Step 1

Preheat the oven to 350 degrees F.

Step 2

Grease an 8" cake pan with softened butter and use two long, thick strips of parchment paper to line the pan, leaving the ends sticking up for easy removal of the cake. For extra assurance, cut out a circle of parchment paper to line the entire bottom of the pan.

Step 3

Start by browning the butter. You'll need 170g of brown butter, so start with about 204g (as the butter melts, water evaporates).*

Step 4

To brown the butter, in a small saucepan, heat the butter over medium heat for several minutes, swirling to even out the color. The butter will be ready once the fat solids have separated and darkened, and the butter is an even medium amber color.

Step 5

Pour the brown butter into a glass measuring cup and place in the fridge to chill for 15 minutes.*

Step 6

Meanwhile, in a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 7

Weigh out the cooled melted brown butter into a medium size mixing bowl.

Step 8

Whisk in the sugars until fully combined.

Step 9

Mix in the eggs, egg yolk, and vanilla.

Step 10

Add in the dry ingredients, and gently fold with a rubber spatula until just combined.

Step 11

Lastly, fold in the chocolate chips.

Step 12

Pour the batter into the prepared pan and smooth out the top with a rubber spatula.

Step 13

Sprinkle more chocolate chips on top, as desired.

Step 14

Bake the cookie cake for about 35 minutes until evenly golden on top and toothpick inserted comes out clean.

Step 15

Allow to cool completely in the pan.

Step 16

Lift the cookie cake from the pan using the parchment strips onto a serving plate or cake stand.

Step 17

Decorate as desired and enjoy!