Giant Cookie Cake (Print Version)

# Ingredients:

→ Base Layer

01 - 1 stick (8 tablespoons) butter, unsalted and softened

02 - ⅔ cup packed brown sugar

03 - ⅓ cup regular white sugar

04 - Two large eggs

05 - 1 and ½ teaspoons of vanilla

06 - 2 cups regular all-purpose flour

07 - 1 teaspoon kosher-style salt

08 - ¾ teaspoon of baking soda

09 - 1 cup plus 2 spoons of semi-sweet chocolate chips (split for later use)

→ Creamy Chocolate Topping

10 - ½ stick (4 tablespoons) softened butter

11 - 2 tablespoons cocoa powder (unsweetened)

12 - 1 tablespoon milk plus an extra teaspoon

13 - ¼ teaspoon vanilla flavor

14 - 1 cup confectioners' sugar

15 - A couple of tablespoons of rainbow sprinkles

# Instructions:

01 - Preheat the oven to 350°F. Cover the bottom of a 9-inch round pan with parchment and spray with cooking oil. Leave butter out to soften a bit.

02 - Cream butter and sugars until nice and fluffy. Add one egg at a time, mixing after each, then toss in vanilla. Stir in flour, salt, and baking soda, then fold in 1 cup of the chocolate chips.

03 - Press dough snugly into the pan and sprinkle the rest of the chocolate chips on top. Bake until the edges are golden, about 20-25 minutes. Cool it off completely.

04 - Blend butter, cocoa powder, milk, and vanilla until creamy and smooth. Slowly mix in powdered sugar and whip until it’s light and airy.

05 - Spread or pipe the frosting along the edge of your cooled cookie cake. Toss on those colorful sprinkles to finish.

# Notes:

01 - Bring ingredients to room temp first

02 - It’s okay to prep a day early

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