Chip Cookie Cake (Print Version)
# Ingredients:
→ Cookie Foundation
01 -
8 tbsp (1 stick) room temp unsalted butter
02 -
⅔ cup packed light brown sugar
03 -
⅓ cup white sugar
04 -
2 big eggs
05 -
1½ tsp pure vanilla extract
06 -
2 cups regular flour
07 -
1 tsp sea salt
08 -
¾ tsp baking soda
09 -
1 cup plus 2 tbsp dark chocolate chips, split up
→ Choco Topping
10 -
4 tbsp (½ stick) room temp unsalted butter
11 -
2 tbsp pure cocoa powder
12 -
1 tbsp plus 1 tsp fresh milk
13 -
¼ tsp pure vanilla extract
14 -
1 cup confectioners sugar
15 -
2 tbsp colorful sprinkles
# Instructions:
01 -
Warm up oven to 350°F. Spray a 9-inch round pan and put parchment on the bottom. Let your butter sit out till it's soft.
02 -
Whip butter with both sugars till it's light. Drop in eggs one after another, then add vanilla. Fold in flour, salt, and baking soda. Mix in 1 cup of chocolate chips.
03 -
Spread the mixture in your pan and scatter remaining chips on top. Cook for 20-25 mins till edges turn golden. Let it cool all the way.
04 -
Mix butter, cocoa, milk, and vanilla till blended well. Stir in powdered sugar and beat everything till it's fluffy.
05 -
Squeeze frosting around the cookie cake edge. Scatter rainbow sprinkles on top.
# Notes:
01 -
Everything works better when not cold from the fridge
02 -
You can make this a day before serving