• prep: 15 min
• cook: 20 min
• total: 35 min

servings:

• 1/2 cup [1 stick] of unsalted butter, softened
• 1/4 cup [1/2 stick] of butter [regular/salted] softened
• 3/4 cup light brown sugar
• 1/4 cup granulated sugar
• 1 large egg, room temperature
• 2 tsp pure vanilla extract
• 2 cups unbleached all-purpose flour
• 2 tsp cornstarch
• 1 tsp baking soda
• 1/4 tsp salt
• 3/4 cup dark chocolate chips [or bittersweet]
• tools needed:
• a [9-inch non-stick springform pan[/url] [yup! the cheesecake kind!] or 9-inch non-stick cake pan. 10-inch will work as well, the larger the pan you use the thinner the cookie cake will get so if you like a soft center, aim to use a pan around 9-10 inches in diameter. [url href="http://www.amazon.com/gp/product/B001KUWGDS/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B001KUWGDS&linkCode=as2&tag=peasandcray-20&linkId=S7AM6CQGWGOAP34A" rel="nofollow" target="_blank"]Parchment paper|http://www.amazon.com/s/ref=as_li_ss_tl?_encoding=UTF8&camp=1789&creative=390957&field-keywords=springform%20pan%209%20inch&linkCode=ur2&rh=n%3A1055398%2Ck%3Aspringform%20pan%209%20inch&sprefix=springform%20pan%209%2Caps%2C162&tag=peasandcray-20&url=search-alias%3Dgarden&linkId=C6HD7ATXVRDXYB2Y" rel="nofollow" target="_blank] comes in handy too; it's a baking staple in my kitchen.

Click Here For Step-By-Step Instructions