Big Chocolate Chip Cookie (Print Version)
# Ingredients:
→ Cookie Base
01 -
8 tablespoons (1 stick) unsalted butter, brought to room temperature
02 -
⅓ cup white sugar
03 -
⅔ cup packed light brown sugar
04 -
2 large eggs
05 -
1½ teaspoons pure vanilla extract
06 -
2 cups all-purpose flour
07 -
¾ teaspoon baking soda
08 -
1 teaspoon kosher-style salt
09 -
1 cup semi-sweet chocolate chips, plus 2 extra tablespoons, divided
→ Frosting with Chocolate
10 -
4 tablespoons (½ stick) softened unsalted butter
11 -
1 tablespoon plus 1 teaspoon milk
12 -
2 tablespoons cocoa powder, unsweetened
13 -
¼ teaspoon clear vanilla extract
14 -
1 cup powdered sugar
15 -
2 tablespoons colorful sprinkles
# Instructions:
01 -
Set your oven to 350°F. Spray a 9-inch round pan with non-stick spray and cover the bottom with parchment paper. Leave the butter out to soften.
02 -
Whip the butter and sugars together until light and creamy. Add the eggs one at a time, mixing in between, then stir in the vanilla. Add the flour, salt, and baking soda, and mix well. Fold in 1 cup of chocolate chips.
03 -
Spread the cookie dough into the pan and scatter the remaining chocolate chips on top. Bake for 20-25 minutes until it turns golden around the edges. Cool it down completely.
04 -
Mix together the butter, cocoa, milk, and vanilla until silky. Add powdered sugar a little at a time, beating until the frosting is fluffy.
05 -
Use a piping bag to create frosting borders around the edge of the cookie cake. Finish it by scattering rainbow sprinkles on top.
# Notes:
01 -
It’s best to let your ingredients warm to room temp before starting
02 -
You can bake this cake the day before you serve it