I am assuming you mean something like a 12" round large cookie (may be a different size, just using it for an example) I cook mine in my cake pans. I don't have any issue with the edges not baking properly. And i use my standard cookie recipe (whatever cookie type it may be)
This cookie cake is one example. I made multiple cookies and then stacked them with buttercream in between and then decorated like a cake. But I have done just one layer also and then decorated just the top.
http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=959723
I make the Toll House recipe with butter, and line a 12" cake pan with parchment and then spread the whole batch in there...then bake between 330-350 degrees until its light brown and a toothpick comes out clean.
Its always baked level and chewy and yummy for me.
0mg what a great idea! my hubby would kill for a layered cookie cake like that lol. i may do that for his birthday ;p
i am going to use the toll house recipe as well. thanks for the tips ladies!
if i do a 12in, how many recipes do i make? and how thick does it end up? i want it kinda thick like the regular ones from the bakery. i just bought enough ing for 2 batches. is that enough?
I haven't read comments so if it's answered already sorry. But I made one the other day and just took premaid cookie dough and put it in a pan and flattened it and baked it into a cookie cake.
I think two different things are being discussed here. Some people are talking about a single pizza-sized cookie, and others are talking about a layered "cake" with cookies for the layers. Both are great!
When I make these I flatten the dough out in the pan to about a half inch to the pan. That way when baking it will bake out to the edge rather than up and causing a lip.
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