Today is a very special day for two very special reasons. It’s National Chocolate Chip Cookie Day – oh yeah! And it’s Hubby’s birthday. What better way to celebrate National Cookie Day and Hubby’s birthday than to bake up a giant Chocolate Chip Cookie for his birthday.
Without a doubt, chocolate chip cookies are number one in the hearts of Americans. And we all have Mrs. Ruth Graves Wakefield to thank. In 1930, Kenneth and Ruth Wakefield bought an old Massachusetts Inn that was built in 1817. Ruth, an educated dietitian and lecturer, began preparing and serving all the meals served at the Inn. Her lobster dinners and desserts soon gained local fame. People from across the region visited the Inn, including notables such as US Ambassador Joseph Kennedy, Sr.
Happy Birthday Hubby! Here’s a cookie that’s bigger than life, just like you!
Chocolate Chip Cookie Cake with Fudge Frosting
2-1/4 cups Flour
2 teaspoons Cornstarch
1 teaspoon Baking Soda
3/4 teaspoon Salt
3/4 cup Butter
1 cup firmly packed Brown Sugar
1/4 cup White Sugar
1 large Egg
1 large Egg Yolk
2 teaspoons Vanilla Extract
1/2 cup Milk Chocolate Chips
1/2 cup Semi-sweet Chocolate Chip
Heat the oven to 350 degrees. Spray a 9-inch springform pan with non-stick spray. Set aside.
In a large bowl, toss together the flour, cornstarch, baking soda, and salt. Set aside.
Melt butter. In a medium size bowl, whisk together the melted butter and both sugars until smooth. Whisk in the whole egg, Seperate the second egg, whisk in only egg yolk along with the vanilla extract until completely incorporated.
Pour the wet ingredients into the dry ingredients and stir until no flour clumps remain. Fold in all the chocolate chips. Press the cookie dough evenly into the prepared pan.
Bake in the heated for 23-25 minutes until edges begin to brown. Remove cake base from the oven and allow to cool on a wire rack completely before decorating with frosting.
2 oz unsweetened Chocolate Squares
4 Tablespoons Butter
2 cups Powdered Sugar
1 teaspoon Vanilla Extract
3-4 tablespoons Half-and-Half
1 pinch Salt
Candied Sprinkles as desired
Coarsely chop the chocolate squares. In a small saucepan over medium heat, melt the unsweetened chocolate and the butter together. Allow to cool off heat for 15 minutes.
While the chocolate cools, sift the powdered sugar into a large bowl, set aside.
In the bowl of a stand mixer fitted with the paddle attachment, combine the cooled chocolate mixture, vanilla extract, and 2 tablespoons of the Half-and-Half. Mix on low until creamed, then slowly add the powdered sugar. Increase mixer speed to medium and beat until completely combined, scraping down sides as needed. Add remaining 1 or 2 tablespoons of Half-and-Half to create a frosting that isn’t too stiff or dry. Finish frosting with a pinch of salt to taste.
Remove cooled cookie cake from springform pan and center on serving platter.
Fit a pastry piping bag with a large star tip. Fill the bag with the frosting. Pipe stars around the edge of the cookie cake.Decorate with sprinkles as desired.