Mrs. Fields Copycat Cookie Cake

Time needed
20 min preparation
+
15 min cooking
Serving Size / Yield
11 servings
Ingredients
- 1/2 C. softened butter
- 1/2 C. browned butter
- 2 1/4 C. flour
- 1 C. brown sugar
- 1/2 C. sugar
- 2 medium eggs
- 2 tsp. vanilla
- 1/2 tsp. milk
- 1/2 tsp. water
- 1 tsp. baking soda
- 1/2 tsp. salt
- 12 oz. chocolate chips
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Directions
In a large bowl, beat sugars and butter until fluffy. Add in eggs, vanilla, milk, and water and continue mixing until incorporated. Whisk until mixture has no lumps. Let stand for 3 minutes and whisk for 30 seconds. Repeat until mixture thickens and shines. Mix in flour, baking soda, and salt. Fold in chocolate chips. Refrigerate overnight. Preheat your oven to 325°F. Place dough on a baking sheet and flatten. Bake for 15 minutes. Using a spatula, transfer cookie cake to a cooling rack. Cool completely before decorating.
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