Chocolate Chip Cookie Cake

You're looking at my daughters birthday "cake".  Best birthday cake ever for several reasons:

1. It takes little to nothing to decorate (I'm a terrible decorator)
2. It tastes amazing!  Soft inside, chewy edges, plenty-o-chocolate
3. Easy to transport, because there was hardly any frosting and weren't any layers. The frosting that is on there is only so the candles I put on top would stay in place. 
4. It won't melt much, and any chocolate chips that do get melty make it that much better. 
5. Much easier to make than a cake.  I served this with regular sized cookies for the kids to take home with them. 

My daughter and I will both eat cake, plenty of it actually, but cake isn't necessarily our favorite.  This year for my daughters birthday she originally said she wanted cookies decorated like a peacock (one of her favorite birds) but I quickly talked her out of that.  Remember, I can't decorate.  Luckily it didn't take much convincing that a chocolate chip cookie would be loved by all.  And they were.  I'm such a good parent. 

Chocolate Chip Cookie Cake

Recipe from Sally's Baking Addiction

Ingredients

• 3/4 cup unsalted butter at room temperature
• 1 cup packed brown sugar, light or dark
• 1 large egg + 1 large egg yolk
• 2 tsp vanilla extract
• 2 cups all-purpose flour
• 2 tsp cornstarch
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cups semi-sweet chocolate chips

Cooking Directions

1. Preheat the oven to 350º
2. Spray a 9 inch round cake pan with non-stick spray
3. In the bowl of your stand mixer, using the paddle attachment, beat the softened butter for 1 minute until light and fluffy.
4. Add brown sugar and beat for another minute.
5. Add in the egg, egg yolk and vanilla and beat on medium high speed. Use a spatula to scrape down the sides as needed.
6. In another bowl, combine the flour, cornstarch, baking soda and salt.
7. Slowly add the flour mixture into the mixing bowl and mix until incorporated.
8. Add 1 1/4 cup of the chocolate chips and mix briefly.
9. Pour the mixture into the prepared dish and press down until level. Bake for 20-25 minutes.
10. Cover with aluminum foil after the first 15 minutes. Baking could take up to 30 minutes.
11. After you remove from the oven, let sit for a few minutes until slightly cooled and then press the remaining chocolate chips onto the top.
12. If you're going to remove it from the pan, use a butter knife to loosen the edges around the sides and then let cool before removing to another dish. Otherwise just serve it out of the cake pan.