Chocolate Chip Cookie Cake, a wee bit healthier

Adapted from Ghiradelli's Chocolate Chip Cookie Recipe

1 cup butter or margarine, softened
3/4 cup sugar
3/4 cup brown sugar, packed
2 large eggs
2 teaspoons vanilla
2 1/4 cups unsifted flour I often do: 1 1/2 cup white flour + 3/4 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
2-4 Tablespoons ground flax seed optional
2-4 Tablespoons wheat germ optional
2-4 Tablespoons protein powder optional
11 1/2 ounces Ghirardelli chocolate chips I like to do half semi-sweet and half 60% Cacao Bittersweet Chocolate Chips

Pre-heat oven to 350ºF. Stir flours, flax seed, wheat germ and protein powder with baking soda and salt; set aside. In large mixing bowl, beat butter with sugar and brown sugar at medium speed until creamy and lightened in color.
Add eggs and vanilla, one at a time. Mix on low speed until incorporated.
Gradually blend dry mixture into creamed mixture. Stir in chocolate chips.
Place dough into a greased 13 x 9 inch baking pan for a thicker cookie or as large as ~15 x 10 inch jelly roll pan for a larger, thinner cake. Spread dough into prepared pan.
Bake for 15 to 25 minutes or until golden brown. Let sit and frost and decorate when it is completely cooled. Have fun!!

Check out the technique I always use: Cooking Tip #1: Smushing sticky stuff like cookie dough into a pan.