Growing up my husband’s grandmother used to make him a chocolate chip cookie cake on his birthday (today) and ship it off to him at sleep-away camp. Unlike a fluffy cake with a dairy-based frosting, cookies (and by extension a cookie cake) travel well. These days a camp would never allow you to send a cake in a care package, but in the early 1980’s things were different! My grandmother-in-law was (and is!) a fantastic baker, but today she lives in a small apartment with a NYC-sized kitchen. So starting a couple years ago, I took over the tradition. Every year I tweak the recipe slightly, trying to make it both more like Nana’s and (slightly) healthier. This year I used 100% organic ingredients and whole wheat pastry flour and judging from the empty pie pan, I’d say the cake was a hit!
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
2 cups plus 2 tablespoons whole wheat pastry flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons pure vanilla extract
1 bag semi-sweet chocolate chips
- Preheat the oven to 375 degrees F. Line a 14-inch round pie pan with parchment paper and grease the parchment paper.
- In a large bowl, cream the butter and sugars. Add the eggs, beating well after the addition of each.
- In a separate bowl, mix together the flour, baking soda, and salt. Gradually add to the butter mixture, and then add the vanilla. Fold in the 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, 20 to 25 minutes. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Serve with vanilla ice cream or whipped cream. Enjoy!