Transfer the cookie cake to a serving platter. Using a spatula, lift to remove from the skillet discard parchment paper. Step 6 Run a knife along the sides of the cookie cake to loosen from the skillet.Transfer the frosting to a ziptop bag with a 1/2-inch hole cut in the corner.
Beat in the remaining 1 tablespoon of milk if the frosting is too thick. Increase speed to medium-high and beat until light and fluffy, about 1 minute. Add the powdered sugar, cocoa powder, salt, vanilla, and 1 tablespoon of milk. Step 5 For the frosting: Using a hand mixer or a stand mixer fitted with a whisk attachment, beat the butter until light and creamy, about 3 minutes.Transfer the skillet to a wire rack to cool completely, about 30 minutes. Top with a few more chocolate chips, if you like. Bake until the cookie is lightly golden and no longer glossy, 30 to 35 minutes. Step 4 Press the cookie dough into an even layer in the prepared skillet.Stir in the chocolate chips and toffee bits. With the mixer on low, gradually add the flour mixture, beating until just incorporated. Add the eggs, one at a time, beating well after each addition, stopping to scrape the sides of the bowl as needed. Step 3 In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and brown sugar on medium speed until light and fluffy, about 3 minutes.Step 2 In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt.Lightly grease the top of the paper and sides of skillet with butter. Line the bottom of a 12-inch cast-iron skillet with parchment paper. Step 1 For the cookie: Preheat the oven to 325☏.Use a metal spatula to carefully slide under the parchment and lift the cookie out of the skillet. Carefully lift the cookie and peel off the parchment paper from the bottom before serving. Let the cookie cake cool completely, then run a sharp knife around the edges. How do you remove a cookie cake from the pan?
Stick to light brown sugar for this recipe. It also keeps any melted chocolate chips from burning and sticking, and makes the cookie cake easier to remove in one piece.Ĭan dark brown sugar be used instead of light brown sugar?ĭark brown sugar has more molasses-meaning more moisture and a stronger flavor than light brown sugar-which could change how the cookie dough bakes and how it tastes. In this recipe, the parchment keeps the cookie from becoming too crisp in the hot cast-iron skillet. Is parchment paper needed for baking cookies? If baking a day or two ahead, wrap just the cookie cake in plastic wrap, then pipe on the frosting before serving. This cookie cake can stay at room temperature. No need for pro-level piping skills here use any design you like, or write a name or message (like I *heart* cookies!) across the top. The fluffy chocolate frosting with sprinkles is another must-have. It’ll seem a little underdone when pulled from the oven, but will become perfectly set as it cools. A low and slow bake in a cast-iron skillet gives this giant chocolate chip cookie its gold standard texture. Soft, chewy, pizza-sized cookie cake may be a birthday party staple, but you don’t need a special occasion to make this one at home.
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