Cookie Cake starts with a base of rich and buttery cookie dough, enhanced with a blend of brown sugar and granulated sugar for a caramel-like sweetness. The addition of pure vanilla extract lends a warm aroma and depth of flavour, complementing the buttery notes of the dough.
Ingredients:
- 1/2 cup (1 stick) softened butter
- 3/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup semi-sweet chocolate chips, plus extra for sprinkling
- 1/4 cup rainbow sprinkles, plus more for decorating
- 1 cup vanilla icing
Method:
Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or cooking spray.
In a large mixing bowl, cream together the softened butter, brown sugar and granulated sugar until light and fluffy.
Whisk in the egg and vanilla extract until well combined.
In a separate bowl, whisk together the flour, baking powder and kosher salt.
Gradually add the dry ingredients to the wet, beating until just combined.
Gently fold in the semi-sweet chocolate chips and rainbow sprinkles until evenly distributed throughout the dough.
Press the cookie dough evenly into the prepared cake tin. Smooth over the top with a spatula.
Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown and a toothpick inserted in the centre comes out clean or with a few crumbs.
Leave the cake to cool in the tin for about 10 minutes, then transfer to a wire rack to cool completely.
When completely cooled, spread the vanilla frosting evenly over the top of the cake.
Sprinkle semi-sweet chocolate chips and rainbow sprinkles over the iced cake.
Cut the cake into wedges or squares and serve. Enjoy!
