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Category   Desserts - Breads
Sub Category   None

Chocolate Chip Cookie Dough
Mini Chocolate Chips
Buttercream Icing
Ice Cream Scoop
Cookie Trays
Parchment Paper

Mix up your favorite chocolate chip cookie dough using mini chocolate chips. Using an ice cream scoop, place one ball of cookie dough onto a parchment lined cookie tray. The size of your scooper will determine the final size of your cookie.
Place a second square of parchment paper on top of cookie dough. Pressing with your hand, gently flatten the ball of dough using an even circular motion. Continue flattening until dough is a thin round disc, about the thickness of the mini chocolate chips. The more you do this, the easier it gets. Reusing your top square of parchment builds a thin layer of butter on the parchment, helping it peel off easily.
Remove top parchment and bake at 375 for 8 to 9 minutes, until lightly golden around the edges.Let cookie cool until set. Remove from tray and set aside. Repeat Steps 1 to 4 with remaining cookie dough, making roughly 10 to 12 layers. You can double up and bake two trays at a time. Simply rotate their placement in the oven half-way through baking. Let all cookies cool.Place a cooled cookie directly onto serving platter. Cover with a thin layer of buttercream. Top with another cookie. Continue alternating layers of cookie and buttercream until all 12 cookies are stacked.
Cover cake with a dome or cling wrap and let rest for 4 hours or overnight. Cookies will soften slightly, making the cake easier to cut. Slice somewhat modestly, as each piece is quite rich and full of cookie goodness! Pour a cold glass of milk and enjoy!

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