Whole Wheat Chocolate Chip Cookies – healthier version of a classic cookie. Chewy, with a slightly nutty flavor.
As you can see, I have been on a whole wheat kick lately. And chocolate chip cookies just had to be a part of it. I couldn’t wait to make them and see how the whole wheat flour affects the texture and taste.
Oh my! These have become one of my very favorite cookies. They are on my Top 5 list. They are so incredibly good! I was quite surprised. Or maybe not really. I loved the focaccia and it’s amazing texture. I should have expected I would like these. Still, I was afraid they might be disappointing.
What a sweet surprise it was! The whole wheat flour (the only flour in this recipe, by the way) gives these cookies a nice hearty, almost a nutty flavor. I love it! I don’t like nuts in my cookies or brownies but I love the nutty flavor these have from the whole wheat flour. I am weird like that. 🙂
I made them three times in one week and that says something. These cookies are so good and good for you. There is no all-purpose flour in them, only white whole wheat. So you are getting your grains. I need to try and use regular whole wheat and see if I will like it even more. Right now, I am enjoying these with a tall glass of milk.
The dough itself is so amazingly delicious! I couldn’t stop nibbling on it! The cookies are soft, a little chewy, with a slightly crispy edge. They stay soft for at least three days. I even left some on the counter and they were still soft the next day.
I used only 2/3 cup of chocolate chips (as in the original recipe) because I was more interested in the texture from the whole wheat flour. But I think this dough can handle another half a cup of chocolate chips of chopped chocolate. The addition of cornstarch will help to hold it all in.
I found this recipe from Kim Boyce’s cookbook “Good to the Grain” via Reclaiming Provincial. The first batch was good in flavor but a little too dry, slightly overbaked if you ask me. So I played with the recipe a little: added cornstarch (famous ingredient in cookies recently), increased the brown sugar, decreased the white, changed the time of baking and I got a fabulous batch of whole wheat chocolate chip cookies.
This recipe is different from others as it uses cold butter sliced into 1/2″ pieces. You cream it with both sugars and it still turns light and fluffy. So you don’t have to plan ahead but make these when the craving strikes. Enjoy a batch in 30 minutes, from start to finish.
This recipe also doesn’t require chilling the dough. However, I tried both ways. The chilled in the fridge batch was thicker and didn’t spread as much. And these babies spread during baking so make sure you space them out.
- In a large mixing bowl, whisk together the dry ingredients (flour, soda, salt and cornstarch). Set aside.
- Line a baking sheet with parchment paper or silicone baking mat. Set aside.
- In a large mixing bowl, cream butter with both sugars on low speed for two minutes. Beat until light and fluffy. Scrape down the sides of the bowl as needed.
- Add vanilla and egg and mix until just combined. Scrape down the sides of the bowl.
- With mixer on low speed, mix in flour until just incorporated.
- Stir in chocolate chips.
- Scoop the dough into 1,5 Tbsp mounds of dough. Chill the balls in the fridge for at least 30 minutes or overnight.
- When ready to bake, preheat the oven to 350 degrees F.
- Bake cookies for 8 to 12 minutes or until the edges are set (they should have small tiny holes around it). Let sit on the baking sheet for 3 minutes to finish baking.
- Transfer onto a cooling rack to cool completely.
Have a fabulous day!