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Giant Chipwich Cake
This recipe can be prepared in steps and stored in your freezer until needed. Below, I provide details on different cooking options and tips that make the assembly simple. Get ready to see eyes pop and smiles stretch from ear to ear!

Yield: 12 servings

Ingredients

  • 1 cup (2 sticks) butter, softened
  • ¾ cup (144g) granulated sugar
  • ¾ cup (150g) packed brown sugar
  • 1½ teaspoons (7ml) vanilla extract
  • 2 large eggs
  • 2 cups (254g) all-purpose flour (or gluten-free flour blend)
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1¾ cups (10 ounces) semisweet chocolate chips or mini chips*
  • 1½ quarts vanilla ice cream (or flavor of choice)
  • Optional: Icing or decorations (sprinkles, mini M&Ms, or mini chocolate chips)

Instructions

  1. To bake the cookies: Preheat the oven to 350℉. Grease two 9-inch cake pans and line the bottoms with parchment paper for easy removal. (For added ease, trace the pans on a piece of parchment paper and cut just inside the circle.)
  2. In a large bowl or stand mixer, beat the butter, granulated sugar, brown sugar, and vanilla until light and fluffy. Add the eggs, one at a time, beating well after each addition.
  3. In a medium bowl, mix together the flour, salt, and baking soda. Half at a time, add the dry ingredients to the wet ingredients and beat until incorporated. Stir in the chocolate chips.
  4. In order to have the correct thickness for the chipwich cookies, remove 1¼ cups (10 ounces) of the dough to a separate bowl and set aside. Evenly spread the remaining batter into the prepared pans. The batter will just cover the pans completely but will not appear very thick; it will rise while baking. Bake for approximately 15 minutes or until just cooked through in the center and lightly golden on top.
  5. Cool the cookies for 15 minutes in the pan, and then carefully remove to a cooling rack. When fully cooled, wrap and store in the refrigerator or freezer until ready to assemble. (Tip: Separate with a piece of parchment or wax paper so the cookies don’t stick to each other.)
  6. To assemble the chipwich: Soften the ice cream, taking care that it does not get too soupy.
  7. Spread the ice cream evenly over the bottom side of one cookie. Top with the second cookie, pressing down lightly. Wrap and freeze until ready to use. (Tip: If you have a 10-inch spring-form or similar size pan, line it with foil and place the first cookie, top down, in the pan and continue as instructed. The pan provides a boundary, allowing you to fill the cookie with ice cream with little mess. The dessert can also be stored in the pan and easily removed at serving time.)
  8. Decorating the chipwich: If you wish to cover the edges with sprinkles, mini M&Ms, chopped peanuts, etc., remove the finished chipwich cake from the freezer and allow the ice cream to soften slightly. Sprinkle the desired topping on a plate and roll the edges in it. Return to the freezer until ready to eat. If you’d like to decorate the top with icing, I recommend doing so the day you plan to serve the cake, and then to avoid smearing the icing, do not cover before serving.
  9. Before serving, let sit for 5-10 minutes at room temperature for easier cutting. ENJOY!

Notes & Tips

*You can’t go wrong with traditional chocolate chips, but minis will distribute the chocolate flavor more evenly throughout the cookies. I often use a 50-50 mix.

Helpful hints:
•I bake the removed dough in a 6-inch pie plate for 15 minutes at 350℉. To make as standard cookies, bake for approximately 8-10 minutes.
•For two thicker cookies, split all the dough evenly between the two 9-inch round cake pans, extending the baking time by approximately 3 minutes.
•Another festive option is to bake one big cookie. For a pizza cookie, bake all the dough in a 14-inch round pan. For an alternative to a sheet cake, bake in a 15×10-inch jelly roll pan or baking sheet with sides. In my oven, I also bake these pans for 15 minutes.
•To insert candles in the frozen chipwich, it is helpful to first make holes in the cookie with a skewer or the tip of a sharp knife. To easily write “Happy Birthday” or another message, melt a small quantity of chocolate chips (white, milk or dark) in a snack-size zipper-top baggie. Then, snip off a small piece of the corner and pipe the desired message. This may be done before or after freezing.

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