• Melt chocolate morsels in a double boiler. Set aside.
• Sift flour, cocoa, baking soda and salt into medium bowl.
• Beat butter, brown sugar and granulated sugar in large mixer bowl until creamy.
• Add melted chocolate and mix well.
• Add egg and vanilla extract, mixing until well blended, about 1 minute.
• Add flour mixture in 2 to 3 batches. Mix until just blended.
• Place batter in fridge for 60 minutes to overnight. (This is the mistake that changed this cookie recipe).
• Mixture should be really hard. If not, put it back in the fridge until it becomes stiff.
• Place bowl in a microwave and reheat in short intervals until the dough becomes malleable.
• Pour into a cake tin (I used a tinfoil pan).
• Preheat oven to 325 degrees.
• Bake for 25 to 28 minutes or until toothpick inserted in center comes out clean. Cool on baking sheets for 5 minutes. Remove to wire rack to cool completely.

Vanilla Glaze

• In a bowl combine the confectioner sugar, milk and vanilla and mix until combined.
• Finish by pouring glaze over the cookie cake. (Be as generous as you like)
• Serve and enjoy!