Chocolate Chip Cookie Cake

I couldn't stop eating this meal, so I'm delighted to share it! That seems ridiculous, but I don't eat many desserts. I always try a taste or eat one cookie or cake, but it generally satisfies my sweet tooth.  

I couldn't leave this cookie cake with the fudgiest chocolate frosting. Several days in a row with my morning coffee.   

I use springform pans since they make it easier to remove the cookie cake. I use nonstick baking spray and parchment paper on the bottom. The cookie cake may come apart if not entirely baked.   

The cookie must be underbaked for the correct texture. This recipe is baked for 22 minutes on the dot, then cooled in the pan. The center should be chewy and the exterior set.   

Do not skip corn starch in this recipe! Corn starch and proper baking give cookies a chewy texture and soft interior.  

Melted butter: Most cookies and sweets today use creaming butter and sugar. This adds air to desserts, which is fantastic for cakes, but I wanted a chewy cookie. Melted butter is one way. Don't skip this step!  

For the cookie cake:

– ¾ cup salted butter melted – 1 cup light brown sugar – ¼ cup granulated sugar – 2 tsp vanilla extract – 2 eggs room temperature – 2 cups all-purpose flour – 1 tbsp corn starch – ½ tsp baking soda

– ½ tsp salt – 1 cup milk chocolate chip

For the frosting:

– ½ cup salted butter room temperature – ¼ cup cocoa powder – 1 ⅓ cup powdered sugar – 4-5 tbsp milk or heavy cream room temperature – ¼ tsp salt – ¼ cup rainbow sprinkle

For the cookie cake:

Grease and parchment a 10-inch springform pan and preheat to 350°. Mix melted butter, light brown sugar, granulated sugar, vanilla extract, and eggs in a stand mixer. Mix 30 seconds on medium speed until mixed.  

Reduce mixer speed to low and add flour, corn starch, baking soda, and salt. Mix slowly until combined. Remove the bowl from the stand and spatula-in the chocolate chips. Spread the cookie dough in the pan and bake for 22–25 minutes until lightly browned and dry. Let cool fully.  

For the frosting:

Mix butter, cocoa powder, powdered sugar, and salt in the stand mixer bowl on medium speed. Adding 1 tablespoon of milk at a time until smooth and creamy.  

Pipe a frosting border around the cake using a piping bag with a tip. Sprinkle sprinkles on frosting, slice, and serve!  

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