When ordinary cookies aren't enough to fill your cookie-craving, two layers of chocolate-chippy caked goodness should do the trick! This cake is inspired Chefanie's habit of serving her guests warm chocolate chip cookies after a meal, and parts of this recipe come from Kenji-López Alt’s Best Chocolate Chip Cookie Recipe.
• 1 stick unsalted butter
• 2 cups all-purpose flour
• 1/2 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/3 cup heavy cream
• 1 egg
• 1 cup of chocolate chips
• 4 cups powdered sugar
• 1 tsp. salt
• ½ cup butter, softened
• 3 tsp. vanilla extract
- (Up to) 1/2 cup heavy cream
• 4 Oreos
• Preheat oven to 350
• Slice butter into edamame-sized pieces, then stick it in the freezer.
• In a medium bowl, mix flour, sugar, baking powder, and salt until fluffy.
• Rub the butter into the dry ingredients quickly using your fingertips until no pieces larger than a pea remain.
• Add the cream and egg to the dry ingredients, and mix with a fork until a shaggy dough forms. Fold in the chocolate chips, and knead a few times if necessary.
• Pour batter into prepared pans and bake for 30 minutes, or until golden.
• While cake is baking, cream butter for frosting until smooth. Then, add sugar, salt, and vanilla until creamy.
• Allow cake to cool for 15 minutes and then remove from pan.
• Once the cakes have cooled, spread buttercream in between each cake layer and place Oreo pieces in between each layer. Frost both layers together.
- Apply #ChefanieSheet & enjoy!
25 minutes prep time, 1 hour total.
Note: This cake batter is enough for 3 4-inch cake pans.