fairly hands-off is the perfect dessert solution!
For the cookie cake I doubled the recipe below, and used a 9 X 12 cake pan to make sure I had enough for the potluck. You can use any pan, round or square, as long as it is at least 2 inches high. For instance, for a single recipe, you could use a 9 X 9 pan or a 9 inch springform pan. You also can use any combination of Girl Scout cookies – I used Samoas, Trefoils and Thin Mints (all peanut/tree nut free).
Note: This recipe does not use a mixer. One of my instructors in culinary school once told me mixing by hand, when you can, will help prevent the cookies from becoming tough. Since this recipe uses melted butter and does not require creaming butter and sugar together, I mix this by hand and the result is a soft, yet slightly chewy delicious cookie.
Chocolate Chip Girl Scout Cookie Cake
Preheat oven to 350 degrees.
Prepare pan: Line bottom of pan with parchment paper and spray with baking spray.
2 sticks unsalted butter
2 1/4 cups bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
1/4 cup sugar
1 1/4 cups brown sugar
1 egg yolk
2 tablespoons milk
1 1/2 teaspoons pure vanilla
1/2 cups semisweet chocolate chips
½ cup dark chips
1 cup white chocolate chips
Girl Scout cookies (approximately 2 boxes)
Measure and prepare your ingredients. This makes putting the recipe together so much easier and helps ensure all ingredients are measured correctly.
Melt the butter in a heavy-bottom medium saucepan over low heat. While butter is melting and cooling, sift together the flour, salt, and baking soda and set aside.
Pour the melted butter in a bowl. Add the sugar and brown sugar. Whisk the butter and sugars until blended well. In a separate bowl, whisk the egg, yolk, 2 tablespoons milk and vanilla extract until well combined. Add the mixture to the butter and sugars and mix well. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chips.
Place 1/3 of the cookie dough in the bottom of the pan and press to make an even layer.
Next, crumble any variety of Girl Scout cookie over the cookie dough to completely cover and press into the cookie dough. (I used Samoas).
Place the next 1/3 of the cookie dough on top of the Girl Scout cookie layer and spread to make an even layer. Crumble the same or a different variety of Girl Scout cookie over the cookie dough to completely cover and press into the cookie dough. (I used Trefoils).
Place the remaining 1/3 of the cookie dough on top of the Girl Scout cookie layer and spread to make an even layer. Crumble a layer of Girl Scout cookies over the cookie dough to completely cover and press into the cookie dough. (I used Thin Mints).
Bake for approximately 30-45 minutes for a single recipe and 45-55 for a double recipe, depending on the size of your pan. Check at 30 or 45 minutes and continue to bake if needed at 5 minute increments depending on size of pan and oven. If the top of the cookie cake is browning too quickly, decrease the over temperature by 25 degrees and lightly cover the cookie cake with tin foil to prevent the top of the cake from over baking.
Remove from the oven once the middle of the cookie cake is set. Place on a wire rack to cool.
Once the cookie cake is cooled, you can cut squares directly from the pan, or flip out onto an appropriate size plate or cake board.
Food Allergy Note: This recipe is easy to make peanut/tree nut free as I make sure all of my ingredients are peanut/tree nut free. The chocolate in this recipe is the ingredient to be most concerned with, but these days it is easy to find chocolate chips that are peanut/tree nut free. When I owned the bakery I used Callebaut chocolate, but this high grade chocolate is generally only available from a restaurant supply store or on-line. Ghiradelli has some some varieties that are peanut/tree nut safe, but Ghiradelli white chocolate chips are not. Same with Nestle. I use Private Selection brand by Kroger when I cannot get Callebaut chocolate – all of their chocolate chips (milk, semi-sweet, bittersweet and white) are peanut/tree nut free.
Check back later this week for an egg and dairy free version of this recipe!