Ingredients:

  • 1 cup (225g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 3/4 cup (165g) packed brown sugar
  • 2 large eggs
  • 1 tsp (5ml) vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) salt
  • 2 cups (340g) semi-sweet chocolate chips
  • 1/2 cup (115g) unsalted butter, softened
  • 2 cups (240g) powdered sugar
  • 1 tsp (5ml) vanilla extract
  • 2 tbsp (30ml) heavy cream

Instructions:

  1. Preheat oven to 350°F (175°C) and line a half sheet pan (13x18 inches) with parchment paper.
  2. Cream together 225g softened butter, 150g granulated sugar, and 165g brown sugar until pale and fluffy.
  3. Beat in eggs one at a time, then stir in 5ml vanilla extract.
  4. In a separate bowl, whisk together 280g flour, 5g baking soda, and 3g salt; gradually blend into the wet ingredients.
  5. Fold in 340g semi-sweet chocolate chips using a spatula.
  6. Press dough evenly into the prepared pan and bake for 22–25 minutes until edges are deep golden brown.
  7. Allow cake to cool completely in the pan.
  8. Beat 115g softened butter, 240g powdered sugar, 5ml vanilla, and 30ml heavy cream until light and airy.
  9. Spread the buttercream frosting across the cooled cookie cake using an offset spatula.