Wednesday, December 17, 2014

Chocolate Chip Cookie Dough Filling or Frosting

Every year, for the lat few years, I bake myself two special cakes - one for the anniversary of my brain surgery and the other for my birthday. Each year I tell myself that I am going to document the process (or the final result) on my blog but it never happens. Sometimes there's a minor hiccup with the cake that I just don't have time to fix (like an extremely sweet frosting in 2012). But most times it's because I am in a deep sugar coma and just can't get around to sorting through my endless cake notes.

This year after the annual "post on Facebook" ritual, someone asked for a recipe. So here I am, sorting through my notes. The cake has 4 layers - 2 brownies, one blondie and a cookie dough layer. These are then covered in a brown sugar Italian meringue buttercream. I'm going to take it one layer at a time. I know myself better than to try to write this up all at once. So first up is the chocolate chip cookie dough.

I adapted the recipe from Sprinkle Bakes. I used softened butter instead of melted butter and reduced the sugar a bit. I also did not add milk. See the recipe/notes for more information on that. Also, I opted for 2/3rds of her "I love a LOT of cookie dough" recipe. I do love a lot of cookie dough but there is a lot of cake here (18110 calories of it to be exact!). This made an approximately 0.8"  high layer when pressed into a 9" pan.

Chocolate Chip Cookie Dough Filling or Frosting                                 
Recipe by: Kelster    Adapted from: Sprinkle Bakes
Yield: 1 batch

2 cups flour
1/2 teaspoon salt
1 cup brown sugar
3/4 cup butter, softened
1 teaspoon vanilla
1 cup chocolate chips
milk, as needed


Whisk together the flour and salt and set aside. Cream butter and sugar until light and fluffy then beat in vanilla. Slowly add in the flour mixture and beat until just combined and no flour streaks remain. Add milk by the tablespoon to get dough to preferred consistency. For a layer in a cake, you may only need about 4 tablespoons or less. For frosting, you may need up to 12 tablespoons. After desired consistency has been reached, stir in chocolate chips.
For a layer in a cake, spread the cookie dough into a plastic wrap lined 9" cake pan. Cover and freeze. To use, simply place the frozen cookie dough on a layer of cake.

  • One can also use mini chocolate chips.
  • I was happy with the consistency of my filling and did not use any milk.

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