Everyone’s favourite whole wheat chocolate chip cookie recipe – in cake form! Fancied up with dried cherries, dark chocolate, walnuts, and smoked salt, this cookie cake is next level delish!
I’m not really into Valentine’s Day and all of the nonsense it brings with it. Overpriced roses? No thanks. Crowded restaurants with set menus and crazed staff? Let’s just order pizza. Ridiculous expectations of romance on a particular day just because people say so? Girl, please.
Galentine’s Day, on the other hand, I am all over. An excuse to get together with some of my favourite ladies, drink bubbly drinks, and eat delicious food? Sign me up!
I don’t know about you, but for me, those close friendships are everything. My girls are the keepers of my unfiltered thoughts, my therapists, the antidote to living in a home strewn with stinky sports gear and toy cars. Its a special kind of unconditional love, and so, I try to show my appreciation how I know best: with food.
If you want a Galentine’s (or Valentine’s, if that’s your thing – you do you) treat that’s super simple to make but looks impressive, let me introduce you to my one and only Whole Wheat Chocolate Chip Cookie Cake.
There is pretty much nothing easier and few things better than a chocolate chip cookie cake. You just make your cookie dough as per usual, then press it into a cake pan. No scooping and rolling individual cookies. No fussing around with chilling the dough. And your chocolate chip cookie cake will have a gloriously soft and gooey center with crisp edges. Essentially, it’s perfection.
This Whole Wheat Chocolate Chip Cookie Cake is spun off of my favourite whole wheat chocolate chip cookies recipe, fancied up with dark chocolate, dried cherries, walnuts, and smoked salt. If you don’t have smoked salt on hand, just use regular flaked salt. No heart-shaped cake pan? Use a round one. Or a square one. Or a cast-iron skillet.
Just make one. It’s a great thing to share with the people you love – on the 14th of February, or on any other day.
Can we be real about this? You’re eating a giant chocolate chip cookie. Yes, a giant whole wheat chocolate chip cookie, but a giant cookie loaded with butter and sugar all the same. Enjoy it! Be mindful about how the cookie smells (mmmm, buttery) and how if feels (is it warm from the oven? soft on the inside? crispy around the edges?) and how it makes you feel.
How much cookie is enough? On you can know that. Pay attention to your satisfaction cues. Ask your self whether you legitimately want more, or whether more would push you over the edge into feeling unwell. Make note of how you feel when you’re finished, both physically and mentally. But most importantly, just enjoy the damn cookie!
Other tasty treats you might enjoy:
Whole Wheat Chocolate Cookie Cake
Everyone's favourite whole wheat chocolate chip cookie recipe - in cake form! Fancied up with dried cherries, dark chocolate, walnuts, and smoked salt, this cookie cake is next level delish!
- 3 cups whole wheat flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons flaked salt preferably smoked salt
- 8 ounces cold unsalted butter cut into 1/2 inch / 1cm pieces
- 1 cup light brown muscovado sugar
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 4 ounces 70% dark chocolate roughly chopped
- 1 cup dried cherries
- 1/2 cup walnuts roughly chopped
Preheat oven to 180°C / 350°F.
Butter the bottom and sides of two round, square, or heart shaped cake pans. (This amount of cookie dough is enough for two 9-inch round tins)
In a large bowl use a whisk to mix together the flour, baking powder, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, mix the cold butter pieces with the sugars until well blended, about two minutes.
Add the eggs, one at a time. Give the bowl a good scrape down and ensure everything is well combined, then add the vanilla.
Add the flour mixture to the wet mix all at once, and blend until just barely combined.
Next add the chocolate chips, dried cherries, and walnuts, and mix until evenly combined. I like to finish the mixing with a wooden spoon.
Press approximately half of the dough into each cake pan, using your hands (wet hands are good if the dough is sticking to you) to press the dough into an even layer.
Bake for about 25 - 30 minutes. The cookie cake is done when puffed and golden on top, and a knife inserted in the center comes out clean.
Remove from the oven and set the cookie in it's tin on a wire rack to cool.
Serve in slices, with a glass of milk or a scoop of iced cream handy. Also amazing served warm, and eaten straight from the pan. Enjoy!
- I often make this with white whole wheat flour and love the results.
- You can make just one cookie cake and bake the rest as regular cookies, or freeze the rest of the dough for another day.
- The cookie cake will last for 3-5 days at room temperature.
- Unbaked dough will last up to 3 months in the freezer.