These are the best whole wheat chocolate chip cookies, made with whole wheat flour in a 1:1 swap for all-purpose flour. Chewy and perfect, this whole wheat chocolate chip cookies recipe may just become your new favorite.
The Best Whole Wheat Chocolate Chip Cookies Recipe
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. And why not tuck in a handful of chewy whole wheat chocolate chip cookies this year?
These are seriously the best whole wheat chocolate chip cookies! Inspired by the excellent whole wheat chocolate chip cookies from Kim Boyce’s Good to the Grain cookbook, they’re packed with that classic chocolate chip cookie taste we know and love. And 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 that can be made large or small. I love the hit of whole grain flour, and they’re easily adapted to be gluten-free if you need (hint: oat flour for the win!)
Here’s what you’ll need to make delicious whole wheat chocolate chip cookies. The full ingredient amounts and detailed instructions are included in the recipe card lower down.
- Butter – I always use unsalted butter in my baking recipes.
- Brown sugar: I use dark brown sugar but light is fine too.
- Granulated sugar
- Eggs: Use large eggs.
- Vanilla extract – Pure vanilla extract will give the best flavor!
- Whole wheat flour – Or you can use whole wheat pastry flour or spelt flour.
- Leavening agents – Baking powder and baking soda.
- Salt – I use fine sea salt in all of my recipes.
- Semisweet chocolate
How to Make Whole Wheat Chocolate Chip Cookies:
- Prepare: Heat the oven and line two baking sheets with parchment paper.
- Combine dry ingredients: Whisk together the flour, baking powder, baking soda, and salt.
- Cream butter: Now cream the butter and sugar, then add the eggs one at a time, then mix in the vanilla.
- Combine: Add the flour mixture to the butter and blend.
- Add chocolate. Mix in the chocolate.
- Bake. Scoop mounds of dough onto the baking sheets and bake cookies for 16 to 20 minutes. Serve warm.
Tips & Substitutions
I am not suggesting you mess with a good thing, because this recipe is as close to cookie perfection as it gets. However, if you feel like you want to experiment, try:
- Add-ins – Add nuts like chopped walnuts or go super decadent with mini m&ms or chopped candy bits.
- Different chocolate – You can swap in a different kind of chocolate chip, including milk chocolate or even white chocolate for a different flavor note.
- Other flour – You can do an equal combo of whole wheat flour and all-purpose flour if you wish, or use spelt flour or whole wheat pastry flour instead of the whole wheat flour.
- Make gluten-free – Make these cookies with gluten-free oat flour to make them gluten-free! Simply substitute 360 grams of oat flour for the whole wheat flour.
- Flaky salt – Top cookies with flaky sea salt for the perfect sweet-salty touch.
- Make ice cream sandwiches – These whole wheat chocolate cookies are PERFECT for making ice cream cookie sandwiches. Fill them with a big scoop of vanilla, chocolate, or caramel ice cream for a treat.
Store cookies in an airtight container on the counter for up to 5 days. These cookies also freeze well: place in a freezer-safe bag and store in the freezer for 3 months, then thaw in the fridge before serving. You can freeze the cookie dough as well, in an airtight, freezer-safe container or sealable bag, for up to 3 months.
More Cookie Recipes
- Oat Flour Sugar Cookies
- Oat Flour Chocolate Chip Cookies
- Gluten-Free Cherry Oatmeal Cookies
- Gluten-Free Pumpkin Chocolate Chip Cookies
Whole Wheat Chocolate Chip Cookies
- 1 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.