Cookie Stacked Cakes

Stacked Chocolate Chip Cookie Cakes at chasingdelicious.com. Recipe by @rvank.

I could stare at the mesmerizing trickle of falling rain drops, stirred about in the gentle breeze accompanying the cement-grey clouds hovering high above, for hours. Bare feet carry me about a warm, dim house so my fingers can click, tap, switch and toggle what little noise-making devices remain on. Now I can watch and listen.

 

I slide open a tricky window and sit on the paint-chipped sill. A warm, damp breeze rushes over me; the metallic smell of a summer storm floods my nostrils. Nothing accompanies the sight and sound of a gentle storm like the infrequent smells of rain and gentle caressing touch of a dewy gust of wind.

 

My hand wraps around the edge of the sill. I lean out from the window as far as I can, struggling to clear the overhang. My arm shakes slightly under a struggle to control my own oddly-balanced weight. I open my mouth and stick my tongue out, hoping to catch a raindrop.

 

Nothing but the rain fills my senses now.

 

Stacked Chocolate Chip Cookie Cakes at chasingdelicious.com. Recipe by @rvank.

 

5.0 from 1 reviews
Cookie Stacked Cakes
 
Prep time
Cook time
Total time
 
For this recipe you will need a kitchen torch
Recipe by:
Difficulty: Intermediate
Great for: Dessert
Makes: 3, 3" cakes
Ingredients
  • 8 oz. unsalted butter, at room temperature
  • 6 oz. light brown sugar
  • 6 oz. granulated sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 10 oz. all-purpose flour
  • 3 oz. whole-wheat flour
  • 1½ tsp. cinnamon
  • ¾ tsp. salt
  • ¾ tsp. baking soda
  • 12 oz. dark chocolate chips
  • 2 cups italian meringue frosting, recipe below
Instructions
  1. Preheat the oven to 375°F. Line the bottom of the pizza pan with parchment paper and grease the paper and sides of the pan; set aside.
  2. Cream together the butter and sugar until light and fluffy, about five minutes.
  3. Add the eggs, one at a time, mixing well after each.
  4. Add the vanilla and mix in well.
  5. Add the flour, cinnamon, salt, and baking soda and mix until a batter forms.
  6. Add the chocolate chips and mix until they are evenly distributed.
  7. Spread the dough into the pizza pan.
  8. Bake in a preheated oven for 20 to 22 minutes until the edges begin to brown and the center has set. In the meantime, prepare the italian meringue according to the instructions below.
  9. Cool in the pan for 10 to 20 minutes until cool enough to handle.
  10. Remove from the pan carefully and cool on a wire rack until completely cool.
  11. Using 3" round cookie cutters, cut out 12 circular cookies from the sheet.
  12. Place one cookie layer on a plate. Using a large star tip, place a ring of icing on the top. Place a cookie on top and repeat until you have four layers or cookie and icing.
  13. Using a propane or kitchen torch, lightly torch the edges of the meringue to give it a charred look.
  14. Serve immediately. This recipe is best stored separately and should be eaten right after assembly.
 

Italian Meringue: While italian meringue may be the most difficult and time consuming of the frostings, it is by far, in my opinion at least, the best. If you’re not up for making italian meringue, you can substitute in traditional buttercream frosting instead for a still delicious treat!

 

5.0 from 1 reviews
Italian Meringue
 
Prep time
Total time
 
For this recipe you will need a heavy-bottomed pot, candy thermometer, and a stand mixer with a whisk attachment.
Recipe by:
Ingredients
  • 8 oz. sugar
  • ¼ cup water
  • ½ cup egg whites
Instructions
  1. Place the sugar and water in a heavy bottomed pot and bring to a boil over high heat. Bring the sugar to 240°F.
  2. While the sugar is heating, begin whipping the egg whites until the are fluffy and have expanded 2 to 3 times in volume.
  3. Once the sugar is at 240°F and the egg whites are foamy, immediately begin slowly adding the hot sugar into the egg whites while whipping at medium-high speed. Be sure to add the sugar very in a needle thin stream in between the whisk attachment and the side of the mixer bowl.
  4. Once the sugar is added, whip the mixture at high speed until it is completely cooled and the egg whites form stiff peaks, about 1o to 20 minutes.
  5. Store in an airtight jar in the refrigerator for up to 2 weeks.
 

 

What’s your favorite chocolate chip cookie and cake mashup? Share it with us in the comments! 

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AUTHOR - Russell van Kraayenburg

Food nerd. Cookbook author. Founder of Chasing Delicious. Pastry cook at Fluff Bake Bar. Lover of hot dogs.

89 Comments

0
  • Belinda @themoonblushbaker

    My cookie and cake combo has to be classic concorde cake. The light chocolate mousse and biscuit is addictive to me.

    I can not believe how goo you re taking food photos! I am inspired to make one of these just for the fun of it.

  • ThisBakerGirlBlogs

    They look delicious! Such beautiful photographs, too. Tempted to give this one a go :-)

  • Amy

    Wow. That is one incredibly evocative opening paragraph.

    These look absolutely beautiful. I especially love the addition of Italian Meringue — I so rarely see that in recipes! x

  • Jeanette

    What a fun idea! Would be great for a party this summer!

  • Laura (Tutti Dolci)

    I absolutely love these, especially the torched meringue frosting!

  • Cheryl

    What a work of art. Just viewing these incredible pictures, motivate me to get cracking and make some cookie cakes. Fantastic idea using Italian Meringue, love it!

  • Cookbook Queen

    ABSOLUTELY love these. So gorgeous!! And Italian Meringue is the best!!!

  • Jen @ My Kitchen Addiction

    These are so fun! I have to come up with some ideas for a bridal shower in August, and I think these would be a big hit. I especially love that you used Italian meringue… Delish!

  • Kelly Senyei | Just a Taste

    Wow! These look absolutely incredible and your photographs are stunning!

  • Sylvie @ Gourmande in the Kitchen

    I love those rainy days at home, the sound of the rain is so soothing. Stunning presentation!

  • Shaina

    I am loving the Italian meringue layers. The extra time is worth the results, and while I rarely venture into the land of whipped whites and hot sugar syrup, I am rewarded each time I do.

  • Rosie

    Wow, these look amazing! So gorgeous, and so perfect! I love your writing style too!

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  • Mandy

    I want to swallow this in one single bite! Is that possible….?

  • Lynda - TasteFood

    Stunning photo. Great recipe.

  • Heather @ French Press

    what gorgeous pictures! and I love the idea of a cookie cake:)

  • Katrina @ Warm Vanilla Sugar

    These are so stunning! Love this idea – unique, cute, and totally tasty looking all in one!

  • Jocelyn (Grandbaby Cakes)

    Oh yes yes! Now this is amazing!

  • Maria

    My kind of cake! Love it!

  • Chung-Ah | Damn Delicious

    Whoa – I could definitely get on board with this!

  • Ashley Bee (Quarter Life Crisis Cuisine)

    Woah. This has got to be the king of all desserts. It’s gorgeous and looks incredibly tasty!

  • Sherri @The Well Floured Kitchen

    What an absolutely striking presentation! I agree, Italian Meringue is the only was to go, but I admit I never tried it on a cookie. Very Clever!

  • Jaclyn

    These are seriously awesome! Beautiful photos as always! Your site is amazing!

  • Brandon @ Kitchen Konfidence

    I used to enjoy summer storms in NJ. Especially ones with thunder and lightning. We don’t get them very often here in SD though :/

    This cookie cake looks pretty darn good!

  • Marysue

    Goodness, what a gorgeous, delicious-sounding delight! But your opening was just as gorgeous! You need to write a book…you’d have readers waiting out in the rain to buy it!

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    Beautiful stacked cookies!!

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    So, so gorgeous!!

  • Grace

    Your first few paragraphs made me feel like I was actually there! Gorgeous imagery! And the
    Cookie stack looks soooooo yummy!

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    Those look so delicious! My mouth is watering just looking at the photo.

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