Chocolate Chip Cookie Cake (Print Version)
# Ingredients:
→ Cookie Base
01 -
8 tablespoons (1 stick) unsalted butter, softened
02 -
⅔ cup light brown sugar, packed
03 -
⅓ cup granulated sugar
04 -
2 large eggs
05 -
1½ teaspoons vanilla extract
06 -
2 cups all-purpose flour
07 -
1 teaspoon kosher salt
08 -
¾ teaspoon baking soda
09 -
1 cup plus 2 tablespoons semi-sweet chocolate chips, divided
→ Chocolate Frosting
10 -
4 tablespoons (½ stick) unsalted butter, softened
11 -
2 tablespoons unsweetened cocoa powder
12 -
1 tablespoon plus 1 teaspoon milk
13 -
¼ teaspoon vanilla extract
14 -
1 cup powdered sugar
15 -
2 tablespoons rainbow sprinkles
# Instructions:
01 -
Heat oven to 350°F. Coat 9-inch round pan with cooking spray and line bottom with parchment. Let butters soften at room temperature.
02 -
Beat butter and sugars until fluffy. Add eggs one at a time, then vanilla. Mix in flour, salt, and baking soda. Stir in 1 cup chocolate chips.
03 -
Press dough into pan, top with remaining chips. Bake 20-25 minutes until lightly browned. Cool completely.
04 -
Beat butter, cocoa, milk, and vanilla until smooth. Add powdered sugar and beat until light and fluffy.
05 -
Pipe frosting around edge of cooled cookie cake. Top with rainbow sprinkles.
# Notes:
01 -
Use room temperature ingredients
02 -
Can be made 1 day ahead