Chocolate Chip Cookie Cake

Ingredients

• For the Cake
• Baking spray
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 sticks unsalted butter, softened
• 2 cups packed light brown sugar
• 4 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1 1/4 cups buttermilk, at room temperature
• 8 ounces bittersweet chocolate, chopped
• 1/2 cup walnuts, chopped
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• For the Chocolate Drizzle
• 1/2 cup heavy cream
• 1 tablespoon light corn syrup
• 1/8 teaspoon salt
• 3 ounces bittersweet chocolate, chopped

Directions

1. Set an oven rack in the center and heat the oven to 350 degrees F. Use baking spray to coat a jelly roll pan measuring 17 1/4 by 11 1/2 inches.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt, then set it aside. In a large bowl, beat the butter and brown sugar on medium speed until the mixture is light and fluffy, about 2 minutes. Add the eggs 1 at a time, mixing well after each one and scraping the sides and bottom of the bowl with a rubber spatula as needed. Beat in the vanilla just until combined.
3. Work in the flour mixture in 3 additions, alternating with the buttermilk. Stir in the chopped chocolate, along with the walnuts if you are using them. Scrape the batter into the prepared pan and spread it into an even layer. Bake for 25 to 30 minutes, until a cake tester inserted into the cake comes out clean. Move the pan to a cooling rack and let the cake cool completely, about 1 hour.
4. For the chocolate drizzle, warm the cream, corn syrup, and salt in a small saucepan over medium-low heat until the mixture comes to a simmer. Alternatively, heat the cream in a microwave-safe container.
5. Put the chocolate in a medium bowl. Pour the hot cream over the chocolate and stir until fully melted. Drizzle it over the cooled cake and let it set, about 15 minutes. Cut the cake into 24 pieces and serve.