Chocolate Chip Cookie Dough Recipe

Prepare and preheat

Preheat oven to 350°F (175°C). Grease and flour two 8- or 9-inch round cake pans, line bottoms with parchment rounds.

Whisk dry ingredients: In a medium bowl whisk together 2 cups flour, 3 tbs cocoa powder, 1 tsp baking powder, 1 tsp baking soda and 1/2 tsp salt until evenly combined.

Combine wet ingredients: In a large bowl or stand mixer bowl whisk 1.5 cups granulated sugar, 1/2 cup vegetable oil, and 2 eggs until combined. Add 1 cup buttermilk and 1 tsp vanilla, mix until smooth.

Alternate and combine: Add the dry mixture to the wet mixture in two additions, mixing on low until just incorporated. Scrape bowl. Slowly add 1 cup hot water or hot brewed coffee while mixing on low — batter will be thin; this produces a moist crumb. Mix until homogeneous.

Bake: Divide batter evenly between prepared pans. Bake 25–30 minutes, or until a toothpick inserted in center comes out with a few moist crumbs and cake springs back. Cool in pans 10 minutes, then invert onto wire racks to cool completely.

Heat the cream: In a small saucepan or microwave-safe bowl, warm 3/4 cup heavy cream until it begins to simmer (do not boil).

Combine with chocolate: Place 8 oz chopped semi-sweet chocolate or chips in a heatproof bowl. Pour the hot cream over chocolate and let sit 1 minute, then gently stir until smooth and glossy. Stir in 1 tbsp unsalted butter until incorporated. If ganache is too fluid, cool at room temperature or chill briefly until spreadable.

Heat-treat flour: To make the flour safe, spread 3 tbs all-purpose flour on a baking sheet and bake at 350°F (175°C) for 5–7 minutes, or microwave in a bowl in 30-second bursts stirring between until flour reaches 165°F (74°C). Let cool completely.

Make cookie dough base: In a small bowl cream together 3 tbs softened unsalted butter, 3 tbs light brown sugar and 1 tbs granulated sugar until smooth. Mix in 1/2 tsp vanilla and 1/8 tsp salt. Stir in cooled heat-treated flour until a soft dough forms.

Fold in chips: Stir in 1/2 cup mini semi-sweet chocolate chips. Use immediately: this yields roughly 1 cup of edible cookie dough. Reserve a few tablespoons of dough for garnish if desired.

Beat butter: In a large bowl or stand mixer fitted with a paddle or whisk, beat 1.5 cups room-temperature unsalted butter on medium-high until pale and fluffy, about 2–3 minutes.

Add sugars: Reduce speed to low and gradually add 4 cups powdered sugar and 1/2 cup packed light brown sugar, mixing until combined. Add 2 tbsp heavy cream, 2 tsp vanilla extract, and 1/4 tsp salt. Increase speed to medium-high and beat until light and fluffy, 2–3 minutes. If buttercream is too stiff, add more cream 1 tsp at a time; if too soft, add a tablespoon of powdered sugar.

Fold in edible cookie dough: Gently fold 1 cup of the prepared edible cookie dough into the buttercream until evenly distributed but not completely liquefied — small chunks are desirable for texture. Reserve about 2–4 tbsp of buttercream for crumb-coating or decorative piping if desired.

Level and stack layers: If needed, level the cooled cake layers with a serrated knife. Place first layer on cake board or serving plate. Spread a thin layer (about 1/3 cup) of cookie dough buttercream to act as a dam for the ganache.

Add ganache: Spoon half of the ganache (about 3–4 tbs) into the center of the first layer, spreading to leave a small margin of buttercream near the edge so ganache doesn’t run. If ganache was chilled and firm, warm slightly to spreadable consistency.

Top and repeat: Place second cake layer on top. Apply a thin crumb coat of cookie dough buttercream over the top and sides of the cake using the reserved buttercream if needed. Chill the cake 15–20 minutes to set the crumb coat.

Final frost: Apply final generous layer of cookie dough buttercream and smooth with an offset spatula. If you want visible cookie dough pieces in the frosting, press additional small chunks of edible cookie dough into the sides and top.

Decorate: Pipe rosettes or dollops with remaining buttercream, sprinkle extra mini chocolate chips, and place reserved cookie dough pieces and chocolate shavings on top as in the photo. Chill briefly to set, but bring to room temperature 30 minutes before serving for best texture.