Chocolate Chip Cookie Cake
2 1/3 cup all-purpose flour
2/3 cup granulated sugar
2/3 cup light brown sugar
1 tsp salt
1/2 tsp baking soda
1 tsp ground cinnamon or 1/2 tsp ground cardamom
1 cup (2 sticks) unsalted butter, softened
1 large egg
1 tsp pure vanilla extract
2 cups semisweet chocolate chips
1 cup chopped walnuts, pecans, hazelnuts, or a combination
1. Center a rack in the oven and preheat to 350 degrees F. Butter a 9 x 13-inch pan and set aside.
2. In a stand mixer fitted with a paddle attachment, combine the flours, sugars, salt, cinnamon (if using), and baking soda and mix on the lowest speed until just blended. Add the butter and continue to mix until small, moist crumbs form that look similar to streusel, about 1 minute. Add the egg and vanilla and beat on low speed until the mixture begins to form a cohesive dough. Increase the speed to medium and add the chocolate chips and nuts. Beat just until they are incorporated, 20 to 30 seconds.
3. Spoon dollops of the thick dough evenly over the bottom of the baking pan with a rubber spatula. To distribute the dough evenly, lay a sheet of plastic wrap or parchment paper over the dough and pat it evenly with your fingertips.
4. Bake the cake until it is golden brown and feels more solid than soft when pressed in the center, 30-40 minutes. Be careful not to overbake, it will firm as it cools. Transfer to a wire rack and let cool in the pan for 30-35 minutes.
5. Slip a thin metal spatula between the cake and the pan and run the spatula along the entire perimeter of the pan. Lift the pan, tilt it slightly, and tap it on a counter to help release the cake. Invert the cake onto a wire rack and lift it out of the pan. Invert so it is right side up and let cool completely.
Yield: one 9 x 13-inch pan
Baking For All Occasions by Flo Braker