SHEET PAN COOKIE CAKE 🍪 this is the biggest + easiest chocolate chip cookie I’ve ever made! It’s fudgy and gooey when warm, then settles into a moist and chewy cookie cake that’s perfect for decorating. I used my fave vanilla buttercream recipe to dress this one up. Full recipe + decorating ideas at sugarandsparrow.com/sheet-pan-chocolate-chip-cookie-cake/ INGREDIENTS 1 Cup (226g) unsalted butter, melted 1 1/3 Cups (267g) packed light or dark brown sugar 1/2 Cup (100g) granulated sugar 3 large eggs 1 Tbsp pure vanilla extract 1 tsp baking soda 1 tsp cornstarch 1/2 tsp salt 3 Cups (398g) all purpose flour 2 Cups (350g) semi-sweet chocolate chips INSTRUCTIONS 1. Preheat the oven to 350ºF (177ºC). Grease and line a 13×18 inch sheet pan. 2. In a large bowl, add the brown sugar and granulated sugar. Melt the butter in the microwave and pour it over the top of the sugars. Whisk together until uniform. Add the eggs and vanilla, then continue whisking until uniform. Whisk in the baking soda, cornstarch, and salt. 3. Add the flour and use a silicone spatula to fold it in until smooth cookie dough forms. Reserve 1/2 Cup of the chocolate chips and set them aside, then fold the remaining 1 1/2 Cups of chocolate chips into the cookie dough. 4. Place the chocolate chip cookie dough onto the prepared sheet pan and use an offset spatula to spread it all the way to the edges in an even layer. 5. Bake the cookie cake for 14-16 minutes, until it looks golden brown on the edges and set. It might seem soft in the middle but don’t be tempted to over-bake! 6. Enjoy warm or let it cool and decorate with vanilla buttercream and sprinkles!
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