Chocolate Chip Cookie Cake

This should be renamed friendship cake. Put a warm wedge on a plate with some ice cream and chocolate syrup, and anyone you serve this to will be your friend for life.

1 stick butter, unsalted
1 1/4 cup semisweet chocolate chips
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup light brown sugar
1 teaspoon vanilla extract
1 large egg

Preheat the oven to 350°F. Line a 9” round cake pan with parchment and spray it all with cooking spray.

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

Using a mixer, cream the butter, light brown sugar, and vanilla on medium speed until well combined, about 1 minute. Increase the mixer speed to high and beat for 15 seconds. Stop the mixer, scrape down the sides of the bowl, and add the egg. 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. 

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. Cool for at least 4 hours before turning the cake out of the pan and onto a large plate. (Laura sez: Wait 4 hours? Yeah, right.)