Chocolate chip cookie cake recipie??

does anyone have a chocolate chip reipie either home made er w.e u guys have for me thank you

Public Comments

  1. srry im not much help but that sounds sooooooo good
  2. Chocolate Chocolate Chip Cookies
    INGREDIENTS
    1 cup butter, softened
    1 1/2 cups white sugar
    2 eggs
    2 teaspoons vanilla extract
    2 cups all-purpose flour
    2/3 cup cocoa powder
    3/4 teaspoon baking soda
    1/4 teaspoon salt
    2 cups semisweet chocolate chips
    1/2 cup chopped walnuts (optional)
    DIRECTIONS
    1. Preheat oven to 350 degrees F (175 degrees C).
    2. In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips and walnuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
    3. Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.
  3. Chocolate Chip Cake
    The Glaze is in there if you wish to use it or use whatever your heart desires:

    Ingredients:
    2 ½ cups all-purpose flour
    1 tbsp. baking powder
    1 tsp. salt
    ¾ cup (1 ½ sticks) unsalted butter, at room temperature
    1 cup firmly packed light-brown sugar
    1 tbsp. vanilla
    2 eggs
    2 egg whites
    2/3 cup milk
    1 ½ cups semi-sweet chocolate chips

    Glaze:
    2 tsp. unsalted butter
    2 tsp. dark corn syrup
    2 tsp. water
    ¾ cup semisweet chocolate chips
    3 tbsp. milk
    ½ tsp. vanilla

    Directions:
    Preheat oven to 350 degrees. Grease and flour 10-inch (12-cup) fluted tube pan.

    Combine flour, baking powder, and salt in a medium bowl. Beat butter, sugar, and vanilla in another bowl until smooth and creamy.

    Add eggs and whites, 1 at a time, beating well after each addition.

    On low speed, beat in flour mixture alternately with milk. Stir in chips. Spoon mixture into tube pan.

    Bake in preheated 350 degree oven for 45 minutes or until wooden pick inserted in center comes out clean. Transfer pan to wire rack to cool 15 minutes. Remove cake from pan and cool on rack.

    Meanwhile, prepare glaze. Combine butter, corn syrup, and water in small saucepan. Bring to boil. Remove from heat. Add chips, stirring constantly, until melted and smooth. Stir in milk and vanilla until well blended. Pour the glaze over the top of cooled cake. Let stand at room temperature until the glaze is set.
  4. Chocolate Chip Cookie Cake:

    1 hour 20 min prep
    15 servings

    1 (18 1/4 ounce) box yellow cake mix
    1 1/4 cups water
    1/3 cup vegetable oil
    4 eggs, divided
    1 (17 1/2 ounce) package chocolate chip cookie mix
    1/2 cup butter or margarine, softened

    1. Heat oven to 350° (177 Celsius) for shiny metal or glass pan or 325 (163 Celsius) for dark or non-stick pan.
    2. Generously grease bottom only of rectangular pan, 13 x 9 x 2 inch, with shortening or cooking spray.
    3. Prepare cake mix according to package instructions (Betty Crocker uses the water, oil and 3 eggs); pour into prepared cake pan
    4. Make cookie mix as directed on package (using the softened butter and 1 egg).
    5. Drop dough by teaspoonfuls evenly over batter in pan.
    6. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean.
    7. Cool completely, about 1 hour.
    8. Spread frosting over top of cake.
    9. Store loosely covered at room temperature.
  5. Giant Chocolate Chip Cookie Cake

    To make an even circle of batter, trace an 8-inch plate on the underside of the parchment paper.

    4 cups all-purpose flour
    1 1/2 teaspoons baking soda
    1 1/2 teaspoons salt
    6 tablespoons unsalted butter, softened
    1 1/2 cups packed light-brown sugar
    3/4 cup granulated sugar
    3 teaspoons pure vanilla extract
    2 large eggs, plus 2 egg yolks
    3/4 cup heavy cream
    3 cups semisweet chocolate cips
    40 ounces (5 packages) cream cheese, room temperature
    1/2 cup confectioners' sugar
    Preheat oven to 350°.Whisk flour, baking soda, and salt in a medium bowl. Put butter and brown and granulated sugars into mixer bowl; mix on medium until pale and fluffy. Mix in vanilla, eggs, and yolks. Reduce speed to low. Add flour mixture in 2 batches, alternating with the cream. Stir in chocolate chips.

    For each of the 5 layers, drop 1 level cup batter onto center of a baking sheet lined with parchment (keep unbaked dough refrigerated). Using a small offset spatula, spread into an 8-inch circle. Bake until edges are pale golden brown, about 12 minutes. Remove from oven. Use offset spatula to reshape circle. Return to oven; bake until edges are golden brown, 8 to 10 minutes more. Transfer to wire rack; let cool. Can be stored airtight up to 1 day.

    Mix cream cheese and confectioners' sugar in clean mixer bowl on medium-high speed until pale and fluffy. Spread onto 4 cookies. Stack cookies, placing unfrosted cookie on top. Refrigerate until frosting is set, at least 20 minutes or up to 4 hours. Serve at room temperature.
  6. 1 box Betty Crocker® SuperMoist® yellow cake mix
    1 cup milk
    1/2 cup butter or margarine, melted
    3 eggs
    1 pouch Betty Crocker® chocolate chip cookie mix
    1/2 cup butter or margarine, softened
    1 egg
    1 container Betty Crocker® Rich & Creamy chocolate frosting


    1. Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease and lightly flour, or spray with baking spray with flour, bottom only of 13x9-inch pan.
    2. In large bowl, beat dry cake mix, milk, melted butter and 3 eggs with electric mixer on low speed 30 seconds; beat with electric mixer on medium speed 2 minutes. Pour into pan.
    3. Make cookie mix as directed on pouch using softened butter and 1 egg. Drop dough by teaspoonfuls evenly over batter in pan.
    4. Bake 60 to 63 minutes (58 to 62 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Run knife around sides of pan to loosen cake. Cool completely, about 1 hour. Spread frosting over top of cake. Store loosely covered at room temperature.
  7. hi !

    i have a recipe of mine...try this !
    http://www.recipezaar.com/recipes.php?q=chip+cookie+cake

    thanks
    paromita
  8. Giant Chocolate Chip Cookie Cake
    Recipe courtesy Emeril Lagasse, 2004
    Show: Emeril Live
    Episode: Our Favorite Sweets

    2 sticks unsalted butter, softened
    1 cup packed light brown sugar
    1/2 cup granulated sugar
    2 large eggs
    2 cups plus 2 tablespoons all-purpose flour
    1 teaspoon baking soda
    1/2 teaspoon salt
    1 1/2 teaspoons pure vanilla extract
    1 1/2 cups bittersweet chocolate chips
    3/4 cup white chocolate chips
    1/2 cup chopped macadamia nuts
    1/2 cup chopped toasted walnuts
    Confectioners' sugar, for garnish
    Sweetened cocoa, for garnish
    Sweetened whipped cream, accompaniment

    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.

    To serve, sift confectioners' sugar and sweetened cocoa over the top, and cut into wedges. Serve sweetened whipped cream on the side.
    http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_26350,00.html
  9. hey... check out http://sumiram2006.googlepages.com/dessert
    It has recipes for quite a few tasty cakes and desserts that can be prepared easily from home ..
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