Ingredients:

  • 3/4 cup (170g) unsalted butter, softened
  • 3/4 cup (150g) packed light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1 large egg (50g)
  • 2 tsp (10ml) vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) salt
  • 2 cups (340g) semi-sweet chocolate chips
  • 1/2 cup (115g) unsalted butter, softened
  • 2 cups (240g) powdered sugar
  • 1 tbsp (15ml) heavy cream
  • 1 tsp (5ml) vanilla extract
  • Gel food coloring

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch round baking pan and line the bottom with a circle of parchment paper.
  2. Beat the softened butter (170g) and both sugars (brown and granulated) together until the mixture looks pale and fluffy.
  3. Add the egg and vanilla extract, beating on medium speed until fully combined.
  4. Sift in the flour, baking soda, and salt. Mix on low speed just until the white streaks of flour disappear.
  5. Gently stir in the semi-sweet chocolate chips by hand.
  6. Press the dough evenly into the prepared pan, pushing it toward the edges with fingers or a spatula.
  7. Bake for 25–30 minutes until the edges are a deep golden brown.
  8. Allow the cookie cake to cool completely in the pan for 40 minutes to set the crumb.
  9. Prepare the buttercream by beating softened butter (115g), powdered sugar, heavy cream, and vanilla extract until smooth. Mix in gel food coloring as desired.
  10. Pipe the buttercream border around the edges of the cooled cookie cake and decorate as desired.