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1.
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Preheat oven to 350 degrees F (175 degrees C).
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2.
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Cream together butter, white sugar, and brown sugar until smooth.
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Beat in the eggs one at a time, then stir in the vanilla.
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Dissolve baking soda in hot water.
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Add to the batter along with the salt.
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Stir in flour, chocolate chips, and nuts (optional).
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Drop by large spoonfuls onto ungreased cookie sheet.
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3.
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Bake for about 10 minutes in the preheated oven, or until the edges are slightly browned.
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The secret to making a good cookie cake is using parchment paper (in the same aisle as the cling wrap and aluminum foil).
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Parchement paper keeps the dough from spreading and doesn't allow the dough to stick to the pan.
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Cut the parchment paper to fit the cookie sheet or baking stone (I prefer to use a baking stone for more even heating, but any type of baking pan will do).
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After you've put the parchment paper on the stone or pan, use a spatula to evenly spread the cookie dough into whatever shape you desire (circle, heart, square, etc.
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).
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Place the cookie sheet or baking stone into the preheated oven, and follow the directions for cooking time.
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Cookie cakes can take a little longer to bake, so make sure to check the cookie frequently.
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Once the edges are slighly browned, remove the cookie from the oven.
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Slide the cookie and parchment paper from the cookie sheet, and let it cool completely before frosting it.
