Preheat the oven to 350°F (177ºC). Prepare three 6-inch or two 8-inch cake pans by spraying the sides with baking spray and lining the bottom with a parchment paper circle. Alternatively, you can grease and lightly flour the pans.

In a medium bowl, add the sifted cake flour, baking powder, baking soda, and salt. Whisk to combine and set aside.

In the bowl of your stand mixer fitted with the paddle attachment (or a handheld mixer with a large bowl), beat the butter on high for two minutes until it’s creamy. Add in the white and brown sugars and continue to mix on medium-high for another two minutes, scraping down the bowl and paddle as needed. Turn the mixer to low speed and add the eggs one at a time. Add the vanilla and sour cream, turn the mixer to high, and mix for one minute, scraping down the bowl and paddle once more.

With the mixer on low speed, add in the dry ingredients and mix until just combined. Add the whole milk and mix until just incorporated. Scrape down the sides and bottom of the bowl and give it a few stirs to make sure there are no lumps.

Coat the mini chocolate chips in 2 teaspoons of flour, then gently fold them into the batter using a rubber spatula.

Pour batter evenly between the prepared cake pans (about ⅔ of the way full) and bake for 30-35 minutes, until a toothpick inserted into the middle comes out clean or with a few moist crumbs. Let the cakes cool in the pan for five minutes before turning them out onto a wire rack for an additional few hours of cooling. Make sure they’re entirely room temperature before applying any frosting.

Heat treat the flour: Preheat the oven to 350ºF (177ºC) and line a cookie sheet with parchment paper. Add the flour on top of the parchment in an even layer, then bake for 5 minutes. Using a digital food thermometer, check to see that the temperature of the flour has reached 160ºF (71ºC). If it hasn't, stir the flour around and continue baking in one minute intervals until it reaches this temperature.

Transfer the heat treated flour into a medium bowl and set it aside to cool to room temperature, about 20 minutes.

In the bowl of your stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), add the butter, granulated sugar, and brown sugar. Cream these ingredients together on medium-high speed until uniform and fluffy, about 3 minutes. Scrape down the bowl and paddle and add the vanilla and milk. Continue mixing on medium speed until combined.

Add the (cooled) heat treated flour, then mix on low speed until combined. Then, mix in the mini chocolate chips.

Store the edible chocolate chip cookie dough in an airtight container in the refrigerator until you're ready to crumble it in between the cake layers.

In the bowl of your stand mixer fitted with the paddle attachment (or with a large bowl and hand mixer), cream the butter and brown sugar on medium-high until it’s creamy, light, and uniform. About 4 minutes.

Add the powdered sugar a few cups at a time, mixing on low speed until each addition is mostly incorporated. Scrape down the bowl and paddle as needed.

Add the vanilla, milk, and salt and mix on low speed until fully incorporated, 1-2 minutes.

Place the chocolate chips into a heat resistant bowl (glass or metal) and set aside.

In a saucepan over medium-high heat, warm the heavy whipping cream while stirring frequently until it just starts to simmer. When it's reached this point, pour the cream over the chocolate chips and let sit for about 30 seconds.

Whisk together until it’s uniform in consistency and there are no bits of chocolate left on your whisk. Cool the ganache at room temperature for 10-20 minutes before dripping the cake, or until the ganache itself is room temperature or slightly above.

Once the chocolate chip cookie cake layers have cooled completely, level and torte each layer to your desired height. Place the first layer on a turntable and add a layer of brown sugar buttercream as filling (about ¼ inch tall) make a slight indent in the center of the buttercream filling before crumbling the chocolate chip cookie dough on top. Slightly press the cookie dough into the brown sugar buttercream filling before adding the next cake layer on top and repeating the process of filling and stacking with any additional cake layers.

Crumb coat the cake with brown sugar buttercream and place it in the refrigerator for at least 20 minutes to let everything set up.

To create the cake design pictured, frost a smooth layer of brown sugar buttercream around the cake, then place it back into the refrigerator for 20-30 minutes to create a cold foundation for the chocolate ganache drip.

Wait until the chocolate ganache is room temperature or slightly above, then drip the cake. Place the cake back into the refrigerator for another 5 minutes to let the drip set.

Roll the remaining chocolate chip cookie dough into balls of various sizes, from 1 inch to ½ inch and smaller. Add them to the top edge of the cake and crumble smaller bits of cookie dough on top.