Yes, it is true. A real food, whole wheat version of a soft, chewy chocolate chip cookie does exist! I’ve searched high and low and baked many failures over the years. But, this one. Oh, this one. It works.
In fact, just to prove my point: My farm boy husband, whose mom is a fabulous baker, straight up told me, “These taste just like mom’s.” I didn’t tell him that they don’t have shortening or white flour in them. That’s just our secret, k?
Here’s the deal. To make this cookie taste just like the white flour version, you MUST buy a variety of whole wheat called “White Whole Wheat”. It’s a softer, less grainy whole wheat variety that still retains all the nutrition of the one you’re used to (typically hard red wheat). White Whole Wheat is becoming more and more prevalent in stores. Although King Arthur has a version that’s delicious, I’ve bought the off-brand and it works well too. So buy it in store or order online to have on hand for all your baked goods.
Now on to the recipe that I tweaked from my America’s Test Kitchen cookbook, The New Best Recipe, a must-have cookbook in my summation. Feel better about making this soft batch whole wheat chocolate chip cookie!
- 2 cups plus 2 tablespoons white whole wheat flour (this wheat variety is very important!)
- ½ teaspoon baking soda
- ½ teaspoon salt
- 12 tablespoons (1½ sticks) unsalted butter, melted and cooled until just warm
- 1 cup packed brown sugar
- ½ cup sugar
- 1 large egg, plus 1 large egg yolk
- 2 teaspoons vanilla extract
- 1 - 1½ cups semisweet chocolate chips
- Preheat to 325 degrees F. Line two large baking sheets with parchment paper or cooking spray.
- In a mixing bowl, whisk together the flour, baking soda, and salt.
- In a separate bowl, whisk together the butter and sugars until thoroughly blended. Beat in the eggs and vanilla until combined.
- Add dry ingredients into the wet ingredients and stir until combined. Stir in the chocolate chips.
- Scoop a heaping tablespoon per cookie and roll in a ball. Place dough balls on lined sheet pan, spacing them out so they won't touch when baked.
- Bake until the cookies are light golden brown, the outer edges start to harden, and the middle is still soft and puffy, about 15 minutes or so. Note: If baking two sheet pans of cookies at a time, be sure to rotate top and bottom and turn them front to back halfway through the cooking time.
- Let cookies cool slightly on the pan and then transfer to a cooling rack using a metal spatula.