Deep rich chocolate flavor packed into a delicate and very thin cookie studded with plenty of white and dark chocolate chips. Oh. My. Goodness.
These cookies came very highly reviewed, but I still wasn’t expecting them to be amazing.
I have never found a chocolate-flavored cookie that I really enjoyed. Plus, wafer-thin cookies? That has never been a good thing in my experience.
These cookies have redefined my cookie thinking. A thicker cookie would not have been the same at all. The delicate texture of these cookies was perfect for the richness of the chocolate.
These were a huge hit with family and friends. This recipe is guaranteed to be made again and again.
And weirdly enough, these cookies just aren’t the same when made with all-purpose flour. They’ll still be delicious, but you’ll lose that delicate texture.
Delicate Chocolate Cookies – made with whole wheat
- 3/4 cup whole wheat I used freshly ground hard white wheat, *see note below
- 1/2 cup all-purpose flour
- 3/4 cup dutch processed dark cocoa powder
- 1 1/4 teaspoon sea salt
- 3/4 teaspoon baking soda
- 8 ounces butter room temperature
- 1 cup packed light brown sugar
- 2/3 cup white sugar
- 2 teaspoons vanilla
- 2 eggs
- 6 ounces semi-sweet chocolate chips approximately 1 cup
- 6 ounces white chocolate chips approximately 1 cup
- Preheat the oven to 375 degrees. Line two baking sheets with silpat mats or parchment paper. Whisk together the dry ingredients and set aside.
- Beat the softened butter at medium speed for 2-3 minutes, or until completely smooth. Add the sugars and beat for another 3 minuets or so, until well-blended and fluffy. Beat in the vanilla.
- Add the eggs, one at a time, beating for a minute or so after the addition of each egg. The mixture should be very fluffy. (It was almost the consistency of whipped cream or mousse at this point.)
- Reduce the mixer speed to low and add the dry ingredients in three separate stages. Mix only until each addition is incorporated. Stop the mixer and combine the chocolate chips in with a spatula.
- Spoon the dough by slightly rounded scoops onto the baking sheets, leaving at least 2 inches between spoonfuls. (* See note below.) Place the dough in the fridge in between batches of cookies. I actually froze half of my dough in cookie dough scooped balls, to see if that it might create thicker cookies the following day. They baked the exact same way, frozen or not.
- Bake the cookies for 10 minutes-12 minutes, or until they are crisp on the edges and a bit gooey still in the center. When the cookies are done, allow them to cool on the baking sheets for at least 2-3 minutes. Then, very carefully, using a thin metal spatula, transfer them to wire racks to cool completely.
- Repeat with the remainder of the dough, cooling the baking sheets between batches.
- * I used a small one inch scoop (instead of the tablespoon size scoop recommended). The cookies spread out to almost 3" across. I imagine that using all AP flour would prevent them from being nearly so thin, but I loved this version. The original recipe stated that it would make 2 dozen cookies. I wound up with 5 dozen extremely thin cookies.
22 Comments Leave a comment or review
Chef Dennis says
I'm so glad you stopped by today so I could find your blog! I love those cookies, the whole wheat is a nice change in the recipe. Your blog is beautiful!
Barefeet In The Kitchen says
Thanks, Dennis. I truly love your site. You've inspired many new flavor combinations in my kitchen.
Tracy Wood says
I KNOW cookies and I can tell these are delicious. I will make them for sure and let you know what I think! Beautiful photos too!
Sue/the view from great island says
You've convinced me to try these, I think I could eat that entire stack. Love your photos.
A Pretty Life in the Suburbs says
Oh these look so yummy! Another great recipe!
Today we had your Baked Oatmeal, and all I can say is YUM! A major hit here! Thanks!
Sinful Sundays says
I really like delicate and thin cookies so these are a winner in my book. The look great! 🙂
Barefeet In The Kitchen says
I'm so glad that you enjoyed the oatmeal, Jo-Anna!
Sue, uhm, I did eat that entire stack. I told myself that it would take at least 3-4 of these cookies to equal 1 regular cookie, because they were so thin.
All the same, I am NOT making these again unless I can send the majority of them to work with my husband the following day. 3 days in my pantry was way too tempting for this girl.
I love that you used whole wheat…they look wonderful!
Sonia (Nasi Lemak Lover) says
your chocolate cookies sound perfect to go with a glass of milk, furthermore it sound healthy too.
These cookies look awesome and whole wheat chocolate are my fave! Thanks for sharing and for stopping by!
These look amazing! I could use 1 or 7 of these right now! YUM!
They look yummy. What is AP flour? Is it a brand?
The Procrastobaker says
Ohhhh goodness, these look insanely delicious! I much prefer skinny cookies and these looks perfect! 🙂 I am yet to find a go-to CCC recipe so maybe this might be it… 🙂
To answer the above persons question on your behalf (i hope you dont mind!) AP flour is all-purpose ie plain flour 🙂
The Slow Roasted Italian says
These look delicious!!! Are these in a care package that happens to be lost?
Oh my! Looking so yummy. I'm so hungry right now 🙂
nancy at good food matters says
Dorie Greenspan will not lead you astray with her recipes—these cookies look terrific, and I would love to try these with the whole wheat flour.
Very, very intrigued by this recipe. I shy away from crunchy cookies usually, but these look delicious. And wow–whole wheat flour? Upping the nutrition factor to boot.:)
Becki's Whole LIfe says
I love Dorie's recipes….her World Peace cookies are some of my fav's – these look somewhat similar. Love the sea salt/chocolate combo! Your pics are very pretty…
Tracy Wood says
I have made these a couple times and I just wanted to let you know how much I love them. LOVE them! That sea salt is about the best thing in the world, am I right?? I might put them on my blog, if you don't mind, being sure to reference both you and the site where you got the recipe. Thanks 🙂
These are still a huge favorite around here as well, Tracy. I have made a couple different gluten free versions as well and they are delicious too. You are welcome to post them! I'm glad that you like them so much.
How will these cookies turn out using King Arthur’s ‘WHITE whole wheat’ flour? Will they still be thin and delicate?
Mary Younkin says
I’m guessing just fine? I haven’t tried that myself though.