Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.

In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the butter mixture, mixing until just combined.

Fold in the chocolate chips.

Spread the cookie dough evenly in the prepared baking pan.

Bake in the preheated oven for 20-25 minutes or until the edges are golden brown and a toothpick inserted into the center comes out clean.

Allow the cookie cake to cool completely in the pan.

In a mixing bowl, beat the softened butter until creamy.

Gradually add the powdered sugar, alternating with the heavy cream, and mix until smooth and fluffy.

Stir in the vanilla extract.

Divide the frosting into two bowls and color one with red food coloring and the other with blue food coloring.

Once the cookie cake is completely cooled, spread a layer of white frosting on top.

Using a piping bag, pipe red and blue frosting in a decorative pattern on top of the white frosting.

Cut into squares and serve for your Independence Day celebration!