Grant’s Milk and Cookies Cake

by Rachael Ray Show Staff 4:11 PM, October 7, 2016

Aired July 3, 2017

Serves 12

For the cookie:
3 1/2 cups flour
2 tablespoons baking powder
2 tablespoons baking soda
1 teaspoon salt
2 sticks butter, melted
1 1/2 cup light brown sugar
1/2 cup sugar
3 eggs
1 cup semisweet chocolate chips

For the filling:
1 stick butter, softened
2 cups confectioners’ sugar
2 tablespoons heavy cream or milk
2 tablespoons malt powder
1/2 teaspoon salt

For the frosting:
2 sticks butter, softened
3 cups confectioners’ sugar
2/3 cup heavy cream
1/2 cup dark cocoa powder
1/2 teaspoon salt


Preheat oven to 350°F.

In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside. Place the melted butter, brown sugar and sugar into the bowl of a stand mixer fitted with the paddle attachment and mix until combined. Add eggs one at a time until incorporated. Using a large kitchen spoon, scoop the flour mixture into the mixer by the spoonful until completely incorporated. Fold in the chocolate chips.

Evenly distribute the cookie dough into 2 10-inch cake pans that have been sprayed with some nonstick spray. Bake for 20-25 minutes, until brown on top. Remove from oven and cool completely.

For the filling, place the butter and confectioners’ sugar into the clean bowl of a stand mixer and mix on low until smooth. Add the cream or milk, malt powder and salt. Mix to combine. With a spatula, scoop the filling into a bowl and reserve.

Wash out the bowl of the stand mixer and add the butter and confectioners’ sugar for the frosting. Mix on low until smooth. Add the cream and mix to combine. Spoon the cocoa powder into the frosting until combined; add salt.

When the cakes have cooled completely, turn one out onto a cake plate and flip it so it’s right-side up. Spread the filling over the top of the cake then place the second cake on top. Cover the sides and top of the entire cake with the frosting.

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Grant’s Chocolate Chip Cookies

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