• Preheat oven to 325°F. Grease or line an 11-inch pie or tart dish and set aside.
• Add butter and both sugars to a large mixing bowl and use a hand or stand mixer to beat together.
  ¾ cups unsalted butter, softened, ½ cup granulated sugar, 1 cup brown sugar
• Add flour and mix until combined. Don’t worry, the consistency should not be smooth at this point.
  2 cups all-purpose flour
• Add vanilla, cornstarch, baking soda, salt, and cinnamon (optional) and mix until combined. You will still have a flaky consistency.
  2 teaspoons vanilla extract, ½ teaspoon cornstarch, ½ teaspoon baking soda, ¼ teaspoon salt, ¼ teaspoon cinnamon
• Add your eggs and use a hand mixer on high until you form a smooth dough and fold in your chocolate chips with a spatula.
  2 large eggs, 1 cup dark chocolate chips
• Transfer your dough to your prepped baking dish and use your spatula to spread dough to the edges. Bake at 325 for 40-50 minutes until a toothpick comes out clean.
• Crack on some coarse salt and allow to cool completely before adding the ganache or serving as is.
  1 pinch of coarse salt

Chocolate Ganache (optional)

• Heat heavy cream in double boiler until it just starts to simmer (see above for detailed instructions).
  ½ cups heavy whipping cream
• Remove from heat and add chocolate chips. Whisk until chocolate chips are completely melted.
  ½ cup dark chocolate chips
• Let cool in the freezer for about 30 minutes. Use a hand or stand mixer to whip until thickens to desired consistency. Spread over cooled cookie cake and add sprinkles for decoration!
  2 tablespoons Rainbow sprinkles for decoration