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
The Starving Student says
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!
Wanna Be A Country Cleaver says
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
The Slow Roasted Italian says
These look lovely! So happy you finally perfected them. So where are mine???
The Walmart Ninja says
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 🙂
My Journey With Candida says
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.
Sue/the view from great island says
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;))
Grace In Full Measure says
I love chocolate chip cookies!!! The wholewheat flour ought to justify multiple servings of this! ;p
A Pretty Life in the Suburbs says
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!
Words Of Deliciousness says
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.
Ma What's 4 dinner says
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
Allison at Novice Life says
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!
Becki's Whole Life says
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!