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.

RECIPE

Ingredients:

    •    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

Buttercream Frosting:

    •    4 cups powdered sugar

    •    1 tsp. salt

    •    ½ cup butter, softened 

    •    3 tsp. vanilla extract

• (Up to) 1/2 cup heavy cream

Assembly Ingredients:

    •   4 Oreos

Directions:

    •    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.