I have been asked to make a big choc.chip cookie cake that is 2 to 3 in thick.
Would i just bake it in a regular 8in cake pan? would I use the same recipe for regular cookies? what Temp. would you recommend I cook it at and for how long? Thank you for any ideas you may have. kj
You can certainly make them in 8 in or 9 in pans, some people use large pizza pans also. I've never made one as thick as you are talking about though.
I wouldn't bake it any more than 3/4 to an inch thick or it will be really over done on the outer edges. And yes, just bake it in a regular cake pan. I have made then up to 12-inches round, and I bake at 325*F. How long? there is no way for anyone to know, it depends on your recipe, your oven. You need to bake it until it's done.
Does she want the cake to be an actual cookie texture? The reason I ask is that there is a Toll House Cookie Cake recipe I have made several times that is a cross between a cookie and a cake. Here is the recipe as I got it from Nestle. This recipe could easily be layered to get the 2" you want. HTH
TOLL HOUSE LAYER CAKE
1 c. butter, softened
1 c. firmly packed brown sugar
2/3 c. sugar
2 tsp. vanilla extract
1/2 tsp. salt
2 c. all-purpose flour
1 (12 oz.) pkg. (2 c.) Nestle Toll House Little Bits semi-sweet chocolate, divided
3/4 c. butter, softened
1 1/2 c. sifted confectioners' sugar
2 tsp. vanilla extract
CAKE: Preheat oven to 350 degrees. Grease 15 1/2 x 10 1/2 x 1 inch baking pan. Line with waxed paper. In bowl, cream butter, brown sugar, sugar, vanilla extract and salt. Add eggs, one at a time, beating well after each addition. Gradually add flour. Stir in 1 cup Little Bits semi-sweet chocolate. Spread into prepared pan.
Bake at 350 degrees for 20-25 minutes. Cool completely. Loosen sides of cake. Invert onto lightly floured cloth. Peel off waxed paper. Cut cake crosswise into 4 (3 3/4 x 10 inch) sections. Spread 3 slightly rounded tablespoons frosting on one cake layer. Top with second layer. Repeat layers. Frost with remaining frosting.
FROSTING: Melt over hot (not boiling) water, 1 cup Little Bits semi-sweet chocolate; stir until smooth. (In microwave: melt on high 1 minute, stir; repeat.) Set aside. In bowl, cream butter and confectioners' sugar. Add melted chocolate and vanilla extract; blend until smooth. Makes 1 (10 inch) cake.
Thank you so much i am going to give this a try. I will let you know how it goes.