Instead of small regular sized cookies, try this XXL format, a giant cookie to share, which makes for a cake with an ultra soft and delicious chocolate chip cookie flavour.
Preheat the oven to 180°C. And take the butter out of the refrigerator in advance so that it is soft, but not melted.
Mix the soft butter and the brown sugar together.
In no particular order, add the egg, flour, baking powder (or yeast), pinch of salt and possibly a little vanilla. Mix well. The dough should stick a little but that is normal.
Cut the chocolate into large chunks and mix them into the dough.
Place a pastry circle on a baking sheet covered with parchment paper and form a thick pancake with the cookie dough, distributing the pieces of chocolate all around. If you don't have a pastry circle, put the dough in a buttered and floured cake mould.
Cook for 20 minutes at 180°C. The cake should have browned but should still slightly soft, like your usual cookies.
Notes
Quantities for a large cookie 20 cm in diameter. Enjoy while still warm (for runny chocolate!) and fresh out of the oven. Don't overbake your cookie cake. It should remain soft as with any small cookie it will tend to harden as it cools. Variants with different types of chocolate, addition of walnuts, hazelnuts or pecans or even raisins or cranberries. Quantities for 8 (or 6 gourmands!!)