Fall Cookie Cake

PREP THE DOUGH

1. Preheat oven to 350°F and line bottom of the springform pan with parchment paper.
2. Bring butter and eggs to room temp. The butter is ready when a light imprint can be left in the stick of butter with your thumb. To soften faster, slice into chunks.
3. Measure flour by weight for best results. No scale? First fluff the flour with a spoon then gently spoon it into a dry measuring cup. Use a butter knife or bowl scraper to scrape the excess so its level with the top edge of the measuring cup.
4. In a medium-large bowl, whisk together flour, cornstarch, baking soda, and salt. Set aside.
5. Cream together softened butter and both sugars in a stand mixer with the paddle attachment. Start at the lowest speed and increase as needed for approx. 2 minutes.
6. Add in the egg and vanilla and continue to beat with the mixer to incorporate into the dough, approx. 30-45 seconds.
7. Add flour mixture to the larger bowl slowly while you continue to beat on low until incorporated, taking care not to over-mix the dough.
8. Use the beater on lowest setting to mix in the chocolate chips.

READY TO BAKE?

1. Break off chunks of dough and arrange in the pan. Press together to create an even layer of cookie dough in the pan. It's okay if it doesn't go all the way to the edges as it will spread as it bakes. Press some extra chocolate chips into the top of the dough before baking.
2. Bake in the pan on the center rack of the oven at 350°F for 15-17 minutes until the dough has fluffed up and is just slightly starting to darken in color.
3. Carefully remove from oven and place the pan on a wire cooling rack to fully cool. Until it is perfectly cooled to room temp, the cake will not be fully set. Plan for at least an hour of cool time. While you wait, make the frosting and plan for the fun part – the decorating!

COOKIE CAKE FROSTING

1. NOTE: feel free to double the frosting recipe so you have extra to decorate with if you want to play around with additional designs. Leftover frosting can be frozen for later and defrosts like a dream!
2. In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the butter until smooth and creamy, stopping to scrape down sides as needed. (approx. 1-2 minutes)
3. Add the powdered sugar and mix on low speed at first to incorporate then increase to medium speed and continue mixing for 1-2 minutes or until fully combined. Add the heavy cream, vanilla extract, and salt and continue mixing on medium speed until everything is well-combined, smooth, and easy to pipe.
4. For colorful frosting, divide frosting into portions and add a few drops of gel food coloring to each. Mix well with an electric hand mixer or by hand if preferred. For piping and coloring tips + photos, see blog post.
5. Transfer to piping bags (disposable or reusable) fitted with assorted star tips to create cute starburst and flower designs.

MAKE-AHEAD DOUGH + FROSTING

1. I almost always make my dough in advance, it's such a time saver! Place prepared dough on a large sheet of plastic wrap and wrap securely *OR* place in a shallow airtight container with a lid. Refrigerate overnight or 1-3 days for make-ahead dough for your cookie cake. I find that the flavors and textures are amazing when I do this! When ready to bake, allow dough to soften on the counter for an hour until chunks of dough can be easily pressed into the prepared pan.
2. The frosting can be made in advance and stored in the fridge for up to a week. Bring back to room temp and lightly mix before adding to a piping bag to decorate. Any leftover frosting can be frozen 1-3 months and defrosted when needed.