My Mother-in-law’s birthday is on Wednesday so we did some early celebrating this weekend. Mark definitely gets his please-don’t-make-a-big-deal-over-my-birthday thing from his Mom so we kept things pretty low-key. Cake is a necessity, though, no matter how low-key you’re going.
Mom’s go-to dessert is always blondies, so I thought a chocolate chip cookie cake would be right up her ally. It’s basically one, giant chocolate chip cookie. I used some store-bought icing to dress it up a little. (And hide how lousy a job I did pushing the batter to the edges of the pan!) Regardless of what it looked like, it was delicious – enough so that she and I had seconds before she went home. Perfect.
Chocolate Chip Cookie Cake
(from The Girl Who Ate Everything)
Makes 1 9″ Cake
3/4 c. unsalted butter, softened to room temperature
3/4 c. dark brown sugar
1/4 c. sugar
1 large egg, at room temperature
2 t. vanilla extract
2 c. all-purpose flour
1 t. baking soda
1/2 t. salt
1 1/4 c. semi-sweet chocolate chips
Preheat your oven to 350F degrees. Line a 9″ square pan with parchment paper.
In a stand mixer, cream together the butter, brown sugar and sugar on medium speed until fluffy and light in color. Mix in the egg and vanilla until combined.
In another bowl, whisk together the flour, cornstarch, baking soda and salt. Slowly mix the dry ingredients into the wet ingredient until it forms a cookie-like batter. Stir in chocolate chips.
Press the dough into the prepared pan and bake for 16-20 minutes or until the edges just start to turn brown. Let the cookie cool completely before removing it from the pan.
Frost as desired.