1Start with one cup of melted and then cooled butter.
2Start with one cup of melted and then cooled butter.
3Start with one cup of melted and then cooled butter.
4Add one cup of brown sugar, half a cup of regular sugar, and half a teaspoon of salt.
5Add one cup of brown sugar, half a cup of regular sugar, and half a teaspoon of salt.
6Add one cup of brown sugar, half a cup of regular sugar, and half a teaspoon of salt.
7Whisk these all together.
8Whisk these all together.
9Whisk these all together.
10Add two room temperature eggs plus one egg yolk, whisking after each egg.
11Add two room temperature eggs plus one egg yolk, whisking after each egg.
12Add two room temperature eggs plus one egg yolk, whisking after each egg.
13Once eggs are mixed in, add one tablespoon of vanilla extract and mix.
14Once eggs are mixed in, add one tablespoon of vanilla extract and mix.
15Once eggs are mixed in, add one tablespoon of vanilla extract and mix.
16Switch to a silicone spatula and add two and a half cups of all purpose flour, making sure to fluff the flour before scooping.
17Switch to a silicone spatula and add two and a half cups of all purpose flour, making sure to fluff the flour before scooping.
18Switch to a silicone spatula and add two and a half cups of all purpose flour, making sure to fluff the flour before scooping.
19Sprinkle one teaspoon of baking soda and one teaspoon of cornstarch on top of the flour.
20Sprinkle one teaspoon of baking soda and one teaspoon of cornstarch on top of the flour.
21Sprinkle one teaspoon of baking soda and one teaspoon of cornstarch on top of the flour.
22Mix until almost no flour spots remain and the cookie dough has a peanut butter-like texture.
23Mix until almost no flour spots remain and the cookie dough has a peanut butter-like texture.
24Mix until almost no flour spots remain and the cookie dough has a peanut butter-like texture.
25Fold in two cups of semi-sweet chocolate chips.
26Fold in two cups of semi-sweet chocolate chips.
27Fold in two cups of semi-sweet chocolate chips.
28Prepare a Wilton 12-inch pizza pan by spraying it with nonstick cooking spray.
29Prepare a Wilton 12-inch pizza pan by spraying it with nonstick cooking spray.
30Prepare a Wilton 12-inch pizza pan by spraying it with nonstick cooking spray.
31Transfer all the cookie dough into the pan.
32Transfer all the cookie dough into the pan.
33Transfer all the cookie dough into the pan.
34Take a piece of wax paper or parchment paper sprayed with Pam, and press the dough out flat in the pan.
35Take a piece of wax paper or parchment paper sprayed with Pam, and press the dough out flat in the pan.
36Take a piece of wax paper or parchment paper sprayed with Pam, and press the dough out flat in the pan.
37Bake in a 325 degree oven for about 15 to 18 minutes (or until golden, about 26 minutes).
38Bake in a 325 degree oven for about 15 to 18 minutes (or until golden, about 26 minutes).
39Bake in a 325 degree oven for about 15 to 18 minutes (or until golden, about 26 minutes).
40Leave the cookie cake in the pan and let it cool completely.
41Leave the cookie cake in the pan and let it cool completely.
42Leave the cookie cake in the pan and let it cool completely.
43For the frosting, whip one stick of room temperature softened butter until fluffy, light, airy, and almost white (about two minutes).
44For the frosting, whip one stick of room temperature softened butter until fluffy, light, airy, and almost white (about two minutes).
45For the frosting, whip one stick of room temperature softened butter until fluffy, light, airy, and almost white (about two minutes).
46Add about a teaspoon of vanilla and a pinch of salt if using unsalted butter.
47Add about a teaspoon of vanilla and a pinch of salt if using unsalted butter.
48Add about a teaspoon of vanilla and a pinch of salt if using unsalted butter.
49Add two cups of powdered sugar and two to three tablespoons of milk, adding one tablespoon of milk at first and mixing slowly.
50Add two cups of powdered sugar and two to three tablespoons of milk, adding one tablespoon of milk at first and mixing slowly.
51Add two cups of powdered sugar and two to three tablespoons of milk, adding one tablespoon of milk at first and mixing slowly.
52Add another tablespoon of milk if the frosting looks dry and crumbly.
53Add another tablespoon of milk if the frosting looks dry and crumbly.
54Add another tablespoon of milk if the frosting looks dry and crumbly.
55Once the frosting reaches the desired consistency, whip it on high for about 30 seconds.
56Once the frosting reaches the desired consistency, whip it on high for about 30 seconds.
57Once the frosting reaches the desired consistency, whip it on high for about 30 seconds.
58Take a little bit of the vanilla frosting and put it in a separate bowl.
59Take a little bit of the vanilla frosting and put it in a separate bowl.
60Take a little bit of the vanilla frosting and put it in a separate bowl.
61To the separate bowl, add a tablespoon or two of cocoa powder and mix it up.
62To the separate bowl, add a tablespoon or two of cocoa powder and mix it up.
63To the separate bowl, add a tablespoon or two of cocoa powder and mix it up.
64Optionally, add a little bit of black cocoa to the chocolate frosting.
65Optionally, add a little bit of black cocoa to the chocolate frosting.
66Optionally, add a little bit of black cocoa to the chocolate frosting.
67Once the cookie cake is completely cool, go around the edges with a butter knife to loosen it.
68Once the cookie cake is completely cool, go around the edges with a butter knife to loosen it.
69Once the cookie cake is completely cool, go around the edges with a butter knife to loosen it.
70Decorate 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.
71Decorate 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.
72Decorate 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.