Ingredients:

  • 2 ½ cups (315 g) all-purpose flour
  • 1 tsp (5 g) baking soda
  • ½ tsp (2 g) salt
  • 1 cup (226 g) unsalted butter, softened
  • ¾ cup (150 g) granulated sugar
  • ¾ cup (165 g) packed brown sugar
  • 2 large eggs, at room temperature
  • 1 tsp (5 mL) vanilla extract
  • 2 cups (340 g) semi-sweet chocolate chips
  • 1 cup (226 g) unsalted butter, softened
  • 4 cups (480 g) powdered sugar
  • 2-3 Tbsp (30-45 mL) heavy cream or milk
  • 1 tsp (5 mL) vanilla extract
  • Sprinkles or edible flowers (optional)
  • Additional chocolate chips for garnish (optional)

Instructions:

  1. Preheat to 350°F (175°C). Grease and line baking pans with parchment paper.
  2. In a bowl, whisk together flour, baking soda, and salt. Set aside. In a stand mixer, cream together butter, granulated sugar, and brown sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla. Gradually add dry ingredients, mixing until just combined. Fold in chocolate chips.
  3. Divide the dough evenly between pans. Bake for 20-25 minutes or until the edges are golden brown and the center appears set. Cool in pans for 10 minutes, then transfer to cooling racks.
  4. In a stand mixer, beat softened butter until creamy. Gradually add powdered sugar, alternating with heavy cream until desired consistency is achieved. Mix in vanilla.
  5. Once layers are completely cool, place the first layer on a serving plate. Spread a layer of buttercream on top. Top with the second cookie layer and frost the top and sides with remaining buttercream.
  6. Add sprinkles or edible flowers as desired. Chill for an hour to set the frosting.
  7. Slice and serve at room temperature.