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.
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.
MORE RECIPES WITH WHOLE WHEAT FLOUR:
WHOLE WHEAT CHOCOLATE CHIP COOKIES RECIPE:
- 1 and 1/2 cup white whole wheat flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3 tsp cornstarch
- 1/2 cup unsalted butter cold, cut up into 1/2"
- 3/4 cup dark brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2/3 cup semi-sweet chocolate chips
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.