This recipe for cookie cake is positively the best I have found. It has a fantastic flavor (the dough is also one of the tastiest) and a perfect moist and chewy cookie texture. Just don't over bake it!
With this recipe, I only bake it for 20 minutes, then it comes right out of the oven! If it stays in the oven longer than that, it loses it's fabulous texture. You've been warned!
2 sticks unsalted butter, softened
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
2 cups plus 2 tablespoons all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons pure vanilla extract
1 1/2 cups semisweet chocolate chips
Preheat the oven to 375 degrees F. Greased 9x13 inch pan.
In a large bowl, cream butter and sugars. Add the eggs, beating well after the addition of each.
In a bowl, combine the flour, baking soda, and salt and mix with a whisk. Add to the butter mixture, mixing to incorporate, and add the vanilla extract. Fold in chocolate chips. Spread across the bottom of the prepared pan and bake until the edges are golden and the cookie is set but the center is still slightly soft, about 20 minutes. Cool completely before decorating, if desired. Enjoy!
Tuesday, September 29, 2009
So chewy, so melt-in-your-mouth, so perfect . . . so cookie cake! It always merits an exclamation point!