Step 1:

Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.

Step 2:

In a large mixing bowl, combine the chocolate cake mix, water, vegetable oil, and eggs. Whisk together until the mixture is smooth and well combined.

Step 3:

Pour the cake batter into the prepared baking pan and smooth it out with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Step 4:

After removing the cake from the oven, allow it to cool for about 10 minutes. Then, using the end of a wooden spoon or a similar object, poke holes all over the top of the cake.

Step 5:

Evenly pour the sweetened condensed milk over the cake, ensuring it seeps into the holes, enriching the cake with moisture and sweetness.

Step 6:

Spread the chocolate chip cookie dough evenly over the top of the cake. If the dough is too stiff to spread, let it sit at room temperature for a few minutes to soften.

Step 7:

Cover the cookie dough with a layer of whipped topping, using a spatula to smooth it out gently.

Step 8:

Sprinkle the mini chocolate chips over the whipped topping. Refrigerate the cake for at least 2 hours to allow the flavors to meld and the cake to set fully before slicing and serving.

Variation

For a delightful twist, mix in a tablespoon of instant coffee into the cake batter to enhance the chocolate flavor, or use espresso-flavored condensed milk for an added depth.