This is a recipe I really wanted to try for a birthday cake cookie and it was a HUGE hit! I have been asked for this recipe by half the people who tried it. It makes a large, soft cookie. I have also included the frosting recipe for American Buttercream frosting.
*Note: I doubled this recipe to make a 9×13 inch cookie, if you want a circular cookie in an 8 or 9 inch pan then cut all the ingredients in half.
1 1/2 cups unsalted butter, room temperature
1 1/2 cups dark brown sugar
1/2 cup sugar 2 eggs
4 tsp vanilla extract
4 cups all purpose flour
4 tsp cornstarch
1 tsp baking soda
1 tsp salt
1 bag semi-sweet chocolate chips
Cream butter and sugars together until light and fluffy, about 3-4 minutes. Mix in eggs and vanilla extract. With the mixer on low speed, add flour, cornstarch, baking soda and salt. Stir in chocolate chips. Dough will be thick.
Chill for at least 30 minutes or overnight. When ready to bake, preheat oven to 350 degrees. Place parchment paper into the bottom of your cake pan to help the cookie not stick. Spread the dough out into the cake pan. Bake for 18-20 minutes or until the edges are slightly golden. Remove from oven and let cool for a couple minutes on the cookie sheet, then transfer to cooling rack to cool completely.
American Buttercream Frosting
1/2 cup butter
1/2 cup shortening
4 cups powdered sugar
1 tsp vanilla extract
2-3 tbsp water
Beat the shortening and butter until smooth. Slowly add 3 cups of powdered sugar. Mix until combined. Mix in the vanilla extract and 1 tbsp water. Add the rest of the powdered sugar and mix until smooth. Add more water to get the right consistency.