Giant Cookie Cake (Print Version)

# Ingredients:

→ Base Layer

01 - 1⅓ cup sugar mix (⅔ cup light brown, ⅓ cup white), tightly packed

02 - 1 teaspoon of coarse salt

03 - ¾ teaspoon sodium bicarbonate (baking soda)

04 - 2 cups plain all-purpose flour

05 - Sent at room temperature: 8 tablespoons butter (1 stick), no salt

06 - 2 large eggs

07 - 1½ teaspoons of vanilla essence

08 - 1 and a bit cups (1 cup + 2 tablespoons) semi-sweet chocolate chips

→ Frosting & Toppings

09 - 1 heaping tablespoon plus 1 teaspoon of milk

10 - Cool butter, 4 tablespoons (½ stick)

11 - A pinch (¼ teaspoon) vanilla essence

12 - 2 tablespoons colorful sprinkle bits

13 - Cocoa powder, 2 tablespoons (unsweetened)

14 - 1 cup sifted powdered sugar

# Instructions:

01 - Warm the oven to 350°F. Spray a 9-inch round cake pan. Lay parchment paper on the base. Allow butter to soften naturally.

02 - Whip up the sugars and butter until they look fluffy. Break in the eggs one by one while stirring. Pour in vanilla. Blend in your dry ingredients: flour, salt, baking soda. Fold in most chocolate chips (leave some).

03 - Push dough into the pan, scatter leftover chips on top. Bake it for 20 to 25 minutes, just till the edges start browning. Cool off entirely.

04 - Whisk butter, cocoa, milk, and vanilla till smooth. Keep whipping as you add powdered sugar until it turns fluffy and airy.

05 - Spread or pipe frosting onto the cooled cake border, then sprinkle those rainbow candies on top.

# Notes:

01 - Start with ingredients at room temperature.

02 - Can sit for one day, prepped ahead.

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