CHOCOLATE CHIP COOKIE STACK RECIPES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips and walnuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.

Steps:

• Preheat oven to 350°F (177°C). Lightly grease 4 inch, 6 inch and 8 inch round baking pan.
• In a medium bowl, whisk together flour, cornstarch, baking soda, and salt. This is the dry mixture.
• In a stand mixer bowl, cream the butter, sugar and brown sugar until smooth.
• Add the egg and beat on high until combined. Don't forget to scrape down the sides and bottom of the bow.
• Add the vanilla extract, then mix on high until combined.
• Add the dry mixture into the wet ingredients and mix on low until combined.
• With the mixer running on low speed, add the chocolate chips.
• Put 1 cup of dough into the 4 inch pan, 2 cups of dough into the 6 inch pan, and 3 cups of dough into the 8 inch pan. Flatten out the top with your hand or with a spatula.
• The bake time for the 4 inch is 25-28 minutes, for the 6 inch is 30-33 minutes and the 8 inch is 35-38 minutes. To check for doneness, insert a toothpick into the middle of the cake and it should come out clean when it's ready.
• Let cool on a wire rack.
• In a stand mixer bowl, mix together the melted butter and cocoa powder.
• Add 1/3 of the powdered sugar and 1/3 of milk. Repeat until you end with powdered sugar.
• Add vanilla extract and mix again.
• Put the 8 inch cake on cake pedestal.
• Insert straws so it can hold up the rest of the layer. Cut it to the height of the cake.
• Spread the frosting evenly.
• Place a cake board the size of the 6 inch cake on top. Put a little bit of frosting on top of the cake board so the cake stays. Place the 6 inch cake on the cake board and repeat the same step for the 4 inch cake.
• Pipe the frosting unto the 4 inch cake and top it with a cookie.