1-First off, preheat your oven to 350°F and prepare three 8-inch pans by greasing them well this helps prevent sticking and ensures easy removal. In a large bowl, cream together the unsalted butter and sugars until they’re light and fluffy, which gives your cookie dough that perfect texture.

2-Next, mix in the milk and vanilla extract for the cookie dough, then stir in the flour and salt before folding in the mini chocolate chips. Scoop out 15 portions, each about 1.5 tablespoons, flatten them into discs, and chill them thoroughly don’t skip this step as it helps maintain their shape. For the cake itself, whisk the dry ingredients like flour, baking powder, and salt in a separate bowl, while mixing the milk and vanilla in another.

3-Now, cream the butter and sugar for the cake, beat in the eggs one at a time along with the yogurt, and alternately add the dry mixture and milk mixture, starting and ending with the dry ingredients. Gently fold in the mini chocolate chips, divide the batter into your pans, and press five chilled cookie dough discs into each one, making sure to cover them completely with more batter. Bake for 30 to 35 minutes until a toothpick comes out clean, then cool briefly before transferring to racks and chilling for at least an hour.

4-Once your cake layers are ready, it’s time for the cookie dough buttercream. Cream the butter and brown sugar, then gradually beat in the powdered sugar and flour, adding milk as needed for the right consistency. Mix in the salt and vanilla, but hold off on adding the mini chocolate chips just yet. To assemble, spread buttercream between the chilled layers, stack them, and refrigerate for 20 minutes to set before frosting the outside and chilling again.

5-Finally, for the chocolate ganache, heat the heavy cream until it’s bubbling, pour it over the chopped bittersweet chocolate, and whisk until smooth. Add 2 to 3 teaspoons of vegetable oil to thin it out for those perfect drips, then pour it over the cake center, spread to the edges, and let it drip down the sides. Top it off by crumbling any reserved cookie dough for decoration. Adaptations for dietary needs, like using vegan butter and egg substitutes, keep this chocolate chip cookie dough cake versatile for all occasions.