No matter what you're celebrating, everyone is sure to love this giant cookie cake!
Author: The Skinny Fork
Non-Stick Baking Spray
, room temperature
, room temperature
Semi-Sweet Chocolate Chips
Preheat the oven to 350 degrees F (180 degrees C). Lightly grease an 11 inch x16 inch baking sheet with
Non-Stick Baking Spray (as needed)
and set aside.
In a medium bowl, whisk together the
All-Purpose Flour (2 cups)
Corn Starch (1/2 Tbsp)
Baking Soda (1 tsp)
Sea Salt (1/2 tsp)
. Set aside as well.
Light Butter (3/4 cup)
to room temperature.
In the base of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), cream together the butter,
Brown Sugar (2/3 cup)
Natural Sweetener (1/4 cup)
on medium speed until smooth and creamy.
Scrape down the sides and add in the
Large Egg (1)
Vanilla Extract (1/2 Tbsp)
, and continue to beat at medium speed for another minute or two.
Scrape the sides once again and add the flour mixture, mixing on a slow speed just until the dough is formed and has come together.
Finally, add in
Semi-Sweet Chocolate Chips (1 1/4 cups)
and optionally the
Sprinkles (2/3 cup)
as well, and beat on the slow speed until just combined.
Transfer the dough to the prepared baking sheet and press it down into the pan and out to the edges.
Place the baking sheet into the oven and bake for 22-25 minutes or until the edges are browning.
Once done, remove from the oven and allow to cool completely.
Add any further optional decorations desired once cooled. Cut into 12 pieces and enjoy!
Nutrition Per Serving
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