Chocolate Chip Cookie Cake
 
 
Recipe type: Dessert
Serves: 1 3-layer 8-inch cake
Ingredients
For the Chocolate Chip Cookie Cake:
  • 3 ¼ cups cake flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup mini chocolate chips
  • 1 cup (2 sticks, 8 ounces) unsalted butter, room temperature
  • 1 cup firmly packed light brown sugar
  • ½ cup granulated sugar
  • 1 ½ tablespoons molasses
  • 1 tablespoon vanilla extract
  • 3 large eggs, room temperature
  • 2 large egg yolks, room temperature
  • 1 ¼ cup buttermilk, room temperature
For the Cookie Dough Filling:
  • 8 ounces cream cheese, room temperature
  • 1 ½ cups firmly packed light brown sugar
  • 1 tablespoon vanilla extract
  • 2 ½ cups all-purpose flour
  • 1 teaspoon fine salt
  • 1 cup sour cream
  • 1 cup mini chocolate chips
For the Cool Milk Frosting:
  • ½ cup (1 stick, 4 ounces) unsalted butter, room temperature
  • 8 ounces cream cheese, room temperature
  • 1 tablespoon vanilla extract
  • pinch of fine salt
  • 4 to 5 ½ cups powdered sugar, sifted
  • ¾ cup to 1 cup sour cream, room temperature
Instructions
To make the Chocolate Chip Cookie Cake:
  1. Preheat oven to 350 degrees F. Grease 3 8-inch cake pans with baking spray, set aside.
  2. Sift together the flour, baking powder, baking soda, and salt in a large bowl. Remove 2 tablespoons of the dry ingredients and toss the dry mixture in a small bowl with the mini chocolate chips. Set aside.
  3. In a stand mixer fitted with a paddle attachment, beat the butter on a medium speed until smooth and creamy, about 1 minute. Add the sugars and beat on a medium-high speed until light and fluffy, about 3 to 4 minutes. Scrape the sides and bottom of the bowl down.
  4. Beat in the molasses and vanilla. Add the eggs and egg yolks, one at a time, until incorporated into the batter.
  5. With the mixer on low add the dry ingredients in 3 batches and the buttermilk in 2 batches, beginning and ending with the dry ingredients. Give the bowl and beater a good scraping with a rubber spatula by hand to ensure nothing sticks to the side. Fold in the mini chocolate chips.
  6. Divide the batter between the prepared pans and bake for 24 to 28 minutes, rotating halfway. A toothpick inserted should come out mostly clean with a few crumbs. Do not over bake this cake. After cooling for 5 minutes in the pan, invert the cake layers onto a wire rack to cool completely.
To make the Cookie Dough Filling:
  1. In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese until smooth and lump free, about 1 to 2 minutes. Add the sugar and vanilla and beat until fully blended, about 3 more minutes. Scrape the sides and bottom of the bowl down.
  2. With the mixer on low, add the flour and salt, followed by the sour cream, beating until smooth and lump free. Beat in the mini chocolate chips. Refrigerate until you're ready to assemble.
To make the Cool Milk Frosting:
  1. Beat the butter and cream cheese on a medium-high speed in a stand mixer fitted with a paddle attachment, about 4 minutes. Scrape the sides and bottom of the bowl down and add the vanilla and salt.
  2. With the mixer's speed on low, gradually add the powdered sugar. Follow by adding the sour cream. You want a smooth, but not wet, looking frosting. Refrigerate to set the frosting up.
To assemble the Milk and Cookie Cake:
  1. If the cake layers have domes, use a serrated knife to level off the tops. Use an offset spatula to gently spread the cookie dough filling onto the cake layer. Secure the second layer and spread more cookie dough filling. Top with the third layer. Chill in the freezer for 15 minutes. Apply a thin layer of the Cool Milk Frosting and freeze for an hour. Finish with a final thicker layer of frosting.
Notes
Cake recipe adapted from Layered and cookie dough filling adapted from Sprinkle Bakes
Recipe by Layer Cake Parade at https://layercakeparade.com/chocolate-chip-cookie-cake/