Preheat oven to 350F (175C) and grease two 8-inch round cake pans.
Whisk flour, baking powder, baking soda, and salt in a medium bowl.
In a separate bowl, cream 3/4 cup butter and brown sugar until light and fluffy.
Incorporate eggs one at a time, followed by vanilla extract.
Add the flour mixture and buttermilk alternately, beginning and ending with the dry ingredients.
Fold in 1 cup mini chocolate chips and divide the batter evenly between the prepared pans.
Bake for 30 to 35 minutes until a tester comes out clean; cool completely on wire racks.
Prepare filling by beating 1/2 cup butter with the sugars and milk, then folding in heat-treated flour and mini chips.
Prepare frosting by whipping 1 cup butter with powdered sugar and heavy cream until smooth and airy.
Assemble by placing one cake layer on a pedestal, spreading the edible cookie dough filling on top, and placing the second cake layer.
Apply a thin crumb coat of frosting, chill for 15 minutes, then finish with a final layer of buttercream and decorate.