Cookie Dough
- ½ cup butter, room temperature
- ½ cup sugar
- 2/3 cup brown sugar
- ¼ cup milk
- 2 t. vanilla
- 2 cups flour
- ½ t. salt
- 1 cup mini chocolate chips
Cake
- 1 ½ cups butter, room temperature
- 2 cups sugar
- 3 eggs
- 2 t. vanilla
- 3 cups flour
- 2 t. baking powder
- 1 t. salt
- 1 cup whole milk
- ½ cup sour cream
- 1 cup mini chocolate chips
Cookie Dough Buttercream:
- 1 ½ cups butter, room temperature
- 5 cups powdered sugar
- 1 cup flour
- ¾ cup brown sugar
- ¼ cup milk
- 2 t. vanilla
- ½ t. salt
- ½ cup mini chocolate chips
Make cookie dough: Using mixer, cream butter and sugars. Add milk and vanilla. Mix in flour and salt. Fold in chocolate chips. Using small cookie scoop, scoop onto cookie sheet. Leave ¼ of mixture in bowl to use as topping. Use the flat bottom of a drinking glass to flatten dough scoops into patties. Preheat oven to 350° and spray 3 round cake pans with Pam. Place cookie dough in each one, spacing them evenly.
Make cake: Whisk flour, baking powder, and salt in bowl. Set aside. In measuring glass pour in milk and mix in vanilla. Set aside. In stand mixer, cream butter and sugar. Mix on medium-high for 3-5 minutes. (Do not skip this)! Turn speed to medium and mix in one egg at a time. Mix in sour cream. Alternately add flour and milk mixtures, starting and ending with flour mixture. Fold in chocolate chips. Pour batter evenly over the cookie dough patties in the cake pans. Bake 30 – 35 minutes or until done. Cool completely.
Make buttercream: Cream butter and brown sugar. Gradually mix in powdered sugar and flour, pouring milk in with each addition. Mix in salt and vanilla but not chocolate chips.
Assemble cake: Place 1 layer on serving plate. Frost. Add the second layer. Frost. Add the third layer. Now mix in the chocolate chips to the rest of the buttercream and frost top and sides of cake. Crumble remaining cookie dough and spread around top of cake.
