Easy Chocolate Chip Cookie Cake

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 2 1/8 cups All purpose, unbleached flour
  • 1 tsp Baking soda
  • 1 cup Brown sugar, packed light
  • 3 cups Chocolate chips
  • 1/2 cup Granulated sugar
  • 1/2 tsp Salt
  • 1 1/2 tsp Vanilla extract, pure

• Dairy

  • 2 sticks Butter, unsalted

• Other

  • Icing and decorations

Found on momssmallvictories.com

Description

Ingredients

• 2 sticks unsalted butter, softened
• 1 cup packed light brown sugar
• ½ cup granulated sugar
• 2 large eggs
• 2 cups + 2 tablespoons all-purpose unbleached flour
• 1 teaspoon baking soda
• ½ teaspoon salt (I use Kosher)
• 1½ teaspoons pure vanilla extract
• 3 cups chocolate chips (I mix Ghirardelli semi-sweet and milk chocolate chips)
• Icing and decorations

Directions

• Preheat the oven to 375 degrees Fahrenheit.
• Cover a 14-inch light colored pizza pan with parchment paper.
• In mixer bowl using paddle attachment, cream butter, brown sugar and white sugar together at moderately high speed. Add eggs one at a time and beat well after each addition.
• In a large mixing bowl, combine flour, baking soda and salt and mix with a whisk or a fork.
• Add dry ingredients slowly to butter/sugar mixture in mixer bowl and beat at a slow speed to mix.
• Add vanilla extract and mix again at a slow speed.
• Fold in chocolate chips.
• Use a rubber spatula to spread cookie dough on pizza pan covered with parchment paper. Spread as evenly as you can and to within about an inch of the pan edge.
• Bake for 20-25 minutes until cookie is a little soft in the middle but toothpick comes out clean, edges will be crisper (mine takes just 20 minutes).
• Cool in the pan for 10 minutes, transfer to a wire rack if possible to cool complete.
• Decorate as desired once cookie cake is completely cooled.
• Store in a cake container or cover tightly with aluminum foil before serving.