Chocolate Chip Cookie Cake

Ingredients

• 1.5 cups unsalted butter, room temp

• 2 1/4 cup granulated sugar

• 4 large eggs

• 1 tablespoon vanilla extract

• 3 cups all purpose flour

• 1/4 cup cornstarch

• 2 teaspoons baking powder

• 1 teaspoon salt

• 1 1/4 cups milk

• 1 cup mini chocolate chips

• 10 chips ahoy cookies, crushed

• additional cookies for decorating the cake

• Any frosting you like, try my Vanilla Buttercream Frosting

Preheat oven to 350 degrees, line 3 9” cake pans with parchment paper. Spray under and over parchment paper when lining pans.

In a large bowl mix add flour, cornstarch, baking powder and salt. Mix it all together.

In a large stand mixer, beat together butter and sugar until light and fluffy. Add eggs one at a time, beating until well mixed after each egg. Add vanilla and mix until its all combined.

Add half of the dry ingredients to the wet ingredients in the stand mixer, beating until its all combined. Pour in milk and mix until its combined. Add the remaining dry ingredients and repeat. Whip until fluffy.

Fold in mini chocolate chip and crushed cookies. Divide batter evenly between the 3 greased and prepared cake pans. Flatten and even batter in the pans.

Bake cake pans for about 35-40 minutes, or until the toothpick comes out clean. Let cool completely. (If needed, cut the tops of cake and sides to even the cake layers.)

Add a spoon of frosting on the bottom of your cake holder. Put one layer of cake on top, add a cup of frosting, spread evenly, add the second layer, one cup of frosting, then top with last layer. Add a light barely there layer of frosting over the top and sides of the cake. Put the cake in the fridge and allow that layer to harden for at least an hour. After that you may frost the cake as usual.

Ice with your favorite frosting or use my Vanilla Buttercream Frosting. Decorate the cake with chips ahoy cookies to your liking.