Cookie Cake

I’ve baked plenty of skillet chocolate chip cookies because they are so good, but this was the first time I baked one as a cookie cake frost. (I’ll be honest, most of the skillet cookies are devoured while warm because *again* they are so good!) This recipe from Cookies and Cups is a solid choice for cookie cakes.

Cookie Cake

¾ cup butter, room temperature
¾ cup brown sugar
¼ cup sugar
1 egg, plus 1 egg yolk
2 tsp. vanilla
¾ tsp. baking soda
½ tsp. salt
1 2/3 cup flour
1 ½ cups chocolate chips

Preheat oven to 350°F. Coat a 9-inch pan with baking spray, and line the bottom of the pan with parchment paper. In the bowl of a stand mixer, mix the butter and sugars on medium for 2 minutes, scraping the bowl as needed.

Add in the eggs, vanilla, baking soda and salt. Mix for 30 seconds. Turn the mixer to low, and add in the flour until just combined. Stir in chocolate chips.

Press dough into the prepared pan, lightly wetting your hand to prevent sticking. Bake 20 to 25 minutes until the edges are set, and the top is no longer glossy. If needed, cover with foil if the edges are browning too quickly.

Cool completely before removing from the pan. Makes 1 9-inch cookie cake.