Chocolate chip cookie cake recipe

I had a ton of chocolate chip cookie better left in the freezer after all the cookie baking madness a few weeks ago. Being too lazy to bake any more cookies, I resorted to dumping the cookie dough into a large tart pan. Flattened it out and baked away. 

Once baked and cooled, I cut them like little pie slices, topped them with vanilla ice-cream and hot chocolate fudge. This is all the kids and I had for dinner. :-)

This recipe will make 30-32 medium sized cookies or two cookie cakes, 8 inch each.

1/4 lb / 125 gms / 1/2 cup butter
1/4 lb/ 125 gms / 1/2 cup vegetable oil
1 cup dark brown sugar or jaggery powder
1 cup white sugar
2 tsp vanilla
2 large eggs
2 and 1/2 cup whole wheat flour
1 tsp baking soda
1 tsp kosher salt
1 1/4 cup chocolate chips

Cream the butter and sugars together. 
Add eggs one at a time. Beat on low, after each addition. Add vanilla and oil.  
Mix the flour, baking soda and salt together.
Add this to the egg mixture. and beat on low until well combined. 
Add the choco chips and combine.

You can make this dough and freeze it for upto a month. 
Else, you can chill the dough for 15 minutes. 

To make cookies:
Using an icecream scoop, drop 8 to 10 dough balls onto a large baking sheet line with parchment paper. 
Bake at 350 degree F for 12 to 15 minutes or until the edge start to brown. If you prefer crinkled cookies, remove the tray half way and bang it on the counter to deflate them. Turn it around and bake the next half of the time. 

Let it cool on the pan for a few minutes. Once cool, remove them onto a wire rack and cool completely. Enjoy!

To make a cookie cake or cookie tart:
If you are baking a cookie cake, or tart, divide the dough into two halves. Flatten out one half into a tart tray or into a baking tray to about 1 inch thickness. Bake for 25-30 minutes, or until the edges are slightly brown. 

Cool completely and enjoy it with icecream and fudge.