Topped with sprinkles and a rich chocolate frosting, this chocolate chip cookie cake makes a great birthday cake substitute. It's so quick and easy to make!

Recipe: https://sugarspunrun.com/cookiecake/

Ingredients
¾ cup (170 g) unsalted butter softened
¾ cup (150 g) light or dark brown sugar tightly packed
⅔ cup (135 g) sugar
1 egg + 1 egg yolk
1 teaspoon vanilla extract
2 cups (250 g) allpurpose
1 ½ teaspoon corn starch
½ teaspoon baking powder
¾ teaspoon salt
1 cup (170 g) semisweet chocolate chips
2 Tablespoons sprinkles
Chocolate Frosting
½ cup (113 g) 1 stick salted butter, softened to room temperature
1 ½ cups (188 g) powdered sugar
¼ cup (25 g) cocoa powder
½ teaspoon vanilla extract
12 Tablespoons milk or heavy cream

Instructions
00:00 Introduction
00:20 Preheat oven to 350F (175C) and prepare a 10" round pan by lining the bottom with parchment paper or by lightly greasing. Set aside.
00:25 Combine softened butter and sugars in a large bowl and use an electric mixer to beat well until light and fluffy.
01:30 Add eggs, egg yolk, and vanilla extract and stir well.
02:38 In a separate, mediumsized bowl, whisk together flour, cornstarch, baking powder, and salt.
03:20 Gradually stir dry ingredients into wet until completely combined. Stir in chocolate chips and sprinkles.
04:40 Spread batter evenly into prepared pan. Bake on 350F (175C) for 30 minutes or until edges just begin to turn golden brown.
07:00 Prepare chocolate frosting while the cookie cake cools.
Chocolate Frosting
07:16 Beat butter with an electric mixer until smooth and creamy.
07:40 Gradually add sugar until completely combined.
08:06 Stir in cocoa powder and then vanilla extract. Pause to scrape down the sides of the bowl with a spatula.
08:50 Add milk (start with just a splash, if consistency is still too stiff add more as needed until you have a smooth creamy consistency) and beat well.
09:30 Pipe icing around the rim of your cooled cookie cake I used a piping bag fitted with a Wilton 2D tip, but in a pinch you can simply transfer your frosting to a ziploc bag, snip off a small corner, and pipe that way.
10:03 Slice and enjoy!

Notes
Pan
A 9" springform pan may be used instead, cake will need to bake approximately 35 minutes.
Storing
Store covered at room temperature for up to 3 days.

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