Ingredients:

  • 1 cup (2 sticks) unsalted butter, softened (227g)
  • ¾ cup (150g) granulated sugar
  • ¾ cup (150g) packed brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 ¼ cups (281g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups (340g) semi-sweet chocolate chips
  • ½ cup (1 stick) unsalted butter, softened (113.5g)
  • 3 cups (360g) powdered sugar
  • ¼ cup milk (60ml)
  • 1 teaspoon vanilla extract
  • Sprinkles, for decoration (optional)

Instructions:

  1. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  2. Beat in the eggs one at a time, then stir in the vanilla extract.
  3. In a separate bowl, whisk together the flour, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  5. Gently fold in the chocolate chips.
  6. Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
  7. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. Line the bottom with parchment paper.
  8. Press the chilled cookie dough evenly into the prepared cake pan.
  9. Bake for 25-30 minutes, or until the edges are golden brown and the center is set (a toothpick inserted near the center should come out with moist crumbs).
  10. Let the cookie cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  11. While the cookie cake cools, prepare the frosting. Cream together the softened butter and powdered sugar until smooth. Add the milk and vanilla extract and beat until light and fluffy.
  12. Frost the cooled cookie cake and decorate with sprinkles, if desired.