Chocolate Chip Cookie Sheet Cake from Scratch
I’ve been wanting to try cookies from scratch for a while and I had finally gathered what seemed to be the right ingredients. I also love cookie cake and decided that would be the best way to really top off the experiment of from scratch cookies. This is what we found and tested to make. This makes a lot. I mean a LOT of cookies. It’s supposed to make five dozen.
Ingredients
2 1/4 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup butter softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp vanilla extract
2 large eggs
2 cups Chocolate Chips, or whatever fillings you want
Prep
Preheat Oven to 350 F
In a medium bowl add the flour, baking soda and salt. Mix this around and try not to sneeze
In another larger (much larger) bowl add the butter, granulated sugar, brown sugar and vanilla
Beat this until it’s creamy
Add the eggs one at a time, making sure to completely mix them in while doing this
Add the flour, baking soda, salt mixture in a bit at a time and keep mixing. If you don’t have a mixer this is going to get tougher and tougher and that’s fine. That’s the intent.
Add in your mix-ins and keep mixing. I did a batch with dark chocolate chips and a batch with chocolate chips and M&Ms
Now here’s the best part. You can now bake this however you want. I did a sheet cake the first time, it requires a 15x10 ish pan that has been lightly greased to smear the mixture in. You’ll bake for about 20-25 minutes or until browning and baking all the way through.
You can also preheat to 375 F to bake in actual cookie form for about 11 minutes or until browning. You can do whatever you want and it’s still amazing.
Afterthoughts
These cookies were fast and easy to make and all from ingredients I had sitting around minus the chocolate chips. The customization quality of from scratch recipes is a fantastic feature that I endorse. I overbaked my cookie version as it did not turn an obvious brown at first but they were still good. I also learned that half of 3/4 cups is 6 tablespoons. The taste was worth while and maybe not the perfect cookie, one that is fast and easy for any dessert. The cookie cake version was much better as I didn’t overbake it. It was soft and chewy even days later. It was the perfect thickness to give a full taste and not a need to reach for too many slices. Next time I think I’ll ice it.
