My boyfriend loves my Giant Chocolate Chip Cookie Cakes, and he really likes Terry’s Chocolate Orange, so when I said about making him one with chocolate orange, it certainly got his taste buds going.
He said not to tell his brother’s that it had Terry’s Chocolate Orange in, as they love it too, as well as my giant cookies, so with this in mind, I thought that I would make them some smaller one’s. For his brothers I baked them cookies which were 6 inches in size, an Individual Chocolate Orange Chip Cookie each.
Giant Chocolate Chip Orange Cookie cake
Makes a 10 inch Giant Cookie
For the Giant Cookies
170g Butter, at room temperature
200g Light Brown Sugar
1 Medium Eggs, at room temperature
1 teaspoons Vanilla Extract
250g Plain Flour
2 teaspoons Cornflour
1 teaspoon Bicarbonate of Soda
157g Terry’s Chocolate Orange, chopped
100g Chocolate Chips or Chopped Chocolate
A few Orange Chocolate Chips or Orange Candy Melts (optional)
For the Chocolate Orange Frosting
Lakeland Chocolate Orange Frosting, is what I used (but you make your own Chocolate Orange Buttercream or Chocolate Orange Ganache that has been whipped for the topping)
Orange Chocolate Chips or Orange Candy Melts (optional)
- Preheat the oven to Gas Mark 4 and grease and baseline a 10 inch round cake tin (springform or loose bottom).
- In a large bowl, beat the butter and brown sugar together until smooth and creamy.
- Mix in the eggs and vanilla until combined.
- In a separate bowl whisk together the flour, cornflour and bicarbonate of soda. With your mixer on slow, add your flour mix into your mixture – your cookie dough will be quite thick
- Add 3/4 of your chopped chocolate / chocolate chips and mix for a few seconds until evenly distributed.
- Spoon your cookie dough into your prepared tin and use the back of a spoon to spread it in evenly. Sprinkle over the rest of your chocolate chips. I also added some orange coloured chocolate chips too.
- Bake in your preheated oven for 20 – 25 minutes (it can be up to 30 minutes) until your cookie is a light golden brown and a toothpick in the centre comes out clean. The centre of your cookie may be slightly soft but it will carry on baking and it will firm up once it is cool.
- Remove for the oven and place the pan on a wire rack to cool.
- Once the tin is cool enough to handle, use a knife or spatula, to go around the edge of the tin to loosen the sides of your giant cookie. If using a springform tin take the ring off and leave on the base until cool, or push out of you’re using a loose-bottomed tin and leave on the base to cool.
- Transfer you cookie to a large cake board, plate or serving platter, or the lid of an upturned airtight container (which is what I normally do) it just depends on the occasion. For everyday I use the lid of an airtight container, as its easy for storage and if its for a special occasion and a gift for someone I would probably find a cake board for it.
- You can decorate your cookie if desired. You can pipe around the outside, write a message for someone and add sprinkles or chocolate to decorate your cookie.
I piped around the edge of my giant cookie, drizzled melted orange chips, added sprinkles and pieces of Terry’s Chocolate Orange and then I piped my boyfriends initial, ‘J’, keeping it pretty simple.
For the Frosting and Decoration
- You can use your favourite buttercream recipe, flavour it with chocolate orange, or maybe colour it orange for a pop of colour on your giant cookie.
- You could always make a chocolate orange ganache and whip it so you can pipe it on your cookie.
- Cheat and use a tub of frosting that you have got from the supermarket.
- Decorate with sprinkles, chocolate curls, edible glitter, the options are endless decorate your giant cookie however you desire.