My mom is a classy lady with highfalutin tastes, but her all-time favorite dessert is the humble chocolate chip cookie. So when her birthday rolled around this year, instead of buying her a professionally baked confection, I thought it would be fun to make her a giant cookie in the form of a cake. I found this awesome recipe by Garnish & Glaze and modified it a bit by using half dark brown sugar and half light and doubling the vanilla. But we are a family of fatties, so I made another one to layer and added some chocolate filling. And this had the panache of a big celebratory birthday cake. Dude. So caramelly and delicious and celebration-worthy. Mom loved it.
I really wanted to post that modified recipe here, so I tried to double it instead of proposing you make two separate cakes. And...it didn't come out great. So in lieu of forcing my diabetic sister to sit through yet another taste test, I had an "uh doy" moment and stumbled upon a simple solution for my lazy 3rd attempt: 2 boxed cookie mixes and said sister's patented one-minute chocolate frosting for filling. Plus I modified the boxed cookie recipe by adding dark brown sugar and vanilla, and man does that make it taste homemade.
The chocolate filling is what really makes it, and the genius part is, there's no annoying double boiler involved. So, here it is: the super easy cookie layer cake. It is so easy, too easy - I made one on a regular ole Tuesday night - and it is absolutely scrummy (and even better the next day - no refrigeration required).
- 2 boxes of your favorite cookie mix
- 1 cup milk chocolate chips
- 1 cup semi-sweet chocolate chips
- 6 Tbsp salted butter
- 2 1/2 tsp vanilla
- pinch salt
- 4 Tbsp dark brown sugar