Chocolate Chip Cookie Cake

INGREDIENTS
FOR THE CHOCOLATE CHIP COOKIE CAKE:

•  1 cup all-purpose flour
•  1 cup white whole wheat flour or whole wheat pastry flour
•  3/4 teaspoon baking soda
•  1/4 teaspoon freshly grated nutmeg — optional
•  10 tablespoons unsalted butter — softened to room temperature
•  2/3 cup packed light brown sugar
•  1/4 cup granulated sugar
•  1 teaspoon kosher salt
•  1 large egg — plus 1 egg yolk, at room temperature
•  1 tablespoon whole milk*
•  2 teaspoons pure vanilla extract
•  1 1/4 cups semisweet chocolate chips

CHOCOLATE FUDGE FROSTING (OPTIONAL):

•  1 1/2 cups powdered sugar — plus 2 tablespoons
•  1/4 cup unsweetened cocoa powder
•  6 tablespoons unsalted butter — softened to room temperature
•  2 tablespoons whole milk*
•  1/2 teaspoon instant espresso powder — optional—it will intensify the chocolate flavor without making the frosting taste like coffee
•  1 teaspoon pure vanilla extract
•  Pinch kosher salt — to taste
  

INSTRUCTIONS

1. For the Chocolate Chip Cookie Cake: In a medium mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, and nutmeg.
2. In the bowl of a standing mixer fitted with the paddle attachment or a large mixing bowl with a hand mixer, beat together the butter, brown sugar, granulated sugar, and the salt on medium speed until smooth, about 3 minutes. Add the whole egg, beating for 1 minute and stopping to scrape down the bowl before adding the egg yolk. Beat for another minute and scrape down the bowl again. Beat in the milk and vanilla.
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