Giant Cookie Cake

Preheat the oven to 180°C (160°C fan, gas mark 4). Grease and line the base of a 9in round loose bottom sponge tin or pizza tray.

Beat the softened butter with the light muscovado sugar for a few minutes until light and fluffy.

In a separate small bowl, beat together the egg, egg yolks and vanilla extract and then gradually combine with the sugar/butter mix.

Weigh out the flour, cornflour and salt and mix together until blended then on a slow speed mix until all the ingredients are combined.

Stir in the chocolate chips until distributed and then press the cookie dough into the prepared tin.

Bake for 20-25 minutes or until the cookie becomes golden in colour.

Whilst the cookie is cooling, make the buttercream by beating together softened butter, icing sugar, milk and vanilla extract. Spoon out half of the buttercream into a seperate bowl then add the cocoa powder to one bowl and mix until you create a chocolate buttercream.

Once the cookie is cooled, pipe spots of buttercream around the outside of the cookie and finish with sprinkle decorations. 

To make your giant cookie into a showstopper, try our Triple Chocolate Cookie Cake recipe next time.