Let me just start by saying I have always HATED baking because of how touchy it is – but I got a wild hair up my ass to start a cookie cake business so i’m determined to figure this out.
I think i’ve nailed the buttercream. But the COOKIE? Absolutely not. Here’s my recipe, and i’ll provide more context at the end.
Recipe:
– 2 sticks of room temp salted butter
– 3/4 cup of granulated sugar
– 3/4 cup of light brown sugar
– 2 eggs
– 1 tsp vanilla
– 1 tsp salt
– 1 tsp baking soda
– 2 1/2 cups of flour
– 1 cup semi-sweet chocolate chips
– 1 cup milk chocolate chips
Directions (this is all done by hand mixing):
– Cream together butter and sugars until combined
– Add eggs one at a time, without overmixing
– Add vanilla
– Add salt, baking soda, and flour until combined
– Add chocolate chips
– Spread evenly across a 9×13 cookie sheet
– Bake at 350 for 13-14 minutes
My first cookie cake came out beautifully. Since then, they have all been slightly raw in the center and they are falling after pulling them out of the oven, leaving me with a fairly thin cookie. So far, I have tried:
– Adding 1tsp of baking powder
– Pulling the cookie back about 1/2inch from the borders of the pan
– Cooking an additional 2 minutes (the top starts to brown faster than I like)
– Bought an oven thermometer, oven is baking at 350
– Using less cooking spray (Bakers Joy)
Anyways – just at a loss for what to do! Any tips/tricks/advice/criticism welcome!
by OutrageousKreme
16 Comments
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Gotta ask, why are you staring a cookie cake business if you hate baking?
Lower the oven temperature to 325, and then you can bake as long as necessary to cook through from edges to the center without overbaking.
I like very impressive work
I have nothing to add, but this is beautiful!
Decorating is the fun part, baking is the boss fight
Are you by chance refrigerating the cookie dough before baking? When I worked in a bakery the temperature of the dough was extremely important to ensure it baked all the way through the center. If it was too cold the center came out raw every time
I mean, my suggestion would be to not start a business doing something you hate.
Pastry chef with 40s in the business. Use a mixer. I had to learn to mix everything by hand in school, and it sucked. Refrigerate your dough.
It looks incredible!
You are quite talented
Are you using the half sticks of butter of full? Curious on your fat ratio. Otherwise, your piping looks great!
I think a fridge rest would really help.
would you share your buttercream recipe? I’m looking for a good one for cookie cakes (:
That’s beautiful!
Try a blondie recipe instead of a straight up cookie recipe. It’s basically choc chip cookie with ratios adjusted so it bakes up nice in bar form.