A Ritzy Cookie Cake

Ingredients

• 1 cup (136 g) all-purpose flour
• ½ cup (34 g) whole-wheat flour
• 1 teaspoon baking powder
• ½ teaspoon ground cinnamon
• ½ teaspoon baking soda
• 8 tablespoons (4 oz/113 g) unsalted butter, very soft
• ¾ cup (150 g) turbinado or demerara sugar
• ½ teaspoon fleur de sel or fine sea salt
• 3 tablespoons natural almond butter, peanut butter, or another well-stirred nut butter
• 1 large egg, at room temperature and lightly beaten
• 4 ounces (113 g) semisweet or bittersweet chocolate, coarsely chopped
• ⅓ cup (50 g) almonds or other nuts, coarsely chopped
• About 3 tablespoons salted caramel topping, for finishing
• Fleur de sel or flaky sea salt, for finishing

Instructions

1. Center a rack in the oven and preheat to 350°F (175°C). Line a baking sheet with parchment. Line the bottom of a 9- to 9½-inch tart pan with removable bottom with a parchment circle, then set the pan on the baking sheet. A 9-inch springform ring set on parchment also works.
2. In a medium bowl, whisk together the all-purpose flour, whole-wheat flour, baking powder, cinnamon, and baking soda.
3. In a large bowl with a hand mixer, or in a stand mixer fitted with the paddle, beat the very soft butter, turbinado sugar, and fleur de sel on medium speed until creamy and evenly blended, about 2 minutes. The coarse sugar will remain slightly crunchy.
4. Beat in the almond or peanut butter until smooth. Add the beaten egg gradually, mixing until fully incorporated and scraping the bowl as needed.
5. Add the dry ingredients and mix on low only until a soft, thick dough forms. Finish folding with a spatula so no flour remains.
6. Press the dough evenly into the prepared pan, smoothing it all the way to the edges. Scatter the chopped chocolate and almonds over the surface and press them gently into the dough so they adhere.
7. Bake for 24 to 28 minutes, until the cake is golden brown around the edges, set on top, and still slightly soft in the center. Do not overbake; it will firm as it cools.
8. Cool in the pan on a rack for 15 minutes, then carefully remove the tart ring. Let the cookie cake cool completely so its chewy texture can set.
9. Drizzle, spatter, or dot the top with salted caramel and finish with a light sprinkle of fleur de sel. Cut into 10 to 12 wedges and serve.