Oh goodness, melty chocolate and a tender, buttery crumb.
You need a glass of milk with this. It's the only way. If you have something to celebrate, shucks, celebrate that today is Tuesday, make this cookie cake.
Deep Dish Chocolate Chip Cookie Cake (makes one 9-inch cake)
2 sticks salted butter, melted, browned, and cooled (I used Challenge European butter)
1 c dark brown sugar, tightly packed
3/4 c granulated sugar
2 large eggs
2 tsp vanilla extract
2 1/2 c all-purpose flour
1 tsp baking soda
12 oz semi-sweet chocolate chips
- Preheat oven to 350º. In a large bowl, beat together the browned butter, brown sugar, and granulated sugar. The mixture will be grainy and buttery. Add the eggs one at a time and beat until fully incorporated. Stir in the vanilla extract.
- In a medium bowl, whisk together flour and baking soda. Gradually add flour mixture to the butter-sugar mixture and mix until just incorporated. Stir in the chocolate chips. Lightly grease a 9-inch round cake pan. Spoon cookie dough into the cake pan and spread evenly. Bake 1 hour to 1 hour 20 minutes. Start checking at 40 minutes to make sure the top doesn't brown too much. Cover with foil if necessary. Remove cake when center and top are set. Let cool and cut into slices.