Chocolate Chip Cookie Layer Cake

Start by weighing the bowl (in grams) in which you are going to mix your cookie dough in. Write that number down so you can subtract it from the total weight later on so you can get the true weight of the cookie dough.

Preheat your oven to 350F and line a very large cookie sheet with parchment paper.

In a bowl, whisk together the flour, baking soda, and salt. Set aside.

Using an electric mixer, cream together the butter and sugars on medium speed until light and fluffy. Then mix in the eggs and vanilla.

Mix in the dry ingredients in a couple batches so you don’t get flour all over your kitchen. Fold in the chocolate chips.

Weigh the bowl again (in grams) with the cookie dough inside. Subtract the weight of the bowl that you took earlier so you know exactly how much dough you have. Divide that number by 10. This ensures all of your cookies are uniform.

Place the cookie dough in the fridge for about 10 minutes.

Weigh out the amount of cookie dough needed for one cookie and place it on your cookie sheet. Try to fit two cookies on one sheet to speed up the baking process. Place them about 2-3 inches apart.

Place another piece of parchment paper on top of your scooped cookie dough. Take something flat and heavy (I used a small cake stand) and press down until the chocolate chips stop you from pushing anymore. They’ll be about 1/8 inch thick.

Bake for 10-12 minutes or until the edges are golden brown and the center is set. Take a large spatula and carefully transfer them to a cooling rack. Repeat 4 more times.

While each batch bakes, place the dough in the fridge. You don’t want the dough to reach room temperature as it will affect how the cookies bake.

Let the cookies cool COMPLETELY before assembling.

Buttercream:

Start by sifting the powdered sugar in a bowl.

In a larger bowl, cream the butter then slowly mix in the powdered sugar one cup at a time. Halfway through, mix in the vanilla and 2 tbsp of milk.

Once all of the powdered sugar is mixed in, add in another tablespoon of milk if your buttercream is too stiff to spread.

Assembly:

Spread an even layer of buttercream between each cookie.

Let the cake sit out at room temperature for 4 hours or overnight. This allows the cookies to soften and the buttercream to strengthen the cake. Place it in a cake container or wrap it in plastic wrap so it doesn’t dry out.

Now cut a big slice and enjoy!