White Chocolate Chip Big Cookie Cake*

By srumbel

We’ve always loved “big cookies”, as my family calls them. They’re just extra special, extra delicious, and really bring the party to an event. Today I’m sharing a fun recipe with you for a Patriotic version of a white chocolate chip big cookie that is so pretty you almost don’t want to cut into it – almost.
from southernplate.com

Ingredients

• 3/4 3/4 3/4 cup butter, at room temp
• 3/4 3/4 3/4 cup butter, at room temp
• 3/4 3/4 3/4 cup butter, at room temp
• 3/4 3/4 3/4 cup granulated sugar
• 3/4 3/4 3/4 cup granulated sugar
• 3/4 3/4 3/4 cup granulated sugar
• 1 1 1 egg
• 1 1 1 egg
• 1 1 1 egg
• 1 1 1 Tablespoon vanilla extract
• 1 1 1 Tablespoon vanilla extract
• 1 1 1 Tablespoon vanilla extract
• 1/2 1/2 1/2 teaspoon baking soda
• 1/2 1/2 1/2 teaspoon baking soda
• 1/2 1/2 1/2 teaspoon baking soda
• 1/2 1/2 1/2 teaspoon salt
• 1/2 1/2 1/2 teaspoon salt
• 1/2 1/2 1/2 teaspoon salt
• 1/2 1/2 1/2 teaspoon cream of tartar
• 1/2 1/2 1/2 teaspoon cream of tartar
• 1/2 1/2 1/2 teaspoon cream of tartar
• 2 2 2 cups all purpose flour
• 2 2 2 cups all purpose flour
• 2 2 2 cups all purpose flour
• 1 1 1 cup or so of white chocolate chips ( add a little bit more)
• 1 1 1 cup or so of white chocolate chips ( add a little bit more)
• 1 1 1 cup or so of white chocolate chips ( add a little bit more)
• 1/4 1/4 1/4 cup colorful sprinkles of your choice
• 1/4 1/4 1/4 cup colorful sprinkles of your choice
• 1/4 1/4 1/4 cup colorful sprinkles of your choice
• Frosting
• Frosting
• Frosting
• 1/4 1/4 1/4 cup butter, at room temp
• 1/4 1/4 1/4 cup butter, at room temp
• 1/4 1/4 1/4 cup butter, at room temp
• 1 1/2 1 1/2 1/2 cup powdered sugar
• 1 1/2 1 1/2 1/2 cup powdered sugar
• 1 1/2 1 1/2 1/2 cup powdered sugar
• 1 1 1 teaspoon vanilla extract
• 1 1 1 teaspoon vanilla extract
• 1 1 1 teaspoon vanilla extract
• 1/8 1/8 1/8 teaspoon salt
• 1/8 1/8 1/8 teaspoon salt
• 1/8 1/8 1/8 teaspoon salt
• 2 2 2 Tablespoons heavy cream
• 2 2 2 Tablespoons heavy cream
• 2 2 2 Tablespoons heavy cream

Preparation

Step 1

Preheat oven to 350 degrees. Prepare a 9-inch spring form pan by spraying the bottom and sides with non-stick spray. (You could line a 9 inch cake pan with parchment and spray that instead).

Combine the butter and sugar in a medium bowl and mix until smooth. Add in the egg, vanilla, baking soda, salt and cream of tartar. Mix until well combined. Slowly add in the flour and mix until fully incorporated. Stir in the white chocolate chips.

Spoon batter into prepared pan and press to edges with your fingertips - run them under some water to keep batter from sticking.
Bake for 20-22 minutes, just until edges are a golden brown color.

Allow to cool for about ten minutes before removing from pan and allow to cool completely before frosting.

To prepare the frosting:

Place butter and powdered sugar in a large mixing bowl. Beat with an electric mixer until well combined and fluffy. Add in the salt, vanilla and heavy cream. Beat again until smooth and creamy. Ice cookie using an icing tip in a piping bag or just spread icing over the top with a butter knife for a simpler cookie. Garnish with sprinkles immediately after icing.