Chocolatey Cookie Cake Recipes

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 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 COOKIE CAKE

Steps:

• Put the butter or margarine, molasses, sugar, and chocolate into a 1-1/2 quart oven-proof glass bowl and microwave on high for two minutes or until fat and chocolate have melted. Stir well. Add the broken cookies or wafers, raisins, almonds, and cherries. Mix well to coat them with the chocolate mixture.
• Place a 7 inch plain flan ring on a flat serving plate. Spoon in the cookie mixture. Press down evenly. Chill in refrigerator for about 8 hours or overnight. Remove flan ring and serve.

FROZEN CHOCOLATE COOKIE CAKE

Steps:

• Line 1 (9-inch) cake pan with plastic wrap, with 3 inches overhanging. Spread softened ice cream into lined pan in a smooth, even layer. Freeze for 3 hours, or until frozen solid.
• Preheat oven to 350 degrees F.
• Butter and flour 2 (10-inch) round cake pans and set aside. In a stand mixer or with a hand mixer, beat cake mix, water, oil and eggs in a large mixing bowl on medium speed for 2 minutes, or until well blended. Using a spatula, divide batter between the 2 prepared cake pans. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool in pans on a wire rack for 15 minutes. Run a knife around the edge of each pan to loosen cakes and remove from pans.
• While cakes are cooling, heat heavy cream in a small heavy saucepan over medium heat until bubbling around the edges. Remove pan from heat, add chocolate morsels, and stir with a whisk until smooth. Refrigerate for about 30 minutes, until cool and slightly thickened, stirring occasionally. Spread ganache on top of and around sides of both cake layers, keeping layers separate and not fitting together yet. Refrigerate entire cake for 1 hour, or until ganache is set.
• Place 1 cake layer, ganache side up, on a serving platter. Remove ice cream from pan, peel off plastic wrap, and place on top of cake layer. Place second cake layer on top of ice cream, ganache side up. Freeze until ready to serve, but let stand at room temperature 5 minutes before seving.

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.

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 COOKIE CAKE

Steps:

• Preheat oven to 350°F.
• For the cake: Prepare and bake cake mix according to package directions in 2 9-inch pans.
• Cool cakes in pans 5 minutes.
• Invert cakes onto wire rack and remove pans.
• Cool completely.
• For the glaze, melt chocolate in small microwaveable bowl on medium power for 3-4 minutes (or until chocolate is melted), stirring after 30 seconds.
• Blend in butter.
• Set glaze aside to slightly thicken, about 5 minutes.
• For the 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 cake layers on a 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 to cover top of cake only.

EASY CHOCOLATE CHIP COOKIE CAKE

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.

CHOCOLATE COOKIE CAKE

Steps:

• Heat oven to 350°F. Make and bake cookies as directed on package. Cool completely. Break 15 baked cookies into 1-inch pieces; set aside. (Save remaining cookies for another use.)
• Line a 6- or 8-inch round cake pan with foil. Spray with nonstick cooking spray.
• In medium bowl, place 1 1/3 cup chocolate chips; set aside. In 1-quart saucepan, heat 2/3 cup whipping cream and 2 tablespoons butter over medium heat, stirring until butter is melted and mixture comes to a boil. Pour cream mixture over chocolate and stir smooth.
• Add cookie pieces to chocolate mixture, gently fold until all pieces are coated. Spoon into the prepared cake pan. Gently press mixture into pan. Refrigerate cake for 3 hours or until firm.
• Remove cake from cake pan and turn upside down onto a serving plate. Remove foil. In small bowl, place remaining 2/3 cup chocolate chips. In 1-quart saucepan, heat remaining 1/3 cup whipping cream and 1 tablespoon butter over medium heat, stirring until butter is melted and mixture comes to a boil. Pour cream mixture over chocolate and stir smooth. Pour the melted chocolate over the cake; frost top and sides using a butter knife or offset spatula. If desired, decorate with melted milk chocolate.

QUICK CHOCOLATE CHIP COOKIE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Mix cake mix, chocolate chips, eggs, and butter together in a bowl until just mixed; pour into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 minutes.

CHOCOLATE-COVERED COOKIE CAKE

Steps:

• Heat oven to 350ºF.
• Prepare cake batter and bake in 2 (9-inch) round pans as directed on package. Cool cakes in pans 10 min. Invert onto wire racks; gently remove pans. Cool cakes completely.
• Microwave chocolate and butter in small microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Cool 5 min. Meanwhile, beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in COOL WHIP and crushed cookies.
• Place 1 cake layer on plate, spread with cream cheese mixture. Top with remaining cake layer. Spread top with chocolate glaze; let stand 10 min. or until firm. Keep refrigerated.