Happy Bye-Week, Rams! Not that a week off will really help them play better, but at least it’s one less week of embarrassment! In honor of a week off, my husband and I planned to have a few friends over to watch real football games and some of the baseball playoffs (especially since the Cubs were swept – yeah baby!) but at the last minute everyone bailed. Well, I had already made most of the food that I planned on making so we ate it anyway and just have a bunch left over.
My husband wanted a cookie cake, shaped like a football. Not knowing if bakeries sell cookie cakes shaped like a football I decided to make my own. Not only because I didn’t want to rely on something that may not exist, but mainly because I never get to bake so I’ll take any excuse.
This was so easy and super delish! I mean, it’s a giant cookie – what’s not to like. I tweaked this recipe but next time I make one I’ll tweak again by adding more chocolate chips. This recipe is also a great base for regular chocolate chip cookies!
Chocolate Chip Caramel Cookie Cake
Adapted from Recipe Zaar
1 cup butter
1/2 cup sugar
2/3 cup packed brown sugar
1 teaspoon vanilla
2 cups flour + 4 tablespoons flour (now reading the recipe again – I may have forgotten the 4 tablespoons…oops)
1 teaspoon salt
1 teaspoon cream of tartar
1 teaspoon baking soda
2 cups semi-sweet chocolate chips (I used 1 cup mini chocolate chips and 1 cup caramel chips – next time I’ll use about 1 1/2 cups chocolate and 1 cup caramel or 2 cups chocolate and omit the caramel)
– Beat the sugars and butter together
– Add eggs and vanilla and beat
– Mix flour, salt, cream of tartar and baking soda
– Add dry ingredients to the batter and mix until well incorporated
– Stir in chocolate chips (and caramel in my case)
– Spread dough in to 15 1/2 round pan (I shaped in to a football on a large cookie sheet)
– Bake for 20 minutes at 350