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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
Ingredients
- 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
Instructions
- 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!
I absolutely love the nutty flavor that whole wheat adds, so I can only imagine how good these must taste! Kudos to you for perfecting the recipe, you can never go wrong with chocolate chip!
Those look fantastic! I've tried whole wheat before and they didn't turn out. I suspect it was because it wasn't whole White wheat…These I will have to try!! YAY!! Happy Sunday ~Megan
These look lovely! So happy you finally perfected them. So where are mine???
I never thought about adding cornstarch to my cookie batter. Good thing it's getting cold outside b/c now I can start baking and experimenting with different ingredients.
What an amazing recipe! I often add whole wheat flour into my recipes, but I've never tried with chocolate chip cookies. Great solution!
Hey Mary! Happy weekend!
I tagged you in a fun game on my blog. I hope you'll stop by and check it out and play along. But no pressure 🙂
http://steaknpotatoeskindagurl.blogspot.com/2011/09/my-3-fave-dishes.html
Those look so good and turned out looking so nice. I too use whole wheat flour. My cakes never seem to turn out as well as using the white flour.
I am so excited about this cookie—I love the concept. I'm so glad you kept trying, I wouldn't have had the patience.
P.S. I linked to your blog today…I was inspired by your homemade tortillas.
I also mostly use wheatflour or spelt.Taste is just so much betetr.Great cookies;))
I love chocolate chip cookies!!! The wholewheat flour ought to justify multiple servings of this! ;p
Mmmm! I try to make mine with all whole wheat and they always flatten too! I'm going to have to give these a try! Thanks for the recipe!
Jo-Anna
These cookies look delicious. I have never tried chocolate chip cookies with whole, after seeing these cookies I think I will have to try them.
Thanks for doing all of the recipe testing to finally get to this delicious looking result 🙂 I can't wait to try this recipe!
Love the idea of replacing plain flour with wholemeal flour for these cookies. That's a great way to make all these yummy treats more guilt-free to enjoy.
This looks insanely delicious!!! I've always wanted to try making a dish like this. Now I know how. Thank you!
Lots of yummy love,
Alex aka Ma What's For Dinner
http://www.mawhatsfordinner.com
Just wanted to tell you I made these tonight and I.LOVE.THEM!
I'm thrilled that you love them, Allison! I love hearing when people have tried my recipes. Thanks!
I can tell just by looking at these that I would like them. After the success of doing half whole wheat in CC cookies I think my next batch will be all whole wheat – I will try these and let you know when I do:-). I honestly think that the whole wheat flavor is actually better than the AP flavor. Maybe the wheat counteracts some of the sugar and adds some depth? Not sure, but I am really liking it and that is a good thing!
how many does this make?
The recipe makes about 4 dozen small/medium size cookies. Happy Baking!
These were delicious!! A great, healthy recipe! Thank you!
I am thrilled that you liked them!
I baked these cookies during last week's east coast snow storm! They are fantastic and have just the right balance of flavor. My only question is how might I get them to spread a bit more? I did use crisco baking sticks instead of butter, so that may contribute. Either way, they're awesome!