Remember when we collected allllll the recipes for gluten free chocolate chip cookies on the blog? Well, I asked YOU what was missing and some of you darn near saved my life. I had never made a gluten free chocolate chip cookie CAKE. Like with the white and blue frosting and everything. We can pretend we’re all the mall, okay?[pinit]
I adapted the recipe for these thin & chewy gluten free chocolate chip cookies, since those cookie cakes are, well, thin and chewy, but I learned the hard way that solid cookie-cake-making technique is something that you just can’t live without. It’s an art, really. Low brow art, sure, but art still.
You need a pizza pan. And then you need to remember that your cookie cake pizza is going to spread, so leave room all around the perimeter. And then line the bottom of your oven with some heavy duty aluminum foil just because nobody’s perfect.
This recipe calls for both butter and shortening (not all butter, not all shortening). Since I know you’re gonna be dying to know, yes, it really does need the combo to work just right. We both know that I have made all sorts of gluten free chocolate chip cookies, and the only thing standing between one type becoming, well, another type is the ratio of one ingredient to another—plus the type of fat you use (oh c’mon fat is good! it’s satisfying!). So feel free to experiment, keeping in mind that your cookie cake may very well not turn out as we had hoped.
I wrote happy birthday on this cake since there are just a few things that these cakes always have written on them (and always in blue and white even though no one knows why): 1. Congratulations! 2. Happy Birthday & 3. Good luck!
I used a large open star tip to pipe the frosting border, and then a very small open star tip for the writing. And yes, this frosting (the same as the frosting on my Gluten Free Soft Frosted Sugar Cookies) will harden just a bit after piping and it won’t smudge very easily. So I’m going to stop by The Gap and then I’ll meet you in front of J. Crew in, like, 15 minutes. Okay?
1 teaspoon xanthan gum (omit if your blend already contains it)
1 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup (164 g) packed light brown sugar
6 tablespoons (72 g) granulated sugar
6 tablespoons (84 g) unsalted butter, at room temperature
6 tablespoons (72 g) vegetable shortening, at room temperature
1 egg + 2 egg yolks at room temperature, beaten
1 tablespoon pure vanilla extract
1 1/2 cup (10 ounces) semi-sweet chocolate chips, tossed with 1/2 teaspoon cornstarch
FOR THE FROSTING 10 tablespoons (140 g) unsalted butter, at room temperature
4 tablespoons milk, at room temperature
1 tablespoon pure vanilla extract
1/8 teaspoon kosher salt
2 teaspoons meringue powder
4 cups (460 g) confectioners’ sugar
Preheat your oven to 325°F. Place a piece of heavy-duty aluminum foil on the floor of your oven, just in case your cookie cake bakes over the edge of your pan (it shouldn’t happen, but we’re not going to take a chance). Line a 12 inch nonstick pizza pan with unbleached parchment paper and set it aside.
In a large bowl, place the flour, xanthan gum, baking soda, salt, brown sugar and granulated sugar, and whisk to combine well, working out any lumps in the brown sugar. Add the butter, shortening, egg and egg yolks, and vanilla, mixing well after each addition. The dough will be soft but will hold its shape when scooped. Add the chocolate chips and cornstarch to the cookie dough, and mix until the chips are evenly distributed throughout.
Scrape the dough out onto the prepared pizza pan, and, with wet hands, press it into a disk. Slide the parchment with the cookie dough on it off of the pizza pan, cover with another piece of unbleached parchment paper, and roll out the dough between the parchment until it is a round about 1/2 inch thick, about 10 inches in diameter. Remove the top sheet of parchment paper and slide the bottom parchment with the cookie dough back onto the pizza pan. There should be a 2 inch wide border all around the perimeter of the cookie dough between the dough and the edge of the pizza pan. The cookie will spread during baking.
Place the pizza pan in the center of the preheated oven and bake, rotating once, for about 25 minutes or until lightly golden brown all over. Allow to cool on the baking sheet until firm, about 5 minutes. Transfer to a wire rack to cool completely.
While the cookie cake is cooling, make the frosting. In the bowl of your stand mixer fitted with the paddle attachment, place the butter, milk and vanilla, and mix on medium speed until combined. Turn the speed up to high and mix until creamy. Add the salt, meringue powder and about 3 1/2 cups of confectioners’ sugar. Mix slowly until the sugar is incorporated. Turn the mixer up to high and beat until it becomes uniformly thick. Add the rest of the confectioners’ sugar if necessary to thicken the frosting.
Once the cookie cake is completely cool, decorate the cookie cake with the frosting. Allow to set at room temperature until the frosting hardens a bit. Store any leftovers in an airtight container at room temperature.