Chocolate Chip Cookie Cake

Preheat the oven to 350F and grease the inside of a 9″ springform pan. Line the bottom with a sheet of parchment paper and set aside.

In a medium mixing bowl, whisk together the flour, salt, and baking powder. Set aside.

In a large mixing bowl, mix together the butter and sugars until smooth and lightened in color. This can be done by hand with a wooden spoon or with an electric mixer.

Then mix in the eggs, followed by the vanilla extract.

Pour in the dry ingredients and gently mix to combine. Just before all the flour absorbs, toss in the chocolate chips and mix to fully bring the dough together.

Spread the dough in the prepared springform pan and sprinkle with a handful of extra chocolate chips. Gently press the chips into the surface of the dough.

Bake the cookie for 22-25 minutes, or until evenly puffed with light golden edges.

Allow the cookie to cool at room temperature for 30 minutes, then chill for about an hour or until no longer warm.

When the cookie has fully cooled, make the frosting.

Add the butter to a mixing bowl and gradually mix in the cup of powdered sugar. This can also be done by hand or with an electric mixer.

Once smooth, mix in the cocoa powder along with one tablespoon of milk. Mix and assess if the additional tablespoon of milk is needed.

Fit a piping bag with a large French star tip and fill with the frosting. Pipe a border of frosting all around the edge of the cookie and top with sprinkles.

Slice and enjoy!