Forget any thoughts of those cookie cakes at the mall, because the only thing they have in common with this recipe is the name. Rather than looking simply like one big cookie (as delicious as that sounds), this is a cookie in a cake pan — thick and chewy in the middle with a crispy, buttery straight-sided crust. The slices could even be eaten with forks. (But don’t do that. Cookies are too much fun to be eaten with utensils.)
The recipe comes from a recent issue of Southern Living magazine, where it was called a “skillet cookie,” baked in a cast-iron skillet. I swapped the skillet for a 10-inch springform pan, greased it well with butter, and followed the recipe as written.
If you ever want to serve cookies for dessert, this is how. And there will be no quibbling about who gets how many.
1 cup packed light brown sugar
1/2 cup granulated sugar
1/2 cup (4 oz.) butter, softened
1 large egg
3 Tbsp. whole milk
1 1/2 tsp. vanilla extract
2 cups (about 9 oz.) all-purpose (plain) flour
1 tsp. baking soda
1/2 tsp. salt
1 1/2 cups semi-sweet chocolate chips, divided
Preheat the oven to 325F (160C) degrees. Lightly coat a 10-inch springform pan with butter.
Beat brown sugar, granulated sugar, and butter with a mixer at medium speed until light and fluffy. Add egg, milk, and vanilla, beating until bended.
Whisk together flour, baking soda, and salt in a bowl. Add to butter mixture gradually, beating at low speed until combined.
Add 1 cup of the chocolate chips, beating until combined.
Spread mixture evenly in prepared pan. Top with remaining 1/2 cup of chocolate chips.
Bake in preheated oven until golden and set, about 50 minutes. Let stand at least 15 minutes before cutting into wedges.