In a large bowl, combine the melted butter, brown sugar and white sugar. Whisk together until combined.
¾ Cup Vegan Butter, ½ Cup Light Brown Sugar, ¼ Cup Sugar
Add the vanilla and egg. Whisk until smooth.
½ teaspoon Vanilla, 1 Egg
Whisk in the salt and baking soda, just 2-3 strokes. Add the flour. Using a spatula fold together about 5 times.
¼ teaspoon Salt, ½ teaspoon Baking Soda, 1 ½ Cup Gluten Free 1-to-1 Flour Blend
Then add the chocolate chips. Continue to fold until all of the flour is incorporated.
1 Cup Dairy Free Chocolate Chips
Line the bottom of a springform pan with parchment paper.
Spread the cookie batter into the prepared pan making sure to create an even layer spread across the whole pan.
Bake in preheated oven for 15 minutes and then turn to broil and cook an additional 2 minutes to brown the top.
Remove from the oven and cool in the pan for 15 minutes, then remove to a wire cooling rack.
For the icing
Beat the shortening and vanilla together until smooth and fluffly, about 2 minutes. Turn your mixer to low and add the powdered sugar. Then begin adding the milk, 1 tablespoon at a time. Once all of the powdered sugar is incorporated turn the mixer to high speed and beat for about 3 minutes.
⅓ Cup Shortening, ½ teaspoon Vanilla, 2 Cup Powdered Sugar, 2 Tablespoon Non-Dairy Milk
Prepare your piping bag with desired tip. Place the icing in the bag and decorate the cake to your liking.