Description
A delightful giant cookie cake that’s thick and chewy, perfect for celebrations with colorful frosting.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
- ½ teaspoon pink food coloring (halal)
- 1 cup chocolate chips (optional)
- 1 cup unsalted butter, softened (for frosting)
- 4 cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- ½ teaspoon pink food coloring (halal)
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- Cream the softened butter with the granulated sugar and brown sugar until light and fluffy.
- Beat in the eggs one at a time, followed by the vanilla and almond extracts.
- Stir in the pink food coloring until the batter is nicely tinted.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- If using, gently fold the chocolate chips into the batter.
- Grease a large round baking pan or line it with parchment paper.
- Pour the batter into the prepared pan and smooth the top. Bake for about 25-30 minutes.
- Let the cookie cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- For the frosting, beat the softened butter, gradually add the powdered sugar and heavy cream, mixing until smooth.
- Add vanilla extract and pink food coloring to the frosting.
- Once cooled, frost the top of the cookie cake generously.
Notes
For best results, use room temperature ingredients and do not overmix to avoid a dense cookie cake.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg