Hellooooo best cookie cake of my life! Skip the mall and make the most amazing soft, chewy, chocolatey, over-the-top delicious cookie cake at home! It's easy!
In a separate bowl, mix together flour, cornstarch, baking soda, and salt.
Now here's where you get sneaky. Hide the dough in the fridge. Everyone has that one person in their family that, upon seeing a giant bowl-o-cookie dough in the fridge, loses all self-control and manners. You could loose a spoonful or the whole bowlful to hungry scavengers if you don't go ahead and just cover and hide the bowl behind a pile of leftovers and condiments. If you're only chilling it for an hour you have a much better chance of retrieving the full bowl of cookie dough. That is... unless you are a cookie dough monster. In that case, good luck!
Recipe will yield best results when dough is refrigerated before baking. I typically make mine ahead of time and leave it in the fridge overnight. 24 hours of chill time is typically ideal with cookie dough, though it is optional. For ease of use, you can even go ahead and line your springform pan with parchment now, pop your dough in, and chill inside the pan.
Depending on ingredient availability, feel free to use 3/4 cup unsalted or 3/4 cup salted butter and simply adjust the salt in the recipe to compensate.
If you're using entirely unsalted butter, add 1/2 tsp of salt to the recipe.
If using only salted butter, simply skip the salt in the recipe above.
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed based on slice size and frosting chosen. Enjoy!
Recipe by Peas and Crayons - Homemade Cookie Cake https://peasandcrayons.com/2013/07/homemade-cookie-cake.html