Salted Choc Chip Cookie Cake
I think these first days of fall have us reaching for our nostalgic comforts, especially after long days full of learning and growing. Is there anything more comforting than a warm chocolate chip cookie? Biting into a homemade cookie when the chocolate is still melty is like snuggling under a warm blanket next to a loved one. Luckily we get to do both! This cookie cake takes all the warm gooeyness of a fresh baked chocolate chip cookie, the slightly squidgy center with liquid chocolate and the crisp edges like shards of deliciousness but makes is sliceable and scoop-able and appropriate for topping with vanilla ice cream. Yea, I think it sounds like a winner too.
Ingredients:
1 1/2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 stick (1/2 cup) salted butter, melted
1/2 cup brown sugar
1/2 cup natural cane sugar
1 egg
1 teaspoon vanilla
4 ounces dark chocolate bar, roughly chopped OR 1/2 cup chocolate chips
flaky sea salt for topping
Directions:
Preheat the oven to 375 degrees F. Pop the stick of butter in a 10 inch cast iron skillet and put it in the oven to melt while it preheats. This saves you a dish and greases your pan for you at the same time! While the butter melts, sift your flour, baking soda, and baking powder onto a sheet of parchment paper and set it aside. This is my favorite way of easily moving sifted ingredients without making another dish to clean. In a large bowl, whisk the melted butter with the sugar and vanilla. Add the egg and whisk well. Add the sifted dry ingredients and the chopped chocolate to the bowl and stir well. Scrape the batter out into the skillet and spread evenly. Top with a pinch of flaky sea salt over the surface. Bake it for about 25 - 30 minutes or until the edges are golden and the center is just set. Be careful not to over bake as it will continue cooking after you take it out. Let it cool for a bit and serve with ice cream on top or with a nice tall glass of milk!
