Chocolate Chip Cookie Layer Cake
Ingredients:
- 1 cup butter, softened
- 1 cup brown sugar
- 1 cup white sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 cups all-purpose flour
- 1 (12 ounce) bag semisweet chocolate chips
Frosting:
- ½ cup butter, melted
- ⅓ cup milk
- 1 teaspoon vanilla extract
- 3 cups confectioners’ sugar
- ⅔ cup cocoa powder
Directions:
-
Preheat oven to 350 degrees F (175 degrees C). Grease 3 large baking sheets. Cut three 10-inch rounds of parchment paper and set each round on each baking sheet.
- Beat 1 cup butter, brown sugar, and white sugar together in a bowl using an electric mixer until fluffy and smooth. Mix eggs, 2 teaspoons vanilla extract, baking soda, and salt into creamed butter until just combined; stir in flour until dough is just combined. Fold chocolate chips into dough.
- Divide dough into 3 parts; press 1 part onto each parchment round.
- Bake in the preheated oven until cookie rounds are browned and crisp around the edges and set in the middle, 15 to 20 minutes. Remove from oven and cool completely.
- Stir melted butter, milk, and 1 teaspoon vanilla extract together in a bowl. Beat confectioners’ sugar and cocoa powder together in a separate bowl until evenly combined. Beat butter mixture into cocoa mixture until frosting is smooth and thickened.
- Peel parchment paper off the bottom of each cookie round. Set aside the prettiest round to be used for the top layer. Spread 1/2 the frosting onto 1 cookie round and top with a second cookie round. Spread remaining frosting onto second cookie round and top with the third cookie round.
