Giant Cookie Cake

4 c. flour

1 1/2 tsp baking soda

1 1/2 tsp salt

6 Tbsp unsalted butter, softened

1 1/2 c. light brown sugar

3 tsp vanilla

2 large eggs, plus 2 egg yolks

3/4 c. heavy cream

3 c. semi sweet chocolate chips

5 pkgs cream cheese, room temp

2 c. powdered sugar

Preheat oven to 350. Whisk flour, baking soda and salt in a medium bowl. Cream butter and sugars in a mixing bowl. Add in vanilla, eggs and yolks, mix. Add half of flour mixture, mix. Add cream, mix. Add remaining flour mixture, mix. Stir in chocolate chips.

For each of the 5-6 cookie layers, drop one level cup batter onto center of a baking sheet lined with parchment paper. To make the circle even, trace an 8-inch plate or bowl on the underside of the paper. (Refrigerate unbaked dough) Spread dough into a circle. Bake til edges are golden brown, about 12 minutes. Remove from oven. Use a spatula to reshape the circle. Return to oven and bake til edges are golden brown, about 6 minutes more. Transfer to a wire rack to cool. If any dough is left over you can make regular sized cookies.

Mix cream cheese and sugar in a clean mixing bowl. Spread onto cookies. Stack cookies, placing an unfrosted cookie on top. Refrigerate until frosting is set, at least 20 minutes or up to 4 hours. Serve at room temp.

(I used frozen, then thawed out cream cheese and it changed the flavor of the cream cheese, it wasn't as good as I thought it should have been. Otherwise, Josh loved it for his birthday cake.)