Chocolate Chunk Cookie Cake

I recently made us late for a camping trip so that I could make this recipe.  Luckily everyone was understanding when we rolled into the campsite past dusk with cookie cake that was still slightly warm.

I was actually trying to recreate a blondie that Scott ate at a conference luncheon.  This recipe was my second attempt.  The first batch, while tasty, was a bit dry.

So I changed the pan, increased the butter, and ended up with a treat that was a cookie-cake hybrid.  It tastes like a cookie, and smells like a cookie, but the texture is reminiscent of cake.  I think Jenn put it best when she said something to the effect of, "this is the way those cookie cakes are supposed to taste."  

Notes:
I roughly chopped up a dark chocolate bar from Trader Joe's until I had around 2 cups of chunks for this recipe.  If there is a TJ's near you, it is the "Pound Plus" bar in the red wrapper. The chocolate plays a big role in these cookies, so whatever chocolate you use, just make sure that it tastes good.  If you're planning on cutting the cake into neat squares to take somewhere, line the pan with foil so you can easily lift the giant cookie/cake out of the pan and cut it cleanly on a cutting board.  If you're just going to let people cut their own pieces from the pan, you don't need to line the pan with foil; instead, just rub the butter wrappers all over the pan so it is well greased.  I used a piece of plastic wrap to press the dough into the pan, because it allowed me to evenly distribute the dough without making a mess.  I made this in a glass pan, so if you're using a metal pan, keep a closer eye on the clock, because glass and metal pans heat differently. 

Dough recipe liberally adapted from an undated newspaper clipping in my great-grandmother's 1933 datebook. 

Ingredients:
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1½ cups (3 sticks) unsalted butter, room temperature
½ cup granulated sugar
1 cup light brown sugar
2 eggs
2 teaspoons vanilla extract
2-2¼ cups chocolate chunks (dark or semi-sweet)

Yields one 9x13" cookie cake

Whisk, Beat, Press, Bake:
Adjust the rack to the middle level of the oven and preheat the oven to 350°F.  Line a 9"x13" glass pan with foil, or liberally butter the pan.  In a medium-sized bowl, whisk together the flour, baking powder, and salt, and set aside.  In a separate bowl, cream the butter with both types of sugar until the mixture is light and fluffy.  Add the eggs, one at a time, beating until they are fully incorporated.  Then beat in the vanilla.  Scrape the bowl and beaters well, then beat half of the flour mixture into the butter mixture.  Once all of the flour streaks are gone scrape the bowl and beater well, add the remaining flour mixture, and beat until the flour is fully incorporated.  Stir in the chocolate chunks.  Scrape the dough into the prepared pan.  Place a piece of plastic over the dough, and use your hands to press the dough into the pan until it is evenly distributed.  Remove the plastic wrap.  Pop the pan in the oven, and bake it for 30-35 minutes or until the cookie cake is well risen, the edges are golden brown, and the top looks dry.  For good measure, stick a toothpick in the center; if it comes out clean, the cookie cake is done.  Store the cooled cookie cake at room temperature in an airtight container or wrapped in plastic. Pin It