EMMA NAILLE (‘18)

http://NAILLED%20THAT%20RECIPE%20%20EMMA%20NAILLE%20(‘18)%20ENTERTAINMENT%20EDITOR%20https://www.youtube.com/watch?v=1SQwR1k7_cM&t=190s%20%20Chocolate%20chip%20cookies%20are,%20undoubtedly,%20the%20best%20kind%20of%20cookies.%20But%20cakes%20are%20baked%20for%20special%20occasions%20like%20birthdays,%20anniversaries,%20and%20holidays.%20So%20what%20is%20a%20cookie-lover%20to%20do%20for%20these%20events?%20Bake%20a%20milk%20and%20cookie%20cake!%20This%20is%20a%20chocolate%20chip%20cookie%20four-layer%20cake,%20with%20a%20milk%20frosting%20to%20go%20between%20the%20layers.%20Baking%20a%20cake%20with%20multiple%20layers%20and%20making%20frosting%20from%20scratch%20is%20challenging,%20but%20I%20did%20my%20best%20and%20tested%20this%20recipe%20so%20you%20don’t%20have%20to.%20%20The%20cake%20layers%20were%20really%20more%20just%20like%20giant%20chocolate%20chip%20cookies.%20With%20the%20expectation%20that%20it%20would%20be%20more%20like%20a%20dense%20cake,%20this%20was%20surprising.%20The%20frosting%20was%20the%20hardest%20part%20to%20make,%20and%20it%20did%20not%20turn%20out%20like%20it%20was%20supposed%20to.%20In%20the%20pictures%20on%20the%20website%20with%20the%20recipe,%20the%20frosting%20looked%20fluffy,%20but%20my%20frosting%20turned%20out%20gloppy%20and%20tasted%20disgusting.%20I%20think%20I%20messed%20up%20where%20you’re%20supposed%20to%20boil%20the%20milk,%20but%20who%20knows.%20To%20replace%20the%20frosting,%20I%20bought%20white%20whipped%20frosting%20from%20the%20store%20and%20put%20that%20in%20between%20the%20layers.%20The%20“cake”%20tasted%20like%20a%20chocolate%20chip%20cookie%20with%20frosting%20on%20it,%20but%20it%20was%20still%20really%20good!%20I%20would%20probably%20just%20use%20the%20cake%20recipe%20as%20a%20cookie%20dough%20recipe%20and%20scrap%20the%20frosting%20altogether.%20%20Recipe:%20Meghan%20Rienks%20http://meghanrienks.co/layered-milk-cookie-cake/%20Ingredients

Chocolate chip cookies are, undoubtedly, the best kind of cookies. But cakes are baked for special occasions like birthdays, anniversaries, and holidays. So what is a cookie-lover to do for these events? Bake a milk and cookie cake! This is a chocolate chip cookie four-layer cake, has a milk frosting to go between the layers. Baking a cake with multiple layers and making frosting from scratch is challenging, but I did my best and tested this recipe so you don’t have to.
The cake layers were really more just like giant chocolate chip cookies. With the expectation that it would be more like a dense cake, this was slightly disappointing. The frosting was the hardest part to make, and it did not turn out like it was supposed to. In the pictures on the website with the recipe, the frosting looked fluffy, but my frosting turned out gloppy and tasted disgusting. I think I messed up when boiling the milk. To replace the frosting, I bought white whipped frosting from the store and put that in between the layers. The “cake” tasted like a chocolate chip cookie with frosting on it, but it was still pretty good. I would probably just use the cake recipe as a cookie dough recipe and scrap the frosting altogether.

Recipe: Meghan Rienks 

Ingredients for cookie cake:

4 cups all purpose flour

1 ½ tsp salt

1 tsp baking soda

1 & ½ cups butter, melted

2 cups brown sugar, packed

1 cup white sugar

2 large eggs

2 large egg yolks

4 tsp vanilla bean paste

4 cups chocolate chips

Directions for cookie cake:

Start by preheating your oven to 325 degrees Fahrenheit. Then spray 4 round cake pans with cooking spray and put a strip of parchment paper in each one. Mix the flour, baking soda and salt in a large bowl. In a separate bowl for the wet ingredients, whisk the butter and both sugars until combined. Add each egg one at a time to this mixture and then stir in the vanilla. Fold the wet and dry ingredients together but do not over mix. Add the chocolate chips and then distribute the batter into each cake pan and press the batter to the edges. Bake for 20-28 minutes until golden brown.

Ingredients for milk frosting:

4½ tbs all-purpose flour

1 cup white sugar

pinch of salt

1 cup milk

1 cup unsalted butter (softened to room temperature)

½ tsp

Directions for milk frosting:

In a medium saucepan, whisk the flour, sugar, salt and milk. Place the pan over low heat and keep whisking until it boils. Cook for 1-2 more minutes when it starts to bubble. Then take the pan off the stove top and whisk for one minute. Pour this mixture into a bowl and immediately cover with plastic wrap so that it touches the mixture. Let this cool to room temperature. Beat the butter in a medium bowl for 5-7 minutes until it is fluffy. Add the mixture one tablespoon at a time and then mix until it is smooth. Then stir in the vanilla.