Preheat oven to 350°F. Line the bottom of the Wilton Mega Cookie Pan (15x21) with parchment paper and spray the bottom and sides with nonstick cooking spray.
Place butter in a small saucepan over medium heat. Stir occasionally until the butter is melted, then cook on medium-low, stirring occasionally, until the butter turns a rich amber color. This will take about 8-15 minutes depending on the heat on the stove. Once it starts to change a bit be sure to watch it, it can burn fast. Remove from heat and let cool for 5 minutes.
Place granulated sugar and brown sugar in the bowl of a stand mixer fitted with the paddle attachment. (You can also use a hand mixer.) Turn on the mixer and slowly add the butter, letting the mixer run until the mixture is smooth. Add eggs, one at a time, mixing between each, then add vanilla, baking soda, and salt. Slowly mix in flour until combined, then stir in mini chocolate chips.
Press the mixture evenly into the bottom of the prepared pan. It’ll just fit. Bake for about 12-15 minutes or until it just looses its glossy sheen (these taste better under cooked). Let cool.
To make the chocolate footballs: melt the chocolate candy melts according to package directions. Line a cookie sheet with wax paper. Place chocolate in a pastry bag and cut off a small tip. Pipe footballs onto cookie sheet. Chill. Once they are hardened, melt the white chocolate candy melts according to package directions and place them in another pastry bag. Pipe laces onto the footballs and chill to set.
Tint white frosting green using Wilton food coloring. Frost half the cookie cake with the green frosting. Top slices with a chocolate football.
Frost the remaining half of the cookie cake with chocolate frosting. Slice the cookie cake and then pipe laces on each slice.
Note: you can make the entire cake with one decorations, just double the amount of frosting for whichever decoration you desire.