Let’s file this chocolate chip cookie layer cake under “things I’ve always wanted to try”. I like the idea of making layer cakes out of unconventional recipes. So far I’ve made a pancake layer cake, and a peanut butter rice krispy treat cake which were really fun to make. Now I wanted to try it with chocolate chip cookies.
I was a little worried about over baking the cookies, and having hard disks that would crumble as you cut it. I was careful to bake the cookies just until the edges were golden, and the middle soft, but still cooked. It was very time consuming! I baked 12 cookies, one at a time, but the end result was so great that I didn’t mind. Since this cake was a bit of an experiment, I used frosting that I bought at the market. I was afraid that it was going to be too sweet, but it wasn’t. I mean, it was sweet, but not “I’m going to get 10 cavities sweet”. I don’t know what was more fun, looking at the cake, cutting it, taking pictures, or eating it. All of the above. One of my friends asked that I make her a cake like this for her birthday, but with oatmeal raisin cookies. That sounds yummy!
chocolate chip cookie layer cake
- 8 oz 2 sticks unsalted butter at room temperature
- 1 ¼ cup packed light brown sugar
- ¾ cup granulated sugar
- 2 eggs
- 1 ½ teaspoon vanilla
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups 12oz mini chocolate chips
- your favorite vanilla frosting store bought is fine too!
make the cookie layers:
Preheat the oven to 375°F. Line two baking sheets with parchment paper.
In a bowl, sift together the flour, baking soda, baking powder and salt. In a large bowl, using an electric mixer on medium speed, beat the butter, brown sugar and granulated sugar until light and fluffy, about 2 – 3 minutes. Add the eggs one at a time, then vanilla until blended thoroughly. Slowly add the flour mixture and mix just until incorporated. Switch to a wooden spoon and stir in the chocolate chips.
Using a medium ice cream scoop, place one ball of cookie dough onto a baking sheet lined with parchment paper or a silicone mat. Using another sheet of parchment, gentle roll the dough into a thin disk. Mine were about 6 inches round. You can use whatever sized scoop you like as long as you use the same sized scoop every time to make sure you have the same sized circles.
Unwrap caramels and slice in half. Using a ¼ cup (medium) ice cream scoop, portion out the dough, stuff with two pieces of soft caramel, roll into a ball and place two inches apart onto the prepared baking sheets. You should have six cookies on each baking sheet. Bake for about 7-8 minutes or until the edges are lightly golden and the center is still light. Let the cookies cool on the baking sheets for 5 minutes, then transfer the cookies to wire racks to cool completely. Repeat with the remaining dough until you have about 12 layers.
assemble the cookie cake:
Place the cookie on a cake plate or platter and spread with a thin layer of frosting. Top with another cookie and repeat until you have all the cookies stacked.