Growing up, we were a birthday cake kind of family. Vanilla, chocolate, funfetti or according to my sister, only grocery store cake and nothing else, whenever your birthday came around, you were the deciding factor as to the dessert on your special day. Yes over the years there were clown cones and cupcakes, pies and ice cream, but cookie cakes never seem to make the rotation until my nephews came along a several years ago.
Birthdays are big in my family so when Matt’s birthday approached a few years ago I remember asking him what kind of cake he wanted me to make in celebration. I threw out a bunch of flavor options but none seemed to hit the mark. I think he was worried he’d offend me when he cautiously told me he wasn’t really a birthday cake kind of guy.
He wasn’t a birthday cake kind of guy because growing up in his family they celebrated with cookie cake. So ever since then, I’ve been adding cookie cake to my birthday and in this case casual Sunday dinner rotation.
Chocolate Chip Cookie Cake adapted from Brown Eyed Baker
2 1/4 C flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
12 tablespoons unsalted butter
1 C brown sugar
1/2 C sugar
1 egg + 1 egg yolk
2 tsp vanilla extract
Preheat oven to 325 degrees. Grease and line pan with parchment paper. I used a 9 inch cake pan but this makes a very thick cake so you can use a 9×13 or jelly roll pan if you want a thinner cake.
In a large bowl, whisk flour, baking powder, soda and salt. Set aside.
In a stand mixer, whip melted butter and sugars until smooth. Add eggs and vanilla.
Add dry ingredients into wet until just combined. Add chocolate chips.
Press dough into pan and bake for 20 minutes (9 inch pan) or until edges are golden.
Slice and serve.