We all know about cookie cakes, but what about layer cakes with cookie layers? It’s been done before, but I’m elevating it with brown butter and tons of flavor to get a chewy, chocolate chip layer cake!

Prep Time: 30 Minutes

Bake Time: 35 Minutes

Inactive Time: 1 Hr

Total Time: 2 hrs 20 Minutes

Serves 6-8 People

Ingredients:

1 Cup (226g) Brown Butter

1 ½ (300g) Cups Brown Sugar

2 Large Eggs, Room Temp

1 Tbs (14g) Vanilla Extract

1 Tsp (4g) Baking Soda

½ Tsp (2g) Baking Powder

½ Tsp (2g) Kosher Salt

3 Cups (360g) All Purpose Flour

2 ½ Cups (465g) Semisweet Chocolate Chips \

Frosting:

1 ½ Cups (339g) Unsalted Butter, Softened

Pinch of Salt

1 Tbs (14g) Vanilla Extract

4 Cups (375g) Icing Sugar

Ganache:

4 Oz (115g) Semisweet Chocolate

1/4 Cup (60mL) Heavy Cream

Directions:

1.     Preheat your oven to 350 Degrees F (180C) and grease 3 6” round cake pans with cooking spray.

2.     Make the brown butter by placing 1 cup of unsalted butter in a skillet, melting it over medium heat. Once the butter foams and bubbles, occasionally swirl the pan and continue cooking over medium heat for 5-10 minutes. You’ll notice the foam will start to subside and brown bits will form on the bottom of the pan. Turn the heat to low, swirl the pan and keep cooking until the bits turn darker brown and more bits form. Once the butter appears dark brown and has a nutty aroma, transfer it to a glass measuring up and allow to cool to room temperature. Make sure to scrape all the brown bits out of the pan.

3.     Once the butter is cool, add it to a large bowl with the brown sugar and stir with a wooden spoon until combined, then add the eggs and vanilla, stirring again until smooth.

4.     Add the salt, baking soda, and baking powder, stirring until combined, then add the flour and gently mix with a spatula until the dough comes together. Add the chocolate chips and fold until combined.

5.     Divide the dough evenly amongst the pans, smoothing out the tops so they’re flat, and bake for around 30 minutes, until a toothpick inserted in the center comes out almost clean.

6.     Allow the layers to cool completely before making the frosting. To make the frosting, beat the softened butter and salt in a stand mixer with the paddle attachment on medium speed for 3 minutes, until light and fluffy. Add the vanilla and beat for another minute.

7.     Scrape the bowl down and add the icing sugar 1 cup at a time. Turn the speed to high between each addition to keep the frosting really light and smooth. Taste along the way and stop adding sugar once the frosting is as sweet as you like it (it may not be the full amount in the recipe, and that’s fine!)

8.     Layer the cooled cookie layers with frosting and frost the outside of the cake any way you prefer. Place the cake in the freezer.

9.     Make the ganache by microwaving the cream for about 45 seconds or until boiling. Pour over the chopped chocolate and allow to sit for one minute. Then, gently stir until the ganache comes together and is totally smooth.

10.  Once the frosting on the cake is cold, remove from the freezer and pour ganache on the top of the cake, using an offset spatula or spoon to quickly spread it around to the edges of the cake, allowing small portions to drip over the edges. The cold frosting will make the drips stop at various lengths, making for a nice effect.

11.  Top the cake with sprinkles and enjoy!

-Store covered with plastic wrap at room temperature for up to 3 days.