Giant Cookie With Frosting (Print Version)

# Ingredients:

→ Cookie Base

01 - 1 cup plus 2 tablespoons semi-sweet chocolate chips, split

02 - 8 tablespoons (1 stick) unsalted butter, at room temperature

03 - 2 large eggs

04 - ¾ teaspoon baking soda

05 - 1 teaspoon kosher salt

06 - 2 cups all-purpose flour

07 - ⅔ cup packed light brown sugar

08 - 1½ teaspoons vanilla extract

09 - ⅓ cup white granulated sugar

→ Chocolate Frosting

10 - 4 tablespoons (½ stick) unsalted butter, softened up

11 - 1 cup powdered sugar

12 - 2 tablespoons colorful sprinkles

13 - 1 tablespoon plus 1 teaspoon milk

14 - 2 tablespoons unsweetened cocoa powder

15 - ¼ teaspoon vanilla extract

# Instructions:

01 - Get the oven going at 350°F. Spray your 9-inch pan and place parchment on the bottom. Let the butter sit out and soften.

02 - Cream the butter with the sugars until it's nice and fluffy. Toss in eggs, one at a time, then the vanilla. Slowly mix in flour, salt, and the baking soda. Finally, fold in 1 cup of the chocolate chips.

03 - Press the dough into the prepared pan. Sprinkle the rest of those chocolate chips over the top. Bake for 20–25 minutes until it's just turning golden. Be sure it cools all the way before moving on.

04 - Whip the butter, cocoa powder, milk, and vanilla until it’s smooth. Gradually beat in the powdered sugar until light and airy.

05 - Pipe the frosting neatly around the edges of your cooled giant cookie and scatter those sprinkles all over.

# Notes:

01 - Room temperature ingredients are key.

02 - You can prep this a day in advance.

Back