Serving size

• 2 servings

Ingredients

• 1/4 cup butter, room temperature

• 3 tbsp brown sugar

• 2 tbsp granulated sugar

• 1 egg yolk

• 1/2 tsp vanilla

• 7 tbsp All-purpose flour

• 1/4 tsp baking soda

• 1/4 tsp salt

• 1/3 cup chocolate chips

Frosting

• 4 tbsp butter, room temperature

• 1/2 cup powder sugar

• 1 tbsp + 1/2 tsp cocoa powder

• 1/4 tsp salt

• 1/4 tsp vanilla

• 1 1/2 tsp milk

Instructions

Step 1

• Preheat oven to 350F (180C). Butter a round 6-inch baking pan with and set aside.

Step 2

• Beat butter until it’s fluffy or turns an off-white color (about 3 minutes).

Step 3

• Add in the brown sugar and granulated sugar and mix until fluffy (about 2 minutes).

Step 4

• Add the egg yolk and vanilla extract and mix until a smooth consistency.

Step 5

• Add the flour, baking soda and salt. Mix until a soft dough forms. Then add the chocolate chips. Mix until combined.

Step 6

• Press the dough, into an even layer, into the pan. Bake for 15 minutes, or until the edges are slightly golden brown and the centre has puffed up but is still gooey.

Step 7

• While the cookie cake cools, make the frosting. With a paddle attachment, beat the butter in a stand mixer for 5 minutes, or until it turns an off-white color and is creamy.

Step 8

• Add the powdered sugar and beat until combined, about 2 minutes.

Step 9

• Add the cocoa powder and mix until smooth. Scrape down the sides of the bowl, add the vanilla, milk and salt. Beat until completely combined, about 2 minutes. Scrape down the sides of the bowl and beat until light and fluffy.

Step 10

• Transfer to a piping bag fitted with a closed start tip. Pipe rosettes on the edges of your cooled cookie cake and top with sprinkles. Enjoy!