chocolate chip cookie cake
Two layers of actual, in-the-flesh chocolate chip cookie frosted with milk chocolate buttercream. Hubba hubba.
Ingredients
- 2 sticks butter, softened
- 3/4 cup dark brown sugar
- 1/3 cup sugar
- 2 large eggs, at room temperature
- 2 tsp vanilla extract
- 2 1/3 cup all purpose flour
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 2 cups dark chocolate chips
- confetti sprinkles, for garnish
milk chocolate buttercream
- 1 stick butter, softened
- 2 tsp vanilla extract
- 2/3 cup cocoa powder
- 3 1/2-4 cups powdered sugar
- 1/3-1/2 cup heavy cream
Instructions
- Preheat oven to 350 degrees. Line the bottoms of 2 9-inch cake pans with a circle of parchment. Grease with butter or oil.
- In a large bowl, beat the butter with the brown sugar and sugar until light and fluffy, about 2-3 minutes. Whip in the eggs, one at a time, then the vanilla. Add the flour, baking soda, and salt. Mix until just combined. Fold in the chocolate chips with a spatula.
- Divide the dough amongst the two cake pans. Press with a greased spatula to spread as evenly as possible. Bake 25-30 minutes until the center is no longer shiny and is a toasty golden hue. Remove from the oven and cool in the pans for at least 30 minutes on a wire rack. Run a knife around the edges and carefully invert the cakes onto the wire rack, then flip rightside up. Cool completely.
- When the cake layers are cooled, make the buttercream. In a large bowl, beat the butter and vanilla on low speed until combined, then add in the cocoa powder, powdered sugar, and 1./3 cup of heavy cream. Crank the speed to high and whip until light and fluffy, about 1-2 minutes. If needed, add heavy cream a tablespoon at a time until the desired texture is achieved.
- Set on cookie layer onto a cake stand or a flat plate. Frost the top generously, then add the second cookie layer. Frost on top and all the way around. Use any remaining frosting to pipe some fancy decorations or some shit. Sprinkle with funfetti. Slice and enjoy!
Notes
*To store: Cookie cake keeps well in the fridge, covered, for up to a week, and in the freezer for up to a month.