Chocolate chip cookies are better when stacked, then covered in buttercream frosting and sprinkles.
3/4 cup unsalted butter, room temperature
3/4 cup packed dark brown sugar
1 large egg
1 teaspoon vanilla
1/4 cup white sugar
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup semi-sweet chocolate chips
Chocolate buttercream icing:
1/2 cup unsalted butter, room temperature
4 tablespoons milk
3 1/2 cups powdered sugar
1/3 cup cocoa powder
Preheat oven to 350°F.
In the bowl of a stand mixer, cream together butter and brown sugar until fluffy. Beat in egg and vanilla, followed by white sugar.
In a separate bowl, mix flour, baking soda and salt.
Add dry ingredients to the stand mixer bowl in 2-3 batches. Fold in chocolate chips.
Grease three, 4-inch cake pans. Fill each with an even amount of batter. Bake for 20-25 minutes, until edges are brown and middle is cooked through. Let cool.
While cookies are baking, make the icing. Cream butter and milk until fluffy, then slowly add in dry ingredients until desired consistency. Add more powdered sugar if needed for firmness, or add more milk if needed for softness. Place frosting in a pastry bag. If desired, use a 1M Wilton star tip for decorating.
Stack cookies with a layer of frosting between each. Pipe icing stars around outside of cookie cake and decorate with sprinkles.
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