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a side view of the fully assembled chocolate chip cookie cake
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Chocolate Chip Cookie Cake

A combination of chocolate chip cookies, layered with vanilla buttercream, create this epic chocolate chip cookie cake!
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Dessert

Ingredients

For the Cookies

  • 2 1/4 cups all purpose flour
  • 3/4 tsp baking soda
  • 1 tsp salt
  • 1 cup unsalted butter (room temperature)
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2 cups semi-sweet chocolate chips

For the Buttercream

  • 1 cup unsalted butter (room temperature)
  • 5 cups powdered sugar
  • 1 tbsp vanilla extract
  • 2-3 tbsp heavy cream

Instructions

Prepare the Cookies

  • Pre-heat your oven to 350°F, and line two baking sheets with parchment paper. Weigh the bowl that you'll be using to mix the cookie dough in.
  • In a separate medium sized bowl, whisk together flour, baking soda and salt.
  • Using a stand mixer or electric hand beater, beat together the butter, brown sugar and granulated sugar on medium speed until light and fluffy.
  • Add the eggs and vanilla. Beat to combine.
  • Add the dry ingredients and stir until just combined.
  • Stir in the chocolate chips.
  • Weigh the bowl again with the cookie dough still in it. Subtract the weight of the empty bowl from the now full bowl to determine the weight of the dough. Divide this number by 10. This is how much each ball of cookie dough should weigh.
  • Weigh the dough into 10 equal portions, roll into balls, then chill in the fridge for about 10 minutes.
  • Place a ball of dough onto your prepared baking sheet. Place a sheet of parchment paper on top of the dough ball and use something flat and heavy (like a plate or the bottom of a frying pan) to press it down as much as you can. The height of the chocolate chips will prevent you from pressing them too far. Remove the top sheet of parchment paper. (Try to fit two cookies per baking sheet, spaced 2-3 inches apart.)
  • Bake for 10-12 minutes until the edges are golden brown and the centre is set. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
  • Repeat this process with the remaining cookie dough until all the cookies are baked. Keep the unbaked cookie dough balls in the fridge until you a ready to flatten them and put them in the oven.

Prepare the Buttercream

  • In a large bowl of a stand mixer, beat the butter until creamy. 
  • Add the icing sugar, 1/2 cup at a time, beating well after each addition.
  • Beat in the vanilla and heavy cream.
  • If your buttercream is too thick, beat in another tablespoon of cream. If it's too soft, beat in another 1/2 cup of icing sugar. 

Assemble the Cake

  • Make sure the cookies have cooled completely before you start assembling the cake. Place a small dollop of icing on the centre of your cake plate to keep the bottom cookie from sliding around.
  • Place a cookie on your cake plate, then spread a thin layer of buttercream over the top of it. Stack another cookie on top, followed by more buttercream. Repeat this process until all the cookies are stacked with a buttercream layer between each one.

Notes

Cookie recipe from the Butternut Bakery Blog. Buttercream recipe modified slightly to use a little less sugar, and cream instead of milk.