Chocolatey Cookie Cake Food

CAKE MIX CHOCOLATE COOKIES

Steps:

• In a bowl, stir cake mix, butter and milk until well combined.
• Break egg into mixing bowl and mix well.
• Bake in 350 F oven for 12 - 15 minutes.
• Enjoy -- .

CHOCOLATE CHIP COOKIE CAKE

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.

CHOCOLATE CHIP COOKIES

Steps:

• preheat oven to 180 c/ gas 4
• cream butter and sugar until light and fluffy, then beat in vanilla extract and eggs
• in a separate bowl sift flour, cocoa and baking powder together
• add flour mix to the creamed mix in stages( a third at a time) mix well. fold in choc chips until just combined.
• spoon a tablespoon of the mixture on to a baking tray and just let it drop off the spoon, repeat until you have used up all the cookie mixture.
• bake in preheated oven for 12 minutes, when you remove the cookies from the oven they will still be soft, leave to cool completely on the baking tray, where they will continue to cook slightly,when completely cold move to a cooling rack. then enjoy Mmmmmmmm.

CHOCOLATE CHIP COOKIE CAKE

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.

CHOCOLATE CHIP COOKIE LAYERED BIRTHDAY CAKE

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.

THE ORIGINAL CHOCOLATE CHIP COOKIE CAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking pan.
• Stir flour, baking soda, and salt together in a bowl.
• Beat butter, white sugar, and brown sugar together in a bowl with an electric mixer until light and fluffy, 3 to 5 minutes. Beat eggs and vanilla into butter mixture until smooth. Gradually stir flour mixture into butter mixture until just combined. Stir in chocolate chips and nuts. Spread cookie batter into prepared pan.
• Bake in the preheated oven until golden and the cake springs back when lightly pressed, 20 to 25 minutes. Cool before cutting into 2-inch squares.

VERY CHOCOLATEY CAKE

Steps:

• Ask a grown-up to switch the oven on to 180C/160C fan/ gas 4. Break the eggs into a small bowl and scoop out any bits of shell, then tip them into a large bowl.
• Put the sugar and butter in a bowl, then sift over the flour, baking powder and cocoa.
• Beat everything together using a wooden spoon or electric beaters, then stir in the chocolate drops.
• Spoon half of the mixture into each tin and smooth the tops.
• Ask a grown-up to bake the cakes for 20-25 mins or until risen and a skewer comes out clean. Cool in the tin for 5 mins, then turn out onto a rack.
• Beat the butter and icing sugar, then fold in the chocolate. Spread over the middle, sandwich the cakes together, then dust with icing sugar.

CHOCOLATE CHIP COOKIE CAKE

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).

CHOCOLATEY CHOCOLATE CAKE

Steps:

• Preheat the oven to 350°F. Grease a 10 by 3-inch round pan with butter, line the bottom and sides of the pan with parchment paper, and grease the paper. (I'll let you just grease, line the bottom of the pan, and lightly flour the sides if you're feeling lazy.)
• Place a large sifter or a sieve in a large mixing bowl. Add the flour, cocoa, baking powder, baking soda, and salt and sift.
• Add the sugar and whisk until combined.
• In another large bowl, whisk the eggs, milk, oil, and vanilla together.
• Gradually add the wet ingredients to the dry ingredients and whisk until there are no lumps and the batter is smooth.
• Carefully pour in the boiling water and stir until combined. (Watch the little ones with the hot water!)
• Pour the batter into the prepared pan. Bake in the center of the oven for approximately 50 minutes or until a wooden skewer inserted in the center comes out clean, and the cake bounces back when lightly pressed.
• Remove from the oven and let the cake stand for 10 minutes. Run a butter knife around the cake to gently release. Peel off the parchment paper from the sides. Invert the cake, peel off the bottom piece of parchment, and cool on a wire rack.
• Variation:
• Coffee Enhanced Chocolate Cake: Swap the cup of water for a cup of hot black coffee.

GIANT CHOCOLATE CHIP COOKIE CAKE

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.

CHOCOLATE CHIP COOKIE CAKE

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.

DOUBLE-CHOCOLATE THUMBPRINT COOKIES

Steps:

• Make the cookies: Whisk together the flour, salt and cinnamon in a small bowl.
• Place a heatproof medium bowl over a saucepan of gently simmering water; don't let the water touch the bottom of the bowl. Drop in the chunks of butter and scatter over the chocolate. Heat, stirring now and then, until the butter and chocolate are melted, but not so hot that they separate, 5 to 7 minutes.
• Remove the bowl from the saucepan and whisk in the sugar. (Don't be alarmed when the mixture turns grainy.) One by one, add the cold eggs, whisking vigorously until the mixture is thick and smooth, and the whisk leaves tracks. Beat in the vanilla, then switch to a spatula and add the flour in 3 additions, stirring gently between each addition, until the flour disappears into the dough. Press a piece of plastic wrap against the surface of the dough and refrigerate for at least 2 hours or up to 4 days.
• When you're ready to bake, center a rack in the oven and heat it to 350 degrees. Line 2 baking sheets with parchment paper or silicone baking mats. Put the sanding or granulated sugar in a small bowl and, if you've got one, have a cork from a wine bottle at hand.
• Using a small cookie scoop or measuring spoon, scoop mounds of dough, each a scant tablespoon. Roll the dough into balls and then roll the balls in the sugar to coat. Place the balls on the baking sheets, giving them 1½ inches or so of space to spread. Press the cork into the center of each cookie or use your thumb to make an indentation.
• Bake 1 sheet for 10 to 12 minutes, or until the cookies feel firmish. Transfer the baking sheet to a rack. The indentations will have puffed in the oven, so you'll want to press them down again. Repeat with the second sheet. Let cookies cool completely.
• Fill the prints: Melt milk, dark or ruby chocolate in a heatproof bowl set over a saucepan of simmering water. If using white chocolate, add oil before melting and stir until smooth. While the chocolate is still warm and fluid, use a small spoon to fill each indentation to the brim, letting the chocolate fall from the end of the spoon. Slide the cookies into the refrigerator for about 10 minutes to set the chocolate. The cookies will keep for about 5 days in a covered container at room temperature.

CHOCOLATE COOKIE CAKE

Steps:

• Grease and lightly flour two 9x1-1/2-inch round cake pans (or three if you have three). Set pans aside.
• In an extra-large mixing bowl, combine flour, sugar, baking soda, salt, and baking powder. Add milk, sour cream, melted chocolate, butter, eggs, and vanilla.
• Beat with an electric mixer on low speed about 1 minute or until mixture is combined. Beat on high speed 3 minutes, scraping sides of bowl occasionally.
• Place 1/3 of the batter in each of the cake pans. (I only had two, so I had to wait to bake the last layer.).
• Bake in a 350 degree F oven for about 25 minutes or until a toothpick inserted near the center comes out clean.
• Cool cakes in pans on wire racks for 10 minutes.
• Remove cakes from pans. Cool layers thoroughly on wire racks.
• Prepare Cookie Filling: In large mixing bowl, combine powdered sugar, butter, milk, and vanilla. Beat with electric mixer on low speed until combined; beat on medium speed until very smooth.
• Beat in enough additional milk (1 to 2 tablespoons) until frosting is easy to spread. Reserve 3/4 cup of the filling (without crumbs) for the cake garnish.
• Stir crushed sandwich cookies into remaining mixture.
• To assemble the cake, put a cake layer on a serving plate and top with half of the crumb-filled cookie filling, spreading filling evenly over layer. Add a second layer of cake and spread with the remaining portion of the cookie filling. Top with remaining cake layer.
• Prepare the Chocolate-Sour Cream Frosting: In a 4-cup Pyrex measuring cup (or a small saucepan), melt 1 cup semisweet chocolate pieces and 1/4 cup butter, stirring frequently. Cool about 5 minutes. Stir in sour cream.
• Gradually add powdered sugar, beating until smooth and easy to spread.
• Spread top and sides of cake with frosting.
• Spoon the reserved cookie filling onto the center top of the cake. Carefully spread filling to force some down sides of cake. Garnish the top of the cake with the 4 crushed chocolate sandwich cookies.
• Cover and store in the refrigerator.

CHOCOLATEY COOKIE CAKE

Steps:

• 1. preheat oven to 350 degrees prepare and bake cake as directed on package put in 2 round 9 n cake pans cool in pan for 5 min invent onto a wire rack to cool completely
• 2. glaze, melt chocolate in a small microwave bowl on high 1 to 2 min or until chocolate is melted stirring after 30 sec. Blend in butter set aside to slightly thicken about 5 min
• 3. Filling....Beat cream cheesed and sugar in a lg bowl with ele. mixture on med speed until well blended, gently stir in whipped topping and crushed cookies
• 4. place 1 of the cake layers on a serving plate top side down spread top of cake layer evenly with the cream cheese mixture place remaining cake layer on top top side up spoon glaze to cover the top of the cake only

CHOCOLATEY COOKIE CAKE RECIPE

Steps:

• preheat oven 350* prepare cake mix as pre package bake in 2 9 inch cake pans cool in pans 5 minutes GLAZE melt chocolate in small microwave bowl on high 1 to 2 minutes or until chocolate is melted and smooth blend in butter set aside to thicken about 5 minutes FILLING beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended gently stir in whipped topping and crushed cookies place 1 of the cakes on serving plate top side down spread top of cake layer evenly with cream cheese mixture place remaining cake layer on top, top side up spoon glaze over to cover top of cake only