Preheat oven to 350 degrees. Spray the bottom and sides of a 9 inch springform.
In a large bowl using a hand mixer or stand mixer beat butter and sugars until light and fluffy.
Add eggs, one at a time. Stir in vanilla.
Next add the flour, baking soda and salt and mix on low until just combined.
Gently stir in the chocolate chips.
Press cookie dough into an even layer in the prepared pan.
Bake until the cookie is golden, about 35 to 40 minutes. You want the cookie to just be set in the middle. Let cool in pan for 15 minutes then remove the rim and transfer cake to a cooling rack to cool completely.
Make your buttercream by whipping the butter with an electric mixer until fluffy. Add in your vanilla and powdered sugar. Beat until fluffy. If the buttercream is too thick add a splash of milk or coffee creamer.
Once the cookie cake is completely cooled you can decorate. Slice the cake into 8 pieces.
Transfer frosting to a piping bag fit with a large star tip. Pipe frosting around the edge of the cooled cookie cake.
Stick 2 pretzels into each slice as antlers. Using a touch of frosting place the eyes and nose on each cookie wedge. Serve & enjoy!
Notes
Recipe yields 8 large slices of cookie cake. Dough can be separated in half, yielding smaller cookies. Just remember to bake each halved cookie round for only 25 minutes as it's much smaller.