• Preheat oven to 350* F. Use coconut oil, vegetable shortening or pan spray to grease and flour a 9.5"-10" tart pan with a removable bottom. Then, sprinkle the pan with flour. See note!
• In a large bowl, cream vegan butter and brown sugar together with either a wooden spoon or an electric hand mixer.
  6 tablespoon Vegan Butter, room temperature, ¾ Cup Light Brown Sugar, packed
• Add the non-dairy milk and vanilla and mix until combined. Then, add flour, baking soda and salt and mix until just combined.
  3 tablespoon Non-Dairy Milk, 2 teaspoon Vanilla Extract, 1 ½ Cups All-Purpose Flour, ½ teaspoon Baking Soda, ¼ teaspoon Kosher Salt
• Add the chocolate chips and use a rubber spatula to fold them into the cookie dough.
  ⅔ Cup Chocolate Chips
• Scrape the dough into the prepared tart pan and use your hands to evenly press it out all the way to the edges. If the dough sticks to your hands, rub them with a little canola oil.
• Place the tart pan onto a baking sheet and bake the cookie cake in a 350* oven for 21-24 minutes or until the edges are golden brown.
• Cool completely before frosting.

To Make the Frosting

• In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl using a hand mixer, cream the vegan butter and shortening together until completely smooth.
  8 tablespoon Non-Dairy Butter, room temperature, ¼ Cup Vegetable Shortening, room temperature
• Add the cocoa powder and mix until combined. Then add the powdered sugar and mix on low until combined.
  ½ Cup Dutch-Processed Cocoa Powder, sifted, 2 Cups Powdered Sugar, sifted
• Add the non-dairy milk and vanilla and mix on medium speed until light and fluffy.
  1 ½ tablespoon Non-Dairy Milk, 1 teaspoon Vanilla Extract
• Remove the outer portion of the tart pan from the cookie cake and place it onto a cake stand or cake plate. Fit a piping bag with your favorite piping tip. Fill the bag with chocolate frosting and pipe the frosting around the edge of the cookie cake. Add any other garnished you desire and serve!