Directions

Step One: Make the Cookie Dough

1. Preheat the oven to 350°F.
2. Whisk the flour and baking soda together in a medium bowl. Set aside.

3. In another medium bowl, use either a handheld mixer or a stand mixer equipped with a paddle attachment to whip together the butter and sugars at high speed until they form a smooth and creamy mixture.

4. Incorporate the egg and vanilla extract, continuing to beat at high speed until well combined. Don't forget to scrape down the sides and bottom of the bowl to ensure all ingredients are fully incorporated, and beat again if necessary to achieve a uniform mixture.
5. Add the dry ingredients to the wet ingredients. Mix on low until combined.
6. Mix in the semi-sweet chocolate chips.
7. Form 100 gram dough balls

Bake the Cookie Cakes

1. Lightly spray baking pans with baking spray.
2. Fill each baking pan with 100 grams of cookie dough.
3. Note: keep the cookie dough in a ball shape, do not press down into the pan.
4. Bake 16-18 minutes at 350 degrees or until the edges are lightly golden brown and the middle is glossy.
5. Allow cookies to cool completely.

Decorate the Mini Cookie Cakes

1. Once your cookies are baked and completely cooled, complete the following steps:

2. Prepare your buttercream. See recipe.

3. Fill piping bag with buttercream icing and fitted with a #18 or #21 piping tip

4. Pipe small stars or rosettes around the edges of the cookie, forming a circle of buttercream. Or feel free to get creative and decorate using your own design style.
5. Finish with sprinkles of your choice.
6. Note: For accessory pieces (such as butterflies, bunnies, or other shapes), I fill a mini mold with either fondant or melted chocolate, then allow it to set before adding to the cookie cake.