Preheat the oven to 325F and line two 8 inch round cake pans with parchment - to make sure the cookies don’t get stuck I like to do a round of parchment at the bottom and a ring of parchment around the sides.

To prepare the cookie layer, pour 1 stick butter, brown sugar and granulated sugar into a large bowl or the bowl of a stand mixer. Mix with stand mixer paddle attachment or electric hand mixer until soft and fluffy. Pour egg and vanilla extract into the bowl and mix again.

In a separate bowl mix together all purpose flour, baking powder and kosher salt. Pour dry ingredients into the wet and mix again. Pour chocolate chips into the bowl and fold in.

Separate the batter equally into the 2 lined cake pans and gently spread out to fill the pan in an even layer. Top each with a few extra chocolate chips. Bake at 325F for 20-22 minutes - middle should be completely set.

Allow the cookies to cool completely before removing them from the pans. If the cookies are sticking, use a sharp knife or offset spatula to separate the cake away from the pan edge.

While they are cooling, prepare the frosting. Whip 2 sticks of unsalted butter with the whisk attachment for a stand mixer or with a hand mixer until fluffy and light in color. Pour the powdered sugar into the bowl and mix again. Once the powdered sugar is fully incorporated, pour in 1 tbsp of milk and 1 tsp of vanilla extract. Mix again until just incorporated. The frosting should be easily spreadable at this point, if it still stiff, add in another 1 tbsp milk and mix again quickly.

If cookie layers are still cooling and your kitchen is warm, place the frosting in the fridge until you’re almost ready to assemble the cake.

Place a small dollop of frosting onto your serving plate and place one cookie layer on top. Cover that cookie layer with a generous layer of frosting, leaving some space on the edge so that when you place the next cookie layer on top, the frosting doesn’t leak out the sides.

Place the second cookie on top of the frosting. Decorate the top of the cook with the remaining frosting. I like to pour it into a piping bag with a star tip and do small dollops of frosting with rainbow sprinkles on those.

For best texture, serve the cake at room temperature. If you are making ahead of time, cover and place in the fridge. Allow to come to room temperature before serving.