Chocolate Chip Cookie Cake Recipes

CAKEY CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
• Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
• Bake until cookies are golden around the edges and set in the center, 10 to 12 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely.

CHOCOLATE CHIP CAKE MIX COOKIES RECIPE BY TASTY

Steps:

• Combine cake mix, chocolate chips, oil, and eggs in a mixing bowl.
• Using an ice cream scoop or your hand, form golf ball-sized balls of cookie dough and transfer to a parchment paper-lined baking sheet.
• Bake at 350°F (180°C) for 10-12 minutes.
• Enjoy!

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 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.

CAKE MIX CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). In large bowl, beat cake mix, butter, 1 tablespoon milk, vanilla and egg with electric mixer on medium speed until smooth, or mix with spoon. Mix in additional 1 tablespoon milk if dough is too dry. Stir in nuts and chocolate chips.
• Drop dough by slightly less than tablespoonfuls 2 inches apart on ungreased cookie sheets.
• Bake cookies 10 to 12 minutes or until edges are set (centers will be soft and cookies will be very light in color). Cool 1 minute; remove from cookie sheets to cooling rack. Store covered.

CHOCOLATE CHIP COOKIE LAYER CAKE

Steps:

• Preheat oven to 350°F (177°C). Grease 6-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the small cookie cakes seamlessly release from the pans.
• Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl. Set aside.
• In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until smooth and creamed, about 2 minutes. Add the eggs and vanilla extract and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
• Add the dry ingredients to the wet ingredients and mix on low until combined. With the mixer running on low speed, beat in the chocolate chips. Dough will be thick and sticky.
• Divide cookie dough between however many cake pans you're using. Press evenly into each. I only have 3 6-inch cake pans, so I baked in batches. If baking in batches, cover any cookie dough that isn't being used and set aside at room temperature.
• Bake for 20-22 minutes or until the cake layers are lightly brown on top and a toothpick inserted in the center comes out mostly clean. Allow cakes to cool for 10 minutes in the pans. Run a sharp knife around the edges, then carefully invert the pan so the warm cookie cake slides out. (At this point you can clean out pans, grease, line with parchment, grease parchment, then bake remaining cakes if needed.) Set the baked cakes on a wire rack to cool completely. The cakes must be completely cool before frosting and assembling.
• With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and peanut butter together on medium speed until creamy and smooth, about 2 minutes. Add confectioners' sugar, cocoa powder, vanilla extract, and 1 Tablespoon milk. Mix on low speed for 30 seconds, then increase to high speed and beat for 2 minutes. Add another Tablespoon or 2 of milk if frosting is too thick. Taste and add a pinch of salt if needed. (I always add a pinch!)
• Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Continue layering the cake layers and frosting. Spread the remaining frosting all over the top and sides, if there's any leftover for the sides! If desired, top with chocolate chips. Slice and serve.
• Cover leftover cake tightly and store in the refrigerator for 5 days.

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).

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.