• Preheat the oven to 350°F. Prepare a light-colored 9x13-inch nonstick metal cake pan with nonstick cooking spray.

Make The Chocolate Chip Sheet Cake

• In a large mixing bowl, add the vanilla cake mix and instant vanilla pudding mix, and whisk until combined.
  1 box (15.25 oz) vanilla cake mix, 1 box (3.4 oz) instant vanilla pudding mix
• Add the large eggs, whole milk, sour cream, vegetable oil, and pure vanilla extract. Using an electric mixer, beat for 30 seconds on low speed. Increase the speed to medium and beat for 2 minutes; scraping down the sides and bottom of the bowl as needed.
  3 large eggs, ¾ cup whole milk, ½ cup sour cream, ½ cup vegetable oil, 2 teaspoons pure vanilla extract
• Gently stir in the miniature chocolate chips just until evenly distributed.
  1 cup miniature semi-sweet chocolate chips
• Spread the batter evenly into the prepared cake pan and bake for 32-38 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. Remove the cake from the oven and place it on a wire rack, at room temperature, to cool completely before frosting.

Make The Cookie Dough Icing

• While the cake is cooling heat-treat the flour. Add the flour to a microwave-safe bowl. Microwave for 30 seconds, then stir and check the temperature. If needed, continue heating in 15-second intervals, stirring and checking each time, until the flour reaches a temperature of 165°F. Let the flour cool completely, then sift it in a fine mesh strainer or sifter to remove any lumps.
  ½ cup all-purpose flour
• In a large mixing bowl, using an electric mixer, beat the butter for 2 minutes until smooth and creamy.
  1 cup (2 sticks) butter
• Add in the light brown sugar and dark brown sugar, and continue beating for 2 minutes until well combined and fluffy.
  ½ cup packed light brown sugar, ¼ cup packed dark brown sugar
• Add in the sweetened condensed milk, vanilla extract, and sea salt. Beat for 1 minute, scraping down the sides of the bowl as needed.
  ¼ cup sweetened condensed milk, 2 teaspoons pure vanilla extract, ¼ teaspoon sea salt
• Gradually mix in the cooled heat-treated flour and powdered sugar, and beat on low speed until it starts combining together.
  3 cups powdered sugar
• Add in the heavy cream and continue beating until it's smooth and spreadable.
  3 tablespoons heavy cream
• Spread the cookie dough icing evenly over the completely cooled chocolate chip cake.

Cookie Dough Topping

• Use a small cookie scoop, or clean hands, to portion out about half of the eat-or-bake chocolate chip cookie dough, and roll into small balls. Arrange the cookie dough balls evenly over top the cookie dough icing. Sprinkle the miniature chocolate chips evenly over the top.
  1 tube (16.5 oz) eat-or-bake refrigerated chocolate chip cookie dough, miniature semi-sweet chocolate chips
• Cut the cake into 15-18 slices and serve at room temperature. Enjoy!