Ingredients

10 tablespoons unsalted butter, at room temperature

2/3 cup brown sugar

1/3 cup white sugar

1 egg, plus 1 egg yolk

1 teaspoon vanilla extract

1 2/3 cups all-purpose flour

3/4 teaspoon baking soda

3/4 teaspoon salt

1 cup chocolate chips

4 tablespoons unsalted butter, at room temperature (for frosting)

1 1/4 cups powdered sugar, sifted

1/2 teaspoon vanilla (for frosting)

1-2 tablespoons milk (for frosting)

1-3 drops food coloring of your choice (optional, for frosting)

Sprinkles (optional, for decoration)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease a 9-inch cake pan. Set it aside.

Step 2: Using a stand mixer or hand mixer, cream together the 10 tablespoons of butter, brown sugar, and white sugar for about 2 minutes until light and fluffy. Then blend in the egg, egg yolk, and vanilla extract.

Step 3: Add the flour, baking soda, and salt to the mixture. Mix until just combined. Stir in all but 2 tablespoons of the chocolate chips using a wooden spoon or spatula.

Step 4: Press the cookie dough evenly into the prepared cake pan. Wet your hands lightly if the dough sticks. Sprinkle the remaining 2 tablespoons of chocolate chips on top and press them down slightly.

Step 5: Bake for 22 to 25 minutes, until the top is golden brown. Allow the cookie cake to cool completely in the pan. Run a knife around the edges to loosen and transfer to a serving platter.

Step 6: While the cake cools, prepare the buttercream frosting. Beat together the 4 tablespoons butter, powdered sugar, vanilla, and milk until smooth. Add milk gradually to reach your desired consistency. If using, add food coloring a drop at a time until you achieve your preferred shade.

Step 7: Pipe or spread the frosting on top of the cooled cookie cake. Decorate with sprinkles as desired.

Tips & Variations

To prevent dough sticking to your hands, keep them slightly damp while pressing the dough into the pan.

Feel free to mix in nuts or use different types of chocolate chips for varied texture and flavor.

If you don’t have a piping bag, you can simply spread the frosting with a spatula.

For a gluten-free option, substitute all-purpose flour with a gluten-free blend of equal measure.

FAQs

Can I use margarine instead of butter?

Butter is recommended for the best flavor and texture, but margarine can be used in a pinch. Keep in mind the taste and consistency might be slightly different.

How do I know when the cookie cake is done?

The top should be golden brown and a toothpick inserted in the center should come out with a few moist crumbs, but not raw batter. The cake will firm up further as it cools.