Giant Chocolate Chip Cookie Cake

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups semisweet chocolate chips

Optional Toppings:

• Chocolate ganache
• Whipped cream
• Sprinkles
• Additional chocolate chips

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
2. Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Add Eggs and Vanilla: Beat in the eggs one at a time, then add the vanilla extract and mix until well combined.
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
5. Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in Chocolate Chips: Gently fold in the semisweet chocolate chips until evenly distributed throughout the dough.
7. Press Dough into Pan: Press the cookie dough evenly into the prepared cake pan, spreading it out to the edges.
8. Bake Cookie Cake: Bake in the preheated oven for 25-30 minutes, or until the edges are golden brown and the center is set. The cookie cake may still be slightly soft in the center but will firm up as it cools.
9. Cool and Decorate: Allow the cookie cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Once cooled, decorate with optional toppings such as chocolate ganache, whipped cream, sprinkles, or additional chocolate chips.
10. Slice and Serve: Slice the giant chocolate chip cookie cake into wedges and serve. Enjoy the deliciousness!

Tips:

1. Pan Preparation: Make sure to grease your cake pan well or line it with parchment paper for easy removal of the cookie cake.
2. Doneness Check: The cookie cake is done when the edges are golden brown and the center is set. It’s okay if the center is slightly soft as it will continue to cook as it cools.
3. Cooling Time: Allow the cookie cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This helps it set properly and makes it easier to slice.
4. Decorating Options: Get creative with your toppings! Chocolate ganache, whipped cream, and sprinkles are popular choices, but you can also drizzle with caramel sauce, add a dusting of powdered sugar, or top with your favorite ice cream.
5. Storage: Store any leftover cookie cake in an airtight container at room temperature for up to 3-4 days. You can also freeze it for longer storage.