¼ cup
(1/2 stick) butter or margarine
½ cup
sugar
½ cup
light or dark brown sugar
1 large
egg
½ teaspoon
vanilla extract
1 cup
flour
1
teaspoon baking powder
½ teaspoon
salt
1 cup (6-ounce
package) semisweet chocolate chips
Place one of the oven racks in the middle position, and
preheat the oven to 350 degrees.
To save time on cleanup, I cook and bake in the same
container. Place a metal—not glass—pie pan on a stove burner over low heat. Melt
the butter or margarine right in the pan. As son as it’s melted, turn off the
heat.
Add the two sugars and stir thoroughly. Add the egg, vanilla,
flour, baking powder and salt and stir until they are well combined.
 |
| This is a really crumbly batter, so I'd add some elbow grease and make sure you've kind of smooshed it into the pan. |
Mix in the
chocolate chips, making sure they are well distributed through the batter.
 |
| This is pretty heavy on the chocolate chips, as all good cookie batters should be. |
Bake for 30 minutes, or until the top of the ‘cookie’ browns
and begins to pull away from the sides of the pan. Cool on a rack.
 |
| Boom! It's a lil' cookie cake! |
Serve cut
into thin wedges. Or you can cut it into any shapes you want: squares, figure
8s…
My Rating: 4/5 "Two kinds of sugar plus chocolate chips? Sign me up! And I think that since it does vaguely resemble a cookie cake you might do well to frost it with a fun design. Have fun with this!"
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