Preheat the oven to 350°F. Then line a baking sheet with parchment paper and grease it with cooking spray.
In a KitchenAid stand mixer, beat together butter and sugar until creamed completely (roughly 3-5 minutes).
Add in vanilla extract and eggs and mix together again.
Add all of the dry ingredients into the bowl: flour, baking soda, cornstarch, and salt. Mix together until dough forms and all of the flour is absorbed.
Pour in mini chocolate chips and stir briefly until they’re combined.
Pour the batter into the greased, parchment lined baking sheet and spread so it’s an even thickness all the way to the edges.
Bake for 11-14 minutes or until the edges turn golden brown. Do not over bake. Due to the sheer size of the cookie cake, the middle should still be a little gooey and underdone. We want it this way.
Allow the cookie to cool. It needs to chill up in order for the center to harden prior to serving. Break out that willpower sistaa, this one’s worth waiting for (30 minutes longer).
Add food coloring dye to white frosting if desired. Once your cookie cake is completely cooled, add frosting to a piping bag, ziplock with the corner cut off (DIY piping bag) or frost with a knife in any fashion you see fit.
Enjoy!