“Home Made”
READY IN:
10mins
SERVES:
20
YIELD:
20 people
UNITS:
US

Ingredients Nutrition

Directions

  1. 1. Preheat oven to 350 degrees F (175 degrees C).
  2. 2. Cream together butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to the batter along with the salt. Stir in flour, chocolate chips, and nuts (optional). Drop by large spoonfuls onto ungreased cookie sheet.
  3. 3. Bake for about 10 minutes in the preheated oven, or until the edges are slightly browned.
  4. The secret to making a good cookie cake is using parchment paper (in the same aisle as the cling wrap and aluminum foil). Parchement paper keeps the dough from spreading and doesn't allow the dough to stick to the pan.
  5. Cut the parchment paper to fit the cookie sheet or baking stone (I prefer to use a baking stone for more even heating, but any type of baking pan will do).
  6. After you've put the parchment paper on the stone or pan, use a spatula to evenly spread the cookie dough into whatever shape you desire (circle, heart, square, etc.).
  7. Place the cookie sheet or baking stone into the preheated oven, and follow the directions for cooking time. Cookie cakes can take a little longer to bake, so make sure to check the cookie frequently.
  8. Once the edges are slighly browned, remove the cookie from the oven. Slide the cookie and parchment paper from the cookie sheet, and let it cool completely before frosting it.

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