Just a tip: The pan matters. I have made a cookie cake once in a regualr 9 x 13 pan, and it just doesn't work right. A cookie cake pan is much thinner. I don't know the science behind it, I just know it doesn't work. This is what the pan looks like. I found mine at A.C. Moore. Michael's had a heart shaped one, I haven't seen a rectangle one. But cookie cakes are meant to be round, right?
This is a cookie cake pan
I follow the Toll House Chocolate Chip recipe.
[Printable Recipe]
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks, 1/2 pound) butter, softened
3/4 cup granulated [white] sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups (12-ounce package) NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsel
Preheat to 375 degrees
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl. Add eggs one at a time, beating well after each addition; gradually beat in flour mixture. Stir in morsels
Spray cake pan with PAM and dump dough on pan and spread out as evenly as possible.
Bake for 15-20 mins ( I find that it takes about 16 and a half mins) Check it with a toothpick near the center.
Let cool in pan for at least 10 mins, then take out of pan and cool on rack.
Decorate and ENJOY!
Birthday Boy and Yummy Cake!
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