Chocolate Chip Cookie Cake

We recently celebrated Matt's brother's birthday with some family.  I wanted to make something that would appeal to everyone.  We were also traveling up to Lancaster, PA, which is about 2 1/2 hours away so I needed to make something that would be able to make the trip as well.  I remembered the giant chocolate chip cookie cake I had made a fews years ago and thought it would be good since 1) Who doesn't like a good chocolate chip cookie? and 2) It is technically a cake which is definitely appropriate for a birthday celebration. 

It turned out that this was a hit.  Some folks were pleasantly surprised that the texture is more like a cake than a cookie-this is a really moist cake!  Unfortunately, I don't have a round pizza pie pan, so I used a regular cookie sheet (it's important that you use something that has sides since this is a cake).  However, in the long run I really don't think that mattered-we ended up cutting the cake into squares and it tasted amazing! 

Chocolate Chip Cookie Cake

2 sticks unsalted butter, softened
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
2 cups plus 2 tablespoons all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons pure vanilla extract
1 1/2 cups bittersweet chocolate chips
3/4 cup white chocolate chips
1/2 cup chopped toasted walnuts
Confectioners' sugar, for garnish

Preheat the oven to 375 degrees F. Line a 14-inch, light colored, round pizza 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 bowl, combine the flour, baking soda, and salt and mix with a whisk. Add to the butter mixture, mixing to incorporate, and add the vanilla extract. Fold in the dark and white chips and the nuts. 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.

To serve, sift confectioners' sugar and sweetened cocoa over the top, and cut into wedges. Serve sweetened whipped cream on the side.

Recipe adapted from Emeril Legasse