I LOVE cookies, they are my FAVORITE dessert. I love the classics like peanut butter cookies, sugar cookies, oatmeal cookies, and of course chocolate chip cookies. I also love creating new cookie recipes. My brown butter salted caramel snickerdoodles a…
I LOVE cookies, they are my FAVORITE dessert. I love the classics like peanut butter cookies, sugar cookies, oatmeal cookies, and of course chocolate chip cookies. I also love creating new cookie recipes. My brown butter salted caramel snickerdoodles are a forever favorite and these Pretzel Toffee Chocolate Chip Cookies are also VERY popular. Every…
These sweet and chewy vegan sweet potato cookies are far from your average chocolate chip cookie! Perfect for the holidays or year-round, they’re easy to make with vegan baking staples, chocolate chips, and grated sweet potato for extra nutrients.
These sweet and chewy vegan sweet potato cookies are far from your average chocolate chip cookie! Perfect for the holidays or year-round, they’re easy to make with vegan baking staples, chocolate chips, and grated sweet potato for extra nutrients.
Learn how to make my edible cookie dough recipe without eggs, so it’s safe to eat! My favorite chocolate chip cookie dough that you can customize with chocolate chips, nuts, or sprinkles to make it your own with simple ingredients! Done in under 15 minutes! Raw Cookie Dough That’s Safe to Eat Are you a…
Learn how to make my edible cookie dough recipe without eggs, so it’s safe to eat! My favorite chocolate chip cookie dough that you can customize with chocolate chips, nuts, or sprinkles to make it your own with simple ingredients! Done in under 15 minutes!
Raw Cookie Dough That’s Safe to Eat
Are you a cookie dough fan? I certainly am – especially when it’s eggless cookie dough I can eat by the spoonful! This is an easy 15-minute recipe, and you can customize it with all of your favorite add-ins. It’s my favorite chocolate chip cookie recipe without baking soda, no eggs, and heat-treated flour!
Ingredients Needed
Butter: for this recipe I use softened unsalted butter, but you can use salted butter and omit the addes salt.
Sugar: just like my favorite cookies, we are using a combination of granulated and light brown sugar
Milk: this is used for binding in place of egg
All-purpose flour: if you don’t want to eat raw flour, did you know you can bake flour for putting in edible cookie dough? Heat treated flour is pasteurized and safe to eat raw.
Your favorite add-ins, like semi-sweet chocolate chips – see below for ideas.
Click to see the recipe card below for full ingredients & instructions!
How to Pasteurize Flour
Just like how raw eggs can be full of harmful bacteria like salmonella, flour can also harbor bacteria. To make it safe to eat raw, you just need to toast it in the oven. You can pasteurize it by baking it on a baking sheet for 5 minutes at 350°F. Read my post about how to pasteurize flour here.
How to Make Edible Cookie Dough
The process is just like making regular cookie dough that you bake. Cream the butter and sugar until it’s light and fluffy.
Mix in the salt, vanilla, and milk.
Once the mixture is smooth, add the flour and then mix in your add-ins.
To serve it, you can scoop it like ice cream and serve it in bowls. Or, serve it in one bowl as a dip.
Cookie Dough Mix-Ins
White chocolate chips, peanut butter chips, or butterscotch chips
Make chocolate chip cookies with basic chocolate chips or mini chocolate chips, dark chocolate chips or even white chocolate.
Nuts – basically any chopped nuts that you like!
M&Ms – M&M cookies are great, so is cookie dough with them (or a mini m&m cookie dough)!
Chopped candy like chocolate bars, chocolate mints, or other candy you like
Chopped pretzels for a salty-sweet treat
Mini marshmallows or raisins
Sprinkles
For this recipe, you can add up to 1 ½ cups of add-ins that you like. Feel free to mix and match to create your own unique edible cookie dough.
Want to use this cookie dough to make your favorite ice cream flavor? Scoop little balls of dough, chill it, then stir it into homemade ice cream.
Storage
Store leftover edible cookie dough in the refrigerator for up to four days. Just keep it in an airtight container. You can also put it in the freezer for a few months.
FAQs
Can you bake edible cookie dough?
Technically you can, but it won’t be like a cookie if you do. Without eggs and baking soda, it won’t bake properly.
How do you leave eggs out of dough to eat it?
Substitute milk for the eggs to make cookie dough safe to eat.
Is it safe to eat raw flour?
To be totally safe, I recommend baking flour first before adding it to your cookie dough. It only takes five minutes, and it will kill any bacteria that are in the raw flour.
This Edible Cookie Dough is the best! Safe to eat and you can customize it with all kinds of add-ins to make it your own – serve it as a dip or just eat it by the spoonful!
Spiral cookies are great for any time of year! You can make them in so many ways – colored sugar or make them cinnamon or lemon or chocolate chip. They are an easy slice-and-bake sugar cookie with a delicious filling – and they’re perfect for the holidays. Easy Spiral Pinwheel Cookies – 4 Ways I…
Spiral cookies are great for any time of year! You can make them in so many ways – colored sugar or make them cinnamon or lemon or chocolate chip. They are an easy slice-and-bake sugar cookie with a delicious filling – and they’re perfect for the holidays.
Easy Spiral Pinwheel Cookies – 4 Ways
I love these cookies – they’re the flavorful cousins to my spiral cookies that I absolutely love, except I’m showing you FOUR different ways to make them! I’ve been making these cookies for years and everyone LOVES them. The dough tastes great and they’re so pretty too!
Spiral Cookies, also called Pinwheel cookies, are a slice and bake cookie like my butter cookie recipe, but they’re rolled out and filled with your favorite things. I’ve been making them with colored sugar forever but recently I’ve loved making them as cinnamon roll cookies or lemon cookies with lemon curd! They’re so versatile, easy to make, and they freeze great too.
Ingredients Needed
Sugar- These use Granulated Sugar
Butter – Make sure it’s softened for easy use. You can use unsalted or salted (I used Challenge Unsalted Butter).
Almond extract- You can also use vanilla extract if you prefer that flavor.
Colored sugar – Such as red and green for Christmas.
Mini chocolate chips
Cinnamon sugar – made from cinnamon and granulated or brown sugar
Lemon curd or jam
How to Make Spiral Cookies
Make the dough: Cream sugar and butter in the bowl of a stand mixer fitted with a paddle attachment. You can also use a hand mixer. Add almond extract, salt, and egg. Mix everything together until it’s completely combined, scraping the sides of the bowl when necessary. Slowly stir in flour and mix until it’s just combined.
Fill and roll the dough: Divide the dough into two separate pieces. Place one-half on wax paper or plastic wrap. Use your hands or a rolling pin to press the dough into an 8-inch rectangle. Fill the dough with a filling of your desire, there are some great filling suggestions below. Use the bottom sheet of wax paper or plastic wrap to help you roll the dough properly. Repeat this process with the second half of the dough. Wrap rolls in plastic wrap and place them in the refrigerator until they are firm. This should take about 1 hour, but you can leave them in overnight if you’d like.
Slice cookie dough: Heat the oven to 350°F. Slice rolls of cookie dough into ¼-inch slices. Place them on cookie sheets lined with parchment paper or a silpat baking mat.
Bake: Bake the cookie rolls for 6-9 minutes until the bottom edges begin to brown. You may want to rotate the cookie sheets halfway through the baking process. Let them cool for one minute on a cookie sheet, and then remove them to a cooling rack. Store them in an airtight container for up to 3 days or freeze them for up to one month.
Expert Tips
Colorful: Pick two colors of colored sugar (for example: red and green for Christmas). Work on one rectangle of dough at a time, sprinkling alternate lines of colored sugar before rolling up.
Chocolate chip: Working on one rectangle of dough at a time, sprinkle around ½ cup of mini chocolate chips on each rectangle. Then, press them in the dough to adhere them before rolling them up.
Cinnamon sugar: Mix ¼ cup granulated sugar and cinnamon in a small bowl. Work on one rectangle of dough at a time, sprinkling half the cinnamon sugar on each before you roll them up.
Storage & Make Ahead
Store in an airtight container for up to 5 days.
These cookies will stay good in the freezer for up to one month.
I often make the rolled dough ahead and chill them for a day or two before I slice and bake them.
FAQs
How do you roll pinwheel cookies?
Roll your pinwheel cookies using a piece of plastic wrap or wax paper. This process is similar to rolling up a cake roll, just a lot less tricky!
Why aren’t my spiral cookies tightly rolled?
If your pinwheel cookies aren’t rolled very tight, your dough may be too thick or not malleable enough to be rolled tightly. Make sure you follow the recipe and use a piece of wax paper or clingwrap to support the dough as you roll it up. This really helps!
Pinwheel Cookies are the perfect easy sugar cookie recipe for any holiday. You can fill these cookies with anything you want! Here are four different pinwheel cookie variations that we love to make: cinnamon sugar, chocolate chip, colorful sugar for any holiday, and lemon curd or jam! You're going to love this easy cookie recipe!
½ teaspoon almond extract, optional (use vanilla extract if you prefer)
1large egg
½teaspoonsalt
2 ¼cups(273g) all-purpose flour
Filling suggestions:
¼cupeach of two colored sugars (red and green for Christmas)
1cup(170g) mini chocolate chips
¼cup(50g) granulated sugar
1tablespoonground cinnamon
½cuplemon curd or jam
Instructions
Cream sugar and butter in the bowl of a stand mixer fitted with the paddle attachment. (You can also use a hand mixer.) Add almond extract, salt, and egg and mix until combined, scraping down the sides of the bowl as needed. Slowly stir in your flour and mix until just combined.
Divide dough into two pieces. Place one half on wax or plastic wrap spread out on your counter. Cover the top with another sheet of wax paper or plastic wrap. Use your hands or a rolling pin to press the dough into a 8-inch rectangle (oblong is fine). Fill the dough as desired using one of the filling suggestions below. Use the bottom sheet of wax paper or plastic wrap to help you roll the dough. Repeat with the second half of dough. Wrap rolls in plastic wrap and place in refrigerator until firm, about 1 hour (overnight is fine).
Heat oven to 350°. Slice rolls of cookie dough into 1/4-inch slices. Place on cookie sheets lined with parchment paper or a silpat baking mat.
Bake 6-9 minutes until the bottom edges begin to brown. You may want to rotate the cookie sheets halfway through baking. Cool 1 minute on cookie sheet and then remove to a cooling rack. Store in an airtight container for up to 3 days or freeze for up to one month.
Colorful:
Pick two colors of colored sugar (i.e. red and green for Christmas). Working on one rectangle of dough at a time, sprinkle alternating lines of colored sugar before rolling up.
Chocolate Chip:
Working on one rectangle of dough at a time, sprinkle about 1/2 cup mini chocolate chips on each rectangle, then press to adhere them, before rolling up.
Cinnamon Sugar
Mix 1/4 cup granulated sugar and cinnamon in a small bowl. Working on one rectangle of dough at a time, sprinkle half the cinnamon sugar on each before rolling up.
Lemon or Jam
Working on one rectangle of dough at a time, spread each with a thin layer of lemon curd or jam before rolling up.
Challenge Dairy is a California company, based in the Bay Area, where I grew up. My dad grew up eating Challenge and it’s the only butter he buys. In fact, whenever we talk about cooking or baking and butter comes up, he talks about how much he loves the flavor and how it really is the BEST butter. This post was sponsored by them years ago.
I LOVE baking with zucchini, especially during the summertime when I have lots of garden zucchini to use up. A few of my favorite zucchini recipes are my Chocolate Zucchini Bread, Zucchini Brownies, Oatmeal Zucchini Cookies, and Lemon Zucchini Bread. W…
I LOVE baking with zucchini, especially during the summertime when I have lots of garden zucchini to use up. A few of my favorite zucchini recipes are my Chocolate Zucchini Bread, Zucchini Brownies, Oatmeal Zucchini Cookies, and Lemon Zucchini Bread. Whenever I am craving a decadent dessert I love making my Chocolate Zucchini Cake. You…
These Brown Butter Chocolate Chip Cookies are some of my favorite cookies ever! Bakery Style Chocolate Chip Cookies are full of delicious chocolate chips with a warm brown butter flavor. These huge cookies are a hit! Browned Butter Cookies Chocolate Chip Cookies never get old: they’re the gift that keeps on giving. I have a…
These Brown Butter Chocolate Chip Cookies are some of my favorite cookies ever! Bakery Style Chocolate Chip Cookies are full of delicious chocolate chips with a warm brown butter flavor. These huge cookies are a hit!
Browned Butter Cookies
Chocolate Chip Cookies never get old: they’re the gift that keeps on giving. I have a ton of recipes on this site and don’t plan to stop creating them anytime soon! This cookie is definitely one of the best chocolate chip cookie recipes I have made.
They are made with brown butter which gives the cookie a nutty aroma and toffee-like flavor. Why brown butter for chocolate chip cookies? It toasts the milk solids in the butter and adds so much flavor. If you’ve never tried it in cookies you must and these are a great cookie recipe to start with.
Ingredients & Variations
Unsalted Butter: Unsalted butter is a must because we are going to brown it. You don’t want to brown salted butter as it will concentrate the salty flavor.
Sugar: I use both brown and granulated sugar in the recipe. Brown sugar helps keep them soft. I normally use light brown sugar but dark brown sugar may be substituted.
Eggs: Eggs are important for the structure and texture of cookies and the fat from the egg yolk makes them rich and chewy.
Chocolate Chips: You can use regular size or mini semisweet chocolate chips or chocolate chunks. Milk chocolate can also be used but I love the chocolate flavor of semi-sweet chocolate chips best. Even dark chocolate would work!
Extras: Feel free to add some chopped walnuts or pecans (reduce the chocolate chips to 1 1/2 cups and add 1 cup chopped nuts). You can also sprinkle the warm cookies with some flaky sea salt – salted chocolate chip cookies are SO GOOD.
How to make Brown Butter Chocolate Chip Cookies
Browning butter is really easy. It melts easiest if you start with sliced butter. Cook over medium-low heat, stirring often, until the butter foams. Continue stirring and the butter will turn a dark caramel color.
You can use a stand mixer or hand mixer or stir by hand – just mix all the ingredients together in a large bowl.
Use a cookie scoop to scoop cookie dough balls onto a parchment paper lined cookie sheet. You can do 2-tablespoon size, 1-tablespoon size, or ¼ cup size for giant cookies. Chill in the fridge at least 30 minutes, longer if making giant cookies.
Preheat oven to 350°. Line baking sheets with parchment or silicone liners.
Bake 8-10 minutes for 1 tablespoon size cookies, 10-15 minutes for 2-tablespoon size, and approximately 15 minutes for giant cookies.
Expert Tips
Brown the Butter: It’s easy, but you have to be careful. It’ll burn quick! You just melt your butter over medium-low heat and cook, stirring, until it turns golden brown and smells nutty. The butter will foam, and that’s okay. The foam will go away once it’s removed from the heat. Read my post to learn how to brown butter easily.
For an extra flavor boost add 1 teaspoon almond extract in addition to the vanilla.
Storing
Store these in an airtight container at room temperature for up to a week. You can freeze these cookies in the freezer for up to 3 months. Make sure they are sealed in an airtight container.
Melt butter in a saucepan over medium heat. Cook, stirring often, about 6 minutes, until it becomes brown in color. It will foam, reduce, then foam again. Once it’s done cooking the foam is a light brown and it will dissipate after you remove it from the heat. Once it starts to brown, keep stirring so it doesn’t burn. Let sit for about 5 minutes to cool.
Pour into an electric mixer fitted with paddle attachment (or a large bowl if using a hand mixer or stirring by hand). While still hot, add both sugars and mix on low until combined. Let sit to cool for a few minutes.
While butter mixture is cooling, combine flour, baking soda, and salt in a medium bowl. Stir and set aside.
Turn mixer (with butter mixture bowl attached) on low. Add eggs, one at a time, mixing completely. Mix in vanilla extract and almond extract (optional, but it adds great flavor). Add flour mixture to the wet ingredients and mix until combined. Stir in chocolate chips.
Scoop cookie dough balls onto a parchment paper lined cookie sheet. You can do 2-tablespoon size, 1-tablespoon size, or ¼ cup size for giant cookies. Chill at least 30 minutes, longer if making giant cookies.
Preheat oven to 350°. Line cookie sheets with parchment or silpat liners.
Bake 8-10 minutes for 1 tablespoon size cookies, 10-15 minutes for 2-tablespoon size, and approximately 15 minutes for giant cookies.
Notes
Store in an airtight container on the counter for up to 3 days or freeze for up to 2 months.
I love adding a sprinkle of sea salt on top the freshly baked cookies.
It’s important to use unsalted butter for browning – browning concentrates the flavor and the butter will be too salty if using salted butter.
Zucchini Recipes Everyone is always looking for zucchini recipes during the summer months when the garden zucchini is out of control, myself included. I love making zucchini salads, zucchini fritters, and of course zucchini bread (classic zucchini brea…
Zucchini Recipes Everyone is always looking for zucchini recipes during the summer months when the garden zucchini is out of control, myself included. I love making zucchini salads, zucchini fritters, and of course zucchini bread (classic zucchini bread, chocolate zucchini bread, and lemon zucchini bread), but I also like making dessert with zucchini. Have you…
This Fudgy Brownie Recipe is an easy recipe that’s done in minutes using just one bowl and simple pantry ingredients. The brownies are the richest and fudgiest brownies you’ll ever try – if you love chocolate these are for you! One Bowl Brownies These gooey and fudgy brownies are the recipe of my dreams. I…
This Fudgy Brownie Recipe is an easy recipe that’s done in minutes using just one bowl and simple pantry ingredients. The brownies are the richest and fudgiest brownies you’ll ever try – if you love chocolate these are for you!
One Bowl Brownies
These gooey and fudgy brownies are the recipe of my dreams. I have a lot of brownies recipes, but this one consistently exceeds my expectations. I love to eat them warm and straight from the pan; they are by far some of the best brownies I have ever had.
These homemade brownies are super fudgy which makes them even better – they’re brownie perfection! They have a rich chocolate flavor and gooey center with a crackly top – the perfect recipe. One bite and you’ll be obsessed!
Ingredients Needed
Eggs: The secret ingredient to making these brownie SO fudgy!
Cocoa Powder: I used natural cocoa powder. For this recipe, you can use any kind of cocoa powder you have on hand (like dutch process cocoa).
Oil: I always use vegetable oil. This replaces the butter, so you have no extra melted microwave butter mess. Oil keeps them super moist too.
Chocolate Chips: Grab your favorite brand and put a ton of them in these brownies. Feel free to use chocolate chunks as well.
Variations
Brown sugar can be substituted for the granulated sugar.
Any kind of cocoa powder may be used.
How to make Fudgy Brownies
Whisk dry ingredients.
Using a rubber spatula or wooden spoon, stir in eggs and then oil until completely moistened.
Fold in chocolate chips (and nuts, if using).
Pour brownie batter into a 9×13-inch baking pan. Bake until a toothpick comes out with just a few crumbs.
Expert Tips
You may think 5 eggs is a lot for a recipe like this, but that is how they become super fudgy brownies – so do not miss out!
I baked mine on the shorter side because I love my brownies a bit underdone. If you prefer yours completely done or overdone, put them in closer to 26 minutes. Remember to always monitor them throughout baking though, so you can get the best texture that you love.
Because there is no baking soda in this recipe, you can use whatever cocoa powder you want, so dutch-processed cocoa powder, unsweetened, and special dark are all fine.
You know brownies are done when a toothpick comes out with a few crumbs, they lose their glossy sheen, and they have a crinkly top.
Cut brownies with a plastic fork and they won’t stick – they’ll cut easily.
Storage
Store at room temperature for up to 3 days in an airtight container. Freeze them in an airtight container for up to 3 months.
These are the BEST perfectly Fudgy One Bowl Brownies – an easy recipe that’s done in minutes. These brownies are SO good – you can’t stop eating them. And, minus the chocolate chips, they’re dairy free.
Preheat oven to 350°F. Spray a 9×13″ pan with nonstick cooking spray (I lined mine with foil first).
Whisk flour, cocoa, sugar, and salt. Stir in eggs and then oil until completely moistened. Stir in 1 1/2 cups chocolate chips and walnuts (if using).
Pour batter into prepared pan. Sprinkle the remaining chocolate chips over the top. Bake for 22-26 minutes, or until a toothpick comes out with just a few crumbs.
Video
Notes
Let the brownies cool completely before slicing for clean lines. They taste so good warm though!
Store in an airtight container at room temperature or freeze.
If you can’t decide between cookie or cake, try this Chocolate Chip Snack Cake recipe! It has the texture of a cake-like cookie and has a fudgy chocolate frosting. Calling all cookie lovers….Have I got a cake for you today! I often crave ch…
If you can’t decide between cookie or cake, try this Chocolate Chip Snack Cake recipe! It has the texture of a cake-like cookie and has a fudgy chocolate frosting. Calling all cookie lovers….Have I got a cake for you today! I often crave chocolate chip cookies, but I also often don’t want to stand and…
This Cookie Cake Recipe is so easy to make from scratch and has the best soft and chewy texture. There are so many ways to customize this giant chocolate chip cookie cake – it’s perfect for any occasion and it’s my favorite birthday cake! Why You’ll Love This Recipe This cake combines your two favorite…
This Cookie CakeRecipe is so easy to make from scratch and has the best soft and chewy texture. There are so many ways to customize this giant chocolate chip cookie cake – it’s perfect for any occasion and it’s my favorite birthday cake!
Why You’ll Love This Recipe
This cake combines your two favorite treats: chocolate chip cookies and cake! You will love it! I took my popular chocolate chip cookie recipe and adapted it to make this cake. So, it’s not just a cake that looks like a cookie – it is actually a giant soft and chewy cookie!
It’s so easy to make – you don’t need a mixer, and you don’t have to chill the dough. You don’t even have to wait for butter to soften to make it! You can customize it for any occasion with different sprinkles, mix-ins, and frosting for a birthday cake or one for Christmas, Halloween, Valentine’s Day… it’s perfect any time of year.
Unlike other cookie cake recipes, this one is not like a cakey cookie. It really tastes like the best chocolate chip cookie just made extra-large in a cake pan. I have made this giant cookie cake recipe countless times, and it always turns out perfectly. You will love how easy it and your friends and family are going to love how delicious it is!
Chocolate Chip Cookie Cake Ingredients
Butter: As usual, my cookies start with melted unsalted butter. If you want to use salted butter, omit salt from the recipe.
Sugar: I always use a combination of granulated sugar and brown sugar. Be sure to pack your brown sugar.
Chocolate chips: Use your favorite flavor and brand!
Cocoa Powder: Adds a delicious extra chocolate flavor!
The frosting is similar to my chocolate buttercream recipe, but cut in half because you don’t need as much. You just need butter, powdered sugar, cocoa, salt and heavy whipping cream to make a creamy chocolate frosting for the cookie cake.
Click to see the recipe card below for full ingredients & instructions!
Mix-Ins: You can also add other mix-ins to the dough before you bake the cookie – chopped peanut butter cups, Reese’s pieces, toffee baking chips, and nuts are just a few ideas. Or switch the chocolate chips for dark chocolate, white chocolate, or butterscotch chips.
Sprinkles: Don’t forget the sprinkles for decorations! Match them to the occasion to make it extra special.
How to Make a Cookie Cake
Place melted butter in a large bowl (or bowl of a stand mixer fitted with the paddle attachment). Add granulated sugar and brown sugar and mix on low speed until the mixture is smooth. Mix in egg and vanilla extract and mix on medium speed until combined.
Mix in salt and baking soda, then slowly mix in flour and mix just until the batter is smooth and comes together. Be sure to scrape the sides of the bowl during mixing. Slowly mix in chocolate chips.
Line a 9-inch round cake pan with foil and spray with nonstick cooking spray.
Press batter into prepared pan. Bake until the cookie is just slightly golden brown on top and a toothpick comes out clean from the center. Let cool before frosting.
Expert Tips
You can use a mixer, but I recommend mixing the dough by hand for the best results. Mixing by hand will make it less likely that you’ll overmix the dough.
I prefer to bake this cake in a 9” round pan, but if you don’t have one, you can use a 9” square pan.
Don’t over-bake the cookie cake. This is so important! If you over-bake it, the cookie will have a harder texture and won’t be as soft and chewy. So, keep an eye on it, and when the top turns light golden, check the inside with a toothpick. If it comes out clean, it’s done.
Storage
Once the cake is completely cooled, wrap it tightly in plastic wrap, and it will keep well for several days at room temperature. To freeze, wrap it tightly in plastic wrap and place it in a freezer bag. It will keep well for up to three months. Thaw it at room temperature and then frost it if desired.
FAQs
Can you double the cookie cake recipe?
You can double it and bake the cake in a 9×13” baking pan.
How to tell when a cookie cake is done?
You can tell a cookie cake is done when the top is no longer glossy and it’s light golden brown around the edges.
Preheat oven to 350°F. Line a 9-inch round cake pan with foil and spray with nonstick cooking spray.
Place melted butter in a large bowl (or bowl of a stand mixer fitted with the paddle attachment). Add granulated sugar and brown sugar and mix on low speed until the mixture is smooth. Mix in egg and vanilla extract and mix on medium speed until combined.
Mix in salt and baking soda, then slowly mix in flour and mix just until the batter is smooth and comes together. Be sure to scrape the sides of the bowl during mixing. Slowly mix in chocolate chips.
Press batter into prepared pan. Bake for about 21-25 minutes or until the cookie is just slightly golden brown on top and a toothpick comes out clean from the center. Let cool before frosting.
Frosting:
Add butter to a large bowl and beat until smooth with a hand mixer. Add powdered sugar, cocoa and salt and mix until crumbly, them mix in vanilla extract.
Add 1 tablespoon milk or heavy cream and mix until smooth, adding more cream as needed for piping consistency.
To assemble the cookie cake: place frosting in a piping bag fitted with a large star tip and pipe swirls around the edges. Add sprinkles and serve.
Store in an airtight container for up to 3 days or freeze unfrosted cake for up to a month.
Notes
Tip: Use any color sprinkles for any birthday or occasion! I especially love making this for the holidays using red and green sprinkles.
I LOVE cookies, they are my FAVORITE dessert. I love the classics like peanut butter cookies, sugar cookies, oatmeal cookies, and of course chocolate chip cookies. I also love creating new cookie recipes. My brown butter salted caramel snickerdoodles are a forever favorite and these Pretzel Toffee Chocolate Chip Cookies are also VERY popular. Every… 
I LOVE baking with zucchini, especially during the summertime when I have lots of garden zucchini to use up. A few of my favorite zucchini recipes are my Chocolate Zucchini Bread, Zucchini Brownies, Oatmeal Zucchini Cookies, and Lemon Zucchini Bread. Whenever I am craving a decadent dessert I love making my Chocolate Zucchini Cake. You… 
Zucchini Recipes Everyone is always looking for zucchini recipes during the summer months when the garden zucchini is out of control, myself included. I love making zucchini salads, zucchini fritters, and of course zucchini bread (classic zucchini bread, chocolate zucchini bread, and lemon zucchini bread), but I also like making dessert with zucchini. Have you… 
