Category
🦄
CreativityTranscript
00:00 Hi, I'm Gemma Stafford and welcome to another episode of Bigger Bolder Baking.
00:23 So I have a Michelin star chocolate chip cookie recipe that I really want to share with you.
00:27 But chocolate chip cookies on their own aren't very big and bold.
00:30 So what we're going to do is make a cake with chocolate chip cookie layers.
00:35 We're going to sandwich it together with vanilla buttercream frosting.
00:39 It is going to be out of this world.
00:41 So let's start with our chocolate chip cookies.
00:43 We're going to cream a pound of butter at room temperature and we're going to add in
00:47 our sugars, both of our sugars.
00:49 Turn it on medium low and add in your sugar.
00:55 Cream those two together.
00:56 Run your spatula underneath the bowl to make sure you get up any buttery lumps.
01:00 You don't need to cream this for very long, just until it's combined.
01:03 To this, we are going to add our three eggs.
01:06 So add a nice generous tablespoon of vanilla extract to your three eggs.
01:11 Whisk them together with a fork.
01:13 So turn your machine on again to medium low speed and start slowly adding in your eggs.
01:19 Add a little bit of egg at a time.
01:23 Add a little, get it incorporated, and then add a little bit more.
01:26 Now we're going to add in our dry ingredients.
01:29 So we have our flour, 800 grams.
01:31 We're going to add in salt.
01:32 And to this, we're going to add in three teaspoons of baking soda.
01:36 And a little bit like what we did with our awesome rainbow cake, is put it into your
01:41 hand first and just break up any lumps of bicarbonate of soda.
01:45 Just mix these ingredients together separately before you add them into your cookie dough.
01:49 Pour the flour into your creamed mixture in two batches.
01:54 Tap in, turn the machine on low.
01:57 Incorporate it a little bit, just to not overfill your machine, and then add in the rest.
02:05 So turn your machine on low and just incorporate all of that flour.
02:09 The one thing you don't want to do is that once you add in flour to any ingredient, you
02:13 don't want to start mixing it too much.
02:15 Because when you start to overmix flour, it toughens it and it will toughen your cake,
02:19 your cookies, no matter what it is.
02:21 Just before our cookie dough is all combined, we're going to add in our chocolate bits.
02:26 Always buy good quality chocolate.
02:27 It makes the world of difference to your end result.
02:30 What I did was I put it in a food processor and I broke it up.
02:33 You can buy really good quality chocolate chips in a supermarket.
02:36 They're not that expensive.
02:38 But the important ingredient is to buy good quality chocolate.
02:41 It makes all of the difference to your cookies.
02:44 And just slowly start to add in our chocolate.
02:51 Don't be afraid to try your chocolate cookie dough.
02:53 If it tastes that good raw, it's going to be amazing when it's baked.
02:56 So we're going to prepare four tins for our chocolate chip cookie cake.
02:59 So get a 9-inch cake pan.
03:02 We're going to line it with parchment paper and we're going to grease it so the cookie
03:05 comes out easy.
03:06 So I'm going to share with you a little tip from Mammy Stafford, which is always save
03:10 these papers, no matter what.
03:13 And then when it comes to greasing your pan, you don't have to melt butter, dirty a brush,
03:18 you just get your paper in and around the tin.
03:22 Done.
03:23 And then throw it in the bin.
03:25 No muss, no fuss.
03:27 So once your cake tins are greased and have parchment in them, we're going to weigh into
03:31 each tin around 600 grams of your cookie dough.
03:35 600 grams will be around a quarter or less of your cookie dough.
03:39 So you can actually make around four layers out of this big batch of cookie dough.
03:43 I know it's a lot of cookie dough, but with this cake, the bigger the better.
03:47 So once you have your cookie dough in there, just get stuck in and start spreading it around
03:52 your tin.
03:53 Do it as evenly as possible, but don't worry too much because once it goes in the oven,
03:56 it'll all flatten out.
03:57 Okay, same with the next one.
04:00 Just flatten them all out.
04:01 So if you don't have an abundance of cake pans, don't worry.
04:04 Just get a 9-inch bowl, put it on some parchment and draw a circle around it.
04:09 Put your cookie on freeform and then just shape it to the size of the circle.
04:14 Your cookies will come out pretty much the same shape as long as you keep them within
04:17 the circle.
04:18 And it'll be a little bit more rustic and a little bit more handmade.
04:22 So before we bake off our chocolate chip cookie cake, I'm going to scatter my cookies with
04:27 M&Ms.
04:28 Because I love M&Ms and they add such great color.
04:31 Try and get a good mix of M&Ms.
04:33 There seems to be a lot of orange and green.
04:35 Orange and green is the Irish national flag.
04:38 These cookies are going to look so good.
04:39 Bake the cookies at 350 degrees for 20 minutes.
04:42 While they're in the oven, let's make the frosting.
04:45 To make the vanilla buttercream frosting, beat the butter for around 6-8 minutes.
04:50 When pale in color, add in the sifted icing sugar one scoop at a time.
04:54 Next add in the vanilla, milk and a pinch of salt.
04:58 And continue to beat for a further 4 minutes.
05:01 Your frosting will be fluffy and light.
05:04 And it tastes amazing.
05:06 When your cookies are baked, cool them on a wire rack until cold.
05:09 To assemble your cake, spoon the frosting generously on each layer.
05:13 I went crazy and made 4 layers.
05:16 Save the best looking cookie for the top of your cake.
05:19 You can see what a difference the M&Ms make.
05:22 When it comes to desserts, go big or go home.
05:24 That's what I say.
05:25 This giant chocolate chip cookie cake looks and tastes amazing.
05:29 Now that's what I call bold baking.
05:32 Taking an average everyday recipe and making it over the top and amazing.
05:36 Please subscribe to our YouTube channel.
05:39 Check out all our other videos.
05:40 And we'll see you back here again next week for another Bigger Bolder Baking challenge.
05:44 [BLANK_AUDIO]