If you have no cake decorating skills (like me) then you’ll love the idea of a homemade whole-wheat cookie cake for the next birthday in your family. It takes very little – if any – talent to squirt some freshly whipped cream into the shape of a circle and your child’s first initial or age. I do want to warn you up front though this recipe calls for a little bit of refined sugar, which is not technically “real” but I think totally appropriate in GREAT moderation. One of the biggest problems with sugar today is the quantity in which it is consumed. And as I’ve shared before I think homemade treats are completely acceptable for occasions that truly are special and rare, although you’d be hard pressed to find me condoning factory-made, chemically-filled, artificial dye-laden treats any day of the year. :) So please forget that cookie cake place in the mall and instead spend a half hour making your very own cake from scratch…it’s easier than it looks!
Whole-Wheat Cookie Cake
- Preheat the oven to 350 degrees F.
- In a small bowl whisk together the flour, baking soda, and salt.
- In a large bowl fitted with an electric whisk cream the butter and sugar together. Add the egg, milk, and vanilla and mix until thoroughly combined. Lastly, continue beating on low speed while carefully pouring in the flour mixture. Scrape the sides of the bowl as needed.
- Using a spatula or large spoon stir in the chocolate chips by hand.
- Carefully spread out the cookie dough onto the round baking pan. Take a few minutes to ensure one nice, even layer.
- Bake for 8 - 10 minutes or a light golden brown on top.
- Let cookie cake cool almost completely before gently sliding/pushing it onto a large round platter. Or if you'd rather be safe than sorry just leave it on the round pizza pan.
- Just before serving cover the outside edge with a pretty strip of homemade whipped cream and then add your child's first initial or age in the middle. It might help to practice on an empty plate first. Good luck (and enjoy)!