📖 Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease a 12-inch pizza pan or round baking pan. If you don't have a pizza pan, a large baking sheet will work just fine—just make sure to watch the edges to avoid burning.
2. In a large mixing bowl, cream together 1 cup (2 sticks) of softened butter and ¾ cup of granulated sugar until light and fluffy. Really get in there with your mixer (or a sturdy spoon!) until the mixture looks like whipped cream. This step is crucial for a soft, chewy cookie.
3. Beat in ¾ cup of packed brown sugar until well combined. Brown sugar adds a delicious depth of flavor and helps keep the cookie moist. Don't skimp!
4. Beat in 2 large eggs one at a time, then stir in 1 teaspoon of vanilla extract. Make sure your eggs are at room temperature—it helps them incorporate more evenly. Also, use *real* vanilla extract, not the imitation stuff. Trust me, it makes a difference.
5. In a separate bowl, whisk together 2 ¼ cups of all-purpose flour, 1 teaspoon of baking soda, and 1 teaspoon of salt. This ensures that everything is evenly distributed and your cookie cake rises properly. Nobody wants a flat, sad cookie.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix! Overmixing develops the gluten in the flour, which can lead to a tough cookie. We want soft and tender, remember?
7. Stir in 2 cups of chocolate chips. Use your favorite kind – milk chocolate, dark chocolate, semi-sweet, even white chocolate! I personally like a mix of semi-sweet and dark for a little extra richness. Don't be afraid to get creative here—add nuts, dried fruit, or even chopped-up candy bars.
8. Press the cookie dough evenly into the prepared pan. Use your hands or the back of a spoon to spread it out to the edges. If the dough is too sticky, lightly flour your hands.
9. Bake for 20-25 minutes, or until the edges are golden brown and the center is set. Keep a close eye on it—ovens vary, and you don't want to overbake it. The cookie cake should still be slightly soft in the center.
10. Let the cookie cake cool completely in the pan before frosting. If you try to frost it while it's still warm, the frosting will melt and slide right off. Patience is a virtue, my friend.
11. While the cookie cake is cooling, prepare your frosting. You can use your favorite homemade frosting recipe or store-bought frosting. I'm partial to a simple buttercream, but cream cheese frosting or even chocolate ganache would be delicious too.
12. Once the cookie cake is completely cool, frost it generously. Get creative with your decorating! Use different colors of frosting, sprinkles, candies, or even fresh fruit. The sky's the limit!
13. Slice and serve. This cookie cake is best enjoyed warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days.