Step 1

Preheat oven to 350°F (180°C). Prepare a 9 inch cake pan with parchment paper in the bottom and baking spray on the sides. Set aside.

Step 2

Combine the flour, cocoa powder, baking soda and salt in a medium sized bowl and set aside.

Step 3

Cream the butter and sugars together in a large mixer bowl on medium speed until light in color and fluffy, 2-3 minutes. You should be able to see the change in color and texture and know it’s ready.

Step 4

Add the egg and vanilla extract and mix until well combined.

Step 5

Add the dry ingredients to the butter mixture and mix until the dough is just well combined. Do not over mix. Once it’s well combined, use a rubber spatula to help it come together to form a more cohesive ball.

Step 6

Stir in the chocolate chips. Dough will be thick.

Step 7

Press the cookie dough evenly into the cake pan and bake for 18-20 minutes, or until the top of the cookie is no longer glossy.

Step 8

Allow to cool completely in the pan. It will firm up as it cools.

Step 9

Once cool, quickly invert the cookie onto a cooling rack. Quickly place another cooling rack on the bottom of the cookie (which is now facing up) and invert again, so that the cookie cake is upright.

Step 10

Preheat oven to 350°F (180°C). Prepare a 9 inch cake pan with parchment paper in the bottom and baking spray on the sides. Set aside.

Step 11

Combine the flour, baking soda and salt in a medium sized bowl and set aside.

Step 12

Cream the butter and sugars together in a large mixer bowl on medium speed until light in color and fluffy, 2-3 minutes. You should be able to see the change in color and texture and know it’s ready.

Step 13

Add the egg and vanilla extract and mix until well combined.

Step 14

Add the dry ingredients to the butter mixture and mix until the dough is just well combined. Do not over mix. Once it’s well combined, use a rubber spatula to help it come together to form a more cohesive ball.

Step 15

Stir in the chocolate chips. Dough will be thick.

Step 16

Press the cookie dough evenly into the cake pan and bake for 18-20 minutes, or until the edges are golden and the top of the cookie is no longer glossy.

Step 17

Allow to cool completely in the pan. It will firm up as it cools.

Step 18

Once cool, quickly invert the cookie onto a cooling rack. Quickly place another cooling rack on the bottom of the cookie (which is now facing up) and invert again, so that the cookie cake is upright.

Step 19

Preheat oven to 350°F (180°C). Prepare a 9 inch cake pan with parchment paper in the bottom and baking spray on the sides. Set aside.

Step 20

Cream the butter and sugars together in a large mixer bowl on medium speed until light in color and fluffy, 2-3 minutes. You should be able to see the change in color and texture and know it’s ready.

Step 21

Add the egg and vanilla extract and mix until well combined.

Step 22

Add the cake mix and flour to the butter mixture and mix until the dough is just well combined. Do not over mix. Once it’s well combined, use a rubber spatula to help it come together to form a more cohesive ball.

Step 23

Stir in the sprinkles and white chocolate chips. Dough will be thick.

Step 24

Press the cookie dough evenly into the cake pan and bake for 20-22 minutes, or until the edges are golden and the top of the cookie is no longer glossy.

Step 25

Allow to cool completely in the pan. It will firm up as it cools.

Step 26

Once cool, quickly invert the cookie onto a cooling rack. Quickly place another cooling rack on the bottom of the cookie (which is now facing up) and invert again, so that the cookie cake is upright.

Step 27

To make the buttercream, add the butter to a large mixer bowl and beat until smooth.

Step 28

Add about half of the powdered sugar and mix until well combined and smooth.

Step 29

Add the vanilla extract and a tablespoon of cream or water and mix until well combined and smooth.

Step 30

Add the rest of the powdered sugar and mix until smooth. Add more cream or water to get the right consistency.

Step 31

Use a sharp knife to remove the top raised edges from the cookie layers. The centers of the cookies fall a bit and it can be good to cut off the edges, so that the layers are even.

Step 32

Place the double chocolate cookie cake on your cake plate. Pipe an even layer of buttercream on top of the cookie cake. I use my Ateco 844 tip.

Step 33

Add the classic chocolate chip cookie cake to the top of the buttercream layer. Add another layer of buttercream on top of the cookie cake.

Step 34

Add the funfetti cookie cake on top, then pipe swirls of buttercream around the top edge of the cake. I used my Ateco 844 tip.

Step 35

Decorate the cake with some sprinkles, mini vanilla wafers and mini chocolate chip cookies.