Success! Chocolate chip cookie "cake" (and lasagna)

Wolfie51sb · January 2016

While reading a great post yesterday by @GATraveller about cooking a birthday dinner for his twin daughters, there was a suggestion by @LetsEat to top it off with a chocolate chip cookie topped with ice cream. At the request of my daughter, I already had planned lasagna on the Egg last night, but @LetsEat's mention of dessert inspired me.

The groceries around here sell what they call cookie cake, which in reality are pretty much just oversized cookies, usually chocolate chip. Anyway, my daughter loves them. I decided to make one on the Egg using a roll of Toll House cookie dough. I figured if I cut slices a little less than a half-inch thick, arranged them in a CI skillet and baked them, they would all meld together into one big cookie (300 degrees for about 12-13 minutes).

It's nice when a plan unfolds like you had hoped. The cookie "cake" turned out great (so did the lasagna, which is becoming a family favorite on the Egg).

Thanks to @GATraveller and @LetsEat for the posts and inspiration.

Image: http://photos.imageevent.com/ineedanap/bge/cookies-1.jpg

Image: http://photos.imageevent.com/ineedanap/bge/cookies-2.jpg

Image: http://photos.imageevent.com/ineedanap/bge/1-more-cookie.jpg

Image: http://photos.imageevent.com/ineedanap/bge/cookie-plated.jpg

Image: http://photos.imageevent.com/ineedanap/bge/lasagna.jpg

Brisket_Fanatic · January 2016

Looks really good, would you mind sharing the lasagna recipe?

SmokeyPitt · January 2016

Nice!

Wolfie51sb · January 2016

Brisket_Fanatic said:

Looks really good, would you mind sharing the lasagna recipe?

Sure thing.

I make lasagna similar to how my mom did, which is without ricotta cheese. That probably sounds strange to many folks, but I just don't care for it much. My understanding is the use of ricotta is primarily to help hold things together, but when I cut my lasagna, everything stands up just fine.

I pretty much go a simple route:

Boil the pieces of lasagna (12 work perfectly in the size pans that I use; four layers of three cooked pieces placed side by side)

There's an Ohio-based company called Mid's that makes my favorite sauce (my in-laws tell me it's now sold in Florida), so I use two large jars of that. Start by spreading a thin layer of sauce on the bottom of the pan (to help keep the first layer of pasta from sticking).

Place three pieces of pasta side by side, then a layer of sliced provolone, then sauce.

Three more pieces of pasta, a mix of two-thirds grated mozzarella and one-third cheddar, then sauce.

Three more pieces of pasta, another layer of sliced provolone, then sauce.

The final three pieces of pasta, sauce, then top with grated parmesan and a sprinkling of grated mozzarella. I usally add a dusting of Italian seasoning.

Cover the pan with HD aluminum foil and place in the Egg or oven at about 350 degrees for 30-45 minutes. Remove the foil for the last 15 to 30 minutes, the amount of time depending how much smokiness you're looking for. I usually go 45 minutes covered and 15 minutes without. You definitely want to go some time without the foil so the top layer of cheese can melt really well and get some color.

I've experimented with different kinds of cheeses but also seem to go back to what I've listed above.

Photo Egg · January 2016

FANASTIC...

bgebrent · January 2016

Very nice indeed!

GATraveller · January 2016

Looks like you really knocked this one out of the park!!! I love the cookie idea and will definitely give it a go soon. I'm happy my post inspired you......that makes it a success and what this forum is all about.

LetsEat · January 2016

The ci cookie is one of those "why didn't I try this sooner?" cooks. It's also an easy cook to introduce your children to cooking on the egg. Glad you enjoyed it. Let me share my MIL's chocolate chip recipe -- much better than store bought.

Consider preparing a double batch. With one half, bake individual cookies or cookie pie freeze second half for a future bake. The dough is very versatile -- drop cookies, form in log/refrigerate and/or freeze or just freeze bulk dough.

Gram's Chocolate Chip Cookies
375'

Blend:
3/4C brown sugar
3/4C white sugar
1C butter (or equal amounts butter& shortening for a more firm cookie)

Add:
2 Lg eggs

Dissolve 1t baking soda in 2T hot water.
Add to sugar/egg/butter mixture.

Sift:
2 1/2C ap flour
1/2 t salt (non-iodized)
1/2 t baking powder

Mix dry and wet ingredients.

Stir in:
1t vanilla
chocolate chips (bakers choice quantity/variety)
3/4 C chopped nuts

Bake & Eat!
Gram's rule, "One cookie for each hand!"

johnmitchell · January 2016

Fantastic..Love the cookie cake..

Cashfan · January 2016

LetsEat said:

The ci cookie is one of those "why didn't I try this sooner?" cooks. It's also an easy cook to introduce your children to cooking on the egg. Glad you enjoyed it. Let me share my MIL's chocolate chip recipe -- much better than store bought.

Consider preparing a double batch. With one half, bake individual cookies or cookie pie freeze second half for a future bake. The dough is very versatile -- drop cookies, form in log/refrigerate and/or freeze or just freeze bulk dough.

Gram's Chocolate Chip Cookies
375'

Blend:
3/4C brown sugar
3/4C white sugar
1C butter (or equal amounts butter& shortening for a more firm cookie)

Add:
2 Lg eggs

Dissolve 1t baking soda in 2T hot water.
Add to sugar/egg/butter mixture.

Sift:
2 1/2C ap flour
1/2 t salt (non-iodized)
1/2 t baking powder

Mix dry and wet ingredients.

Stir in:
1t vanilla
chocolate chips (bakers choice quantity/variety)
3/4 C chopped nuts

Bake & Eat!
Gram's rule, "One cookie for each hand!"

@LetsEat, I made your cookies this evening, not in the egg, but in the oven. They are very good. I am going to try making them in CI pan on the egg this weekend.

Thanks for sharing the recipe!!

byrne092 · January 2016

That's a great idea! Been too long since I've had a cookie cake, and homemade on the egg...that's tough to beat. Nice job!

Brisket_Fanatic · January 2016

Wolfie51sb said:

Brisket_Fanatic said:

Looks really good, would you mind sharing the lasagna recipe?

Sure thing.
I make lasagna similar to how my mom did, which is without ricotta cheese. That probably sounds strange to many folks, but I just don't care for it much. My understanding is the use of ricotta is primarily to help hold things together, but when I cut my lasagna, everything stands up just fine.
I pretty much go a simple route:
Boil the pieces of lasagna (12 work perfectly in the size pans that I use; four layers of three cooked pieces placed side by side)
There's an Ohio-based company called Mid's that makes my favorite sauce (my in-laws tell me it's now sold in Florida), so I use two large jars of that. Start by spreading a thin layer of sauce on the bottom of the pan (to help keep the first layer of pasta from sticking).
Place three pieces of pasta side by side, then a layer of sliced provolone, then sauce.
Three more pieces of pasta, a mix of two-thirds grated mozzarella and one-third cheddar, then sauce.
Three more pieces of pasta, another layer of sliced provolone, then sauce.
The final three pieces of pasta, sauce, then top with grated parmesan and a sprinkling of grated mozzarella. I usally add a dusting of Italian seasoning.
Cover the pan with HD aluminum foil and place in the Egg or oven at about 350 degrees for 30-45 minutes. Remove the foil for the last 15 to 30 minutes, the amount of time depending how much smokiness you're looking for. I usually go 45 minutes covered and 15 minutes without. You definitely want to go some time without the foil so the top layer of cheese can melt really well and get some color.
I've experimented with different kinds of cheeses but also seem to go back to what I've listed above.

Thank you!

eggsurance_agent · January 2016

@Wolfie51sb did you do direct or indirect? I need some dessert for tomorrow and am going to try this, looks great!

LetsEat · January 2016

I'm not sure how @ Wolfie51sb baked his but I bake my chocolate chip cookie-cake indirect.

Wolfie51sb · January 2016

Yes, indirect (for both the cookie cake and the lasagna). Dome temp for the cookie cake was around 350.

One note to follow up on the original post: We made another cookie cake the next day, and on that one I pulled the CI skillet after 10 minutes, just when the top of the cookie started to look done. The first one got overlooked a bit and was too crispy for our tastes, because it keeps cooking in the CI after it's pulled from the Egg. Knocking a few minutes off the time in the Egg still allowed it to get done but left it more chewy and not as crispy.

NPHuskerFL · January 2016

I'm on a roof freezing my patootie off and that looks like it would take my mind off the numbness. Very nice!

Success! Chocolate chip cookie "cake" (and lasagna)

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