The BEST Chocolate Chip Cookie Cake

Preheat the oven to 375°F.

In a mixing bowl, beat 2 sticks of softened unsalted butter with 1 cup of lightly packed brown sugar and 0.5 cup of granulated sugar until fluffy.

Add 2 teaspoons of pure vanilla extract and mix.

Add 2 room temperature eggs and mix on high speed until incorporated.

In another bowl, whisk together 2.25 cups of all-purpose flour, 1 teaspoon of baking soda, and 0.5 teaspoon of salt.

Gradually add the dry ingredients to the wet mixture while mixing on low speed.

Add 2 cups of semisweet chocolate chips and 1 to 1.5 cups of white chocolate chips, mixing just until incorporated.

Prepare a round pizza pan or half sheet rectangular baking pan with parchment paper and butter.

Dollop the cookie dough onto the parchment paper and spread it thickly.

Bake in the preheated oven for 18 minutes on the center rack.

Let the cookie cake cool completely before icing.

For the cream cheese icing, beat 8 oz of room temperature cream cheese with 4 oz of soft unsalted butter and 4 cups of granulated sugar.

Add 1 to 2 teaspoons of pure vanilla extract and mix until fluffy.

Pipe the icing onto the cooled cookie cake using a piping bag fitted with an open star attachment.

Equipment Needed

Spice Level: