Serves 1
Directions
- 1Start with one cup of melted and then cooled butter.
- 2Add one cup of brown sugar, half a cup of regular sugar, and half a teaspoon of salt.
- 3Whisk these all together.
- 4Add two room temperature eggs plus one egg yolk, whisking after each egg.
- 5Once eggs are mixed in, add one tablespoon of vanilla extract and mix.
- 6Switch to a silicone spatula and add two and a half cups of all purpose flour, making sure to fluff the flour before scooping.
- 7Sprinkle one teaspoon of baking soda and one teaspoon of cornstarch on top of the flour.
- 8Mix until almost no flour spots remain and the cookie dough has a peanut butter-like texture.
- 9Fold in two cups of semi-sweet chocolate chips.
- 10Prepare a Wilton 12-inch pizza pan by spraying it with nonstick cooking spray.
- 11Transfer all the cookie dough into the pan.
- 12Take a piece of wax paper or parchment paper sprayed with Pam, and press the dough out flat in the pan.
- 13Bake in a 325 degree oven for about 15 to 18 minutes (or until golden, about 26 minutes).
- 14Leave the cookie cake in the pan and let it cool completely.
- 15For the frosting, whip one stick of room temperature softened butter until fluffy, light, airy, and almost white (about two minutes).
- 16Add about a teaspoon of vanilla and a pinch of salt if using unsalted butter.
- 17Add two cups of powdered sugar and two to three tablespoons of milk, adding one tablespoon of milk at first and mixing slowly.
- 18Add another tablespoon of milk if the frosting looks dry and crumbly.
- 19Once the frosting reaches the desired consistency, whip it on high for about 30 seconds.
- 20Take a little bit of the vanilla frosting and put it in a separate bowl.
- 21To the separate bowl, add a tablespoon or two of cocoa powder and mix it up.
- 22Optionally, add a little bit of black cocoa to the chocolate frosting.
- 23Once the cookie cake is completely cool, go around the edges with a butter knife to loosen it.
- 24Decorate the cookie cake by making alternating dollops of vanilla and chocolate frosting around the edge, using three in a row as a guide for spacing.
- 25Add sprinkles around the edge.
Ingredients
- 1 cup butter, melted and cooled
- 1 cup brown sugar
- 0.5 cup regular sugar
- 0.5 tsp salt
- 2 room temperature eggs
- 1 egg yolk
- 1 tbsp vanilla extract
- 2.5 cups all purpose flour
- 1 tsp baking soda
- 1 tsp cornstarch
- 2 cups semi sweet chocolate chips
- 1 stick room temperature softened butter
- 1 tsp vanilla
- 1 pinch salt
- 2 cups powdered sugar
- 2 tbsp milk
- 1 tbsp cocoa powder
- 1 tbsp black cocoa (optional)
- sprinkles
Equipment
silicone spatulapizza panwax paperparchment paperPam cooking sprayovenbutter knifeseparate bowl
Tips
- Fluff flour before scooping to avoid packing.
- Whip frosting butter until fluffy, light, airy, and almost white.
- Add milk to frosting gradually.
- Cool the cookie cake completely before decorating.
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