How To Make Gluten Free New York Times Chocolate Chip Cookies | Food Recipes

How To Make Gluten Free New York Times Chocolate Chip Cookies | Food Recipes

These gluten free New York Times Chocolate Chip Cookies taste exactly like the famous crispy-outside-chewy-inside cookies published (in gluten-containing form, of course) by the New York Times in 2009. You just won’t believe how good they are!

Well well well. Yesterday was National Chocolate Chip Cookie Day (who knew? who cared? me!) yet here I am, a day late and a dollar short, posting a new recipe for gluten free New York Times Chocolate Chip Cookies now. Of course, it’s not my recipe, really.

But this is precisely the sort of recipe that would have been solidly off-limits before writing Gluten-Free on a Shoestring Bakes Bread. Before Bakes Bread, there was no gluten free bread flour. A.B.B. (after Bakes Bread), we have gluten free bread flour. Boom!

These are the cookies to scale. They are not for the faint of heart.
If you’re not familiar with the Famous New York Times Chocolate Chip Cookies, they’re made with a combination of bread flour and cake flour. We make bread flour like we do with our new gluten free breads and we make cake flour the way everyone does: with a combination of about 80% all purpose (gluten free) flour + 20% cornstarch.

The dough really does benefit from being chilled for 24 to 72 hours. But if you can’t hack the wait, how about you chill half the dough and bake off half the dough? Just a thought. You’re still the boss.

How To Make Gluten Free New York Times Chocolate Chip Cookies | Food Recipes

How To Make Gluten Free New York Times Chocolate Chip Cookies | Food Recipes
How To Make Gluten Free New York Times Chocolate Chip Cookies | Food Recipes

INGREDIENTS :

  • 3/4 cup (105 g) all purpose gluten free flour (I used my mock Better Batter)
  • 1/4 teaspoon xanthan gum (omit if your blend already contains it)
  • 1 1/2 tablespoons (14 g) cornstarch
  • 7/8 cup (122 g) Gluten Free Bread Flour*
  • 5/8 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon kosher salt
  • 1/2 cup + 2 tablespoons (120 g) granulated sugar
  • 10 tablespoons (140 g) packed light brown sugar
  • 10 tablespoons (140 g) unsalted butter, at room temperature
  • 1 egg (60 g) at room temperature, beaten
  • 1 teaspoon pure vanilla extract
  • 10 ounces bittersweet chocolate disks
  • Coarse salt, for sprinkling

*BREAD FLOUR NOTES

  • 1 cup (140 g) Gluten Free Bread Flour, as discussed more fully on pages 8 to 10 of GFOAS Bakes Bread,
  • contains 100 grams Mock Better Batter all purpose gluten free flour (or Better Batter itself) + 25 grams whey protein isolate (I use NOW Foods brand) + 15 grams Expandex modified tapioca starch.
  • For a calculator that helps you build the flour without math, please see my Gluten Free Flour page.
  • If you would like to use Ultratex 3 in place of Expandex, please see #6 on my Resources page for instructions.

INSTRUCTIONS :

  1. In a large bowl, place the all purpose flour, xanthan gum, cornstarch, bread flour, baking soda, baking powder, salt and granulated sugar, and whisk to combine well.
  2. Add the light brown sugar, and whisk again to combine, working to break up any lumps in the brown sugar. Create a well in the center of the dry ingredients and add the butter, egg and vanilla, mixing to combine after each addition.
  3. The dough will be thick.
  4. Add the chocolate disks, and mix until they are evenly distributed throughout.
  5. Wrap the cookie dough tightly in plastic wrap, and refrigerate ideally for 24 to 72 hours.
  6. On baking day, preheat your oven to 350°F.
  7. Line three large rimmed baking sheets with unbleached parchment paper.
  8. Divide the dough into 9 balls, each about 3 1/2 ounces (the size of generous golf balls), and place them at least 6 inches apart from one another on the prepared baking sheets.
  9. Sprinkle the tops lightly with coarse salt, and place in the preheated oven.
  10. Bake until golden brown all over but still soft toward the center (18 to 20 minutes).

You can find complete recipes of this Gluten Free New York Times Chocolate Chip Cookies in glutenfreeonashoestring.com

HOW TO MAKE PUMPKIN BREAKFAST COOKIES | FOOD RECIPES

HOW TO MAKE PUMPKIN BREAKFAST COOKIES | FOOD RECIPES

These healthy Pumpkin Breakfast Cookies make a nutritious and grab-and-go breakfast that tastes like fall! This gluten-free and clean eating breakfast treat is made with wholegrain oats, cranberries, pumpkin seeds and honey.

In the 2 years since posting this wonderful recipe for the first time, it has quickly become the most popular recipe on this site! Mainly thanks to Pinterest! There is not much to be improved or updated on this post. The recipe in ON SPOT! I’ve remade them many times since without changing anything.

Even 2 years later, I still love the images – the lighting was awesome that day. These were some of my first food photos that I truly loved. Maybe I could take slightly better ones now, but the difference would be minimal. And I want to hold on to these almost for nostalgic reasons.

The only one thing this post was missing was a video! Which is hereby remedied. I am leaving the rest of the post and the recipe unadulterated for you below. I have never been a fan of cooking first thing in the morning or making any breakfast that involves a lot of prep.

And some days I am especially happy to have my breakfast already waiting in the fridge. I am not a morning person, still some mornings are harder than others. Like the morning after a night of my baby Olivia randomly deciding to wake up no less than 6(!) times for no obvious reasons.

Or when I went to bed waayy later than I should have either because I was working, binge-watching Netflix, or finishing just one more chapter of a book. It’s on those super-rough mornings that I could hug myself for having prepared some make-ahead breakfast like these breakfast cookies (or awesome overnight oats).

They are like having a bowl of yummy oatmeal with lots of mix-ins only without the bowl. The convenient cookie shape offers itself for breakfast on-the-go.

HOW TO MAKE PUMPKIN BREAKFAST COOKIES | FOOD RECIPES

HOW TO MAKE PUMPKIN BREAKFAST COOKIES | FOOD RECIPES
HOW TO MAKE PUMPKIN BREAKFAST COOKIES | FOOD RECIPES

INGREDIENTS :

  • ¼ cup Spectrum® coconut oil, melted
  • ¼ cup honey
  • 1 cup rolled old-fashioned oats
  • 1 cup quick cooking oats
  • ⅔ cup unsweetened, dried cranberries
  • ⅔ cup pumpkin seeds
  • ¼ cup ground flaxseed
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon sea salt
  • ½ cup pumpkin puree
  • 2 eggs, beaten

INSTRUCTIONS :

  1. Preheat oven to 350 F. Line a baking sheet.
  2. In a small bowl warm Spectrum® coconut oil and honey (either microwave, inside preheating oven or on the stove top).
  3. In a large bowl combine both kinds of oats, cranberries, pumpkin seeds, ground flax, pumpkin pie spice and salt.
  4. Add pumpkin puree, eggs and warmed coconut oil and honey.
  5. Stir until fully combined.
  6. Drop about ¼ cup sized scoops of the mixture onto a cookie sheet and flatten (cookies won’t spread while baking).
  7. Bake for about 15-20 minutes until edges are lightly browned.
  8. Let cookies cool on baking sheet before moving to an airtight storage container.

You can find complete recipes of this PUMPKIN BREAKFAST COOKIES in leelalicious.com

HOW TO MAKE SUPER SOFT SPRINKLE PUDDING COOKIES | FOOD RECIPES

HOW TO MAKE SUPER SOFT SPRINKLE PUDDING COOKIES | FOOD RECIPES

These SUPER SOFT Sprinkle Pudding cookies are so so easy and loaded with vanilla flavor! Before you’re all, “yawnnnnn I’ve seen pudding cookies a trillionty times” stay with me for a second… I firmly believe in the value of a solid basic recipe. Basics are the recipes you make most often…

Of ALL THE BAKING I do here in my kitchen the recipe most requested and most baked is chocolate chip cookies. Certainly I am all about the special occasion dessert, I mean duh, but if I’ve learned anything from you nice folks it’s that easy, everyday classics are your jam. Those are the recipes you come back to time and time again.

So with that said, these super soft sprinkle pudding cookies will be a staple in your baking arsenal from this moment on. Trust me. They’re ridiculously easy, loaded with vanilla flavor, non-messy and did I mention sprinkles are involved? Yep.

Adding pudding to the cookie dough is a simple trick to amp up the flavor, but also to keep the cookies soft. Make sure you’re using instant pudding, not “cook and serve”. The coagulants in the “cook and serve” are different than the instant, containing a large amount of cornstarch. The texture will be altered and it won’t bake up as nicely.

I used regular old vanilla instant pudding… but you could really use any flavor you wanted to. Flavored pudding will add a nice subtle flavor to the cookies, like I did with my Butterscotch Apple Pudding Cookies.

HOW TO MAKE SUPER SOFT SPRINKLE PUDDING COOKIES | FOOD RECIPES

HOW TO MAKE SUPER SOFT SPRINKLE PUDDING COOKIES | FOOD RECIPES
HOW TO MAKE SUPER SOFT SPRINKLE PUDDING COOKIES | FOOD RECIPES

INGREDIENTS :

  • ¾ cup butter
  • 1 cup granulated sugar
  • 1 egg, plus 1 yolk
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 (3.5-ounce packet instant vanilla pudding mix)
  • 2 cups flour
  • ½ cup sprinkles

INSTRUCTIONS :

  1. Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
  2. In the bowl of your stand mixer fitted with the paddle attachment beat the butter and sugar on medium speed for 2 minutes.
  3. Add in the egg, vanilla, baking soda and salt.
  4. Mix until combined, scraping the sides of the bowl as necessary.
  5. Next mix in the pudding mix for 30 seconds.
  6. Turn the mixer to low and add in the flour, mixing until just combined.
  7. Finally add in the sprinkles and mix until incorporated evenly.
  8. Using a medium (2 tablespoon) sized cookie scoop drop dough onto the prepared baking sheet 2 inches apart. Bake for 8-10 minutes until the cookies are almost set.
  9. Don’t over-bake if you want super soft soft cookies.

You can find complete recipes of this SUPER SOFT SPRINKLE PUDDING COOKIES in cookiesandcups.com

HOW TO MAKE GLUTEN FREE PUMPKIN COOKIES | FOOD RECIPES

I’m just like every other person that loves to bake…once I see those leaves starting to change from green to red, yellow and orange, all I can think about is … pumpkin, pumpkin, pumpkin!

I think about baking all year long but … when fall rolls around, the flavors I crave start to change. If you’re like me, you start to think of all of the things you can make with pumpkin. Pies, bread, cookies and everything else in between! These Gluten Free Pumpkin Cookies are so soft and pillowy … they practically melt in your mouth!

What makes these little mounds of pumpkin heaven even better is a lightly sweetened yogurt cream cheese frosting that has very little fat and calories!
I hope you enjoy these as much as my family and I do!

HOW TO MAKE GLUTEN FREE PUMPKIN COOKIES | FOOD RECIPES

HOW TO MAKE GLUTEN FREE PUMPKIN COOKIES | FOOD RECIPES
HOW TO MAKE GLUTEN FREE PUMPKIN COOKIES | FOOD RECIPES

INGREDIENTS :

Pumpkin Cookies

  • 1 cup light brown sugar
  • 1 cup sugar
  • 1 cup canola oil
  • 1 15 oz. can pumpkin
  • 2 eggs lightly beaten
  • 1 tsp vanilla
  • 3½ cups gluten free all purpose flour blend
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 2 T pumpkin pie spice

Frosting

  • 4 oz cream cheese, room temperature
  • ½ cup powdered sugar
  • ¼ cup Greek yogurt

INSTRUCTIONS :

  1. Preheat oven to 350° and line a baking sheet with parchment paper.
  2. In a medium bowl combine brown sugar, sugar, canola oil, pumpkin, eggs and vanilla until fully incorporated.
  3. In a separate bowl whisk together the flour, baking soda, baking powder, salt and pumpkin pie spice.
  4. Pour ⅓ of the dry mixture at a time into the wet ingredients making sure to fully combine before adding more.
  5. Use a small cookie scoop to place mounds of the dough onto the parchment paper.
  6. Flatten out the mounds by smoothing the top with the back of a spoon. (The shape they are going into the oven is pretty much the shape they will be when they are done)
  7. Bake for 11-13 minutes.
  8. Remove from the oven, transfer cookies to a cooling rack and let cool before glazing.

You can find complete recipes of this GLUTEN FREE PUMPKIN COOKIES in amyinthekitchen.com

How To Make Soft Lofthouse Style Frosted Cookies | Food Recipes

How To Make Soft Lofthouse Style Frosted Cookies | Food Recipes

Unbelievably soft sugar cookies with a delicious buttercream frosting and topped with colorful sprinkles. These taste very similar to those infamous Lofthouse Cookies with frosting and sprinkles.

You can find them in almost every bakery section of the grocery stores here in the United States. The cookies themselves are not overly sweet, but pair it with the delicious buttercream frosting and you have a delicate soft cakelike cookie.

How To Make Soft Lofthouse Style Frosted Cookies | Food Recipes

How To Make Soft Lofthouse Style Frosted Cookies | Food Recipes
How To Make Soft Lofthouse Style Frosted Cookies | Food Recipes

INGREDIENTS :

For the Cookies:

  • 6 cups flour, divided
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 cup butter, at room temperature
  • 2 cups granulated sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups light sour cream

For the Frosting:

  • 1 cup butter, at room temperature
  • 1 teaspoon vanilla extract
  • 4 cups powdered sugar
  • 6 tablespoons heavy cream
  • Several drops food coloring
  • Sprinkles

INSTRUCTIONS :

  1. In a medium bowl, whisk 5 cups of flour, baking soda, and baking powder; set aside.
  2. In the bowl of a stand mixer with the flat beater attached, cream the butter and granulated sugar at medium speed until light and fluffy, about 3 minutes.
  3. Scrape down the sides of the bowl with a rubber spatula as needed.
  4. Add the eggs, one at a time beating until each is incorporated.
  5. Add the vanilla and sour cream and beat at low speed until combined.
  6. Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed.
  7. Dough needs to obtain the right consistency for rolling, so add additional flour, 1/4 cup at a time, until this is achieved (up to 1 cup more flour).
  8. Divide dough into two sections.
  9. Flatten into rectangles about 1 1/2 inches thick, then wrap with plastic wrap.
  10. Chill in the refrigerator overnight.
  11. Preheat the oven to 425 degrees F.
  12. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray, set aside.
  13. Generously flour a work area and rolling pin.
  14. With a rolling pin, roll the dough out to 1/4-inch thickness.
  15. Using a 2 1/2-inch round cookie cutter, cut out circles and transfer to a baking sheet.
  16. Bake for 7-8 minutes, until pale golden. Immediately transfer cookies to a wire rack to cool.

You can find complete recipes of this Soft Lofthouse Style Frosted Cookies in sweetpeaskitchen.com

HOW TO MAKE PECAN PIE COOKIES | FOOD RECIPES

HOW TO MAKE PECAN PIE COOKIES | FOOD RECIPES

Pecan Pie Cookies have a thin flaky crust with a layer of the amazing nutty caramely pecan pie filling we love so much! These are the perfect cookies for any occasion!

Pecan pie is always a favorite around here! If I’m going to have pie for dessert, it’s going to be a pecan pie any day of the year, not just at Thanksgiving!

Pecan pie is the perfect combination of a sweet, caramel-y, nutty filling in flaky pastry crust! We top it with fresh whipped cream… ahh, so rich and decadent. These cookies have the same delicious flavors!

Pecans are great in cookies but these are different than any ol’ cookie you’ve eaten before. These cookies have thin flaky crusts with a layer of the amazing nutty caramely pecan pie filling we love so much!

These are surprisingly quick and easy to prepare!

The key to success with this recipe is the consistency of the filling. If it’s too runny, it’ll run out of the mini crusts. If it’s too thick it won’t spread to fill the crusts and caramelize on the edges.
You’ll start by combining all of the filling ingredients and then stirring constantly over low heat until the mixture slightly thickens. Low and slow is definitely the way to go on this recipe!
You’ll want it just slightly thinner than pudding so that once it is put into the crusts it will spread easily. If you happen to cook it a little too long you can mix in up to 1 tablespoon extra corn syrup to get the right consistency.

I very highly recommend baking these on parchment paper as the sugar caramelizes and the filling sometimes slightly overflows. If you don’t use parchment, they will most likely will stick to your baking pan!
I used Pillsbury refrigerated crust in this recipe however, you can use whatever crust is your favorite including homemade!

HOW TO MAKE PECAN PIE COOKIES | FOOD RECIPES

HOW TO MAKE PECAN PIE COOKIES | FOOD RECIPES
HOW TO MAKE PECAN PIE COOKIES | FOOD RECIPES

INGREDIENTS

  • 1 prepared single pie crust (homemade or purchased, I used Pillsbury)
  • 2 tablespoons butter, melted
  • ½ cup pecans, chopped
  • ⅓ cup packed brown sugar
  • ¼ cup corn syrup
  • 2 eggs
  • ⅛ teaspoon salt
  • Optional
  • ¼ cup semi sweet or milk chocolate chip for decorating

INSTRUCTIONS

  1. Preheat oven to 400 degrees.
  2. Combine butter, pecans, brown sugar, corn syrup, salt and eggs. While constantly stirring, cook on the stove top over medium-low heat just until thickened. (You don’t want it dry, just slightly thickened, about the consistency of pudding). Remove from heat and set aside.
  3. Unroll dough and using a 3″ cookie cutter, cut out circles. Gently fold about ⅛-1/4″ up on the edges.

You can find complete recipes of this Pecan Pie Cookies in spendwithpennies.com

HOW TO MAKE APPLE COOKIES | FOOD RECIPES

HOW TO MAKE APPLE COOKIES | FOOD RECIPES

I have been craaaaving apples. Apples like there is no tomorrow. It’s just one of those pregnancy cravings (and at least it’s a healthy one!).

Sweet David has been experimenting with ways for me to eat apples. Don’t get me wrong – sometimes I just want an apple and I don’t care how it’s served as long as it gets to my mouth. I have been so adventurous to even eat dried apples. I was at a bridal shower last weekend and Dave texted me with excitement about his new creation. Apple “cookies.” Three cheers for healthy snacks!

HOW TO MAKE APPLE COOKIES | FOOD RECIPES

HOW TO MAKE APPLE COOKIES | FOOD RECIPES
HOW TO MAKE APPLE COOKIES | FOOD RECIPES

INGREDIENTS

  • 1 apple
  • ¼ cup peanut butter
  • ¼ cup almonds, sliced
  • ¼ cup walnuts, chopped
  • ¼ cup shredded coconut
  • ¼ cup chocolate chips

INSTRUCTIONS

  1. Slice apple into thing rings and remove core.
  2. Spread peanut butter over one side of ring. Top with almonds, walnuts, coconut, and chocolate chips.

You can find complete recipes of this APPLE COOKIES in rachelschultz.com

How To Make Chocolate Mousse Mini Oreo Cheesecakes | Food Recipes

How To Make Chocolate Mousse Mini Oreo Cheesecakes | Food Recipes

Chocolate Mousse Mini Oreo Cheesecakes – mini cheesecakes with thick Oreo cookie crust topped with light and creamy chocolate mousse.

Perhaps you thought : Oh no, here is another in a series of cheesecake recipe!!! But this ain’t just a regular cheesecake. Nope, not at all! Here’s Oreo cookie crust + cheesecake + a huge cloud of mouthwatering chocolate mousse frosting+ an extra Oreo cookie on top. They are mini, they’re decadent, and they’re simply irresistible.

It is usually said that the mini cheesecakes are better than the regular size cake because you have a whole cheesecake for yourself, but this time it won’t be enough. I’m sure won’t be able to stop at just one cupcake.

I have to admit, this delicious combination of cheesecake and chocolate mousse was not my idea.More than a year my mouth waters every time I see the picture of Mini Oreo Cheesecakes with Chocolate Mousse from Yes to Yum on Pinterest. However the site no longer exists so unfortunately I never get the recipe.

I decided to make something like that myself. I start with a regular cheesecake base and let it sit atop simple Oreo cookie crust, the same crust I used so many times. It’s all went smoothly and then it was time to make frosting. I simply love, love, chocolate mousse, but I want it to be creamy, full of flavor and not just a simple chocolate whipped cream which people use to call chocolate mousse.

Besides the cream and chocolate in my version it must have a few egg yolks ( in this case it’s three egg yolks,so I don’t have any leftover to throw away because I only use egg whites for the cheesecake). And to make this mousse extra special, I added some crushed Oreos in it.

It turned out better than I imagined. I used to finished my cheesecakes with a thick layer of chocolate ganache, but after making these Chocolate Mousse Mini Oreo Cheesecakes I found a perfect match – cheesecake and chocolate mousse.

How To Make Chocolate Mousse Mini Oreo Cheesecakes | Food Recipes

How To Make Chocolate Mousse Mini Oreo Cheesecakes | Food Recipes
How To Make Chocolate Mousse Mini Oreo Cheesecakes | Food Recipes

INGREDIENTS :

For the Oreo Crust:

  • 18 whole Oreos-crushed into a fine crumbs
  • 1/4 cup unsalted butter- melted

For the cheesecake filling:

  • 16 oz cream cheese- softened to room temperature
  • 3/4 cup granulated sugar
  • 1/4 cup sour crème
  • 1 Tablespoon flour
  • 3 egg whites
  • 1 teaspoon vanilla extract

For the chocolate mousse:

  • 3 egg yolks
  • 6 Tablespoons powdered sugar
  • 1 2/3 cups heavy whipping cream
  • 5 oz semisweet baking chocolate-finely chopped
  • 4-5 Oreos crushed
  • 2-3 Tablespoons milk (or more if needed)
  • 16-18 mini Oreo cookies for garnish

INSTRUCTIONS :

To make the crust:

  1. Preheat oven to 350 F degrees, line cupcake pans with 18 liners, set aside.
  2. Stir together melted butter and finely crushed Oreo.
  3. Press 1 heaping Tablespoon of mixture into the bottom of each liner.
  4. You should have enough for 16-18 cups.
  5. Bake for 5 minutes and allow to slightly cool.

To make the cheesecake filling:

  1. In a large bowl beat the cream cheese on medium speed until completely smooth.
  2. Add the sugar and sour cream and beat on medium speed until combined.
  3. Add the egg whites, one at a time, beating on low speed after each addition. DO NOT OVER MIX IT!
  4. Beat in the vanilla extract and flour.
  5. Spoon the cheesecake batter onto the crusts to make the cups almost full. Bake for 20-25 minutes.
  6. Remove from the oven and allow to cool at room temperature, then transfer to the refrigerator to chill completely.

To make the chocolate mousse:

  1. In a medium sauce pan stir together egg yolks, powdered sugar and 1/3 cup heavy whipping cream, cook over low heat until it’s start thickening and almost double in size WHISKING CONSTANTLY (you don’t want to make scrambled eggs).
  2. Remove from heat and stir in chopped chocolate until it’s melted completely.Let it cool to room temperature stirring occasionally.

You can find complete recipes of this Chocolate Mousse Mini Oreo Cheesecakes in omgchocolatedesserts.com

HOW TO MAKE CHOCOLATE CHIP COOKIE DOUGH CAKE | FOOD RECIPES

HOW TO MAKE CHOCOLATE CHIP COOKIE DOUGH CAKE | FOOD RECIPES

This Chocolate Chip Cookie Dough Cake is made with two layers of delicious chocolate cake, and two layers of edible cookie dough then topped with ganache, frosting, and mini chocolate chip cookies!

Alright, one of you needs to slap me for keeping this recipe from you for so long. I made this Chocolate Chip Cookie Dough Cake back in March, and it’s now May, seems a little unfair, right? I mean, I would think so, especially since I’ve eaten it and been dreaming about it ever since.

What you’re looking at is layers of rich and soft chocolate cake paired with layers of EDIBLE raw cookie dough. Are the googly eyes happening yet? Wait until it’s topped with a creamy chocolate frosting and chocolate chip cookies. Dying.

I know this Chocolate Chip Cookie Dough Cake might seem a little over the top, but that’s kind of how we do things here. And I promise that it’s over the top in all the right ways. Plus, I don’t think there’s a person in the world who could turn a slice of this down!

The bonus of this cake is that it’s WAY easier to make than you might think! Here’s what you need to know about this recipe:

The cake itself is an adapted box mix, by adding things like sour cream, pudding, and chocolate chip you get a downright delicious cake.
The cookie dough layer is incredibly easy to whip up with basic pantry ingredients and then it’s molded using a cake pan.
The frosting is actually a store bought tub of which half has been microwaved and melted to give us a soft ganache-like layer. The other half is then piped on and topped with mini chocolate chip cookies!

See, not too shabby for something that looks and tastes so good! You definitely don’t have to be an experienced baker to make it, but even if you are, you’ll love this Chocolate Chip Cookie Dough Cake all the same.

HOW TO MAKE CHOCOLATE CHIP COOKIE DOUGH CAKE | FOOD RECIPES

HOW TO MAKE CHOCOLATE CHIP COOKIE DOUGH CAKE | FOOD RECIPES
HOW TO MAKE CHOCOLATE CHIP COOKIE DOUGH CAKE | FOOD RECIPES

INGREDIENTS :

Cake:

  • 1 Box Duncan Hines Dark Chocolate Fudge Cake Mix
  • 3.9 oz package Jell-O Instant Chocolate Fudge Pudding
  • 4 eggs
  • 1 cup sour cream
  • ¾ cup vegetable oil
  • ½ cup milk
  • 1 tbsp vanilla extract
  • ¼ tsp sea salt
  • 1½ cup mini chocolate chips

Cookie Dough:

  • 1 cup unsalted butter
  • 1 cup light brown sugar
  • ½ cup granulated sugar
  • 2 tsp vanilla extract
  • ½ cup whole milk
  • 1 tsp salt
  • 3 cups all-purpose flour
  • 2 cups mini chocolate chips

Toppings:

  • 1 tub chocolate frosting
  • Mini chocolate chip cookies

INSTRUCTIONS :

  1. Preheat oven to 350 degrees F.
  2. Combine all cake ingredients in a large bowl or stand mixer and beat just until combined.
  3. Line the bottom of two 6-inch pans with parchment paper (like this) and spray with cooking spray.
  4. Add 2 cups of batter to each pan, bake for 30 to 35 minutes until tops spring back when touched, transfer to a cooling rack and let cool completely.
  5. In a large bowl or stand mixer, cream together the butter and sugars until light and fluffy.
  6. Scrape down the sides and add vanilla and milk.
  7. Scrape down the sides and add flour and salt and mix until combined, fold in the mini chocolate chips.
  8. Divide cookie dough in half and use the 6-inch cake pans to shape each half of the cookie dough into layers.
    Place one of the cake layers on a cake stand, gently flip one of the cookie dough layers out onto the first
  9. cake layer, top with the second cake, then top that with the second cookie dough layer.
  10. Scoop ⅓ of the frosting into a frosting bag or decorating tool fitted with a large star tip.
  11. Place the rest of the frosting in the tub in the microwave and melt at 30 seconds intervals stirring between each one until smooth.
  12. Pour melted frosting over the cake and evenly spread around, let cool for 15 minutes.
  13. Pipe remaining frosting onto the top of the cake and top with mini chocolate chip cookies.

You can find complete recipes of this CHOCOLATE CHIP COOKIE DOUGH CAKE in sugarandsoul.co

How To Make Chocolate Lasagna – A Chocolate Lover’s Treat | Food Recipes

How To Make Chocolate Lasagna – A Chocolate Lover’s Treat | Food Recipes

Ummm okayyy. Chocolate lasagna? Seriously, people. What will the Italians think of next? Fine, it’s not Italian. But doesn’t it make you want to eat this while skipping through one of Tuscany’s fields of sunflowers? The Under the Tuscan Sun soundtrack playing while your hair flies behind you in slow motion. Okay, just me then?

But for reals now. Lately, I’ve been thinking a lot about my eating habits and know I need to make some drastic changes. I’ve never been really disciplined when it comes to healthy eating.

Chocolate cake has sabotaged my efforts many times. Oh yeah right. Like it’s my fault. That’s right. I refuse to take responsibility for it. There isn’t a soul alive who can resist chocolate’s charm. Okay, maybe Spider-Man. But only because he’s got that cloth over his mouth.
Candy, that no-good-jerky-fake-friend, has gotten me into trouble many times. You know those “friends”? You totally get me.
And bread and I are in a co-dependent relationship. We’ve had some good times. [starts to daydream]

So I’ve been doing some research on health and have started to plan my own intervention. The element of surprise will be key here. Because if I know my “other personality”is going to corner me to discuss nutrition – I’m totally outta there.

The intervention. It’s happening. Soooon.

How To Make Chocolate Lasagna – A Chocolate Lover’s Treat | Food Recipes

How To Make Chocolate Lasagna – A Chocolate Lover’s Treat | Food Recipes
How To Make Chocolate Lasagna – A Chocolate Lover’s Treat | Food Recipes

INGREDIENTS :

  • 36 Oreo cookies (regular, not double stuffed)
  • 6 tablespoons butter, melted
  • 8 oz cream cheese, softened
  • ¼ cup granulated sugar
  • 3¼ cups cold milk, plus 2 tablespoons, divided
  • 12 oz tub Cool Whip, divided
  • 2 – 3.9 oz packages chocolate instant pudding mix
  • ½ cup mini chocolate chips

INSTRUCTIONS :

  1. In a large food processor, crush Oreo cookies into fine crumbs. Make sure there are no large chunks left.
  2. In a medium bowl, mix melted butter into cookie crumbs using a fork.
  3. When the butter is thoroughly mixed in, transfer it to a 9 x 13 inch baking dish. Using a spatula, press the crumbs down into the bottom of the baking dish as evenly as possible.
  4. Put baking dish in refrigerator while you work on the next step.
  5. In a medium bowl, mix the cream cheese with an electric beater until fluffy.
  6. Add the 2 tablespoons of cold milk and sugar and mix well. With large spoon or spatula, mix in 1¼ cups of the Cool Whip until combined.
  7. Spread cream cheese mixture over cookie crust. Return baking dish to refrigerator and let chill for 10 minutes.

You can find complete recipes of this Chocolate Lasagna – A Chocolate Lover’s Treat in thekitchensnob.com