Chocolate Cookie Cake Recipe

Preheat the oven to 350ºF (177ºC). Spray a 9" springform pan² with non-stick spray. Set aside.
In a medium bowl, whisk together the flour, cocoa, baking soda, and salt. Set aside.
1 and ¼ cups (150g) all-purpose flour, ¼ cup + 2 Tablespoons (36g) Dutch processed cocoa powder, ½ teaspoon baking soda, ¼ teaspoon salt
In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until light and fluffy (approximately 2-3 minutes). Turn the mixer speed down to medium, add the eggs and vanilla, and beat again until combined.
½ cup (113g) unsalted butter, 1 cup (200g) granulated sugar, 1 large egg, 1 teaspoon vanilla extract
With the mixer on low, slowly add flour mixture and beat until just combined. Add the white chocolate chips and continue mixing until evenly dispersed.
½ cup (85g) white chocolate chips1
Press the cookie dough evenly into the prepared pan, then bake for 24 to 26 minutes until edges look set. Remove from oven and allow to cool on a wire rack completely before decorating with frosting.

In a small saucepan over medium heat, melt the unsweetened baking chocolate and the butter. Allow to cool for 15 minutes.
2 ounces (57g) unsweetened baking chocolate, ¼ cup (57g) unsalted butter
In a medium bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, combine cooled chocolate/butter mixture, vanilla extract, and milk or cream (starting with 3 Tablespoons). Turn the mixer to low and slowly add the powdered sugar. Increase mixer speed to medium and beat until completely combined, scraping down sides as needed. Add salt to taste.
1 teaspoon vanilla extract, 3 to 4 Tablespoons (45-60mL) milk or cream, 2 cups (240g) powdered sugar, ⅛ salt
Remove cooled cookie cake from springform pan and place on serving platter. Fill a piping bag with the frosting and decorate the cookie cake. I like to use a Wilton 1M tip. If using, add sprinkles before frosting sets. Store cookie cake covered tightly at room temperature for up to 5 days. Decorated or undecorated cookie cake can be frozen, up to 3 months. Thaw in refrigerator overnight and allow to come to room temperature before decorating.