{ Chocolate Chip Cookie Dough Layer Cake }

As I've mentioned before, we always celebrate Bean's birthday with the family on Easter. Everyone is already here, so, why not? With the way Easter runs, it could be anywhere from a couple weeks early to a couple weeks late. This year, it's a couple weeks early.

Soon though, my boy will be 19. Nineteen? Isn't that like a real grown up? At least at 19 we thought we were real grown ups, right? At 19 I got married. It's crazy to think that he is now the age I was when I got married! This Is. Not. Real. Life. right???

Last year I made him a Reese's Cake, since Reese's are his favorite things ever.

Reese's Cake

This year I decided to another one of his favorite things, cookie dough. Layers of chocolate cake filled with a yummy cookie dough and topped with a cookie dough buttercream. Yas.

I love the look of cakes with exposed sides, or Naked Cakes as I prefer to call them.This is the perfect recipe for a naked cake. Slather it on if you like, but I think buttercream all over would be too much.

Naked Cakes are simple, pretty, rustic.

When you make this recipe, depending on how thick you go with your cookie dough, you may have some left over. I did, so I threw in some extra flour, rolled it up and dipped it in chocolate to make the Cookie Dough Truffles I have topping and sitting around the cake. They were a huge hit as well. I have a recipe on here just for those as well: Cookie Dough Bites.

While this looks like a big cake, I should note, this is three 6" layers. That equals out to two 8" layers or one basic recipe/box mix. I just like the look of the little 6" cakes, they are sweet and the extra layer makes them look impressive. This will work just as well with two 8" layers though!

Have a cookie dough happy day,

Chocolate Chip Cookie Dough Layer Cake

by Tina @ Sugar Bean Bakers

1 recipe chocolate cake-baked and cooled  
Level layers but cutting any dome off the top 

*This is my go to chocolate cake, but a box will work.

Chocolate Chip Cookie Dough Filling

1  Cup Flour

1 stick butter, softened

3/4 cup brown sugar

1/4 cup granulated white sugar

1/4 teaspoon salt

1/4 cup milk

2 teaspoons vanilla

1 cup mini chocolate chips

Prepare filling:

Beat butter until creamy. Add in sugars and milk. Beat again. Add all other ingredients except chips. Mix until well blended. Fold in chocolate chips.

Add desired amount between layers. You can also add some to the top, under the buttercream, or use any excess to make cookie dough truffles (see post above).

Chocolate Chip Cookie Dough Buttercream
1 stick butter, softened
1/2 cup packed brown sugar
pinch of salt
1/4 cup flour
1 1/2 cups powdered sugar
2 Tablespoons milk
1 teaspoon vanilla extract
1 cup mini chocolate chips

Prepare buttercream:

Beat butter until creamy. Add in brown sugar and salt. Beat until fluffy. Mix in flour, then add powdered sugar. Add in milk and vanilla. If needed, add more milk, 1 teaspoon at a time until reaching desired creaminess. Fold in chocolate chips. Pipe on top of cake.

Store cake in the fridge, until about 1 hour prior to serving.

{ Sea Salted Chocolate Chip Cookie Ice Cream Sandwiches }

So, you remember those Sea Salted Chocolate Chip Cookies I posted? Yeah. Next. Logical. Step.

Am I right?

So, basically, just bake up a batch, allow to cool and then, fill with ice cream. Ok?

Ok!

Not much trickery here, just a delicious summer treat.

This was Bean's idea. I have to give him credit for this. I've done cookies filled with cream before, but he very much wanted ice cream and he wanted them made with his favorite chocolate chip cookie. Easy enough.

Tips: Let your ice cream sit out for a few minutes until just soft. Scoop, smush, wrap, freeze all in rapid progression. Do not add your sprinkles before freezing. Add before serving.

I wrapped mine in parchment paper and tied with bakers twine. They are cute and functional. You can take this a step further and put in a freezer bag to ensure no freezer burn.

I feel this will be a new go to dessert request around here.

I can't even complain.

Tina


Sea Salted Chocolate Chip Cookie Ice Cream Sandwich
By Tina @ Sugar Bean Bakers

I recipe Sea Salted Chocolate Chip Cookies
Ice Cream of your choosing
Sprinkles if desired

Let ice cream soften a bit before scooping

Add 1 scoop of ice cream to the bottom side of a cookie. Top with another cookie. Smash down a bit to allow the ice cream to spread. Immediately eat or wrap and place in freezer to enjoy later.

Add sprinkles before serving if desired

{ Sea Salted Chocolate Chip Cookies }

Bean loves the sweet salty combo of chocolate dipped pretzels, of my sweet and salty cupcakes, but his favorite thing? My sea salted chocolate chip cookies.

When I made them again the other day he said something about them being on my blog. Well, I've not blogged them, until now, quite obviously.

His reaction went like this "YOU HAVEN'T BLOGGED THESE?".

The fact that there are already a kajillion sea salted chocolate chip cookie recipes on the interwebs didn't mean much to him. So, here I sit. Blogging.

He's quite the connoisseur of chocolate chip cookies. These are far and away his favorite. So, here they are.

Sweet, salty, chocolatey. I mean really, what's not to like?

The boy has a point.

Tina



Sea Salted Chocolate Chip Cookies
by Tina @ Sugar Bean Bakers

2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt (regular table salt)
3/4 cup (1 1/2 sticks) unsalted butter, melted
1 cup packed brown sugar
1/2 cup sugar
1 egg
1 egg yolk
2 teaspoons vanilla
1 cup semi sweet chocolate chips
1 cup milk chocolate chips
sea salt for sprinkling

Preheat oven to 325* F

Line a baking sheet with parchment paper and put aside

In the bowl of a stand mixer add the melted butter and sugars. Beat together until creamy. Add the egg, egg yolk, and vanilla mix again. Mix in the baking soda and table salt into the flour in a small bowl. Slowly add the flour mix into the dough. Beat until incorporated. Stir in chocolate chips.

Scoop out a large cookie scoop, or about 2 tablespoons at a time. (I like to roll my cookie dough between my hands to give it a cleaner appearance when baked. You can skip this step if you like, they still bake up pretty.) Place cookies about 3-4" apart on cookie sheet. Sprinkle with a bit of sea salt. Bake 14-16 minutes.

Allow to cool on sheet for a couple minutes, then move to a wire cooling rack to fully cool.



Adapted from Baking Illustrated