• Before we begin, I'm begging you to take the optional advance prep or refrigerating the dough for 24 hours. It takes the flavor and texture over the top! You can chill your dough 1-3 days in advance. When ready to bake set the chilled dough out on the counter for an hour or so until soft enough to tear off chunks to press into the pizza pan.
• Let's make a cookie cake! First bring butter and eggs to room temp. The butter is ready when a light imprint can be left in the stick of butter with your thumb. To soften faster, slice into chunks.
• In a medium-large bowl, whisk together flour, cornstarch, baking soda, and salt. Set aside.
• Cream together softened butter and both sugars in a stand mixer with the paddle attachment. Start at the lowest speed and increase as needed for approx. 2 minutes.
• Add in the egg and vanilla and continue to beat with the mixer to incorporate into the dough, approx. 30-45 seconds
• Add flour mixture to the larger bowl slowly while you continue to beat on low.
• If using a hand mixer it will get crumbly before coming together as a dough.
• Once dough is mixed (taking care not to over-mix), use the beater to mix or fold in chocolate chips. Place dough on a large sheet of plastic wrap or parchment paper and wrap securely. Refrigerate overnight or 1-3 days for advance prep.

READY TO BAKE?

• Grab the dough from the fridge and allow to soften on the counter.
• Preheat oven to 350°F and lightly grease a 14.5 nonstick pizza pan with butter.
• Break off chunks of dough and arrange on pizza pan. Press together to create an even layer of cookie dough in the pan, all the way to the edges. Press some extra chocolate chips into the top of the dough before baking.
• Bake in the pan on the center rack of the oven at 350°F for 16 minutes.
• After 16 minutes, remove from oven and allow cookie cake to cool in the pan on a wire cooling rack. It should be set and cool enough to frost after one hour. While it cools, make your frosting and plan for the fun part – the decorating!

COOKIE CAKE FROSTING

• In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the butter until smooth and creamy, stopping to scrape down sides as needed. (approx. 1-2 minutes)
• Add the powdered sugar and mix on low speed at first to incorporate then increase to medium speed and continue mixing for 1-2 minutes or until fully combined. Add the heavy cream, vanilla extract, and salt and continue mixing on medium speed until everything is well-combined, smooth, and easy to pipe.
• For festive red, white, and blue frosting, simply divide frosting into portions and add a few drops of red gel food coloring to one bowl and blue to another. Mix well with an electric hand mixer or by hand if preferred. To make off-white frosting appear crisp and white, mixing in a tiny amount of purple gel food coloring can help brighten up your buttercream - this trick works great!
• Transfer to piping bags (disposable or reusable) fitted with star tips to create an American flag and pipe the edges with cute starburst designs. Soft red white and blue sprinkles can be added too - have fun with it!