Chocolate Chip Cookie Cake (Printable Version)

Buttery chocolate chip cookie base with vanilla buttercream and festive sprinkles, perfect for parties.

# What You'll Need:

→ Chocolate Chip Cookie Base

01 - 247 grams lightly packed dark brown sugar
02 - 100 grams granulated sugar
03 - 227 grams unsalted butter
04 - 2 large eggs, at room temperature
05 - 1 large egg yolk, at room temperature
06 - 1 tablespoon milk
07 - 2 teaspoons vanilla extract
08 - 191 grams all-purpose flour
09 - 159 grams bread flour
10 - 1 teaspoon baking soda
11 - 1 teaspoon baking powder
12 - 1 teaspoon cornstarch
13 - 1 teaspoon fine sea salt
14 - 340 grams semisweet chocolate chips

→ Buttercream Frosting

15 - 153 grams powdered sugar, sifted
16 - 113 grams unsalted butter, at room temperature
17 - Pinch fine salt
18 - 2 teaspoons pure vanilla extract
19 - 1 tablespoon cream or milk
20 - Sprinkles, for garnishing

# Steps to Follow:

01 - Melt the unsalted butter in a small saucepan over medium-low heat, swirling occasionally until fully liquefied, or microwave in 30-second bursts, stirring between intervals, until melted.
02 - In a medium bowl, place the dark brown sugar and granulated sugar. Pour the hot melted butter over the sugars and stir until thoroughly combined. Allow to cool until just warm.
03 - Stir in the eggs, egg yolk, milk, and vanilla extract into the sugar-butter mixture, mixing until homogenous.
04 - Using a spatula, gradually fold in the all-purpose flour, bread flour, baking soda, baking powder, cornstarch, and fine sea salt until no streaks of flour remain.
05 - Gently mix in the semisweet chocolate chips until evenly distributed. Cover and refrigerate the dough if desired, up to 72 hours.
06 - Preheat oven to 175°C (350°F). Grease a 23 cm spring-form pan with nonstick baking spray.
07 - Press the dough evenly into the bottom of the prepared pan. Bake for 30 minutes for a gooey center, or 35 to 40 minutes for a firmer texture.
08 - Place the pan on a wire rack and allow the cookie to cool completely before removing from the pan.
09 - In the bowl of a stand mixer fitted with the paddle attachment, combine the sifted powdered sugar and butter. Mix on low speed until blended, then increase to medium and beat for 3 minutes. Add fine salt, vanilla, and cream or milk. Beat on medium for 1 minute until smooth, adding more cream if needed.
10 - Spread the buttercream evenly over the cooled cookie cake. Decorate with sprinkles, slice, and serve. Store covered at room temperature for up to 1 day or refrigerated for up to 3 days.

# Additional Notes:

01 - For a lighter sweetness, substitute light brown sugar for dark brown sugar, though texture and depth of flavor will differ slightly.
02 - Bread flour provides added chewiness, but all-purpose flour can be used exclusively for a softer texture.
03 - Chilled dough flavors develop further; for advanced prep, dough can be refrigerated for up to 3 days before baking.

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