Giant Chocolate Chip Cookie Cake

1. Before we begin, I'm begging you to take the optional advance prep or refrigerating the dough for 24 hours. It takes the flavor and texture over the top! You can chill your dough 1-3 days in advance. When ready to bake set the chilled dough out on the counter for an hour or so until soft enough to tear off chunks to press into the pizza pan.
2. Let's make cookie cake! First bring butter and eggs to room temp. 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. In a medium-large bowl, whisk together flour, cornstarch, baking soda, and salt. Set aside.
4. 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. A large bowl with an electric hand mixer may be used if needed.
5. Add in the egg and vanilla and continue to beat with the mixer to incorporate into the dough, approx. 30-45 seconds
6. Add flour mixture to the larger bowl slowly while you continue to beat on low.
7. If using a hand mixer it will get crumbly before coming together as a dough.
8. Once dough is mixed (taking care not to over-mix), use the beater to mix or fold in chocolate chips. Place dough on a large sheet of plastic wrap or parchment paper and wrap securely. Refrigerate overnight or 1-3 days for advance prep.

READY TO BAKE?

1. Grab the dough from the fridge and allow to soften on the counter.
2. Preheat oven to 350°F. Grease a large rimmed pizza pan (14.5-15 inch) with butter or line with parchment paper for easy removal. I've been comparing pizza pans and the best kind to use here is one with a 3/4-1 inch deep rim around the edges to keep the cookie cake in the pan. If your pan is smaller leave me a comment and I can help walk you through adjustments.
3. Break off chunks of dough and arrange on pizza pan. Press together to create an even layer of cookie dough in the pan, all the way to the edges. Press some extra chocolate chips into the top of the dough before baking.
4. Bake in the pan on the center rack of the oven at 350°F for 16 minutes.
5. After 16 minutes, remove from oven and allow cookie cake to cool in the pan on a wire cooling rack. It should be set and cool enough to frost after one hour. While it cools, make your frosting and plan for the fun part - the decorating!

COOKIE CAKE FROSTING

1. 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)
2. 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.
3. Keep frosting white or dye it to fit your theme with gel food coloring. When I'm feeling fancy I like to divide my frosting into two or three bowls and dye each a different color. You can use a star piping tip like the mall cookie cake or use a variety of tips for a custom look. Sprinkles are also a fun addition - I like using super soft kind.