Chocolate Chip Cookie Cake
2 sticks unsalted butter, softened
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
2 cups plus 2 tablespoons all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons pure vanilla extract
1 1/2 cups bittersweet chocolate chips** I used 2 cups semi-sweet chocolate chips
3/4 cup white chocolate chips - didn't have so I omitted
Confectioners' sugar, for garnish** omitted
Sweetened cocoa, for garnish** omitted
Sweetened whipped cream, accompaniment** used buttercream frosting instead
Preheat the oven to 375 degrees F. Line a 14-inch, light colored, round pizza pan with parchment paper and grease the parchment paper. **obviously, used a different pan and just greased the pan with butter.
In a large bowl, cream the butter and sugars. Add the eggs, beating well after the addition of each.
In a bowl, combine the flour, baking soda, and salt and mix with a whisk. Add to the butter mixture, mixing to incorporate, and add the vanilla extract.
Fold in the dark and white chips.
Spread across the bottom of the prepared pan and bake until the edges are golden and the cookie is set but the center is still slightly soft, 20 to 25 minutes. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. (I just left the cookie/cake in the pan)
To serve, sift confectioners' sugar and sweetened cocoa over the top, and cut into wedges. Serve sweetened whipped cream on the side. (I iced it with buttercream icing)
Oh yes, this is so good. In fact, I think this is better than what you get in the store!! Both my husband and son loved it. Yep, we have a winner!