Chocolate Chip Cookie Cake - Gemma's Bigger Bolder Baking Episode 2 - Gemma Stafford

Cream 1 pound of room temperature butter with both sugars on medium low speed.

Add 3 eggs and 1 tablespoon of vanilla extract, whisked together, slowly to the creamed mixture.

In a separate bowl, mix 800 g of flour, 3 teaspoons of baking soda, and salt.

Add the dry ingredients to the wet mixture in two batches, mixing on low speed to avoid overmixing.

Before fully combining, add in chocolate bits.

Prepare four 9-inch cake pans by lining with parchment paper and greasing them.

Weigh 600 g of cookie dough into each pan and spread evenly.

Optionally, use a 9-inch bowl to shape freeform cookies if you don't have enough pans.

Scatter M&M's on top of the cookie dough before baking.

Bake at 350°F for 20 minutes.

Make the vanilla buttercream frosting by beating butter for 6-8 minutes until pale, then add sifted icing sugar one scoop at a time, followed by vanilla, milk, and a pinch of salt, beating for an additional 4 minutes.

Cool the baked cookies on a wire rack until cold, then assemble the cake by spooning frosting generously on each layer.

Equipment Needed

Spice Level: