Chocolate Chip Cookie Cake with Vanilla Almond Milk Buttercream Frosting

Cookie: 1. Preheat your oven to 350 degrees Fahrenheit. Mix the salt, baking soda, baking powder, and flour in a bowl. Set aside. 2. Blend the brown sugar and butter with a mixer. Add the egg and extracts. 3. Add your chocolate chips and mix thoroughly by hand. 4. Add the flour mixture in three additions, mixing completely between each. 5. Press into a greased 9 inch round pan. I use a spring form pan, but a regular pan will work. 6. Bake for about 15 minutes, or until the edges are brown and the center is set. Allow to cool completely before frosting. Frosting: 1. Whisk together the flour, salt, almond milk and sugar in a small saucepan. Cook on medium heat, stirring constantly. 2. When the mixture begins to thicken, cook for 2 minutes more. 3. Transfer to mixing bowl and beat until the mixture reaches room temperature. 4. Add the butter in several additions (I did 5), blending each completely before adding the next. Once the butter is mixed in, add the vanilla bean paste and beat on high for 4 minutes. 5. Lower the mixer speed and add the powdered sugar in 2 additions. The frosting should be quite thick, so add more if necessary. 6. Transfer to a piping bag, or spread on the cookie.