1/2 cup butter, softened
2/3 cup light brown sugar
1/3 cup white sugar
2 tsp vanilla extract
1 heaping cup flour (approx 1 cup + 2 tbs)
1 tsp cornstarch
3/4 tsp baking soda
1/2 tsp kosher salt
1 cup semi sweet chocolate chips
FOR THE BUTTERCREAM:
1/2 cup butter, at room temperature
2 cups icing sugar, sifted
1/4 tsp kosher salt
1/2 tsp vanilla extract
1-2 tsp heavy cream
Gel food coloring
- In a large bowl or electric mixer fitted with the paddle attachment, cream together the butter and and sugars until well combined.
- Add the egg and vanilla extract, and mix to incorporate, scraping down the sides of the bowl using a rubber spatula as needed.
- Add the flour, cornstarch, baking soda, and kosher salt and mix until just combined.
- Add the chocolate chips and mix.
- Spread the dough into a parchment lined 9″ cake tin and bake at 350 for 18-20 minutes or until golden brown.
- Allow the cake to cool in the tin for about 20 minutes, then transfer it to a wire rack to cool completely.
- To make the buttercream, start by creaming the butter on high speed in an electric mixer fitted with the whisk attachment for 5 minutes. Once the butter has lightened in color, add the powdered sugar, and mix slowly until the sugar is incorporated. Then increase the mixer speed to hight, and beat for 5 minutes or until it’s thick and creamy. Add the salt, vanilla, and mix to combine. If the frosting is too thick, add the heavy cream in 1/2 teaspoon increments until you reach your desired consistency. Add the food coloring and mix.
- Once the cake has cooled, frost the perimeter of the cookie using a star piping tip (I used the wilton 2D tip).