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Ingredients
    For the cookie dough
  • 1 tablespoon Unsalted butter, softened, for greasing the pan
  • 2 cups All-purpose flour
  • 2 teaspoons Cornstarch
  • 1 teaspoon Baking soda
  • ½ teaspoon Salt
  • ¾ cup (1 stick plus 4 tablespoons) Unsalted butter, softened
  • 1 cup C&H® Light Brown Sugar, packed
  • 1 Large Egg
  • 1 Large Egg Yolk
  • 2 teaspoons Vanilla extract
  • 1 ½ cups Semi-sweet chocolate chips
    For the buttercream frosting
  • ¼ cup ( ½ stick) Unsalted butter, softened
  • 1 cup C&H® Powdered Sugar
  • 1 teaspoon Vanilla extract
  • 1 tablespoon Whole milk
    For topping (optional)
  • 2 tablespoons Chocolate sprinkles
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Instructions
Yields: 16 slices
Step 1

Preheat oven to 350°F. Using the 1 tablespoon of butter, grease the bottom and sides of a 9-inch springform pan. Set pan on a sheet pan and set aside.

Step 2

To prepare the cookie dough, in a large mixing bowl, combine the flour, corn starch, baking soda, and salt. Whisk lightly to combine ingredients. Set bowl aside. In a large mixing bowl fitted with a paddle attachment, cream the butter and brown sugar. Beat until the mixture is light and fluffy. Add the egg and egg yolk. Beat again on medium speed, and scrape sides of the mixing bowl with a rubber spatula. Add the vanilla extract and beat again to incorporate ingredients well. Add the dry ingredients and combine at low speed. Scrape the inside of the mixing bowl and add the chocolate chips. Mix just to combine.

Step 3

Transfer the cookie dough to the prepared pan, and using a spatula, evenly spread-out dough. Place pan in oven and bake for approximately 24-28 minutes, or until the cookie cake is golden brown, and a toothpick has a few moist crumbs adhered to it. The cookie cake will have some residual baking while still in the pan, so do not over bake. Remove pan from oven and let cool completely on a wire rack.

Step 4

While the cookie cake is cooling, prepare the buttercream frosting. In a mixing bowl of either a stand mixer or hand-held electric mixer, with a paddle attachment, beat the butter and powdered sugar until light and fluffy. Since this is a smaller batch of frosting, the inside of the mixing bowl will need to be scraped with a rubber spatula. Add the vanilla and milk and beat until light and fluffy. Set aside until the cookie cake is fully cooled and ready to be decorated.

Step 5

To finish and decorate cookie cake, remove the sides of the pan. If desired, the bottom of the pan can be removed from the cookie cake and then placed on a large plate or serving platter. In a piping bag that is fitted with a smaller, closed star piping tip, fill the bag with the frosting. Twist to close the bag. While holding the piping bag at a 90°-degree angle, squeeze bag and then release to create a “drop flower design” along the edge of the cookie cake. Squeezing for a longer time will make a larger design, as light pressure will make a smaller design. Once decorated, sprinkle the top of the frosting with the chocolate sprinkles. To serve, using a sharp knife, cut slices of the cookie cake and serve.

Additional Tips

Other colored sprinkles can be used instead of chocolate, and other flavored chocolate chips may be used in addition to the semi-sweet chocolate chips.

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