Giant Chocolate Chip Cookie Cake

Giant Chocolate Chip Cookie Cake (Adapted from Martha Stewart)

For the cookie dough

4 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
6 tablespoons unsalted butter, softened
1 1/2 cups packed brown sugar
3/4 cup granulated sugar
2 large eggs
2 egg yolks
1 tablespoon vanilla
3/4 cup heavy cream
3 cups bittersweet chocolate chips

For the frosting

40 ounces cream cheese, softened
1/2 cup confectioners' sugar

To make the cookies

Preheat oven to 350

In a medium bowl, whisk together flour, baking soda and salt.

In a large mixing bowl, add butter and sugar - mix until combined. This will most likely look dry and not creamy as you would expect. Beat in the eggs, one at a time, mixing until well combined after each. Mix in vanilla. Add flour mixture in two batches, alternating with the cream. Stir in the chocolate chips.

You need to make 5 cookie layers for this cake. Drop about 1 cup worth of batter on a piece of parchment paper - use an off-set spatula to spread the mixture into an evenly round 8" circle. Bake one at a time and keep the rest of the cookie dough in the refrigerator until you make the next round.

Bake until the edges are a rich golden brown and the center looks lightly golden on top, about 18 to 24 minutes, turning around halfway through. Remove to a wire rack and let cool completely. Repeat with remaining cookie dough until you have 5 rounds.

To make the frosting

In a large mixing bowl, beat together cream cheese and confectioners' sugar until light and fluffy. Spread mixture onto 4 of the giant cookies. Stack the cookies on top of each other and place the final unfrosted piece on top. Cover and place in the refrigerator to set the cream cheese, about 20 to 30 minutes. Serve at room temperature.

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