I decided to use the toll house cookie recipe on the back of the package….
I followed the Toll house recipe to a T with the following changes: add 1 tsp. cream of tarter to the dry mixture and added a little less than 1/4 cup of the corn syrup when mixing the wet ingredients
Lined a 12X18 baking pan with parchment paper and cooked at 325 degrees for about 15-20 mins.
It was PERFECT!
Note: Do NOT double the recipe for this sized pan, or it will overflow!
The toll house recipe will properly fill 2 of the 9-12 inch rounds with extra left over. As far as the icing goes…I disagree with the duncan hines tasting like the cookie company’s for the chocolate. I didn’t like it. Pillsbury is a good option in my opinion. Copied the buttercream icing from here, but substuted vanilla for the butter extract and it is “OK”, not great, but tastes good on the cookie itself. Add a 1/2 block of cream cheese to it, and it made it better. Couldn’t find the meringue powder and didn’t feel like going into town, so I substituted cream of tarter and it helped to firm it up a bit. Had to add a second tsp once I added in the cream cheese
You need light corn syrup, Pilsbury Chocolate Chip Cookie Dough (how many rolls depends on what size big cookie you want to make. I used three rolls on an 11×17 jelly roll pan). Two cans of store bought icing. Duncan Hines Classic Chocolate is right on the money for what the Great American Cookie Company uses.
Here is the formula, for every roll of cookie dough (16.5 ounce size), you add 1/4 cup of light corn syrup.
Mix well with stand or hand mixer until smooth.
Pour into greased pan.
Pat it out to fit the pan with your hand. Wet your hand and this will be a breeze! Keep wetting your hand, don’t worry about getting water on top of the dough as it will evaporate in no time once you stick it in the oven! Bake at 325 for 30-45 minutes, depending on the size of cookie you are making. If a little cooks up onto the sides, I just trim it off with a pizza cutter.
I decorated this entire thing with a small star tip. Start by making your puffs around the sides and then write your letters in white, a little thick. Normally, you make the white letters touch and much thicker than I did here but….I was in a hurry. Out of town guests are on their way to my house as we speak! I’ll post more pics of other cookies I’ve done one of these days but here ya go! You still have time to do this for the fourth!
Hello cookie cake lovers I posted awhile back — worked at GACC previously.
I have made the cake as described adding the corn syrup, but found that it was far more sticky than the professional dough, so I would opt for less to get the right consistency. The dough was always refrigerated prior to forming it and the actual weight for a 12 inch cookie cake is 2 lbs. I prefer making the nestle tollhouse semi-sweet chocolate chip cookie recipe on the back of the package for genuine (not store bought) flavor.
About the frosting… I did try the recipe for the buttercream and it was very flavorful. I’m not sure if people realize this, but the actual white GACC frosting has very little flavor and tastes rather bland by itself, so maybe less extract is better. I prefer “fudge” frosting for the chocolate. The important thing is to use frosting that dries to an extent and it is usually best to prepare the cake the night before or the day of your party. You do not want to refrigerate this cake.
For different shapes like a heart, just prepare the cake in a circle or rectangle pan as usual and have a cardboard cake form cut to the desired heart shape (easiest with a utility knife) to place on top of the cake once it is cooled. Then cut around the form, flip the cake onto it and then flip again right side up onto your desired surface.
As for knowing when any cookie cake (or just cookie) is done baking, you should see tiny pinhole bubbles forming at the top. You must begin with the right consistency of dough–not batter–and a completely flat speading of the dough to have the proper end result. The outer edges will be crispy, which is why they are trimmed.
Happy Baking!
I have made the cake as described adding the corn syrup, but found that it was far more sticky than the professional dough, so I would opt for less to get the right consistency. The dough was always refrigerated prior to forming it and the actual weight for a 12 inch cookie cake is 2 lbs. I prefer making the nestle tollhouse semi-sweet chocolate chip cookie recipe on the back of the package for genuine (not store bought) flavor.
About the frosting… I did try the recipe for the buttercream and it was very flavorful. I’m not sure if people realize this, but the actual white GACC frosting has very little flavor and tastes rather bland by itself, so maybe less extract is better. I prefer “fudge” frosting for the chocolate. The important thing is to use frosting that dries to an extent and it is usually best to prepare the cake the night before or the day of your party. You do not want to refrigerate this cake.
For different shapes like a heart, just prepare the cake in a circle or rectangle pan as usual and have a cardboard cake form cut to the desired heart shape (easiest with a utility knife) to place on top of the cake once it is cooled. Then cut around the form, flip the cake onto it and then flip again right side up onto your desired surface.
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Happy Baking!
