Can’t choose between a cookie or a cake? Enjoy both with this layered chocolate chip cookie cake!
This recipe makes a 6″ cake but you can easily double it for an 8″ or 9″ cake, or halve it for a 4″ cake
1 cup (2 sticks of 113g or 4oz each) butter 1/2 cup sugar 1 1/2 cups brown sugar 2 eggs 1 teaspoon vanilla extract 3 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt (omit if using salted butter) 2 cups chocolate chips 1 cup 4 minute buttercream frosting 1/2 cup chocolate ganache (or use more buttercream)
In a mixer, beat the butter and both kinds of sugar until the mixture is pale and creamy. Add the eggs and vanilla and mix on low until everything’s incorporated, which will take about 1 minute.
In a bowl, stir or whisk the dry ingredients (flour, baking soda and salt) together. Add them to the butter mixture and mix until just incorporated.
Add the chocolate chips and fold them into the dough with a spoon. Preheat oven to 325F (160C). Line three or four 6″ pans with circles of parchment paper but don’t grease them. Set aside 1/4 cup of dough and divide the remaining dough evenly between the pans, pressing the dough gently into the base of the pans and pushing it up to the edges of the pans.
Bake the chocolate chip cookie cake layers for about 45 minutes, checking regularly after 30 minutes. Cookies are ready when the centers don’t wobble when you shake the pans, and the edges are slightly darker but not burnt. Take them out of the oven but leave the oven on.
Run a knife or spatula around the sides of the pan to loosen the cookie layers and then turn them cookie layers onto a wire rack. Leave them to cool.
Line a baking tray with parchment paper. Use a 1/2 tablespoon measuring spoon to scoop the remaining 1/4 cup of dough into balls and place them on the baking tray to make 8 mini cookies. Bake at 350F (175C) for 8 minutes. (Please excuse my ancient baking tray!)
Prepare a batch of my 4 Minute Buttercream or for an even richer dessert try chocolate ganache. This will be the filling for your cake. Spoon the buttercream or ganache into a piping bag with whatever tip you like, or you can spread it onto the cake layers instead.
Now it’s time to assemble your cake! Pipe or spread a bit of buttercream or ganache onto th eplate or cake board you’re going to use. This will act as glue to secure your cake. Place the first cookie on top with the flat side facing down, which is the side that was on the bottom when you baked it. The flat base will make the cake more stable. Spread or pipe a layer of buttercream on top and then place the next cookie on top. Add another layer of buttercream filling and finish with the final cookie. You can turn this cookie upside down (so that the side that was on the bottom when you baked it, is now facing up) if you want the top of the cake to be flat.
Pipe swirls rosettes of frosting around the top of the cake. I used an 8B open star tip for my rosettes but any star shaped piping tip will look pretty. Straight away, while the frosting is still sticky, press a mini chocolate chip cookie into each one.
Store at room temperature for up to 3 days. Serve by slicing with a sharp knife and enoy!
If you’re looking for more ways to use chocolate chips to decorate cakes, click here!
I’d love to see your versions of this chocolate chip cookie cake! If you share any photos of them on instagram, please tag @britishgirlbakes so I can see your creations!