Last updated on May 7th, 2021.
If you are a chocolate chip cookie lover, then this Layered Cookie Cake is your dream come true.
However, if you are thinking: “no way, this is way too much” , you are probably right. (Well, maybe.)
I had no intention to create this sugar monster. To be honest this cake was a result of frustration.
No, more like confusions and a sense of self doubting.
Allow me to clarify.
Last year, Emily was in Kindergarten. Everyday, her teacher assigned the class a word, and the kids had to create a sentence using this word.
At the bottom of the sentence, they drew a cute little illustration, just for fun.
The day they learned the word “NOT”, this is what my little monster had to share:
Off course I loved how she drew a tray full of cookies and a cute orange/purple oven to match my clothes. Her smile and the way she is excited for the cookies are adorable.
But my first reaction was: WHEN DID I EVER SAY NO FOR COOKIES????
One thing had to be clear! I am the mom that always says yes to cookies (or cakes, donuts, pies, ice cream…), and to make my point I baked this layered cookie cake.
The extended family and friends welcomed it with open mouths.
Emily still, till this day claims I gave her the smallest piece.
Oh well.
The recipe below is for soft and chewy chocolate chip cookie. You can bake it in pans and have a layered (or one layer) cookie cake. Or you can scoop it on sheet pans and just enjoy it as cookies.
Other notes about the recipe:
- You can use your choice of buttercream or fudge. I used this old fashion buttercream recipe (minus the cookie butter).
- Allowing the cookie dough to chill for few hours or over night will enhance the flavors,but you can go ahead and bake right away.
- When baking the cakes, I recommend ta under bake it by 2-3 minutes. This will allow you to cut the cake easier later on.
- When you assemble the cake, if possible use a cake ring to prevent the buttercream from coming from the outside of the edges. If you do not have a ring, go a head and stack the cake on top of your serving plate. Both cases, I recommend the refrigerate and allow the butter cream to harden. Bring to room temperature before serving.
Happy Baking!
Here are some more recipe you might enjoy:
Layered Cookie Cake
Ingredients
- 2 1/4 Cups Bread Flour (270 g/ 9.5 oz)
- 1 tsp salt
- 1 tsp Baking Soda
- 1 Cup Unsalted Butter, melted (226 g/ 8 oz)
- 1/4 Cup White Sugar (50 g / 1.75 oz)
- 1 1/4 Cup Light Brown Sugar (250 g / 9 oz)
- 1 Large Egg
- 1 Large Egg Yolk
- 2 TBS Milk
- 1 tsp Vanilla Extract
- 2 Cups Chocolate Chips (340 g /12 oz)
Filling and Decorating
- 2 Cups Your choice of buttercream
- 1/2 Cup Semi sweet chocolate chips (85 g/3 oz)
- 1/2 Cup Heavy Cream
- 1 Cup Your choice of sprinkles
Instructions
-
Line 3, 8" (or 4, 6") pans with parchment paper and grease the sides.
-
In a bowl sift the flour, salt and baking soda. Mix to combine and set a side.
-
Place the sugars in a bowl of a standing mixer and pour in the melted butter.
Mix on low with the paddle attachment.
-
Add the egg, egg yolk, milk and vanilla.
-
Sprinkle in the flour mixture and the chocolate chips and stir just to combine.
-
Divide the cookie dough into the prepared pans. Chill for few hours or over night.
-
When ready to bake, place pans in the middle rack and bake for 25 minutes in 340F.
-
Remove from the oven and allow to cool completely before removing from pans.
To Make the drizzle chcocolate
-
Place the chocolate chips in a microwave prof bowl pour the heavy cream and heat in the microwave for 45 seconds.
-
Stir until the chocolate had completely melted.
To Assemble
-
Place a layer of cookie on a serving plate or in an 8" ring, spread 1 cup of your choice of butter cream. Repeat with the remaining cookie layers.
-
Using a spoon, drizzle the edge of the top layer with the melted chocolate. Decorate with sprinkles.
If i can not get my hands on bread flour can i use self raising flour?
Well, the bread flour helps the chewy texture of the cookie. I have never baked it with self raising flour and I quit positive it will effect the texture of the cookie. If you do use self raising flour, skip the baking soda.
Can I use stabilized whipped cream instead of buttercream?
I wouldn’t, the cookies are very heavy for the cream.
How far in advance can I make the cake?
About 2-3 days, or if you want to freeze up to 6 weeks ahead. You can layer them in one of the pans you used to bake with, separating with parchment paper between each layer. Then wrap with plastic wrap, and a plastic bag.