Brown Butter Cookie Cake With Salted Maple Buttercream

Directions

1. Cookie Cake
2. To brown butter, begin by melting the butter in a small saucepan over medium heat, stirring occasionally, until it begins to foam at the top and sizzle around the edges. At this point, continue stirring until butter turns golden-brown and smells nutty, reducing the heat if browning too quickly, 5 to 7 minutes. Immediately pour the browned butter into a heatproof bowl and chill in the refrigerator, stirring occasionally, until it reaches the consistency of softened butter, 20 to 25 minutes (or longer, if necessary).
3. Heat the oven to 350ºF with a rack in the center position. Line the bottom of an 8-inch springform cake pan (or any cake pan with a removable bottom; both preferably light in color) with a parchment paper round. Grease the sides with butter. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
4. In a stand mixer fitted with the whisk attachment, combine the browned butter, brown sugar, and granulated sugar. Whisk on high speed, scraping down the sides a few times as needed, until light and fluffy, 2 to 3 minutes (mixture may look curdled, but it will come together). Whisk in the maple syrup and vanilla until just combined. Whisk in the eggs, one at a time, until fully incorporated.
5. Remove the bowl from the mixer. Fold in the dry ingredients with a wooden spoon or spatula. When the mixture is almost fully incorporated, fold in chocolate chips. Transfer the cookie dough to the prepared cake pan, spreading dough evenly to the edges (a small offset spatula works well).
6. Bake for 28 to 30 minutes or until puffed and light golden around the edges and a toothpick inserted into the center comes out mostly clean. The cookie center should look set but not too firm. (If the center still jiggles, it needs a few more minutes in the oven.) Sprinkle with desired amount of coarse salt, then let cool completely on the counter.

1. Salted Maple Buttercream
2. In a medium bowl, use a hand-held electric mixer to beat the butter on high speed until smooth and creamy, 1 to 2 minutes. Add the confectioners’ sugar, maple syrup, vanilla, and salt, mixing slowly to combine to start. Increase the speed to high and beat until light, fluffy, and almost doubled in size, 3 to 4 minutes.
3. Once the cookie cake has cooled, remove from pan and discard parchment. Transfer frosting to a piping bag with your desired tip. Pipe the frosting onto the edges of cake. Sprinkle frosting with chopped chocolate chips.