Chocolate Chip Cookie Cake

I was invited to a BBQ yesterday afternoon at the last minute, and had to come up with a dessert to take with me using ingredients I had on hand. I didn't want to do the usual chocolate chip cookies, so this was a little different take on the usual cookie. It didn't disappoint. Be sure to let it sit for four hours before serving, or the middle will be pretty gooey. Which isn't a terrible thing really; I like gooey, but it serves better and looks better on the plate if it's less gooey and more set up.

• 1 cup All-purpose Flour
• 1-½ teaspoon Baking Powder
• ¼ teaspoons Kosher Salt
• ½ cups Butter, Unsalted
• 1 cup Light Brown Sugar
• 1 teaspoon Vanilla Extract
• 1 whole Large Egg
• 1-¼ cup Semi-Sweet Chocolate Chips

Preheat the oven to 350°F.

Whisk the flour, baking powder and salt together in a medium bowl and set aside.

Using a stand mixer or a hand mixer, cream the butter, light brown sugar, and vanilla extract on medium speed until well combined, about 1 minute. Increase the mixer speed to high and beat for 15 seconds. Add the egg, and blend on medium speed for 30 seconds.

Add the dry ingredients and combine on low speed until just a few dry streaks remain. Add the chocolate chips and mix for a few seconds until combined.

Scrape the batter into a greased and lined 9-inch round cake pan. Press the batter into a smooth and even layer in the pan. Bake until lightly golden and puffy around the edges (the center should still feel quite soft), 18 – 22 minutes.

Cool for 10 minutes and then run a paring knife around the edge of the pan to release the cake. Let cool for at least four hours before turning the cake out of the pan and onto a large plate.

Slice and serve. For increased deliciousness, add a scoop of vanilla ice cream and hot fudge!