HARVEST CHOCOLATE CHIP COOKIE CAKE
Traditional cookie cakes have buttercream. In this recipe, I use melted chocolate and decorate with candy corns. This cookie cake can be made using any of your favorite chocolate or with just chocolate chips. I often use a higher ratio of brown sugar to white sugar in my cookie recipes because brown sugar lends a softer textured cookie. You need to chill the dough because the butter starts of melted and everything is hot. Even though you are pressing it into the Cast iron skillet and don’t have to worry about spreading, you still need to chill itor it will be a hot mess. It doesn’tneed to chill overnight, just an hour or two is OK. Once it cools, you can frost or decorate it as you like. It’s the perfect treat to serve with vanilla ice cream or a little whipped cream! This decorated chocolate chip cookie cake isn’t anything new or groundbreaking. But it certainly deserves a spot on our dessert tables and certainly will be the forerunner for every fall season. I make a sundburst pattern out of the candy corn. I think it would be a perfect Halloween treat and this beautiful cake would also work for Thanksgiving. Maybe it’s kind of hard to resist. It is also the perfect ending to BBQ or any meal because a slice dunked in milk was big enough to satisfy and this cookie cake not quite as filling as a sugar bomb piece of birthday cake. Take one bite and you’re going to be in love.
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