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.