Chocolate chip cookie cake

Cookies for a crowd with the blessed ease of one big pan, one big batch. More often than not, my boys choose a giant sheet cookie over cake for their birthdays, and their friends always love it. Adapted from the unbeatable chocolate chip sea salt cookie recipe from the lovely Ashley Rodriguez of Not Without Salt.

Ingredients

  • 1 cup (2 sticks) butter, softened at room temperature
  • 1/2 cup granulated sugar
  • 1 3/4 cups firmly packed light brown sugar
  • 2 eggs
  • 2 teaspoon vanilla
  • 3 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon salt (3/4 teaspoon if using unsalted butter)
  • 16 ounces (2 2/3 cups) chocolate chips
  • 1/2 teaspoon good quality salt, for sprinkling on top before baking (optional)

Preparation

  1. Preheat oven to 350 degrees F.
  2. Cream the butter and the sugars. Add the eggs one at time, mixing well after each addition. Add the vanilla.
  3. In another bowl, combine the flour, baking soda and salt and mix. In batches, add the flour to the butter/sugar/egg mixture. Mix until just combined. With a spatula, fold in the chocolate chips.
  4. Using a flexible spatula or your hands, spread batter in an ungreased 18″x13″ half-sheet pan, or two 9″x13″ pans (line with parchment paper for easy removal if you like). Lightly wet your hands/spatula to keep the batter from sticking.
  5. If desired, sprinkle good quality salt on top. The kids tend to think this is weird, so I normally go without even though I’m a fan of salty sweet.
  6. Bake at 350 degrees F for 16-18 minutes. Cake should be lightly golden all over. With chocolate chip cookies, a little underbaked (soft) is better than overbaked (hard).

Makes 48 cookies (about 2″ square).

Notes

  • Half recipe (for one 9″x13″ pan): 1 stick butter, 1/4 cup granulated sugar, 7/8 cup packed brown sugar (1 cup less 2 tablespoons), 1 egg, 1 teaspoon vanilla, 1 3/4 cups flour, 3/4 teaspoon baking soda, 1/8 teaspoon salt (1/3 teaspoon if using unsalted butter), 8 ounces (1 1/3 cups) chocolate chips, 1/4 teaspoon good quality salt for sprinkling on top (optional).
  • Of course you can make this dough into regular cookies if you prefer. Cooking time will be less, about 12-14 minutes per batch.

Here’s a link back to the post and pictures.