Chocolate Cookie Cake (Print Version)

# Ingredients:

→ Cookie Layer

01 - 1 cup plus 2 tablespoons of semi-sweet chocolate chips, keeping some aside for topping

02 - ¾ teaspoon of baking soda

03 - 1 teaspoon of kosher salt

04 - 2 cups of regular flour

05 - 1½ teaspoons of vanilla extract

06 - 2 big eggs

07 - ⅓ cup of white sugar

08 - ⅔ cup of packed light brown sugar

09 - 8 tablespoons (1 stick) of room-temp unsalted butter

→ Cocoa Frosting

10 - 2 tablespoons of colorful sprinkles

11 - 1 cup of powdered sugar

12 - ¼ teaspoon of vanilla extract

13 - 1 tablespoon plus 1 teaspoon of milk

14 - 2 tablespoons of unsweetened cocoa

15 - 4 tablespoons (½ stick) of softened unsalted butter

# Instructions:

01 - Preheat your oven to 350°F. Spray a 9-inch round pan with nonstick spray and put parchment paper on the base. Let the butter sit out to soften.

02 - Whip up the butter with sugars until it's fluffy. Drop in eggs one at a time, then mix the vanilla in. Add flour, salt, and baking soda, then fold in 1 cup of chocolate chips.

03 - Spread dough into the pan, sprinkle the rest of the chocolate chips on top, and bake for 20-25 minutes until they're nice and golden. Let cool fully.

04 - Stir butter, cocoa powder, milk, and vanilla together until smooth. Blend in powdered sugar until it’s fluffy and light.

05 - Pipe the frosting around the outside edge of the cooled cake. Scatter the sprinkles on top.

# Notes:

01 - Everything works better at room temperature

02 - It’ll stay good if made up to a day ahead

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