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Lighter Giant Thanksgiving Chocolate Chip Cookie Cake

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A lighter version of the classic chocolate chip cookie cake, perfect for Thanksgiving. Made with Greek yogurt and coconut sugar for a healthier twist without sacrificing flavor.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • ⅓ cup unsalted butter, softened
  • ⅓ cup plain Greek yogurt, at room temperature
  • ⅓ cup coconut sugar
  • 3 tablespoons maple syrup
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • ¾ cup semi-sweet chocolate chips
  • ¼ cup chopped pecans or walnuts (optional)
  • 1 teaspoon cinnamon (optional)
  • Flaky sea salt for topping (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan or springform pan and line the bottom with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, and salt. If using cinnamon, whisk it in now.
  3. In a large bowl, beat softened butter, Greek yogurt, coconut sugar, and maple syrup until light and fluffy, about 2-3 minutes.
  4. Add egg and vanilla extract; beat until fully incorporated. The mixture may look slightly curdled.
  5. Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Finish folding by hand with a rubber spatula to avoid overmixing.
  6. Gently fold in chocolate chips (and nuts if using) until evenly distributed.
  7. Transfer dough to the prepared pan. Using slightly damp fingers, press dough into an even layer, making edges slightly thicker than the center.
  8. Bake for 18-22 minutes, until edges are golden brown and center is set but still soft. A toothpick inserted in the center should come out with a few moist crumbs.
  9. Let cool in the pan for 10 minutes, then lift out using parchment paper sling and transfer to a cooling rack. Cool completely before slicing, about 30 minutes.

Notes

Make sure Greek yogurt is at room temperature to prevent butter from seizing. Do not overbake; the center should jiggle slightly when done. For best results, let the cookie cake cool completely before slicing. Store leftovers at room temperature for up to 3 days in an airtight container with a slice of bread to keep it soft.

Nutrition

Keywords: chocolate chip cookie cake, Thanksgiving dessert, lighter cookie cake, Greek yogurt cookie, coconut sugar

Find it online: https://prismtaste.com/lighter-giant-thanksgiving-chocolate-chip-cookie-cake/