Giant Oreo Cookie

Instructions

1. Preheat your oven to 350°F (180°C) and line a round 9-inch cake pan with parchment paper. Set aside.

2. In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside.

3. In a separate large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and 1 teaspoon of vanilla extract, mixing until well combined.

4. Gradually add the dry ingredients to the wet ingredients, mixing until a smooth dough forms.

5. Press half of the dough into the bottom of the prepared cake pan, creating an even layer.

6. Bake in the preheated oven for 12-15 minutes, or until the edges are set but the center is still slightly soft. Remove from the oven and let it cool in the pan for about 10 minutes.

7. Carefully invert the pan to release the cookie layer onto a wire rack to cool completely.

8. While the cookie layer cools, prepare the cream filling. In a microwave-safe bowl, melt the white chocolate chips and vegetable shortening in 30-second intervals, stirring until smooth.

9. Gradually whisk in the powdered sugar and 1 teaspoon of vanilla extract, mixing until a smooth and creamy filling is formed.

10. Spread the cream filling evenly over the cooled cookie base, leaving a small border around the edge.

11. Gently press the remaining cookie dough on top of the cream filling, covering it completely and sealing the edges with the bottom layer.

12. Return the cookie to the oven and bake for an additional 12-15 minutes, or until the top cookie layer is set.

13. Allow the Giant Oreo Cookie to cool completely before slicing into wedges and serving.