Chocolate Chip Cookie Cake

Andrew this year while picking out his cupcakes for his school birthday treat, found a chocolate chip cookie cake that he wanted for his birthday.  Of course, I knew I could make one, and the nice Bakery worker at Walmart gave Andrew the Emoji rings that he really wanted off of the cake!

I found an amazing recipe from Sally's Baking Addiction that was one of the best Chocolate Chip Cookie recipes I have ever had.  I will definitely make this again, but will use a different pan to cook it in, as my 9-inch pie dish was really thick and I would have preferred a  thinner cookie.

Ingredients

• 3/4 cup  unsalted butter, softened to room temperature


• 1 cup  packed light or dark brown sugar I used light

• 1 large egg + 1 egg yolk


• 2 teaspoons vanilla extract Of course my favorite Mexican Vanilla

• 2 cups all-purpose flour 


• 2 teaspoons cornstarch 


• 1 teaspoon baking soda


• 1/2 teaspoon salt


• 1 and 1/2 cup  semi-sweet chocolate chips

• Frosting of choice I used a classic buttercream frosting

Directions:

1. Preheat oven to 350°F. Spray a 9-inch pie dish or cake pan with nonstick spray. Set aside. I would use a differnt cooking dish next time.  Either a 9 x 13 or a larger round pan (I prefere a thinner cookie)
2. In a large bowl using a hand-held mixer or stand mixer fittedwith paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and beat on medium speed until creamy, about 1 minute. Mix in egg, egg yolk, and vanilla on medium-high speed until combined. Scrape down the sides and bottom of the bowl as needed.


3. In a separate bowl, combine flour, cornstarch, baking soda and salt. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick. Add 1 and 1/4 cups chocolate chips and mix for about 5 seconds until evenly disbursed. I added all the chocolate chips as I knew I would be adding frosting at the end.
4. Press the cookie dough evenly into the prepared pan. Bake for 20-25 minutes or until the cake is lightly golden brown (could be up to 30 minutes, depending on your oven Mine took 45 minutes and could have used about 5 more). Use a toothpick to test for doneness. You may want to cover the cake loosely with aluminum foil after 15 minutes to avoid heavy browning around the edges. I covered after 30 minutes. Remove from the oven and set the pan on a wire rack to cool completely. Once cooled, use a sharp knife or metal spatula to loosen the sides of the cookie cake from the pan and transfer to a serving dish. (Or use can serve directly from the pan.) I served from the pan.

I then decorated with red frosting (per Andrew's request) and did a nice outerborder and then a Birthday message!