Triple Chocolate Chip Cookie Cake Recipes

ULTIMATE LAYERED COOKIE CAKE

Steps:

• Preheat oven to 350°F. Place a circle of parchment paper into the bottom of a 9 inch cake pan and grease the sides. You could also use a 9 inch springform pan.
• Cream butter and sugar together until light and fluffy, about 3-4 minutes.
• Mix in egg and vanilla extract.
• Add flour, cocoa, baking soda and salt and mix until well combined.
• Stir in chocolate chips. Dough will be thick.
• Press the dough into an even layer in the bottom of the cake pan. Bake for 18-20 minutes or until the edges are slightly golden.
• Remove from oven and allow to cool mostly in the cake pan, then transfer to cooling rack to cool completely.
• Place a circle of parchment paper into the bottom of a 9 inch cake pan and grease the sides. You could also use a 9 inch springform pan.
• Cream butter and sugar together until light and fluffy, about 3-4 minutes.
• Mix in egg and vanilla extract.
• Add flour, cornstarch, baking soda and salt and mix until well combined.
• Stir in chocolate chips. Dough will be thick.
• Press the dough into an even layer in the bottom of the cake pan. Bake for 18-20 minutes or until the edges are slightly golden.
• Remove from oven and allow to cool mostly in the cake pan, then transfer to cooling rack to cool completely.
• Place a circle of parchment paper into the bottom of a 9 inch cake pan and grease the sides. You could also use a 9 inch springform pan.
• Cream butter and sugar together until light and fluffy, about 3-4 minutes.
• Mix in egg and vanilla extract.
• Add flour, cake mix and salt and mix until well combined.
• Stir in sprinkles and chocolate chips. Dough will be thick.
• Press the dough into an even layer in the bottom of the cake pan. Bake for 20-22 minutes or until the edges are slightly golden.
• Remove from oven and allow to cool mostly in the cake pan, then transfer to cooling rack to cool completely.
• Beat the shortening and butter until smooth.
• Slowly add 3 cups of powdered sugar. Mix until combined.
• Mix in the vanilla extract and 1 tbsp water.
• Add the rest of the powdered sugar and mix until smooth. Add more water to get the right consistency.
• Use a large serrated knife to remove the edges of the middle and bottom cookie layers, if needed. Sometimes the centers of the cookies fall a bit and it can be good to cut off the edges, so that the layers are even.
• Place bottom cookie on your cake plate.
• Top cookie with icing. I used my Ateco 844 icing tip to pipe a nice, thick layer.
• Top icing with next cookie, then add another layer of icing.
• Add last layer of cookie, then finish off by piping icing around the edges and adding sprinkles.

TRIPLE CHOCOLATE CHUNK COOKIES

Steps:

• Combine brown sugar, butter, white sugar, and salt in a large bowl; beat with an electric mixer until a creamy, deep brown mixture forms. Add egg and vanilla; beat until mixture lightens and becomes smooth, 10 to 15 seconds.
• Mix flour and baking soda together in a separate bowl. Add slowly to the wet ingredients until mostly incorporated, but some white traces of flour remain. Fold in milk chocolate, dark chocolate, and white chocolate using a spatula, not the mixer. Cover the dough and refrigerate for at least 30 minutes, or up to 48 hours.
• Preheat the oven to 350 degrees F (175 degrees C) when ready to bake.
• Divide cold dough into 2 1/4-ounce portions and place on a cookie sheet.
• Bake in the preheated oven until the edges start to look golden brown and crispy, 10 to 12 minutes. Do not overbake; the centers will not look fully done. Cool until cookies are set, about 30 minutes.

RED VELVET COOKIES WITH WHITE CHOCOLATE CHUNKS

Steps:

• Move racks to the center of the oven, and heat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, 4 to 5 minutes. Add the egg and mix until fully incorporated, about 1 minute more. Scrape down the sides of the bowl.
• Add 1 tablespoon red food coloring (and up to 1 1/2 tablespoons for really red cookies) and vanilla extract and mix on medium speed to combine. Scrape down the sides of the bowl.
• In a small bowl, whisk the flour, cocoa powder, baking soda, and salt to combine. Add to the mixer and mix on low speed until fully incorporated, 1 to 2 minutes. Add the buttermilk (or milk) and mix on low speed to combine, then scrape down the sides of the bowl.
• Add about 3/4 of the white chocolate and mix on low speed to combine. Scoop 2 tablespoon-sized balls of dough onto the prepared baking sheets, leaving at least 1 1/2 inches between each piece. Use your palm to flatten the balls slightly.
• Press the remaining white chocolate chunks into the surface of each piece of dough. Bake for 12 minutes, until the cookies appear set on the outside and puffed in the center, rotating the baking sheets halfway through. Cool completely on the baking sheet.

TRIPLE CHOCOLATE CHIP COOKIE CAKE

Steps:

• 1. Preheat oven to 350 degrees. Place parchment paper in the bottom of a 9 inch cake pan and grease the sides.
• 2. Cream butter and sugars together until light and fluffy, about 3-4 minutes.
• 3. Mix in egg and vanilla extract.
• 4. With the mixer on low speed, add flour, baking soda and salt.
• 5. Stir in chocolate, peanut butter and white chocolate chips. Dough will be thick.
• 6. Press the dough evenly into the cake pan.
• 7. Bake for 18-20 minutes or until the edges are slightly golden. The center will look undercooked, but it will continue cooking and firm up as it cools.
• 8. Remove from oven and allow to cool completely in the cake pan, then transfer to serving plate.
• 9. To make the frosting, beat the shortening and butter until smooth.
• 10. Slowly add 1 cup of powdered sugar. Mix until combined.
• 11. Mix in the cocoa and 1 tbsp water.
• 12. Add the rest of the powdered sugar and mix until smooth. Add more water to get the right consistency.
• 13. Pipe the icing onto the edges of the cookie cake, then store in an airtight container until ready to serve.

TRIPLE CHOCOLATE COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, mash together the butter and sugars with a fork until well combined. Add the oil and egg and beat until creamy. Mix in the vanilla.
• In a medium bowl, whisk together the flours, cocoa powder, and salt. Add the dry ingredients to the wet ingredients and mix well. Stir in the dark chocolate, milk chocolate, and the pecans and mix well. Using a tablespoon, scoop the batter onto an ungreased cookie sheet. Bake for 12 minutes. Transfer cookies to a rack to cool.

TRIPLE-CHIP COOKIES

Steps:

• Heat oven to 375°F. In large bowl, stir all ingredients until soft dough forms. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheet.
• Bake 9 to 11 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely.

CHOCOLATE CHIP COOKIE LAYER CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 3 large baking sheets. Cut three 10-inch rounds of parchment paper and set each round on each baking sheet.
• Beat 1 cup butter, brown sugar, and white sugar together in a bowl using an electric mixer until fluffy and smooth. Mix eggs, 2 teaspoons vanilla extract, baking soda, and salt into creamed butter until just combined; stir in flour until dough is just combined. Fold chocolate chips into dough.
• Divide dough into 3 parts; press 1 part onto each parchment round.
• Bake in the preheated oven until cookie rounds are browned and crisp around the edges and set in the middle, 15 to 20 minutes. Remove from oven and cool completely.
• Stir melted butter, milk, and 1 teaspoon vanilla extract together in a bowl. Beat confectioners' sugar and cocoa powder together in a separate bowl until evenly combined. Beat butter mixture into cocoa mixture until frosting is smooth and thickened.
• Peel parchment paper off the bottom of each cookie round. Set aside the prettiest round to be used for the top layer. Spread 1/2 the frosting onto 1 cookie round and top with a second cookie round. Spread remaining frosting onto second cookie round and top with the third cookie round.