This oversized cookie cake recipe is so easy and quick that I just might make it instead of traditional cookies from now on. I don’t miss portioning out dough or shuffling pans in and out of the oven. Store leftovers in an airtight container for up to a week. —Lisa Kaminski, Wauwatosa, Wisconsin,
Ingredients
- 3/4 cup butter, softened
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1 large egg plus 1 large egg yolk, room temperature
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup semisweet chocolate chips
- FROSTING:
- 1/2 cup butter, softened
- 4-1/2 cups confectioners’ sugar
- 1-1/2 teaspoons vanilla extract
- 5 to 6 tablespoons 2% milk
- Optional: Food coloring and sprinkles
image/svg+xml Text Ingredients View Recipe,
Directions
,
Nutrition Facts
1 piece: 861 calories, 37g fat (23g saturated fat), 123mg cholesterol, 482mg sodium, 132g carbohydrate (104g sugars, 2g fiber), 6g protein.