Whole Wheat Chocolate Chip Cookies - a healthier version of a classic cookie. Chewy, with a slightly nutty flavor.
WHOLE WHEAT CHOCOLATE CHIP COOKIES
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 its amazing texture. I should have expected I would like these. 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. There is no all-purpose flour in them, only white whole wheat. So you are getting your grains. 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.
COLD BUTTER
This recipe is different from others as it uses cold butter sliced into ½" 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.
MORE RECIPES WITH WHOLE WHEAT FLOUR:
WHOLE WHEAT CHOCOLATE CHIP COOKIES RECIPE:
Whole Wheat Chocolate Chip Cookies
Ingredients
- 1 and ½ cup white whole wheat flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 3 teaspoon cornstarch
- ½ cup unsalted butter cold, cut up into ½"
- ¾ cup dark brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ⅔ cup semi-sweet chocolate chips
Instructions
- 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 tablespoon 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.
bes says
Hello, will i be able to use salted butter and just cut away the added salt? Thank you!
CrunchyCreamySw says
Hi Bes! Yes! I made them with salted butter before and skipped the additional salt and they turned out great! Let me know how it goes! Thanks!
bes says
I've made this last week and they are simply to die for. I couldn't stop reaching out for it. Loved it!
CrunchyCreamySw says
Hi Les! I am so glad you are enjoying the cookies! Your addition of chipotle chili powder sounds fabulous! I love kick in cookies too! 🙂 The reason the cookies do not flatten as usually, is because of too much flour. I always recommend spooning the flour to a measuring cup. Hope this helps!
CrunchyCreamySw says
Hi Susi! That would be cornstarch. It's addition to cookies produces soft and delightful cookies. Also, more brown sugar than granulated sugar will contribute here too. Hope you will give them a try! Thank you!
Pettyt89 says
I made these last night and they turned out so well! Instead of white sugar(we don't eat that stuff) I used Sucanat and it worked out really well! I may need to add a little water or another egg white next time though. The dough was a little crumbly but this recipe made wonderful and delicious cookies! We love them!
Mary says
I made these with mini-chocolate chips and they have been well enjoyed. Thanks for the recipe.
Nancy says
Whoa, whole wheat CCC! The whole wheat totally makes these a health food, right Anna? I won't feel guilty about eating the whole batch myself.
Caroline | chocolate & carrots says
Yummy! There's nothing finer than a good whole wheat chocolate chip cookie. Love it Anna! 😀
Rosie - Blueberry Kitchen says
Your cookies look delicious and I love that they're made with wholewheat flour!
sweet-lab says
Delicious! I'm afraid that if I make these I won't be able to stop nibbling on them either! Can't wait to try these.
CrazyforCrust says
I love whole wheat in cookies! These look really good!
Tutti Dolci says
Love your cookie experiments, these look great!
CrunchyCreamySw says
Aww, thank you, Laura 🙂
Chung-Ah | Damn Delicious says
Whole wheat flour in cookies? I have to get in on this! That means that they're entirely healthy and I can have twice as much, right?
CrunchyCreamySw says
That's what I'm thinking too!:) Thanks, Chung-Ah!
Nicole says
Whole wheat brings a toothy nuttiness that taste great in cookies. I am gonna to put this recipe on my weekend bake list!
CrunchyCreamySw says
Yay! Let me know what you think, Nicole!
Monica Ma says
These cookies are among my favorite choc chip cookies too! I make the original recipe also use white WW flour. I love that grainy, digestive biscuit, texture and taste of the WW flour and they keep really well for a few days in the cookie jar. Using cold butter is a nice convenience too. : )
CrunchyCreamySw says
I agree. And they really do stay soft for days! Thanks, Monica!
curryandcomfort says
I love whole wheat flour in food... we only eat whole grain pasta... and whole grain bread in my house. This cookie is just what I need to try to get some more cookies into my diet. 🙂
CrunchyCreamySw says
And that's always a good thing 🙂 Thanks, my friend!
Averie Cooks says
Fun twist on the cookies! Wheat and cutting in cold butter! It's always fun to try new twists on old faves!
CrunchyCreamySw says
I highly recommend trying these to any CCC fan. Super good! Thanks, Averie!