Double Layer Cookie cake with Vanilla Buttercream Frosting
Double Layer Cookie cake with Vanilla Buttercream Frosting
Not my recipe. source: Design Eat Repeat
Prep time: 20 mins
Ingredients
- 1 cup, unsalted butter, just melted
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tablespoons pure vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3 cups all purpose flour
- 2 cups, semi sweet chocolate chips (1 cup chopped and remaining cup whole) . I prefer dark chocolate chips.
DIRECTIONS
Preheat oven to 350°
Lightly spray pans and then line 2 8-inch round pans with parchment paper.
Place 1 cup of semi-sweet chocolate chips in a small food processor (like an Oscar) or use a knife to chop, creating small pieces. Set the other 1 cup of un-chopped chips aside.
In a small microwave-safe bowl, melt 1 cup (i.e. 2 sticks) butter for 20-30 seconds until just melted.
Add in 1/2 cup granulated sugar and 1 cup light brown sugar and using a spatula to stir until combined. Do not use a mixer.
Add in the 2 eggs and vanilla 1 tablespoon vanilla extract, then mix.
Next add in 1 teaspoon baking soda, 1/2 teraspoon baking powder, 1/2 teaspoon salt and mix again.
Add in 3 cups all-purpose flour and mix until all the flour disappears into the dough.
Add the 1 cup chopped chocolate chips and the 1 cup whole chocolate chips unto the dough and mix.
Immediately proceed to pressing the dough into the 2 8-inch round cake pans.
- Line 2 8-inch round metal cake pans with parchment paper
- Divide the dough between the two pans and press into an even layer.
- Bake at 350 degrees for 22-26 minutes or until the cookie is light golden brown.
- Allow to cool completely. Run a knife around the pan edges to looses, then invert onto a cookie sheet or cooling rack.
DECORATING
Place one of the cookies upside down onto a serving platter so the flat edge is on the top.
Using a knife or a large piping star tip, spread two-thirds of the frosting onto bottom cookie layer.
Once smooth, place the remaining cookie on top.
Use the remaining frosting to pipe around the edges. Add desired sprinkles before the frosting hardens.
Making the Vanilla Buttercream Frosting
FROSTING INGREDIENTS
This will make just enough frosting to frost between the layers, pipe a border along the edges as well as write a phrase on top.
- 3/4 cup (1 1/2 sticks) unsalted butter, softened to room temperature.
- 3 3/4 cups powdered sugar
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- 3 tablespoons milk
DIRECTIONS
Beat the softened 1 1/2 sticks butter on medium-high speed for 2-minutes until smooth.
Turn the mixer to low speed and add the powdered sugar, 1/4 cup at a time, scraping down the sides of the bowl as needed.
Add 1 tablespoon vanilla, 1/4 teaspoon salt and 3 tablespoons milk. Beat on high 2-3 minutes until creamy and the frosting is at a good consistency to pipe. If it looks too thin, add more powdered sugar. If it looks too stiff, add a tiny bit of milk.
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