Sure, this looks a little sloppy, but it is super delicious.
The first time I made this recipe I pretty much followed it to a T ~ except I added a bag of M&Ms along with the chocolate chips the recipe called for… In the cake pictured above, I substituted a heaping two cups of chopped up Halloween candy for the chocolate chips. This did make it more difficult to spread into an even pretty sheet but aesthetics aside it was just as tasty as the first!!
Here’s what you need for the best cookie cake ever:
3/4 cup butter, room temp
1 cup packed brown sugar (light or dark)
1 large egg & 1 yolk
2 teaspoons Vanilla Extract
2 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cup semi-sweet chocolate chips (plus M&Ms if you want, or substitute chopped up candy in place of chocolate chips)
chocolate buttercream for topping (optional)
Preheat oven to 350°F and line a cookie sheet with parchment paper. The original recipe says to grease a 9inch pie dish so if that seems more aesthetically pleasing go for it!
With your stand mixer beat the butter for a minute until smooth and creamy. Add the brown sugar and beat on medium speed until creamy. Mix in the egg, yolk, and vanilla extract on medium-high until combined. Scrape down the sides of the bowl as needed.
In a small bowl combine the flour, cornstarch, baking soda, and salt. With the mixer on low, slowly add this mixture to the wet mixture and mix until combined. Throw in the chocolate chips and mix until just combined.
Press the dough into an even layer on your prepared cookie sheet. Bake for 20 to 25 minutes until cookie cake is beginning to become a lovely golden brown. Place on wire rack and allow to cool before decorating.
We love this recipe because it’s a good starting point, you can get wild with what you put in it and on it but it’s still going to be tasty!
Stay sweet friends,
Charleston Spice Co.