Chocolate Chip Cookie Cake
April 21, 2015
A cookie cake like none I had seen before. The ultimate cookie cake, with one cookie layer for each of the years we’ve been together. Layers upon layers of chocolate chip cookies and buttercream icing, stacked tall and high.
- Yields: 12 Layer Chocolate Chip Cookie Cake
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.
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!