Potato Chip Cookie Cake with Chocolate Chips

Ingredients

2 sticks (1 cup) vegan butter, softened
3/4 cup granulated sugar 
1/2 cup packed light brown sugar 
2 teaspoons vanilla extract 
the plant based equivalent of 2 eggs 
2 cups all-purpose flour 
1 teaspoon baking soda 
1 teaspoon kosher salt 
1 cup semisweet chocolate chips 
4 cups crushed potato chips (8 ounces)

Directions
Preheat the oven to 375 degrees F. Line a cake pan with parchment paper.
In the bowl of a stand mixer, cream together the butter, granulated sugar and brown sugar on medium-high speed until light and fluffy, 3 to 5 minutes. Add the vanilla and eggs and beat on medium speed until just combined. Add the flour, baking soda and salt, then mix on low speed until just combined. Stir in the chocolate chips and 2 cups of the crushed potato chips. Put the remaining 2 cups crushed potato chips in a shallow bowl. Spread cookie batter into prepared pan. Cover with remaining crushed potato chips. Bake in the preheated oven until golden and the cake springs back when lightly pressed, 35 to 40 minutes. Cool before cutting.

Enjoy!