Hallelujah, the new oven has finally arrived! It has been a long month waiting and trying to quell the urge to whip up a batch of brownies or throw together a winter pie. But no more waiting! The oven got delivered on Friday, was installed on Saturday, and I was back in the kitchen baking up a storm all Sunday night. And I couldn’t think of a better way to christen the brand new oven than with this 4-layer chocolate chip cookie cake (how’s that for alliteration?). Yes, that’s right. 4 giant, chocolate chip cookies stacked with layers of creamy frosting. Let me warn you, this isn’t for the faint of heart (or uh, sweet tooth); this is sweet on top of sweet but as a special treat? It’s perfect.
I promised my sister a cookie cake for her birthday but when the old oven stopped working, those plans got put on hold. She happily settled for a store bought red velvet but I make good on my promises! She wanted a cookie cake and she’s getting one! So what if it’s a month belated, right? The ultimate birthday treat growing up was always a cookie cake from Mrs Fields in the mall. You have to pre-order them in advance and they’re soft and sweet and so chocolate-y … oh baby, I could talk about those cakes all day! But I really wanted to try my hand at making one from scratch; one that had layers. And did I ever! I also used chocolate chips and chocolate chunks (mostly because I happened to have both on hand, which is rare!) and I think they give the cookies really great texture. But you could always just pick either or if you wanted to.
Whip this recipe out for any cookie lover in your life, and you’ll instantly become their favourite person. Bonus, it’s not hard at all. If you can make a batch of cookies, you can make this cake. Plus the frosting is basically foolproof. If this isn’t a ringing endorsement, I don’t really know what is. Easy, delicious, and so impressive.
4 C all purpose flour
1 and ½ tsps salt
1 tsp baking soda
1 and ½ C melted butter
2 C light brown sugar
1 C granulated sugar
2 large eggs + 2 yolks
4 tsps vanilla extract
3 C chocolate chips (or chunks)
1. Preheat the oven to 325 F (you want these cooking relatively low and slow so they stay soft!). Prepare 8-inch, round cake pans with cooking spray and parchment – this will help the cookies come right out. I only had two pans so I baked them in two batches and it worked fine (although, if you have 4 pans go for it!).
2. In a large bowl combine the flour and the baking soda and salt.
3. In another bowl whisk together the melted butter with both the sugars (it should become a liquid-y paste). Add the eggs until they’re totally combined and then add the vanilla.
4. Pour the wet ingredient mixture in to the dry ingredients and gently fold it in until the flour has all been incorporated. Try not to over mix! At the very end add in the chocolate.
5. Divide up the batter and press in to the cake pans. I started out using a spatula but quickly found that my hands worked much better.
6. Bake for about 25 minutes until the cookie is firm and slightly golden but not overdone. Remove from the pans and cool on a wire rack. Once they’re completely cool, assemble the cake by layering the cookies with the frosting. Ta-da! You did it.
[For the frosting]
1 C butter, softened
6 C powdered sugar
1/2 C milk
a splash of vanilla
Beat the butter until it’s fluffy and light in colour. Add in the remaining ingredients and beat until well combined and completely smooth. That’s it. Seriously.