My son didn’t want anything with icing for his birthday dessert but he loves a good soft and gooey chocolate chip cookie so I made him this Deep Dish Cookie Cake that all my boys raved about. This cookie cake is soft, packed full of chocolate chips, and just a tad salty because I love a good sweet and salty combination. You could pipe some icing around the edge if you like, but we all found it plenty sweet as it was.
-8 tablespoons (1 stick) butter, room temperature
-2/3 cup packed light brown sugar
-1/3 cup granulated sugar
-2 large eggs
-1 1/2 teaspoons vanilla extract
-2 cups all-purpose flour
-1/2 teaspoon salt
-3/4 teaspoon baking soda
-1 cup plus 2 tablespoons semi-sweet chocolate chips, divided
Preheat the oven to 350°F. Grease a (9-inch) round cake pan with oil or butter, then line the bottom with a piece of parchment paper and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, add the butter, brown sugar and granulated sugar. Beat on medium speed for 2 to 3 minutes. Beat in the eggs one at a time. Add the vanilla extract and beat just until combined. In a separate bowl, whisk together the flour, salt, and baking soda, then add to the mixer and beat on low speed until incorporated. Stir in 2 cups of chocolate chips. Transfer the dough to the prepared baking pan and press into an even layer. Sprinkle the remaining 2 tablespoons of chocolate chips on top. Bake until the top is lightly browned and no longer shiny, about 20 to 25 minutes. Place the pan on a wire rack and let the cookie cool completely in the pan. Serve as is, or topped with frosting or a scoop of vanilla ice cream.
