Preparation

• Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to ensure the cookie cake releases easily after baking.
• In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract for a smooth batter.
• In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, stirring until just combined. Avoid over-mixing.
• Gently fold in the semi-sweet chocolate chips until they are evenly distributed throughout the dough. The dough should be thick and slightly sticky.
• Spread the cookie dough evenly into the prepared pan, smoothing the top with a spatula to ensure even baking.
• Place the pan in the preheated oven and bake for 45-50 minutes. The edges should be golden brown and a toothpick inserted into the center should come out clean or with a few moist crumbs.
• Allow the cookie cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This helps the cake set and makes it easier to frost.
• In a bowl, beat the softened butter until smooth. Gradually add the powdered sugar, beating until light and fluffy. Stir in the vanilla extract and milk until the frosting reaches a spreadable consistency.
• Once the cookie cake is completely cool, spread or pipe the frosting over the top. Decorate with additional chocolate chips or sprinkles as desired.
• Cut the giant cookie cake into slices and serve. It pairs beautifully with cold milk or a scoop of vanilla ice cream.
• Store any leftover cookie cake in an airtight container at room temperature for up to three days, or freeze for longer storage.