If you are a friend of mine on Facebook, you have already heard just how excited I am about these cookies. I decided months ago that I wanted a traditional chocolate chip cookie made with 100% whole wheat.
Somehow that wasn’t nearly as easy as I thought it might be. After watching several batches of cookies flatten out and either fall apart or become way too crispy for my liking, I put the idea aside for a little while.
This past weekend, I decided to try again and these cookies delivered all of my wishes.
Soft and chewy, (even after a few days! and yes, it was hard to make a few of them last that long just to see how they would taste), with the perfect amount of chocolate and not-too-sweet cookie, this is going to be a new favorite.
They don’t taste overly “wheat-y” but there is a distinct whole-grain flavor. I love it. They taste different from the traditional chocolate chip cookie, but in a good way.
* This dough freezes well and the finished cookies froze beautifully too.
Pickles says
I just baked these and they are amazing! I was skeptical as I began mixing and the dough was looking very dry, but I continued and mixed the chocolate chips in with my hands. That seemed to do the trick! The texture is so soft and the flavor wonderful! Thank you so much!
Anonymous says
This is my "go to" chocolate chip cookie recipe! They are delicious! The only changes I make are using both semi-sweet and milk chocolate chips, as well as 2 teaspoons of vanilla.
Christine M Ramseyer says
These were great. They came out just the way your picture shows. I like cookies just a bit less sweet, any suggestions how to adjust the recipe without sacrificing texture?
JG says
Absolutely amazing! The first recipe I used with freshly ground hard wheat flour.
Steve says
I made these and they turned out amazing. Pretty much followed the instructions exactly as they’re written. They were soft and perfect with just the right amount of chocolate. Kids devoured them all within an hour after they cooled.
Dena says
I used cane sugar and sucanot for the sugar. A blend of hard white, spelt, kamut, but mostly soft white. Our first fresh-milled cookies and everyone enjoyed. Thanks.
Mary Younkin says
Dena – I am happy to hear everyone enjoyed them.