Chocolate Chip Cookie Cake
A cookie lovers dream! This Chocolate Chip Cookie Cake has brown sugar chocolate chip cake layers, a cookie dough filling, and a chocolate chip cookie frosting!
Servings 12
Calories 999kcal
Ingredients
Brown Sugar Chocolate Chip Cake:
- 2 1/4 cups all-purpose flour
- 2 1/4 tsp baking powder
- 1/2 tsp salt
- 3/4 cup unsalted butter room temperature
- 1 cup light brown sugar packed
- 1/2 cup granulated sugar
- 3 large eggs room temperature
- 1 1/2 tsp vanilla extract
- 1 cup milk room temperature
- 3/4 cup mini chocolate chips tossed in 1 Tbsp flour
Cookie Dough Filling:
- 1 1/2 cups all-purpose flour*
- 3/4 tsp sea salt
- 2/3 cup unsalted butter room temperature
- 2/3 cup light brown sugar packed
- 1/3 cup granulated sugar
- 1 1/2 tsp vanilla extract
- 1/4 cup milk room temperature
- 2/3 cup mini chocolate chips
Chocolate Chip Cookie Buttercream:
- 6 large egg whites
- 2 cups dark brown sugar packed
- 3 cups unsalted butter room temperature, cubed
- 2 tsp vanilla extract
- 1 1/2 cups chocolate chip cookie crumbs 150g, from approx 8 cookies crushed and sifted
Assembly:
- cookie dough balls
- mini chocolate chip cookies
Instructions
Brown Sugar Chocolate Chip Cake:
- Preheat oven to 350F. Grease and flour three 6" cake rounds and line with parchment.
- In a medium bowl, whisk flour, baking powder, and salt until well combined. Set aside.
- Using a stand mixer fitted with a paddle attachment, cream butter and sugars on med-hig until pale and fluffy (approx 3mins).
- Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla.
- Alternate adding flour mixture and milk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition.
- Toss chocolate chips in 1 Tbsp flour. Fold in chocolate chips and mix until just incorporated.
- Bake for 35-40mins or until a toothpick inserted into the center comes out mostly clean.
- Place cakes on wire rack to cool for 10mins then turn out onto wire rack and cool completely.
Cookie Dough Filling:
- In a small bowl, whisk flour and salt, set aside.
- Beat butter until creamy, add sugars and beat on high until pale and fluffy (approx. 2-3mins). Add vanilla and mix until combined.
- Reduce speed to low and slowly add in flour mixture. Mix until just incorporated. Slowly pour in milk. Increase speed to med-high and beat for 2-3 minutes. Stir in chocolate chips.
- Spray three 6" pans with cooking spray and line each with plastic wrap. Place 2/3 cup of the cookie dough filling and each and spread evenly (I used my hands for this -- it helps if your fingers are slightly wet). Fold the plastic wrap over to cover the cookie dough and chill to set.**
Chocolate Chip Cookie Buttercream:
- Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.***
- Place bowl over a double boiler on the stove and whisk constantly until the mixture is no longer grainy to the touch (approx. 3mins).
- Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
- Switch to paddle attachment. Slowly add cubed butter and mix until smooth.
- Add vanilla and cookie crumbs whip until smooth.****
Assembly:
- Cut each layer of cake in half horizontally.
- Place one layer of cake onto a cake stand or serving plate. Top with one of the discs of cookie dough filling. The cookie dough may extend over the edges of the cake. If so, just smush it in a bit and smooth it out.
- Place another layer of cake on top and press down gently. Top with 2/3 cup of frosting and spread evenly. Repeat with remaining layers, alternating cookie dough and frosting and crumb coat the cake. Chill for 20mins.
- Frost the cake and smooth the sides and top. Use a 1M tip to pipe dollops on top. Use some of the remaining cookie dough to make small balls (1 tsp) to place on top of the frosting dollops. Place small chocolate chip cookies around the bottom of desired.
Notes
* If you're concerned about eating raw flour, you can bake it at 350F for 5mins. Cool before using.
** You can skip this step and try and spread the cooke dough onto each layer instead. It will be quite firm though and a bit harder to spread.
*** Wipe your mixer bowl and whisk down with lemon juice or vinegar to make sure it is completely grease free and make sure there is no trace of yolk in your whites or your meringue will not stiffen.
**** The buttercream may look like it's curdled at some point. Keep mixing until it is completely smooth. If it looks soupy, place it in the fridge for 20mins and rewhip.
** You can skip this step and try and spread the cooke dough onto each layer instead. It will be quite firm though and a bit harder to spread.
*** Wipe your mixer bowl and whisk down with lemon juice or vinegar to make sure it is completely grease free and make sure there is no trace of yolk in your whites or your meringue will not stiffen.
**** The buttercream may look like it's curdled at some point. Keep mixing until it is completely smooth. If it looks soupy, place it in the fridge for 20mins and rewhip.
Nutrition
Calories: 999kcal | Carbohydrates: 116g | Protein: 9g | Fat: 56g | Saturated Fat: 34g | Cholesterol: 178mg | Sodium: 390mg | Potassium: 297mg | Fiber: 1g | Sugar: 82g | Vitamin A: 1605IU | Calcium: 167mg | Iron: 2.8mg