Step 1

Using a hand or stand mixer, cream together the butter and sugars using the paddle attachment.

Step 2

Add in the milk and vanilla and mix until combined.

Step 3

Mix in the flour and salt and then fold in the chocolate chips.

Step 4

Scoop (1 1/2-tbsp sized balls and flatten slightly. I used this small cookie scoop to because it dispenses the perfect amount. Set the cookie dough “patties” on a plate lined with wax paper and place those and the leftover dough in the fridge.

Step 5

Preheat the oven to 350F and prepare (8 inch round cake pans. Coat them with non-stick spray and cut out 3 rounds of parchment paper to fit in the bottom of each pan.

Step 6

Whisk together the flour, baking powder, and salt in a small bowl and set aside.

Step 7

In a measuring glass, pour in the milk and mix in the vanilla. Set aside.

Step 8

In a large bowl using a hand or stand mixer, cream together the butter and sugar using the whisk attachment. Mix on medium-high speed until light and fluffy (about 3-5 minutes). Don’t cut this step short! Make sure the butter and sugar are light and fluffy, otherwise the cake will turn out too dense.

Step 9

Turn the speed down to medium and mix in one egg at a time, making sure each egg is fully incorporated before adding the next. Mix in the yogurt.

Step 10

Using the flour and milk mixtures, alternate between the two by starting and ending with the flour mixture. This will be three additions of the flour mix and two of the milk.

Step 11

Lastly, fold in the mini chocolate chips.

Step 12

Divide the batter between the cake pans and spread it even.

Step 13

By now your cookie dough should be chilled enough to handle. Push down 5 cookie dough “patties” in each cake pan. Spread the batter over top the cookie dough so that you can no longer see any dough.

Step 14

Bake for 30-35 minutes or until a toothpick in the center comes out clean. You may need to rotate the cakes halfway through to ensure they bake evenly.

Step 15

Let the them cool in the pans for about 20 minutes. Then run a knife around the inside of the pans and turn the cakes out onto a cooling rack. Peal the paper off the bottoms.

Step 16

To ensure there is no breakage while frosting the cake, transfer them to the fridge to chill for at least an hour before assembling the cake.

Step 17

Cream together the butter and brown sugar.

Step 18

Gradually mix in the powdered sugar and flour 2 cups at a time. Pour in the milk between each addition.

Step 19

Lastly, mix in the salt and vanilla. DON’T mix in the chocolate chips yet.

Step 20

Spread an even layer of buttercream between each cake layer. Each layer uses one large heaping scoop using a standard sized rubber spatula.

Step 21

Once the cake layers are stacked, pop the naked cake in the fridge for about 20 minutes. This helps the layers set so the cake doesn’t slide everywhere when you frost the outside.

Step 22

Now mix in the 1/2 cup of mini chocolate chips to what’s left of the buttercream. After the 20 minutes, apply an even layer of the cookie dough buttercream to the outside of the cake.

Step 23

Place the cake back in the fridge while you prep the ganache.

Step 24

Measure out the chocolate in a bowl and set aside.

Step 25

In a glass measuring cup, pour in the heavy cream and heat in the microwave for 1 minute or until it starts to bubble.

Step 26

Pour the hot cream over the chopped chocolate and whisk until smooth. To thin it out for the cake drip, add 2-3 tsp of oil. To test and see if it’s the right consistency, lift your whisk out of the ganache and watch how it drips back into the bowl. It it runs back into the bowl in a smooth stream, it’s ready to go. If it’s still too thick, add another tsp of oil.

Step 27

Immediately pour the ganache in the center of the cake and use a small offset spatula to push the ganache towards the sides, allowing it to drip down.

Step 28

Using the remaining cookie dough that’s left in the fridge, crumble pieces all over the top of the cake.

Step 29

Now it’s ready to serve!