Mm Giant Chocolate Chip Cookie Cake Recipe 455 Recipes

GIANT CHOCOLATE CHIP COOKIE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch springform pan with cooking spray.
• Mix flour and baking soda together in a bowl.
• Beat butter, brown sugar, pudding mix, white sugar, and vanilla extract together in a large bowl with an electric mixer. Beat in eggs. Stir in flour mixture gradually. Fold chocolate chips and walnuts into the batter.
• Pour batter into the springform pan.
• Bake in the preheated oven until light golden brown on top, about 25 minutes. Cool before cutting, about 20 minutes.

M&M GIANT CHOCOLATE CHIP COOKIE CAKE RECIPE - (4.5/5)

Steps:

• Preheat oven to 300° F. Line a 12 inch round pizza pan with a circle of parchment or non-stick foil. Alternatively, you can make your own pizza pan by molding non-stick foil into a giant 12 inch circle. Mix flour, baking soda and salt together; set aside. Cream butter and both sugars by hand or with an electric mixer. Beat in the eggs and vanilla. When well mixed, add flour mixture and stir until blended Fold in chocolate chips. Put all the batter in the pan and press it into a circle. Stop the circle about 1 ½ to 2 inches from the rim. Press M&M's decoratively into top. Bake on center rack for 32-35 minutes or until cookie is golden around edges and appears set.

GIANT CHOCOLATE CHIP COOKIE

Steps:

• In large bowl, beat butter, granulated sugar, brown sugar, and vanilla until light and fluffy. Add eggs, one at a time, beating well.
• Gradually add flour, salt, and baking soda, beating until well blended. Stir in chocolate chips and nuts.
• Spread in greased 14 inch round pizza pan. Bake at 375 degrees F (190 degrees C) for 20-25 minutes. Cool cookie in pan on a cooling rack. Decorate as desired.

GIANT CHOCOLATE CHIP COOKIE CAKE

Steps:

• Preheat oven to 350 degrees. 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.