Cookie Cake 3 Ways

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1 cup (120g) powdered sugar
1/4 cup (56g) unsalted butter, at room temperature
2 Tbsp (12g) unsweetened cocoa powder or Dutch process cocoa powder (for chocolate flavored frosting, omit if making vanilla frosting)
1 1/2 Tbsp heavy cream, then 1/2 Tbsp more if needed
1 tsp vanilla extract

Preheat oven to 350 degrees. Butter a light colored (not dark coated) 9-inch round cake pan or springform pan and line with parchment paper. Butter parchment paper.
In a medium mixing bowl whisk together flour, baking soda, and salt.
In a large mixing bowl using an electric hand mixer beat together 3/4 cup butter, the brown sugar, and granulated sugar until well blended and slightly fluffy.
Mix in egg and 1 tsp vanilla extract.
Add flour mixture and mix just until combined.
Set aside 2 Tbsp chocolate chips then fold remainder into cookie dough (1/2 cup + 2 Tbsp). Spread and press mixture into prepared cake pan. Sprinkle top with remaining 2 Tbsp chocolate chips.
Bake in preheated oven until edges are set and golden brown but center appears slightly under-baked (it will continue to cook some from residual heat once removed from oven), about 19 to 22 minutes.
Let cool completely on a wire rack then frost with cookie cake frosting (ingredients listed above, directions down below). Include cocoa powder for chocolate frosting.

Preheat oven to 350 degrees. Butter a light colored (not dark coated) 9-inch round cake pan or springform pan and line with parchment paper. Butter parchment paper.
In a medium mixing bowl whisk together flour, 6 Tbsp Dutch cocoa powder, the baking soda, baking powder and salt.
In a separate large mixing bowl using an electric hand mixer beat together 3/4 cup unsalted butter, brown sugar, and granulated sugar until well combined.
Mix in egg and 1 tsp vanilla extract.
Add flour mixture then mix until combined.
Set aside 2 Tbsp chocolate chips then fold remainder into cookie dough (1/4 cup plus 2 Tbsp).
Spread and press dough into prepared cake pan. Sprinkle over remaining 2 Tbsp chocolate chips.
Bake in preheated oven until edges are starting to set but center still appears a bit under-baked, about 19 to 22 minutes. Let cool completely on a wire rack.
For the chocolate cookie cake frosting: Use cookie cake frosting ingredients as listed above, preferably using Dutch cocoa option for the frosting. Directions listed below.

Preheat oven to 350 degrees. Butter a light colored (not dark coated) 9-inch round cake pan or springform pan and line with parchment paper. Butter parchment paper.
In a medium mixing bowl whisk together flour, baking powder, and salt.
In a separate large mixing bowl using an electric hand mixer blend together butter and granulated sugar until combined. Increase to high speed and beat until pale and fluffy.
Mix in egg, vanilla extract and almond extract.
Add flour mixture and blend until combined. Fold in 1/4 cup jimmies sprinkles.
Spread and press batter into prepared cake pan then evenly sprinkle over remaining 1 Tbsp sprinkles.
Bake in preheated oven until cookie edges are set and center appears slightly under-baked about 19 to 22 minutes. Let cool completely then frost.
For the vanilla frosting: Use the cookie cake frosting ingredients (listed above) but omit cocoa powder from the frosting, directions listed below.

In a large mixing bowl using electric hand mixer with clean beater blades beat together powdered sugar, 1/4 cup unsalted butter, 2 Tbsp cocoa if making chocolate frosting (omit if making vanilla), and 1 tsp vanilla extract on low speed until combined.
Increase to high spread and beat for 1 to 2 minutes until fluffy. Transfer to a piping bag fitted with a star tip (I use Wilton 1M). Pipe frosting around top edges of cooled cookie cake. Cut into wedges to serve.

Note that the cookie cake will deflate in center some once removed from the oven. This is normal unless you want a cookie cake with a dry center.
Nutrition estimate is for the chocolate chip cookie cake and chocolate cookie cake frosting, not chocolate cake or sugar cookie cake.

Cookie Cake#