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Playing How to Make a Chocolate Chip Cookie Cake | The Hutch Oven's Emily Hutchinson

Cookbook author and cookie decorator extraordinaire Emily Hutchinson of "The Hutch Oven" shares a scrumptious chocolate chip cookie in the form of a cake. On game day, she likes to decorate it using a touchdown theme. It's easy to do and is always a hit with friends and family. 

If you'd like to try it, all you need are store-bought chocolate and vanilla icing (mix some green food coloring into some of the latter for the "grass"), confetti sprinkles and shredded coconut. To turn the coconut green, place it in a zip-top bag and add a few drops of green food coloring—a little goes a long way!—then rub and shake it together until uniform. To pipe the lines and numbers, use a piping bag or a zip-top bag with a tiny bit cut off one of the bottom corners. Use the photo above as a guide when creating your football field and have fun with it!  

Pro Tip from Emily: Crack the eggs into a small bowl instead of directly into the butter mixture to prevent shells from ending up in your dough. They are much easier to see and remove when they are in a separate bowl. Also, it's important to not use two whole eggs in this recipe or the cookie will have a cakelike texture. 

Check out her new cookbook Creative Cookie Decorating for Everyone

For more recipes from our "Game Day" episode, check out Rach's Beef and Chorizo Burgers, Rashad Jennings' Sliders With Bacon & Sesame Slaw and Josh Capon's Meatball Hero Bar.  

Ingredients

  • 1 cup (227 grams) unsalted butter, cold
  • 1 cup (220 grams) firmly packed light brown sugar
  • ¼ cup (50 grams) granulated sugar
  • 1 large egg (50 grams)
  • 1 egg yolk (18 grams)
  • 2 teaspoons (8 grams) pure vanilla extract
  • 2 cups (265 grams) all-purpose flour
  • 1 tablespoon (7.5 grams) cornstarch
  • ¾ teaspoon (4.5 grams) salt
  • ½ teaspoon (2.5 grams) baking soda
  • ¼ teaspoon (1.25 grams) aluminum-free baking powder
  • 1 ¼ cups (232 grams) semisweet chocolate chips

Yield

Serves: 12 to 20, depending on how big the slices are

Preparation

Preheat oven to 350°F, with a rack in the middle position. Line a 9-by-13-inch baking pan with a piece of parchment paper long enough to leave overhang on two sides to help remove the baked cookie. 

Use a cheese grater to grate the cold butter directly into a stand mixer bowl. Cream the butter and both sugars for 2 minutes on medium-high speed until fluffy and lighter in color. Add the egg and egg yolk, along with the vanilla. 

In a separate bowl, whisk together or sift the flour, cornstarch, salt, baking soda and baking powder. Add the dry ingredients to the wet ingredients and mix on low speed just until combined. Add the chocolate chips and gently mix; do not overmix. 

Press the dough evenly into the prepared baking pan, then smooth the top to create an even surface. Bake for 25 to 30 minutes. The cookie should be nice and soft, but cooked through with golden brown edges. Don't overbake. 

Use an offset spatula to gently press down on the cookie to create a flat surface and smooth the edges. Let cool in the pan completely to firm up, then remove by pulling up on both sides of the parchment paper overhang. Discard parchment and set the cookie on a rectangular cake board or platter. 

Decorate according to the touchdown theme, as desired.