📖 Instructions

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease a large baking sheet (12x17 inches) really well. You can also line it with parchment paper for easy removal – trust me, it's worth it! If you don’t have a baking sheet that big, you can divide the dough and bake in two batches.
2. Cream the Butter and Sugar: In a large bowl, or the bowl of a stand mixer, cream together the softened butter and both sugars (granulated and brown) until light and fluffy. This usually takes about 3-5 minutes. Don't rush this step; it's important for the cookie's texture. Make sure you are using unsalted butter!! I made that mistake one time and my cookies tasted like soap.
3. Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract. Make sure everything is well combined. If you are feeling adventurous try using different extracts for a unique taste!
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. This ensures that the baking soda and salt are evenly distributed throughout the dough.
5. Mix Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. Overmixing develops the gluten in the flour, which can result in a tough cookie. You should also add a little bit of cinnamon, I promise it doesn't make the cake taste like Christmas! It gives it a nice warm feeling.
6. Add Chocolate Chips (and any other mix-ins): Stir in the chocolate chips (or any other mix-ins you desire). You could try nuts, dried fruit, or even chopped candy bars. Get creative!
7. Spread the Dough: Spread the cookie dough evenly onto the prepared baking sheet. This can be a little tricky since the dough is thick. Use your hands or a spatula to press it into an even layer. Don't worry if it's not perfect; it will spread out as it bakes.
8. Bake: Bake for 18-22 minutes, or until the edges are golden brown and the center is set. Keep a close eye on it, as baking times can vary depending on your oven. The cookie should be slightly soft in the center but not doughy.
9. Cool: Let the cookie cake cool completely on the baking sheet before frosting. This is important, or the frosting will melt. Place it in the freezer for 10 minutes to speed up the process.
10. Make the Frosting: While the cookie is cooling, make the frosting. In a large bowl, beat together the softened butter and powdered sugar until light and fluffy. Add the milk and vanilla extract and beat until smooth. If the frosting is too thick, add a little more milk. If it's too thin, add a little more powdered sugar. You could also buy store bought frosting if you want, ain't no shame in that!
11. Frost and Decorate: Once the cookie cake is completely cool, frost it with the buttercream frosting. Now comes the fun part: decorating! Use sprinkles, candies, chocolate drizzles, or anything else you like to make it festive. I recommend writing “Congrats Grad!” or the graduate’s name on top. Use food coloring to create custom colors for your frosting or add edible glitter for extra sparkle. I think you should use your schools colors!
12. Serve and Enjoy: Cut the cookie cake into slices and serve. Watch as everyone's eyes light up when they see this magnificent treat!