Description
A recipe for a large, chewy chocolate chip cookie cake shaped and decorated like a football, suitable for game day parties.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semi-sweet chocolate chips
- 1 cup powdered sugar (for frosting)
- 1/4 cup (1/2 stick) unsalted butter, softened (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- 2-3 tablespoons milk (for frosting)
- 1/4 teaspoon salt (for frosting)
- Brown food coloring (for cookie cake base, optional)
- White, black, or brown food coloring (for decoration)
Instructions
- Preheat your oven to 350 degrees F. Line a large baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in the chocolate chips. If you want a slightly darker, more ‘brown’ base color, mix in a tiny drop of brown food coloring now.
- Place the dough onto the prepared baking sheet. Gently press and shape the dough into a football shape, aiming for a thick, even layer about 1/2 inch thick. Keep the edges defined.
- Bake for 20 to 25 minutes, or until the edges are golden brown but the center still looks slightly soft. Do not overbake; you want a chewy center.
- Remove from the oven and let the cookie cake cool completely on the baking sheet before attempting to move it.
- Prepare the frosting: Beat the 1/4 cup softened butter until smooth. Gradually add the powdered sugar, vanilla extract, and salt. Add milk one tablespoon at a time until you reach a thick, pipeable consistency.
- Divide the frosting. Color a small amount brown or black for the football laces. Keep the rest white or use a light tan color for the main ‘football’ color if desired, or leave it white for contrast.
- Once the cookie cake is completely cool, use an offset spatula to cover the top with a thin layer of frosting, smoothing it out to define the football shape.
- Use a piping bag fitted with a small round tip to pipe two parallel lines down the center of the cookie cake to represent the laces.
Notes
- For a thicker cookie cake that spreads less, chill the shaped dough for 30 minutes before baking.
- Use a high-quality, stiff buttercream for the laces so they hold their shape and do not melt into the base frosting.
- If you do not want to shape the dough raw, you can bake a large round cookie cake and then use a sharp knife to trim it into a football shape once it is fully cooled.
- Prep Time: 20 min
- Cook Time: 25 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 45
- Sodium: 180
- Fat: 28
- Saturated Fat: 16
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 48
- Fiber: 1
- Protein: 5
- Cholesterol: 75