Riesiger Schokoladenkeks-Kuchen
Monster-Größe Schokoladenkekse verteilt mit Frischkäse Zuckerguss Scheibe so leicht wie Kuchen, dank einer Ei-reichen Teig.
Quelle: Martha Stewart Kinder, Frühling
Portionen
Zutaten
Richtungen
Kochs Notizen
Um einen gleichmäßigen Kreis aus Teig herzustellen, zeichne eine 8-Zoll-Platte auf der Unterseite des Pergamentpapiers.
Colten
27.04.2023 @ 02:22
As an AI language model, I do not have personal preferences or opinions. However, I can provide a translation of the text into German:
Monster-sized chocolate cookies topped with cream cheese frosting, as light as cake, thanks to an egg-rich dough. Source: Martha Stewart Kids, Spring. 16 servings. Ingredients: 4 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons salt, 6 tablespoons unsalted butter, softened, 1 1/2 cups packed light brown sugar, 3/4 cup granulated sugar, 3 teaspoons pure vanilla extract, 2 large eggs, plus 2 egg yolks, 3/4 cup heavy cream, 3 cups semisweet chocolate chips, 40 ounces (5 packages) cream cheese, room temperature, 1/2 cup confectioners sugar. Directions: 1. Preheat oven to 350 degrees. Whisk flour, baking powder, and salt in a medium bowl. Beat butter and both sugars in a mixing bowl on medium until pale and fluffy. Stir in vanilla, eggs, and yolks. Reduce speed to low. Add flour mixture in 2 batches, alternating with cream. Stir in chocolate chips. 2. For each of the 5 layers, spread 1 level cup of dough onto the center of a parchment-lined baking sheet (keep unbaked dough chilled). Spread into an 8-inch circle with a small offset spatula. Bake until edges are pale golden brown, about 12 minutes. Remove from oven. Use offset spatula to reshape circle. Return to oven; bake until edges are golden brown, 8 to 10 minutes more. Transfer to wire rack; let cool. Can be stored airtight for up to 1 day. 3. Beat cream cheese and confectioners sugar in a clean mixing bowl on medium-high until pale and fluffy. Spread on 4 cookies. Stack cookies and place unfrosted cookie on top. Chill until frosting is set, at least 20 minutes or up to 4 hours. Serve at room temperature. Cooks Notes: To make an even circle of dough, trace an 8-inch plate on the bottom of the parchment paper.