Surprisingly, this tastes almost identical to store bought cookie cake. This cake is much better the day after baking it. On the day it is baked, it is more gooey and less solidified making it much harder to cut and serve.
1 stick butter – room temperature
1 1/2 cups brown sugar
2 large eggs – room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup semi sweet chocolate chips
Preheat the oven to 350 degrees. Using a mixer, cream the butter and sugar. Add in the eggs and vanilla. Gradually add in the flour, salt, baking powder, and baking soda. Stir in the chocolate chips by hand. Press the dough evenly into a 9×13 inch prepared pan or a circular shallow baking pan. Bake for 18-28 minutes or until a toothpick inserted into the center comes out clean. Cool completely before cutting or removing from the pan.