Supplies
- 170 grams Unsalted Butter, Room Temperature
- 175 grams Soft Light Brown Sugar
- 25 grams Caster Sugar
- 1 Egg
- 1 Egg Yolk
- 1/2 tablespoon Vanilla Extract
- 250 grams Plain Flour
- 1 teaspoon Baking Soda
- Pinch Salt
- 200 grams Chocolate Chips
- Frosting
- 4 tablespoons Butter
- 2 tablespoons Cocoa Powder
- 155 grams Icing Sugar
- 1/2 teaspoon Vanilla Extract
- 1-2 Tablespoons Whole Milk
- Sprinkles
Steps
- With a stand mixer or a handheld beater, beat the butter until it is light and fluffy, 1-2 minutes.
- Add both sugars and beat again for another 2 minutes. Add the eggs and vanilla and beat until incorporated. Scrape down the sides where needed.
- Mix the flour, baking soda & salt together and add them into the mixer on a low speed until just combined. Add the chocolate chips and fold them in gently with a spatula.
- Add the cookie mixture to an 8' greased cake tin or pie tin, pressing it flat with your hands. Top with a handful of sprinkles.
- Bake at 175C for 20 minutes. Once cooked a toothpick should come out clean. If the cookie is browning too much, cover with foil while it's still in the oven.
- Once the cookie has cooled, beat all the frosting ingredients together until you have a pipeable thickness. You may need more/less milk so start with 1 tablespoon.
- Pipe spirals around the edges and top with sprinkles.