If you can, I'd recommend that you bake your chocolate chip cookie components the day before as its quite a lot to cool. This allows you to have them all set and cooled for assembly the next day.

Prepare the 4lb portion of Yo's Ultimate Vanilla Cake batter. Fold in 2 cups of mini semi-sweet chocolate chips into the batter until fully incorporated. Divide the batter between 3 prepared pans, and bake at 350 for 40 minutes or until a toothpick comes out clean. Let cool completely in pans.

1. Preheat your oven to 350F and line your baking sheet with parchment paper
2. Stir the flour and baking soda together in a bowl and set aside
3. In the bowl of a stand mixer with a paddle attachment, beat your butter, both sugars, and vanilla for 3 minutes on medium speed
4. On the lowest speed, add your eggs one at a time, and mix until fully incorporated
5. Add your flour in thirds, mixing on low speed until combined. Be careful not to overmix 
6. Fold in the chocolate chips, both semi-sweet and milk chocolate

*I doubled this recipe for my Chocolate Chip Cookie Mega Cake, but I did have some leftover cookies. But when is extra chocolate chip cookies ever a problem. ;)

1. Once your ingredients are incorporated, portion the dough. When making dough balls, I use a scale to weigh out 1.5 oz balls, so that I can make sure each cookie will be the same size. If you don't have a scale, just eye ball it! 
2. Bake your cookies for 10-12 minutes, or until golden around the edges. Once baked, set your cookies aside to cool on the baking tray.

TIP: Chill your dough for 30 minutes before the rolling stage to help maintain the size of your cookies!

Prepare your cookie butter buttercream and eggless cookie dough.

Remove cakes from their pans, levelling and removing the caramelization from the bottom. 

Prepare your simple syrup and soak the chocolate chip vanilla cakes.

Use a giant cookie at the base and spread on a thin layer of cookie butter buttercream with an offset spatula. Crumb the eggless cookie dough along the inside of the dip of the cookie. Add more buttercream to even out the top layer and place the first chocolate chip vanilla cake on top. Repeat until all of the giant cookies and cake layers are stacked. The topmost layer should be a chocolate chip vanilla cakes.

If there is cookie butter buttercream leftover, use it to crumb coat, otherwise use plain buttercream. Let chill, ice, then chill once more. 

Crumble more eggless cookie dough and press around the base of the cake. Add the cup of semi sweet chocolate chips and toss the cup of mini chocolate chips near the top of the cake.

Take the cookies and break them in half. Add them to the top of your cake in every direction. Use an ice cream scoop to create domes of eggless cookie dough.