Categories: cake, cookies, dessert

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• pinch salt
• 3/4 cup unsalted butter, melted
• 1 cup brown sugar
• 1 (3.4 oz) box instant vanilla pudding mix
• 1 egg
• 1 egg yolk
• 1 tbs vanilla
• 1 cup + 2 tbs semi-sweet chocolate chips,divided

Directions

1. Preheat oven to 350 degrees. Grease a 9" springform or regular round cake pan with cooking spray.

2. In a large bowl, combine brown sugar and melted butter and mix until smooth.

3. Add egg, egg yolk and vanilla and stir until completely combined.

4. Pour in pudding mix, flour, baking soda and pinch of salt and stir until just incorporated. Don’t over mix.

5. Fold in 1 cup of chocolate chips by hand until evenly distributed.

6. Press dough into prepared pan until even and level. Sprinkle reserved 2 tablespoons of chocolate chips into the top of the cookie cake and press down slightly.

7. Bake for 21-24 minutes or until the top/center just starts to golden slightly. Cookie cake my look underdone in the middle, but it will set up when it cools and stay extra soft.

8. Allow cookie cake to cool completely in pan.

9. Cookie cake will stay soft and fresh for up to one week stored in an airtight container.

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