Chocolate Chip Cookie Cake

I've been making this recipe for over 5 years now.  My guys saw an advertisement from a pizza chain for a Mega Chocolate Chip Cookie and they asked if I could make one. Since I didn't have an ovenproof skillet or pizza pan at the time, I searched the web for one I could do in a cake pan.    I found this recipe on That's So Yummy and it was perfect since I only had 1 egg.

 

 

This is a great fix for a chocolate chip cookie craving without making a huge batch, scooping dough and then babysitting cookie sheets! Most often I make it with semisweet chocolate chips, but sometimes I switch it up and and use some of the specialty ones that I can't seem to resist buying, like Sea Salt Caramel.

Though the directions say to cool it completely, we like ours warm, topped with a scoop of ice cream, sometimes a drizzle of hot fudge sauce.  

Chocolate Chip Cookie Cake

Yield: 8

Author: Jolene's Recipe Journal

Ingredients

• 1 stick butter -- unsalted
• 1 1/4 cup semisweet chocolate chips
• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup light brown sugar
• 1 teaspoon vanilla extract
• 1 large egg

Instructions

1. Heat oven to 350°F. Grease and line a 9" cake pan.
2. Whisk the flour, baking powder and salt together. Cream the butter, light brown sugar and vanilla together until well combined, about 1 minute. Beat on high for another 15 seconds. Scrape down bowl and add the egg. Blend for another 30 seconds.
3. Add the dry ingredients and blend on low speed, then add the chocolate chips and blend until combined.
4. Scrape into the prepared pan. Flatten batter to an even layer, smoothing it out. Bake until light golden brown and puffy, about 18 to 22 mins (mine took 19).
5. Cool in the pan 10 mins, run a spatula around the edge to loosen. Cool completely (around 4 hours) and then turn out onto a serving platter.

Source: "http://www.thatssoyummy.com/recipes/chocolate-chip-cookie-cake/"

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