We get to have two Sundays this weekend! I think it’s great! I plan on wearing overall shorts, sitting in the sun, and drinking Moscow Mules. I might watch the Twin Peaks movie, or take a nap, or eat pizza, or go to a concert. I’m going to let the day surprise me.
And I’m glad that I have some of this giant cookie left on a day like this! You see I whipped up two of these so I could give one to Elliot’s vet as a Birthday Cookie Cake situation and then one to photograph to tell you guys about. Both got chocolate drizzle and sprinkles. Both have a cinnamon tan.
So mix up two of these while you’re at it! I think it’d be great stacked as a 2 layer cake, even! Maybe with chocolate fudge frosting? Maybe with chocolate letters on top? But maybe, for sure, you should make this no matter what. Freeze it for casual snacking. Grab a bag of them to give to the nicest dude you know. Grab a couple to give to your lady friend riding bikes. Leave them on the counter for your neighbor who let you use his fridge when yours was BROKEN.
But mostly, I hope you all have the best day! Read this even if you want and then just don’t bother giving up on love and go on vacation!
- 1 1/3 all-purpose flour
- 1 t baking powder
- 1/2 t cinnamon
- 1/4 t cream of tartar
- 1/2 t kosher salt
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup (1 stick) butter, softened
- 1 large egg
- 1 1/2 t vanilla extract
- 1 cup chocolate chips
- Preheat oven to 350°F. Line the bottom of a 9″ round cake pan with parchment paper.
- In a medium bowl whisk together the flour, baking powder, cinnamon, cream of tartar and salt. In another medium bowl using an electric mixer cream together the butter and sugars. When combined add the egg and vanilla and mix until blended together nicely.
- Add the flour mixture and stir until mixed completely. Stir in 1 cup chocolate chips. Spread batter in the bottom of the prepared pan, evening it with a spatula. Bake for 20-25 minutes or until a toothpick or cake tester comes out clean when inserted in the center. Let the pan cool completely before lifting the bars out of the pan with the parchment paper. Drizzle with additional chocolate and top with sprinkles. Slice into wedges.
Yay! Click HERE for a printable pdf of the recipe above.
I live in a pink and purple world. But, f’real, can you believe those radishes exist in nature?!