CHOCOLATE CHIP COOKIE CAKE
Provided by Molly Yeh
Categories dessert
Time 1h15m
Yield one 8-inch cookie cake
Number Of Ingredients 16
Steps:
- For the cookie cake: Preheat the oven to 350 degrees F. Grease an 8-inch cake pan with nonstick cooking spray and line it with parchment. Set aside.
- In a large bowl, combine the almond and hazelnut flours, brown and granulated sugars, salt and baking soda. In a small bowl, combine the vanilla and almond extracts and egg. Add the wet ingredients to the dry ingredients, add the chocolate chips and stir to combine. It may seem dry at first but keep on stirring. Pat the dough out evenly in the prepared cake pan.
- Bake until golden brown on top; begin checking for doneness at 22 minutes. Let the cake cool fully in the pan.
- For the buttercream: In a stand mixer fitted with a paddle attachment, beat together the powdered sugar, butter, vanilla and salt. Once combined, beat in the heavy cream until smooth.
- Remove the cake from the pan. Transfer the buttercream to a piping bag and decorate the cake as desired (or spread on the cake to decorate).
CHOCOLATE CHIP COOKIE CAKE
This is one of my very favorite cake recipes. It is so soft and fluffy. I like making it for birthdays and decorating it with chocoate icing.
Provided by April J.
Categories Dessert
Time 45m
Yield 15 serving(s)
Number Of Ingredients 11
Steps:
- Beat butter and sugars together.
- Add eggs and vanilla.
- Mix flour, salt, baking soda, and cream of tartar.
- Add dry ingredients to the batter and mix until well blended.
- Stir in chocolate chips.
- Spread dough into a 15 1/2 inch round pan.
- Bake for 20 minutes at 350 degrees.
Nutrition Facts : Calories 358.1, Fat 19.8, SaturatedFat 12, Cholesterol 57.3, Sodium 362.2, Carbohydrate 45.1, Fiber 1.8, Sugar 28.5, Protein 3.9
GIANT CHOCOLATE CHIP COOKIE CAKE
Make and share this Giant Chocolate Chip Cookie Cake recipe from Food.com.
Provided by ErinM
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F. Line a 14-inch, light colored, round pizza pan with parchment paper and grease the parchment paper.
- In a large bowl, cream the butter and sugars. Add the eggs, beating well after the addition of each.
- In a bowl, combine the flour, baking soda, and salt and mix with a whisk. Add to the butter mixture, mixing to incorporate, and add the vanilla extract. Fold in the dark and white chips and the nuts. Spread across the bottom of the prepared pan and bake until the edges are golden and the cookie is set but the center is still slightly soft, 20 to 25 minutes. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Nutrition Facts : Calories 814.9, Fat 53.7, SaturatedFat 27.6, Cholesterol 110.8, Sodium 352.9, Carbohydrate 83.9, Fiber 6.2, Sugar 49.6, Protein 11.2
CHOCOLATE CHIP COOKIE CAKE
Can you imagine a cookie cake! You could add m&ms too for color :) No prep or cook times were given for this recipe so times are just estimates.
Provided by marisk
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F. Line a 14-inch, light colored, round pizza pan with parchment paper and grease the parchment paper.
- In a large bowl, cream the butter and sugars.
- Add the eggs, beating well after the addition of each.
- In a bowl, combine the flour, baking soda, and salt and mix with a whisk.
- Add to the butter mixture, mixing to incorporate.
- Add the vanilla extract.
- Fold in the dark and white chips and the nuts.
- Spread across the bottom of the prepared pan and bake until the edges are golden and the cookie is set but the center is still slightly soft, 20 to 25 minutes.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- To serve, sift confectioners sugar and sweetened cocoa over the top, and cut into wedges.
- Serve sweetened whipped cream on the side.
Nutrition Facts : Calories 814.9, Fat 53.7, SaturatedFat 27.6, Cholesterol 110.8, Sodium 352.9, Carbohydrate 83.9, Fiber 6.2, Sugar 49.6, Protein 11.2
CHOCOLATE-CHIP-COOKIE ICEBOX CAKE
Provided by Martha Stewart
Categories dessert
Time 10h10m
Yield 10 to 12 servings
Number Of Ingredients 14
Steps:
- To make the cookies: Preheat the oven to 350 degrees F. Line 2 large baking sheets with parchment paper. Sift flour, baking soda, and salt into a bowl. With an electric mixer on medium-high speed, beat the butter and both sugars until pale and fluffy, about 3 minutes. Reduce speed to low. Add eggs, 1 at a time, beating until combined after each and scraping down sides of bowl as needed. Add flour mixture in 3 batches, then beat in vanilla. Fold in chocolate chips.
- Using a 1 1/4-inch ice-cream scoop (or a tablespoon), scoop dough onto prepared baking sheets, spacing them 2 inches apart. Bake until edges are golden brown and centers are set, 14 to 16 minutes. Transfer sheets to wire racks to cool 5 minutes. Transfer cookies to racks to cool completely.
- To make the cream: With an electric mixer on medium speed, whisk 3 cups cream and the mascarpone in a chilled bowl until soft peaks form. Add granulated sugar and whiskey (if using). Whisk on medium-high speed until medium-stiff peaks form. Refrigerate until ready to use.
- To assemble the cake, dab the bottom of 11 cookies with a very small amount of cream mixture; arrange 9 in a circle on a serving plate, with 2 cookies in the middle. Carefully spread 1 cup cream mixture evenly over cookies, leaving a slight border. Repeat to form 7 more layer (staggering cookies), ending with cookies (you'll have a few cookies left over). Refrigerate, lightly draped with plastic wrap, overnight.
- To serve, whisk remaining 1 cup cream until soft peaks form, and spread over top of cake. Garnish with chocolate curls.
- To serve, cut the cake into wedges with a serrated knife.
CHOCOLATE CHIP COOKIE LAYERED BIRTHDAY CAKE
Your guests will think this is just an ordinary birthday cake until it's time to cut it and discover the chewy, dense cookie on the bottom and fluffy confetti cake on top. Make the frosting ahead of time and refrigerate it until you're ready to decorate. The frosted cake can sit in the fridge for up to 2 hours before serving-and then, surprise!
Provided by Food Network Kitchen
Categories dessert
Time 2h25m
Yield 8 to 10 servings
Number Of Ingredients 22
Steps:
- Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line the bottom of a 9-inch round cake pan with a parchment circle. Butter the parchment and the sides of the pan.
- For the cookie layer: Whisk together the flour, baking soda and salt in a large bowl; set aside. Beat the butter and both sugars with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 4 minutes. Add the egg, and beat until incorporated. Beat in the vanilla. Scrape down the bowl as needed. Reduce the speed to medium, add the flour mixture and beat until just incorporated. Stir in the chocolate chips.
- Press the cookie dough into an even layer in the prepared cake pan, and bake until golden brown and a knife inserted in the center comes out clean, 25 to 30 minutes. Let the layer cool for about 10 minutes. It will collapse slightly as it cools. To make the layer even, press the bottom and sides down with the bottom of a measuring cup.
- For the cake layer: Whisk together the flour, baking powder and salt in a medium bowl; set aside. Beat the granulated sugar and oil with an electric mixer on medium-high speed in a large bowl until light in color and fluffy, about 5 minutes. Beat in the eggs one at a time. Beat in the vanilla. Alternate folding the flour mixture and the milk into the batter with a spatula, adding the flour in three additions and the milk in two, starting and ending with the flour, until just smooth. Stir in the sprinkles. (The cake batter will be on the thin side, like a thick pancake batter.)
- Pour the cake batter over the cookie layer, and bake until the middle of the cake springs back when pressed and a knife inserted in the center comes out clean, 1 hour to 1 hour 10 minutes. Run a knife around the edge of the cake, and let cool completely in the pan on a rack. Transfer the cake from the pan to a serving plate, with the cookie layer on the bottom.
- For the frosting: Beat the cream cheese and granulated sugar with an electric mixer on medium-high speed in a large bowl until smooth and all the sugar has dissolved (rub some between your fingers; if it's gritty, keep beating). Add the cream and vanilla, and continue to beat until medium peaks form. Frost the cake, and decorate with more sprinkles.
CHOCOLATE CHIP COOKIE CUPCAKES
Provided by Food Network Kitchen
Categories dessert
Time 2h15m
Yield 48 mini cupcakes
Number Of Ingredients 23
Steps:
- Preheat the oven to 350 degrees F and position the oven rack to the middle. Line two 24-cup mini-muffin tins with cupcake liners.
- For the cookie crust: Combine the flour, salt and baking soda in a small bowl and set aside. Beat the butter and both sugars together in the bowl of a stand mixer fitted with a paddle attachment on medium-high speed until creamy, about 4 minutes (or in a large bowl if using an electric mixer). Add the egg and vanilla and beat until incorporated, about 1 minute. Adjust the speed to low, add the flour mixture and beat until incorporated. Fold in the chocolate chips.
- Drop 1 heaping teaspoon of cookie dough into each liner and press down firmly. Bake until slightly puffed and golden, 12 to 15 minutes. Cool until warm to the touch, and then press down the crust once more. Cool completely.
- For the brown sugar cake: Whisk the flour, baking powder and salt together in a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs and light brown sugar together on medium-high speed until light and foamy, about 2 minutes (or in a large bowl if using a hand-held electric mixer). While beating, gradually pour in the butter and then the vanilla.
- While mixing slowly, add half the dry ingredients, then add all the milk, and follow with the rest of the dry ingredients. Take care not to overmix the batter. Drop 1 heaping teaspoon of batter on top of each cookie crust.
- Bake until a tester inserted in the center of the cakes comes out clean, rotating the tins about halfway through, 10 to 12 minutes.
- Cool the cupcakes on a rack in the tins for 10 minutes, and then remove from the tins and cool on the rack completely.
- For the chocolate frosting: Combine the cocoa powder and butter in the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl if using a hand-held electric mixer). Mix on low until combined. Add the vanilla and salt. Continue to mix on low speed and add the confectioners' sugar and milk in alternating batches. Increase the speed to medium-high and mix until fully incorporated and smooth.
- Fill a pastry bag fitted with a round or star tip and pipe small chocolate drops on top of each cupcake.
CHOCOLATE CHIP COOKIE ICEBOX CAKE
Steps:
- Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, salt and baking soda, then set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter with the brown sugar and granulated sugar on medium speed until light and fluffy, 3 to 5 minutes. Add 2 teaspoons of the vanilla extract and the eggs and blend until incorporated. Lower the speed to a stir, add the flour and mix until just combined. Then stir in 2 cups of the chocolate chips until incorporated.
- Drop the dough in teaspoon-size balls 2-inches apart onto the prepared baking sheets. Bake until the cookies are golden and crisp, 12 to 15 minutes. Cool the cookies for 5 minutes in the pan and then transfer to a wire rack to cool completely.
- Whip the heavy cream, confectioners' sugar and the remaining 1 tablespoon vanilla until medium peaks form. Place about 1/4 cup of the whipped cream in a 9-inch circle on a cake plate and then cover the whipped cream with some cookies. Layer 1 cup whipped cream over the cookies and arrange another layer of cookies over the top. Repeat the layers three more times, finishing with a layer of cream. Sprinkle the remaining 1/2 cup chocolate chips over the top. Refrigerate the cake until the cookies soften, at least 4 hours or up to overnight.
- Slice into wedges to serve.
EASY CHOCOLATE CHIP COOKIE CAKE
I had a lot of chocolate chip cookies left over after Christmas, so I made this cake using the idea of a graham cracker cake. Putting everything into a food processor made it quick to make and clean up. It turned out to be a tasty treat topped with whipped cream. It is very moist and soft. Adding coconut or nuts gives it texture. Serve topped with whipped cream or dusted with powdered sugar.
Provided by Megan
Categories Desserts Chocolate Dessert Recipes
Time 50m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch cake pan or baking dish.
- Process chocolate chip cookies in a food processor until completely crumbled. Add sugar, flour, baking powder, and cinnamon to cookie crumbs; pulse to combine. Add butter, eggs, and vanilla to cookie mixture; process until blended.
- Pour milk into cookie mixture while food processor is running; blend until batter is evenly mixed. Pour batter into prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool in the pans for 10 to 15 minutes.
Nutrition Facts : Calories 363.4 calories, Carbohydrate 44.7 g, Cholesterol 68.5 mg, Fat 19.2 g, Fiber 1.2 g, Protein 4.7 g, SaturatedFat 8.6 g, Sodium 280.5 mg, Sugar 31.5 g
HEART-SHAPED CHOCOLATE CHIP COOKIE CAKE
I make this every year for my husband for Valentine's Day. I got this recipe from the Food Network and Martha Stewart. 2003 Martha Stewart Living Omnimedia, Inc.
Provided by JenJenMarie
Categories Dessert
Time 55m
Yield 1 cookie cake, 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350. Butter 12 inch heart shaped pan. Can also use a jelly roll pan. Dust the bottom and sides with flour; tap to remove any excess. In a medium bowl, whisk together flour, baking soda, and salt; set aside.
- In a large bowl using a wooden spoon, combine butter, both sugars, and vanilla, beat for 5 minutes or until fluffy. (I use my kitchenaid mixer for this). Add the egg and mix until combined. Add the reserved dry ingredients and mix until just combined. Stir in the chocolate chips. (I use either Ghiradelli or Guttiard. Sometimes I cut up chocolate bars and use instead of chips.).
- Using your fingers, press dough into the bottom of the prepared pan in an even layer. Bake about 25 minutes or until lightly golden brown. Transfer to wire rack to cool for about 10 minutes. Invert pan to release cookie and return to wire rack to cool completely, top side up. Allow to cool completely before decorating.
Nutrition Facts : Calories 512.6, Fat 28.5, SaturatedFat 17.4, Cholesterol 70, Sodium 315.4, Carbohydrate 64.9, Fiber 2.5, Sugar 43, Protein 4.7
CHOCOLATE CHIP COOKIE CAKE
We have perfected our chocolate chip cookie recipe and we are happy to share it with you! Make one of our giant bestselling cookie cakes at home with this yummy recipe. It only takes 20 minutes and serves a full party of one dozen people. About the recipe... We use brown sugar in this chocolate chip cookie cake recipe because brown sugar creates a softer textured cookie. As a result, our chocolate chip cookie cakes are soft, moist, and undoubtedly delicious. Additionally, we use an extra egg yolk to provide some extra chewyness to our cookie cakes. Look at our award winning designs (https://www.Cookie-Cake.com) for some inspiration when designing your cookie cake!
Provided by Triolos Bakery
Categories Dessert
Time 20m
Yield 1 Cookie Cake, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325.
- Spray a 12-inch pie, pizza dish or cake pan with nonstick spray.
- In a large bowl, cream (mix) melted butter and brown sugar.
- Mix in eggs and vanilla extract.
- In a separate bowl, whisk together flour, salt and baking soda.
- Add dry ingredients to wet ingredients.
- Stir ingredients until a soft dough forms.
- Fold in chocolate chips.
- Press dough evenly into prepared pan.
- Bake for 13-15 minutes. Do not over-bake, as the cookie cake will continue to cook as it cools.
- Let cookie cool on pan until completely cooled.
- Decorate as desired!
- Serve!
Nutrition Facts : Calories 302.5, Fat 14.6, SaturatedFat 8.8, Cholesterol 59.9, Sodium 263.7, Carbohydrate 40.5, Fiber 1.1, Sugar 21.8, Protein 3.6
CHOCOLATE CHIP COOKIE CAKE
This is essentially a series of layered, rectangular chocolate chip cookies, covered in icing. My Grandma made it for us all the time as kids. It's delicious!
Provided by Newcombe
Categories Desserts Cookies Bar Cookie Recipes
Time 1h40m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 10 1/2x15 1/2-inch baking pan and line with waxed paper.
- Beat 1 cup butter, brown sugar, and white sugar together in a bowl using an electric mixer until smooth and creamy; add eggs, 1 at a time, beating well after each addition until smooth. Mix 2 teaspoons vanilla extract and salt into creamed butter mixture. Gradually stir flour into creamed butter until just incorporated; fold 1 cup chocolate chips into batter. Spread batter into the prepared pan.
- Bake in the preheated oven until lightly browned on the edges, 20 to 25 minutes. Remove from oven and cool completely.
- Melt remaining 1 cup chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Beat confectioners' sugar and 3/4 cup butter together in a bowl using an electric mixer until smooth; add melted chocolate and 2 teaspoons vanilla extract and mix until frosting is smooth. Spread frosting over cooled cookie cake.
Nutrition Facts : Calories 648.9 calories, Carbohydrate 78.6 g, Cholesterol 133.2 mg, Fat 37.1 g, Fiber 2.2 g, Protein 5.7 g, SaturatedFat 22.5 g, Sodium 319.8 mg, Sugar 59.9 g
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