Whole Wheat Chocolate Chip Cookies
User Reviews
5
Whole Wheat Chocolate Chip Cookies
Description
The recipe relies on finely ground 100% whole wheat flour to provide a rich, hearty base with a bit of texture. Butter cut into small pieces is creamed with both brown and granulated sugars until blended, adding moisture and sweetness. Eggs and vanilla are mixed in to bind and flavor the dough. Leavening agents baking powder and baking soda ensure the cookies rise slightly and have a soft crumb.
Chopped semisweet or bittersweet chocolate chunks are folded in to offer bursts of melted chocolate throughout. The dough is portioned into 1.5 tablespoon scoops spaced well apart on prepared baking sheets. Baking at 350°F for 10 to 15 minutes causes the cookies to brown at the edges but remain soft and slightly underbaked in the center for chewiness. Slightly underbaking avoids dryness and helps retain a tender interior.
These cookies provide a wholesome twist on a classic favorite, using whole wheat flour for additional fiber and a nutty flavor. The instructions emphasize careful measuring of flour to avoid dry or crumbly texture. Chocolate chips may be substituted for chunks based on preference.
Ingredients
- 2 ¾ cups whole-wheat flour measured correctly
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup butter cut into 1/2-inch pieces, cold
- 1 ⅔ cups brown sugar packed
- 1/4 cup granulated sugar
- 2 egg large
- 1 tablespoon vanilla extract pure
- 8 ounces semisweet baking chocolate roughly chopped into 1/4- and 1/2-inch pieces, or bittersweet
Instructions
- Preheat oven to 350F. Line two baking sheets with parchment or silicone baking mats. Set aside.
- In a medium bowl, whisk whole wheat flour, baking powder, baking soda, and salt together. Set aside. Check out the notes on measuring flour for tips.
- Add butter and the sugars to the bowl of a standing mixer fitted with a paddle attachment.
- With the mixer on low speed, mix just until the butter and sugars are blended, about 2 minutes. Scrape down sides of the bowl.
- Add the eggs one at a time, and mix until just combined.
- Stir in vanilla just until incorporated.
- Add the flour mixture, and stir in just until combined. Do not overmix.
- Add the chocolate, and stir in until just incorporated.
- Scoop 1.5 tablespoon scoops of dough onto the baking sheet, leaving 2 inches between them.
- Bake the cookies for 10-15 minutes or until the cookies are golden brown at the edges and just set in the centers. The cookies should be slightly underbaked to stay soft and chewy. If you prefer a crispier cookie, bake an additional 1-2 minutes.
- Transfer the cookies still on the baking mat or parchment paper onto the counter to cool.
Notes
- Use finely ground 100% whole wheat flour for best texture and flavor.
- Weigh or lightly spoon and level flour when measuring to avoid dry or crumbly cookies.
- Salt may be reduced to ½ teaspoon table salt if preferred.
- Adjust sweetness by packing less brown sugar for milder flavor.
- Chocolate chunks or chips can be used based on texture preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 38cookies
Amount Per Serving
Calories 148 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 148kcal | 7% |
| Carbohydrates | 18g | 6% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 21mg | 7% |
| Sodium | 140mg | 6% |
| Potassium | 109mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 160IU | 3% |
| Calcium | 24mg | 2% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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