2 ¼cupsPrairie Farms Unsalted Butterdivided (4 ½ sticks)
2 ¼cupsLight Brown Sugar
¾cupGranulated Sugar
3Eggsroom temperature
1tbspPrairie Farms Heavy Cream
2tbspPure Vanilla Extract
6cupsAll-Purpose Flour
2tbspCornstarch
3tspBaking Soda
2tspKosher Salt
1½cupsSemi-sweet Chocolate Chips
Directions:
Preheat oven to 350℉. Prepare a large rimmed sheet pan(11x18") by coating generously with butter then lining with parchment paper. Set aside.
Add 1 cup (2 sticks) of butter to a small pot. Cook over medium heat until the foamy and brown bits appear on bottom. It should start to smell slightly nutty. Be careful not to let it burn. Remove from heat.
In a large bowl, add remaining 1 ½ cup (2 ½ sticks) of butter, brown sugar, and sugar. Add browned butter. Beat on low speed using an electric mixer until combined.
Add the eggs, heavy cream, and vanilla extract. Beat to combine. Scrape down sides of bowl as needed.
In a separate large bowl, stir together flour, cornstarch, baking soda, and salt. Add to wet mixture. Beat on low speed, then increase to medium-high speed to combine. Mix in chocolate chips.
Add your dough to the prepared sheet pan and press into an even layer. Place on the center rack of oven and bake for about 15 minutes, rotating pan halfway through baking.
Once the cookie cake has finished baking, turn the oven on high broil and add sheet to the top rack. Bake for about 1-2 minutes until golden brown with a slightly soft center. Remove from oven and cool on a wire rack until ready to serve.
We recommend using our Homemade Buttercream Frosting recipe if you decide to decorate the cookie cake. This recipe makes a lot of cookie cake so feel free to halve the recipe for a smaller group and bake in a smaller sheet pan. Browning the butter is not completely necessary, but it is highly recommended to get the best flavor.