Ingredients
- 3/4 cup unsalted butter, cool room temperature
- 1 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 large egg yolk, room temperature
- 2 teaspoons Goodman’s Pure Vanilla Extract
- 2 1/3 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 2 cups semi-sweet chocolate chips
For the Frosting:
- 6 tablespoons unsalted butter, room temperature
- 1 cup powdered sugar
- 2 teaspoons heavy cream
- ½ teaspoon Goodman’s Pure Vanilla Extract
- Red food coloring
- Sprinkles, for topping
Instructions
- Preheat the oven to 350°F. Butter the bottom and sides of a 9-inch cake pan. Line the pan with two long strips of parchment paper in an X shape, then place a parchment round in the bottom.
- In a large mixing bowl, cream 3/4 cup butter with the brown sugar and granulated sugar until light and fluffy, about 3 minutes.
- Mix in the eggs and egg yolk, one at a time, scraping down the bowl as needed. Add 2 teaspoons Goodman’s Pure Vanilla Extract and mix until combined.
- Add the flour, baking soda, and salt. Mix just until mostly combined, then fold in the semi-sweet chocolate chips.
- Spread the dough evenly into the prepared pan. Bake for 22–30 minutes, until the top is lightly golden and a toothpick inserted in the center comes out clean. Let the cookie cake cool completely in the pan on a wire rack.
- Once cooled, lift the cookie cake out using the parchment strips, remove the parchment, and place on a serving plate.
- In a clean bowl, beat the remaining 6 tablespoons butter with the powdered sugar until smooth. Add the heavy cream, remaining 1/2 teaspoon Goodman’s Pure Vanilla Extract, and a pinch of salt. Beat on medium speed until light and fluffy.
- Add red food coloring a little at a time, mixing until the frosting reaches your desired color.
- Transfer the frosting to a piping bag fitted with a star tip and decorate the top of the cookie cake. Finish with sprinkles before serving.
