Description
Cookie dough lovers rejoice with this delectable dessert blending classic chocolate chip cookie nostalgia and luxurious cake layers. Rich buttercream frosting and edible cookie dough chunks create an irresistible sweet experience you won’t want to miss.
Ingredients
Scale
Main Ingredients:
Cake Flour:
- 3 cups (400g) all-purpose flour
- 2 cups (260g) all-purpose flour for cookie dough
- 1 cup (130g) all-purpose flour for buttercream
Sugars:
- 2 cups (400g) granulated sugar for cake
- ½ cup (100g) granulated sugar for cookie dough
- ⅔ cup (130g) light brown sugar for cookie dough
- ¾ cup (140g) light brown sugar for buttercream
Butter:
- 1 ½ cups (330g) unsalted butter for cake
- ½ cup (110g) unsalted butter for cookie dough
- 1 ½ cups (330g) unsalted butter for buttercream
Supporting Ingredients:
Dairy and Eggs:
- 3 large eggs
- 1 cup (240 milliliters) whole milk
- ½ cup (125 grams) 2% Greek yogurt
- ½ cup (60 milliliters) milk for cookie dough
- ¼ cup (60 milliliters) milk for buttercream
- 4 ounces (½ cup) heavy cream for ganache
Flavor and Texture Enhancers:
- 1 cup (180 grams) mini chocolate chips for cake
- 1 cup (180 grams) mini chocolate chips for cookie dough
- ½ cup (90 grams) mini chocolate chips for buttercream
- 2 teaspoons vanilla extract for cake
Instructions
- Prepare cookie dough patties by blending butter and sugars until creamy using an electric mixer.
- Incorporate milk and vanilla into the mixture, ensuring smooth integration.
- Gently fold flour, salt, and chocolate chips into the dough, creating a soft consistency.
- Shape fifteen small dough portions into flattened circles, placing them on a wax paper-lined plate.
- Refrigerate the dough patties and remaining mixture to maintain firmness.
- Heat oven to 350°F and prepare three 8-inch cake pans with non-stick spray and parchment paper.
- Combine dry ingredients – flour, baking powder, and salt – in a separate bowl.
- Mix milk and vanilla in a measuring glass, setting aside for later use.
- Cream butter and sugar using a mixer until light and fluffy, approximately 3-5 minutes.
- Introduce eggs individually, mixing thoroughly after each addition, then blend in yogurt.
- Alternate adding flour mixture and milk mixture, beginning and ending with flour.
- Fold mini chocolate chips into the batter for enhanced flavor.
- Distribute batter evenly across prepared pans, embedding five cookie dough patties in each.
- Bake for 30-35 minutes, rotating midway to ensure uniform cooking.
- Allow cakes to cool in pans for 20 minutes, then transfer to a cooling rack.
- Refrigerate cake layers for one hour to stabilize structure.
- Create buttercream by blending butter and brown sugar until smooth.
- Gradually incorporate powdered sugar, flour, and milk, mixing carefully.
- Add salt and vanilla to the buttercream, preserving chocolate chips for later.
- Layer cake with buttercream between each section, then briefly refrigerate.
- Mix chocolate chips into remaining buttercream and frost cake exterior.
- Prepare ganache by placing chopped chocolate in a bowl.
- Heat heavy cream until bubbling, then pour over chocolate.
- Whisk ganache until glossy, adding vegetable oil to achieve drizzling consistency.
- Pour ganache over cake’s center, allowing elegant drips along sides.
- Garnish top with crumbled remaining cookie dough for final touch.
Notes
- Chilling cookie dough patties before baking helps maintain their shape and prevents spreading during cake assembly.
- Rotating cake pans midway through baking ensures even heat distribution and prevents uneven browning.
- Refrigerating cake layers before frosting stabilizes them, reducing crumbs and making the decoration process smoother.
- Adding vegetable oil to ganache creates a glossy, pourable consistency perfect for drizzling over cake edges.
- Using mini chocolate chips in both cake batter and frosting provides consistent chocolate flavor throughout the dessert.
- Room temperature ingredients like butter, eggs, and yogurt blend more easily and create a more uniform cake texture.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 710
- Sugar: 60g
- Sodium: 300mg
- Fat: 40g
- Saturated Fat: 25g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 80g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg