Chocolate Chip Butterscotch Cookie Cake

[PrisonerOfHope]

Chocolate Chip Butterscotch Cookie Cake

2 cups semi sweet chocolate chips
1 1/2 cups butterscotch chips
1/2 cup heavy cream
9 1/2 tablespoons unsalted butter, room temp
1 cup flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup brown sugar
1 teaspoon vanilla extract
2 tablespoons butterscotch schnapps (you could sub 1/4 teaspoon of butterscotch candy flavoring if you wanted to, but the alcohol in the schnapps cooks off)
1 egg

Make your ganache- this will be the glaze later. Put 2/3 of a cup of the chocolate chips in a bowl. Microwave the cream until boiling, then pour over the chocolate chips in the bowl. Let sit for about a minute then stir well to melt the chocolate and make a smooth mixture. Cover and set aside. You can make this hours before hand if you want. Just leave out because it will harden in the fridge.

Preheat oven to 350 degrees. Line a buttered 9 inch cake pan with a round of parchment paper (easiest way is to trace the outline of the with pencil on parchment then cut it out) then butter or spray the paper.

Whisk the flour, salt and baking powder in a small bowl. Set aside

In a large bowl, combine the butter, brown sugar, vanilla and schnapps. Mix with a hand mixer until well combined and fluffy. Scrape down the bowl, then add the egg.

After the egg is well combined, stir in the flour mixture.. Stir just until well combined, then add the rest of the chocolate chips and the butterscotch chips

Bake at 350 for about 25 minutes or until the top is golden brown and puffy and the edges look set. The middle will still look and feel somewhat soft..

Let cool in the pan on a wire rack for about an hour. Run a butter knife around the edges of the pan. Carefully lay a plate over the top of the pan and invert the cookie, then do that again onto another plate to get it back right side up.

Spoon your cooled ganache into a sandwich bag (or use a pastry bag). Snip off the corner and pipe the ganache onto the top of the cookie.