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.
100% Whole Wheat Chocolate Chip Cookies
- 1/2 cup butter barely softened
- 1/4 cup white sugar
- 1/2 cup light brown sugar
- 1/4 cup dark brown sugar
- 1/2 teaspoon vanilla
- 1 egg
- 1 3/4 cup whole wheat flour I used freshly ground hard white wheat
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon arrowroot powder cornstarch works too (this contributes to the soft and chewy texture of this cookie)
- 1 cup semi-sweet chocolate chips
- Preheat the oven to 375 degrees. In a mixing bowl, beat the butter until it is smooth. Add the sugars and beat for at least 3-4 minutes, until the mixture is light and almost fluffy. Add the egg and vanilla and beat until combined.
- In a separate bowl, sift together the dry ingredients. Slowly add to the wet ingredients and stir until well combined. Add the chocolate chips and stir to combine.
- Using a small or medium size scoop, place the dough on a large baking sheet lined with a silpat mat. Bake for 8 minutes, until just barely browned at the edges. Remove from the oven and let the still soft cookies cool on the baking sheet for 2 minutes before transferring them to a wire cooling rack. Enjoy!
30 Comments Leave a comment or review
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!
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?
Absolutely amazing! The first recipe I used with freshly ground hard wheat flour.
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.
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.