Chocolate Chip Cookie Cake

Who doesn't love one great big chocolate chip cookie?!  When I saw this recipe on Diana's Desserts I was so drawn to it because of my love for chocolate chip cookies.  The only change I made to the recipe was using 3/4 Cup brown sugar and 1/4 Cup granulated sugar.  It turned out well; the recipe was easy to make, just like making regular chocolate chip cookies.  I cut into the cookie cake after 30min of cooling because I was in a rush but I wish I would have waited until it had cooled completely to give me a better texture on the inside.  It still tasted great, full of sweet brown sugar and chocolate flavors with the right amount of chewy goodness. 

To make it even more chewy, I decided to add a caramal icing on top and then drizzle it with milk chocolate.  Although the cake was very sweet, that addition of the topping made it to be one great big ooey gooey sweet chocolate chip cookie cake.  I would defintely make this recipe again but maybe leave the caramal icing off (it was a tad too sweet for me) and next time just top it with whipped cream (like the original recipe did), or just some drizzled milk or white chocolate, or even some Nutella, or just leave it plain!