Chocolate Chip Cookie Cake

Directions

Mix up your favorite chocolate chip cookie dough using mini chocolate chips. Using an ice cream scoop, place one ball of cookie dough onto a parchment lined cookie tray. The size of your scooper will determine the final size of your cookie. I used a #10 food scoop, which is roughly 3.25 oz. This resulted in layers that were roughly 8″ round. I highly recommend using a scoop, no matter which size you choose, to ensure that each layer comes out very close to the same size.

Place a second square of parchment paper on top of cookie dough. Pressing with your hand, gently flatten the ball of dough using an even circular motion. Continue flattening until dough is a thin round disc, about the thickness of the mini chocolate chips. The more you do this, the easier it gets. Reusing your top square of parchment builds a thin layer of butter on the parchment, helping it peel off easily.

Remove top parchment and bake at 375 for 8 to 9 minutes, until lightly golden around the edges.

Let cookie cool until set. Remove from tray and set aside. Repeat Steps 1 to 4 with remaining cookie dough, making roughly 10 to 12 layers. You can double up and bake two trays at a time. Simply rotate their placement in the oven half-way through baking. Let all cookies cool.

Place a cooled cookie directly onto serving platter. Cover with a thin layer of buttercream. Top with another cookie. Continue alternating layers of cookie and buttercream until all 12 cookies are stacked.

Cover cake with a dome or cling wrap and let rest for 4 hours or overnight. Cookies will soften slightly, making the cake easier to cut. Slice somewhat modestly, as each piece is quite rich and full of cookie goodness! Pour a cold glass of milk and enjoy!