Triple Chocolate Cookie Cake

Roughly chop [adjustable]½[/adjustable] cup of chocolate chips using a knife, rolling pin, or meat mallet (if not using a knife, place chips in a plastic bag while crushing). The goal here is to have a mixture of tiny chocolate flakes throughout the dough, while still have the whole chunks in there for texture. Once chopped, set aside.

Warm the ½ cup unsalted butter (i.e. 1 stick) in a microwave-safe bowl or saucepan until it’s just melted. 

Combine the melted butter with the ½ cup light brown sugar and ¼ cup granulated sugar in a mixing bowl and use a wooden spoon or spatula to stir them together (*do not use a mixer!).

Next, stir in the 1 large egg and 2 teaspoons vanilla extract, followed by the ½ teaspoon baking soda and ½ teaspoon salt. 

Mix in ½ cup unsweetened cocoa powder and 1 cup all-purpose flour until well-combined, then stir in 1 cup semi-sweet chocolate chips of the chopped & whole).

Immediately spread dough into a greased cookie cake pan (you don't want the dough sitting out or it will set too much with the melted butter).

Bake at 350°F for 12-14 minutes or until cookie cake looks “rippled” and the center no longer looks super wet (see photo in post above!). Cool completely before frosting.

Using a large star piping tip, pipe around the edges then immediately add sprinkles (the frosting will start hardening quick, so add sprinkles right away!).