PREP TIME: 15 MINUTES
COOK TIME: 22 MINUTES
RESTING TIME: -
TOTAL TIME: 37 MINUTES
SERVING: 8-10
INGREDIENTS:
For the cookie:
10 tablespoons unsalted butter, at room temperature
2/3 cup brown sugar
1/3 cup white sugar
1 egg
1 egg yolk
1 teaspoon vanilla
1 2/3 cup all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
1 cup chocolate chips
For the Chocolate frosting:
4 tablespoons unsalted butter, at room temperature
2 tablespoons cocoa powder
1 1/4 cup powdered sugar
1/2 teaspoon vanilla
1- 2 tablespoons milk
For the White Chocolate frosting:
1 cup white chocolate chips
3/4 cup heavy cream , boiling hot
1/3 cup unsalted butter , melted
Sprinkles -optional
Directions - Cookie:
Cream together butter and sugar for about 2 minutes.
Mix in egg, egg yolk, and vanilla.
Add dry ingredients and mix until just combined.
Save 2 tablespoons of chocolate chips and stir the remaining into the dough.
Press dough into a greased 9-inch pie plate, cake pan, springform pan, or deep dish pizza pan.
Sprinkle the remaining chocolate chips on top.
Bake at 350 degree for 22 to 25 minutes.
Let the cookie cool completely before frosting.
Directions - Chocolate Frosting:
Beat all the ingredients until smooth starting with 1 tablespoon of milk and adding another if needed.
Pipe onto the cookie cake and add sprinkles for decoration.
Directions - White Chocolate Frosting:
Heat the heavy cream until boiling. Once boiled, in a medium size mixing bowl add white chocolate chips, then pour the heavy cream on top. Wiggle the bowl so that all chocolate chips are covered with heavy cream and let sit for 1 minute.
Whisk the mixture until smooth. Then, add the melted butter and whisk again until combined.
Refrigerate for at least 4-5 hours or until set.
Notes
-I love peanut butter frosting on mine too, use the filling from the peanut butter macarons in my other recipe!
-If you want to add colors, add food dye to the white chocolate frosting.
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