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Soft and chewy chocolate chip cookies with crispy edges, creamy buttercream filling
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layered to make a cookie cake that's the perfect way to celebrate any occasion or just because
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Start by making the cookies with a method to make them perfectly stackable and easy to serve at the
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end. I'm using my gluten-free recipe but you can use any chocolate chip cookie recipe you like
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For my recipe mix six tablespoons of butter, a quarter cup of brown sugar and two tablespoons
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of white sugar with a mixer at medium speed until it's creamy, which takes about two minutes. All of
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the ingredients are listed in grams and measuring cups on britishgirlbakes.com. Add a teaspoon of
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vanilla and an egg, mixing at a low speed until everything's incorporated, about one minute
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and then the star ingredient this nature's eats almond flour, making this cookie cake gluten-free
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It's blanched and super fine so it's great for baking. It's also vegan, low carb and gluten-free
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wheat-free, grain-free and dairy-free. You can buy it at Walmart. Thank you nature's eats for sponsoring
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this video! This is one and a half cups of almond flour and I'm adding a quarter of a teaspoon of
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baking soda and an eighth of a teaspoon or a generous pinch of salt. It's easiest to do this
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with a whisk but you can use a spatula or a measuring spoon if you prefer. Now add these dry
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ingredients to the mixer and mix on the lowest speed until just combined. It will look like damp
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sand. Add half a cup of chocolate chips and stir them in by lifting up the cookie dough and folding
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it over the chocolate chips. Don't bake these like normal chocolate chip cookies. Instead, to make them
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stackable, line a baking tray with parchment paper or a silicon mat and use an ice cream scoop to
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scoop the cookies onto the tray so they're all the same size. To make them flat, cover them with
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another piece of parchment paper or a silicon mat and press another baking tray down onto it until
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you feel the resistance of the chocolate chips. Remove the additional tray and paper or mat and
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repeat with the rest of the cookie dough. You'll have six cookies in total. I did four cookies on
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the first tray and two on the next but in hindsight three and three makes much more sense. Bake at 350
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degrees Fahrenheit or 175 degrees Celsius for 12 minutes. Let the cookies cool completely and
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meanwhile make the filling. Half a cup of butter or one stick in the US, one and a half cups or 180
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grams of powdered sugar or icing sugar, mixed together on a low speed and then add half a
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teaspoon of vanilla and a pinch of salt. Skip it if you use salted butter. Add a teaspoon of milk to thin
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it out and voila! Spoon this into a piping bag for the neatest results but if you don't have one it's
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not essential. Prepare the cooled cookies for the cake by pre-cutting them, a trick I saw Baked by
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Dan do on Instagram. Leave the bottom cookie intact but cut the rest into slices. I'm making six slices
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out of each and you can cut them one by one or stack the cookies and cut them together but the
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edges will be the neatest if you cut them one by one and clean the knife in between cookies. To
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layer the cookie cake use a dot of buttercream to attach the first cookie to a platter or plate or
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cake stand so that it doesn't slide around. Pipe or spread a thin layer of buttercream on top and
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then press another cookie on top piece by piece. Pipe or spread more buttercream on top of this
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cookie. It's best not to go right up to the edges of the cookie so it doesn't ooze out when you stack
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more cookies on top. I should mention that if you want to make a larger cookie cake, double the
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recipe and use two ice cream scoops of cookie dough for each cookie. To make six cookies that
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will be about eight inches wide. Double the buttercream recipe too. You can leave this cookie
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cake on the counter overnight in an airtight container or covered with a clean dish towel
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and best of all this cake tastes better the next day because the almond flour keeps the cookies
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so moist and the buttercream starts to soak into them so you can make this in advance without
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worrying about it drying out. Pre-cutting the cookies makes this so easy to slice into and
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serve. It's a fun birthday surprise for a cookie lover and even if you're not gluten-free, absolutely
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delicious! Tell me in the comments if you're going to make this! If there are any leftovers
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which I doubt, wrap each slice in cling film or saran wrap and freeze for your next cookie craving
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You'll find this recipe and all of my other recipes and tutorials on britishgirlbakes.com
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and also my Cake School where you'll learn hundreds of cake decorating techniques and
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designs. Start a free seven-day trial to check it out! Thanks for watching
