the cake recipe on Anna's site...the perfect place to look for cookie recipes. This one was perfect, though it did overflow my cookie stone.
Anna recommends using a lipped pan or making your own lip with aluminum foil. I didn't do this and my oven suffered for it. Ha! The icing recipe is from Erica. White chocolate icing....um, yes! By the end of the day...the cake was gone. D said he enjoyed the cake. He was afraid it was going to be the first year that he didn't have a birthday cake! Does that sound like something I'D let happen!? I think not! Happy Birthday, D!
Chocolate Chip Cookie Cake adapted from Cookie Madness
2 1/2 cups all-purpose flour (11 1/4 oz)
1/2 tsp baking soda
4 oz butter and 1/2 cup shortening for 1 cup total
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla
1 bag semi sweet regular or miniature size chocolate chips (2 cups)
Preheat oven to 300° F. Line a 12 inch round pizza pan with a circle
of parchment or non-stick foil. Alternatively, you can make your own
pizza pan by molding non-stick foil into a giant 12 inch circle.
Mix flour, baking soda and salt together; set aside.
Cream butter and both sugars by hand or with an electric mixer. Beat
in the eggs and vanilla. When well mixed, add flour mixture and stir
until blended Fold in chocolate chips.
Put all the batter in the pan and press it into a circle. Stop the
circle about 1 ½ to 2 inches from the rim.
Bake on center rack for 32-35 minutes or until cookie is golden around edges and appears set.
For white chocolate frosting: adapted from Diana's Desserts (through Erica's Sweet Tooth)
4 oz white chocolate baking squares
2 cups confectioners sugar
1/4 cup milk
1/2 tsp vanilla extract
6 tbsp butter, softened
To prepare frosting: melt white chocolate in a double boiler and then
allow it to come to room temperature. In an electric mixer, beat
softened butter until smooth. Add the confectioners sugar, milk, and
vanilla. Stir in the cooled chocolate. Chill frosting in refrigerator
until stiff enough to pipe.