If you're on the hunt for a dessert that beautifully combines wholesome ingredients with indulgent flavors, look no further than this Whole Wheat Chocolate Chip Cookie Cake with Dried Cherries and Smoked Salt! This delightful treat is not just a cookie; it's a cake that delivers the perfect balance of chewy and crispy textures, all while being packed with rich chocolate chips and the sweet-tartness of dried cherries. The unexpected touch of smoked salt elevates this dessert to a whole new level, making it a standout for any occasion. Get ready to impress your family and friends with a treat that feels indulgent yet surprisingly wholesome!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 cup whole wheat flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup chocolate chips
- 1/2 cup dried cherries
- Smoked salt for sprinkling
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 9-inch round cake pan by lightly greasing it with butter or cooking spray and lining the bottom with parchment paper.
- In a medium bowl, whisk together whole wheat flour, baking soda, and salt until well combined. Set aside.
- In a large mixing bowl, cream the softened butter with brown sugar and granulated sugar using an electric mixer. Beat until the mixture becomes light and fluffy, approximately 3-4 minutes.
- Add the egg and vanilla extract to the butter-sugar mixture. Mix until fully incorporated, scraping down the sides of the bowl as needed.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Fold in the chocolate chips and dried cherries using a spatula, ensuring they are evenly distributed throughout the dough.
- Transfer the cookie dough to the prepared cake pan, spreading it evenly and smoothing the top with a spatula.
- Sprinkle smoked salt lightly and evenly across the surface of the dough.
- Bake in the preheated oven for 22-25 minutes, or until the edges are golden brown and the center is set but still slightly soft.
- Remove from the oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, slice into wedges and serve. Can be stored in an airtight container at room temperature for up to 5 days.
Tips
- Use Room Temperature Ingredients: Ensure your butter and egg are at room temperature for a smoother batter and better incorporation of ingredients.
- Don’t Overmix: When combining the dry and wet ingredients, mix just until combined to keep the cookie cake tender and avoid a tough texture.
- Experiment with Add-ins: Feel free to swap the dried cherries for other dried fruits like cranberries or raisins, or add nuts for an extra crunch.
- Check for Doneness: Since ovens vary, keep an eye on your cookie cake during the last few minutes of baking. It should be golden brown around the edges and slightly soft in the center.
- Serving Suggestions: This cookie cake is delicious on its own, but you can also serve it warm with a scoop of vanilla ice cream or a drizzle of chocolate sauce for an extra indulgent treat!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 4g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 45mg
