Let me start off by saying sorry, I was pushed for time, and didn’t remember to take a photo before decorating this cake. But none the less, this is the perfect cake for any occasion, especially when you have those that dislike cake, or like myself, have so many birthdays in the month of August, that anything to get out of making a traditional one will be a winner. This is the basic cookie recipe spun differently in the way it is cooked.
3/4 C Butter, softened
3/4 C Brown Sugar
1/4 C Sugar
1 large Egg, room temperature
2 tsp. Vanilla Flavor (not the imitation, you will taste the difference)
2 C Flour
2 tsp. Cornstarch
1 tsp. Baking Soda
1/4tsp. Fine Ground Sea Salt
3/4 C Semi-Sweet Chocolate Chips
-Sift flour, baking soda, cornstarch and salt. Set aside.
-In large bowl, mix sugar and butter together. Ensure that it is blended well. Mix in egg and vanilla, again ensure all ingredients are incorporated before adding dry ingredients.
-Slowly add in flour mixture. Don’t overmix, just mix long enough to ensure dry ingredients are wet and well blended.
-Using spoon, stir in chocolate chips. Remove dough from bowl and tightly wrap in saran wrap, refrigerate overnight, don’t skip this step, I promise it helps.
-Place parchment paper into 9in springform pan, you can overlap on bottom of pan and use springform to lock paper into place. Place refrigerated cookie dough into pan, press down a bit.
-Bake 350 degrees for 18-22 minutes, mine took about 20 minutes give or take. Turn oven to broil, crack oven door, and watch closely (you’ll notice mine is a little dark, kiddos make you forget to pay attention) and broil until top is a dark golden brown.
-Remove from oven, place on cooling rack for 10 minutes before removing ring. Allow to cool completely before decorating or eating. Enjoy!