Ingredients: |
Ingredients: 10 T. butter, softened
⅔ cup light brown sugar
⅓ cup granulated sugar
1 egg + 1 egg yolk
¾ tsp. vanilla extract
1⅔ cup all-purpose flour
¾ tsp. baking soda
½ tsp. salt
1 tsp. cornstarch
½ cup sprinkles
Cooking spray
Frosting:
2 cups powdered sugar
¼ cup cocoa powder, sifted
8 T. butter, softened
2 T. milk
½ tsp. vanilla extract
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Directions: |
Directions:Preheat oven to 350º. Coat a 9" cake pan with cooking spray and line the bottom with parchment paper. Set aside. In a bowl of a stand mixer fitted with a paddle attachment, beat the butter at medium speed for 2-3 minutes or until light and fluffy. Add the brown sugar and granulated sugar and beat for 1more minute. Add the egg, egg yolk, and vanilla and beat for 1 more minute. Scrape down sides of bowl with a spatula, if needed. Combine the flour, baking soda, and cornstarch in a medium bowl. Add the dry ingredients to the butter mixture and mx on low until just combined. Stir in 1 cup of chocolate chips. Press the cookie dough evenly into the prepared pan. Sprinkle with remaining ½ cup of chocolate chips over the top of the cookie dough. Bake for 22-24 minutes or until the cake is golden brown at the edges. Place the pan on a cooling rack. Cool for 5 minutes then run a thin knife or spatula along the edge of the pan to loosen. Once the cookie has completely cooled, carefully invert the cake pan onto a plate, then gently flip the cookie right side up.
For the frosting: In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy about 2-3 minutes. Add the cocoa powder and powdered sugar and mix on low speed until just combined. Add the milk and vanilla then beat at medium speed until frosting is smooth and creamy, 2-3 minutes. Pipe the frosting around the edge of the cake then decorate with sprinkles. Place in the refrigerator until 30 minutes before it's time to serve the cake. |
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