The best whole wheat chocolate chip cookies made with whole wheat flour in a 1:1 swap for all-purpose.
The coziness of a rainy day in December cannot be understated. It gets me thinking about the end of the year, a wintry, windy beach, and the kind of cookies we'll make for our holiday cookie plates. So far on my list I've got almond butter cookies, sugar cookies, gingerbread men, jam thumbprints, maybe slices of gingerbread tucked in among the sparkles (is that allowed?), a loaf of poppyseed cake, and chocolate chip cookies. Specifically the excellent whole wheat chocolate chip cookies from Kim Boyce's Good to the Grain cookbook.
Cookies (and tea), of course, are a must whilst lounging by a fire on a rainy afternoon. Much like that maple pumpkin pie recipe, this is the "only" chocolate chip cookie recipe I use and I don't deviate from the original recipe as it is, in my mind, perfection. The cookies are a bit chewy, just the way I like my chocolate chip cookies -- no crispness, please! -- and dense because you'll only use whole wheat flour. I like to make them a bit smaller than the recipe instructs but they are lovely baked large too.
Obviously these don't last long but they're so easy to put together you can quickly make another batch when the mood strikes. Dangerously easy and good. Also the perfect snack for when you're making up your own holiday cookie lists -- mine no doubt will change before we set to baking but it's definitely time to be thinking about it.
Why You'll Love These Cookies
They're healthy! Yes, despite the butter and sugar I consider these cookies to be on the healthier side because of the whole wheat flour. Whole wheat flour, which has not been stripped been of nutrients like all purpose flour, contains valuable nutrients and fiber. I personally love the taste of whole wheat flour as well, as it has a richer, slightly sweeter undertone. And I love tucking it into sweets recipes to up their nutritional impact.
Classic chocolate chip cookie taste. Other than the whole wheat flour, these are the classic chocolate chip cookies we all know and love. The rest of the ingredients are familiar - butter, vanilla, and eggs. The batter bakes up into perfectly chewy and flavorful cookies.
Here's what you'll need to make delicious whole wheat chocolate chip cookies:
- Unsalted butter
- Brown sugar: I use dark brown sugar but light is fine too.
- Eggs: Use large eggs.
- Pure vanilla extract
- Whole wheat flour: Or whole wheat pastry flour, or spelt flour.
- Baking powder and baking soda
- Fine sea salt
- Bittersweet chocolate
How to Make Whole Wheat Chocolate Chip Cookies
Scroll down to the recipe card at the bottom of this post for the full instructions.
- Preheat oven. Place two racks in the upper and lower thirds of the oven and preheat to 350°F. Line two baking sheets with parchment.
- Combine flour. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream butter. In another large bowl, cream the butter and sugar with a handheld mixer or stand mixer just until the butter and sugars are blended. Use a spatula to scrape down the sides of the bowl. Add the eggs one at a time, mixing until each is combined. Mix in the vanilla.
- Combine. Add the flour mixture to the bowl and blend on low speed until the flour is barely combined, about 30 seconds.
- Add chocolate. Add chocolate all at once to the batter. Mix on low speed until the chocolate is evenly combined.
- Bake. Scoop mounds of dough onto the baking sheets, leaving 3 inches between them. Bake cookies for 16 to 20 minutes. Serve warm.
Store cookies in an airtight container on the counter for 5 days. You can also freeze cookies -- place in a freezer-safe bag and store in the freezer for 3 months. Defrost at room temperature.
Whole Wheat Chocolate Chip Cookies
- ½ cup unsalted butter
- 1 cup dark brown sugar
- 1 cup sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 3 cups whole wheat flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 8 oz. chopped bittersweet chocolate or chocolate chips
- Place two racks in the upper and lower thirds of the oven and preheat to 350°F. Line two baking sheets with parchment.
- In a large bowl, whisk together the flour, baking powder, baking soda and salt.
- In another large bowl, cream the butter and sugar with a handheld mixer or stand mixer just until the butter and sugars are blended, about 2 minutes. Use a spatula to scrape down the sides of the bowl. Add the eggs one at a time, mixing until each is combined. Mix in the vanilla.
- Add the flour mixture to the bowl and blend on low speed until the flour is barely combined, about 30 seconds. Scrape down the sides and bottom of the bowl.
- Add the chocolate all at once to the batter. Mix on low speed until the chocolate is evenly combined. Use a spatula to scrape down the sides and bottom of the bowl and if needed stir and knead the batter to incorporate all of the ingredients.
- Scoop mounds of dough -- about 1-2 tablespoons in size -- onto the baking sheets, leaving 3 inches between them.
- Bake the cookies for 16 to 20 minutes, rotating the sheets halfway through, until the cookies are evenly dark brown. Note: I baked for 10 minutes, then rotated and baked for 8 more minutes.
- Place the baking sheet on a rack for a few minutes, then transfer the cookies to the rack to cool fully. Repeat with the remaining dough. Cookies are best eaten warm from the oven or later that same day. They'll keep in an airtight container for up to 3 days.
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