METHOD

Step 1 Preheat the oven to 325°F. Grease and flour two 6- × 3-inch round cake pans with shortening

Step 2  In a small saucepan over medium-high heat (or in a heat-resistant bowl in the microwave), heat the milk and butter until the butter is completely melted. Remove from the heat and stir in the vanilla.

Step 3 In the bowl of a stand mixer fitted with the whisk attachment, whip the eggs on high speed for two minutes, or until they are light and fluffy and have doubled in size. Reduce the speed to low and slowly add the sugar. Increase the speed to high and whip for an additional minute.

Step 4 Sift two cups flour, the baking powder, and salt into a small bowl. With the mixer on low speed, alternate adding small amounts of the flour mixture and the milk mixture to the egg mixture, beginning and ending with the dry ingredients. Scrape the bottom of the bowl with a spatula and mix for an additional two to three minutes on medium-high speed, until the mixture looks light and fluffy.

Step 5 Divide the batter evenly between the prepared cake pans. Toss the chocolate chips in two tablespoons flour to lightly coat them, then sprinkle 1/2 cup into each pan. Using a spatula, gently fold into the batter. Bake for 40 minutes, or until the edges of the cake begin to pull away from the sides of the pan and a knife inserted into the middle of the cake comes out clean. If the cake jiggles in the middle when the pan is tapped gently, continue baking before testing it with a knife. Let cool for 10 to 15 minutes in the pans. Run a knife or an offset spatula around the inside edge of the pans to release the edges of the cakes. Flip onto a wire rack and let cool to room temperature.

Peanut Butter Frosting

Step 1 Mix the butter and peanut butter together until fully combined.

Step 2 Add the powdered sugar, vanilla, and milk.

Step 3 Mix carefully at first and then at a higher speed until it is the right consistency, add more milk if necessary.

Cookie Dough

Step 1 Heat treat flour by microwaving on high for 1 minute and 15 seconds in 15 second intervals. Stirring the flour after each interval.  The stirring is important to make sure that it all heats evenly. Check the temperature to make sure the temperature reads above 160

Step 2 In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, brown sugar and granulated sugar on high speed for two minutes, or until the mixture is light and fluffy. Add vanilla and milk and mix until combine. Scrape down the sides of the bowl.

Step 3 Sift together the heat treated flour and salt. Add the dry ingredients to the wet ingredients  and mix on medium speed until fully combined. Scrape down the sides of the bowl. Add the chocolate chips and mix for an additional 30 seconds.

Use immediately or store in the fridge for up to five days. Remove from the fridge 1 hour before using