Best Totoro Chocolate Chip Cookie Cake Recipes

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 CHIP COOKIE CAKE

Steps:

• 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.
• 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.

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.

BB-8 COOKIE CAKE

Steps:

• Preheat the oven to 350 degrees F. Spray a 10-inch cake pan and an 8-inch cake pan with nonstick spray. Line with parchment paper and spray on top of that.
• Press about 1 ¾ packages of cookie dough into a 10-inch even circle. Press the remaining 1 ¼ package of cookie dough into the 8-inch cake pan.
• Bake until golden brown, about 15-17 minutes for the small cookie and about 20 minutes for the large cookie. Let cool completely in the pan.
• When completely cooled, run and offset around the border of each cookie to loosen.
• Transfer the small cookie to a cutting board and cut off about 1/3 from the bottom.
• Position both pieces onto a large platter or cutting board.
• Transfer white frosting to a piping bag fitted with an #806 tip. Pipe a white border on both cookies. Pipe the frosting inside the border until covered. Spread into an even layer using an offset spatula.
• Color the remaining frosting grey, using a drop or two of black gel food coloring. Transfer to a piping bag fitted with an #804 tip.
• Use a 3.5" inch circle cutter to make small indentations in the large frosted cookie - one complete circle in the center left, a semi-circle in the upper right, and a semi-circle in the bottom right.
• Arrange the candy dots, standing upright, over the indentations to create the circle and two semi-circles.
• Arrange four candy dots inside the complete circle, facing inwards and spaced out evenly. Repeat with the remaining semi-circles, adjusting the number of candy dots to remain evenly spaced.
• Pipe a straight line of grey frosting near the bottom of the head. Then pipe a curved line of grey frosting near the top of the head.
• Pipe small lines of grey frosting on the inner circle between several of the orange dots.
• Arrange the candy dots in a curved line underneath the grey line. Arrange three candy dots directly above the straight grey line on the far-left side. Arrange two candy dots slightly above the grey line on the far-right side.
• Unroll the wheels of black licorice so that one wheel is slightly smaller than the other and both fit in center space of the head. Place the larger wheel slightly off center on the head. Place the smaller wheel on the lower right side of the larger wheel.