Ingredients
2 cups all-purpose flour
1 cup chocolate chips, milk or dark
¾ cup unsalted butter, at room temperature
¾ cup brown sugar
⅔ cup granulated sugar
1 pc egg
1 pc egg yolk
2 tbsp candy sprinkles
1½ tsp cornstarch
1 tsp vanilla extract
½ tsp baking powder
¾ tsp salt
cooking spray
½ cup unsalted butter, at room temperature
1½ cups powdered sugar
¼ cup coca powder, sifted
½ tsp vanilla extract
2 tsp milk
½ tsp vanilla extract
candy sprinkles
Preparation
In a large bowl, beat brown sugar, granulated sugar, softened butter and browned butter until fluffy.
In a mixing bowl, sift together flour, cornstarch, baking powder, and salt. Set aside.
In a mixing bowl attached to a hand beater, cream together butter and both sugars until pale and fluffy, roughly 5 to 7 minutes.
Add in eggs and vanilla extract. Continue creaming.
Fold in the sifted flour mixture into your wet mixture until evenly incorporated.
Finally, fold the chocolate chips and candy sprinkles until evenly incorporated.
Transfer your cookie cake mixture into your cake tin. Gently press down to spread the mixture evenly.
Bake the cookie cake for 30 minutes or until the edges turn golden brown.
Once done, let the cookie cake cool completely on cooling racks and remove the springform brace.
In a mixing bowl attached to a hand beater, cream together the butter and powdered sugar until pale and fluffy, roughly 5 to 7 minutes.
Add the vanilla and milk then continue creaming.
Fold in the cocoa powder until evenly incorporated.
Once done, scoop them into a piping bag and pipe your frosting on top of the cake.
Garnish it with some sprinkles and enjoy your delectable cookie cake!
