Cream together the butter, brown sugar, and granulated sugar until light and fluffy.

Beat in the egg and vanilla extract.

In a separate bowl, whisk together the flour and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Fold in the mini chocolate chips.

Cover and refrigerate until ready to frost the cake.

Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.

In a medium bowl, whisk together the flour, baking soda, and salt.

In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.

Beat in the eggs one at a time, then stir in the vanilla extract.

Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.

Fold in the chocolate chips.

Divide the batter evenly between the prepared cake pans.

Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.

Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.

Once the cakes are completely cool, place one cake layer on a serving plate.

Spread a generous layer of the cookie dough frosting over the first cake layer.

Place the second cake layer on top.

Frost the top and sides of the cake with the remaining cookie dough frosting. You can also add extra chocolate chips on top for garnish.