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We love whole grains! We have found that we prefer their flavor. They are also far healthier than the refined foods which characterize the typical modern diet.

Switching to whole grains helps maintain a low glycemic diet. That means you will have more sustainable energy levels throughout the day, and probably fewer problems with weight control.

We created this website with one goal: to build an online community of like-minded people who either share our enthusiasm about whole grains or just want to learn more about them.

Recipes

Cake

Whole Wheat Chocolate Chip Cookie Cake

Written by Michelle

Monday, 11 February 2013 18:51

Whole Wheat Chocolate Chip Cookie Cake

Hello, delicious! Crisp on the edges, soft and chewy in the middle, a slight caramel taste from the dark brown sugar. Momma hit a home run with this one! Who doesn’t love a good chocolate chip cookie?!? Now make it the size of a pizza pan and it’s taken to a whole new level. There’s just something magical about seeing a huge chocolate chip cookie. My children’s eyes become saucers when they see this coming. It has quickly become the most requested cake in our house by young and old alike. Bonus: it’s so much easier to make than 25 individual cookies. Great to take along to parties and potlucks too.

This recipe came about because my daughter wanted a chocolate chip cookie cake for her birthday. I’ve always coveted one myself to be honest. Off I went to the kitchen to test my various chocolate chip cookie recipes and, after some tinkering and LOTS of baking, I arrived at this recipe which works beautifully as a cake. Using dark brown sugar is essential to keeping this cookie moist and chewy in the center. It took a few tries to get the ratio of baking soda to baking powder just right. The end result is a cookie cake with great texture that rises perfectly in the pizza pan.

This cookie cake is amazing right out of the oven with some vanilla ice cream. Make it today and become your kid’s hero.

Just in time for Valentine’s Day, it’ll be love at first bite. Sorry, I couldn’t resist.

Whole Wheat Chocolate Chip Cookie Cake

Ingredients:

3/4 cup unsalted butter, softened
1 cup organic dark brown sugar, packed (My favorite brand is Wholesome Sweeteners. It really does taste better and is quite moist.)
1/3 cup organic sugar
2 extra large or large eggs, room temperature
2 teaspoons pure vanilla extract
2 cups unbleached white whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups dark chocolate chips, 60% cocoa
1 cup pecans, toasted and chopped

Preparation:

Preheat oven to 375 degrees. Line a 16-inch, round pizza pan with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
In a large bowl, cream together butter and both sugars for 3 minutes on medium speed. Add the eggs one at a time, beating well after each addition. Beat in vanilla. Gradually beat in dry ingredients in thirds. Stir in chocolate chips and nuts.
With a spatula, spread the dough evenly across the bottom of the pizza pan. Make sure to leave a 2-inch border around the dough so it doesn’t spill over while baking. Bake for 20 minutes until cake is light golden brown and center is still a bit soft. Do not overbake.
Cool 10 minutes in the pan on a wire rack, then CAREFULLY slide the cake off of the pan onto the wire rack to cool completely.
For a nice presentation, wrap the pizza pan in wrapping paper then slide cake back onto pan before serving. To decorate the top of the cake, melt 3 tablespoons of chocolate chips in microwave, scoop melted chocolate into ziplock bag and cut small slit in corner of bag. Now use melted chocolate to write/draw on the cake.

Serves 12.

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