Happy Birthday Jude! My adorable godson turns two, and I am thrilled to be here in North Carolina to watch him live out his two-year-old quirks—like eating orange quarters and then lining the defruited rinds end to end like train cars or hiding puzzle pieces under the living room rug. He is a human echo with a mind like a sponge for words, he is attentive and considerate, a joy to godparent. It almost makes my heart break when he says the word, like a prayer of thanksgiving, Cookie.
Whole Wheat Cookie Cake
- 1 ¼ cups whole-wheat flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 stick cold butter
- ¼ cup white sugar
- ¼ cup brown sugar
- 1 egg
- ½ cup milk
- 1 teaspoon pure vanilla extract
- 1 cup chocolate chips or a combination of chocolate chips
- Homemade whipped cream and berries (optional) for decorating
- 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.
5 stars, the cake is especially tasty in the center, where it is still a little mooshy. Jude’s mother Holly made four of these cookie cakes, such dedication and it fed more than thirty party-goers. Perfect birthday cake.