Chocolate Chip Cookie Cake with Chocolate Fudge Frosting

Today is my 30th birthday! Some people freak at this milestone, but me? I’m welcoming it with open arms, an overwhelming optimism for the “best decade” of my life, and a big ol’ slice of chocolate chip cookie cake with extra sprinkles.

This recipe is so simple, it only needs a few sentences. My giant chocolate chip cookie is, you guessed it, almost identical to my classic chocolate chip cookie recipe. I just altered some amounts of certain ingredients and put it all in a springform pan. Why? Easiest cookie cake removal ever. Don’t have a springform pan? Get one OR you can use a pie plate, round cake pan, or square baking pan.

Also– my classic chocolate chip cookies require some chilling time. No chilling here! Since we aren’t worried about spreading, throw it into your springform pan right away. Cookie cake –> mouth time = way fast!

Ingredients
COOKIE CAKE

• 2 and ¼ cup all-purpose flour
• 2 teaspoons cornstarch
• 1 teaspoon baking soda
• ¾ teaspoon salt
• ¾ cup (1 and ½ sticks) unsalted butter, melted
• 1 cup firmly packed brown sugar (light or dark)
• ¼ cup granulated sugar
• 1 large egg + 1 large egg yolk
• 2 teaspoons vanilla extract
• 1 cup chocolate chips (I prefer ½ milk, ½ semi-sweet)

CHOCOLATE FUDGE FROSTING

• 2 ounces unsweetened baking chocolate, coarsely chopped
• 4 Tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 3-4 Tablespoons milk or cream
• 2 cups powdered sugar
• pinch of salt

Instructions
COOKIE CAKE

1. Preheat the oven to 350ºF. Spray a 9" springform pan with non-stick spray*. Set aside.
2. In a large bowl, toss together the flour, cornstarch, baking soda, and salt. Set aside.
3. In a medium size bowl, whisk together the butter, brown sugar, and granulated sugar until smooth. Whisk in the egg, egg yolk, and vanilla extract until completely combined.
4. Pour the wet ingredients into the dry ingredients and stir until no flour clumps remain. Fold in the chocolate chips. Press the cookie dough evenly into the prepared pan. Bake for 23-25 minutes until edges begin to brown. You may cover the cake with foil to prevent browning, if preferred. Remove from oven and allow to cool on a wire rack completely before decorating with frosting.

for full recipes please see : freshaprilflours.com

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