Whole Wheat Chocolate Chip Cookies
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Yes, perfect Whole Wheat Chocolate Chip Cookies do exist! These cookies are made with healthier, real food ingredients but turn out soft and delicious. Husband and kid approved.
Why You’ll Love this Recipe
- The Taste – Despite being made with White Whole Wheat Flour, the flavor is amazing.
- The Texture – These have the perfect balance of crispy on the outside and moist on the inside.
- Simple Ingredients – These come together fast with ingredients you likely have in your pantry.
Polly’s Testing Tips
- I like to error on the side of making these cookies bigger vs. smaller.
- You can easily double the batch and freeze the extra cookie dough. A great time saver!
- No need for a stand mixer. You can prep these without any big kitchen tools.
Ingredients
Check out the ingredients you will need.
Ingredient Notes
- White whole wheat flour – This wheat variety is very important. More on that below.
- Unsalted butter – It’s important to let the butter cool after melting it.
- Vanilla extract – Try making your own Homemade Vanilla Extract.
Why Is White Whole Wheat Flour So Important?
If you spend much time browsing through our baked goods, you’ll find that we almost always use white whole wheat flour (instead of just “whole wheat flour”). We’ve found that white whole wheat flour yields much fluffier/lighter-tasting results. It works in most recipes as a replacement for whole wheat flour. Here is a bit more about the difference between the two.
How to Make Whole Wheat Chocolate Chip Cookies
Here is a quick overview of how to make this recipe.
How to Freeze
Freeze for Later: Scoop or shape the dough, place on a baking sheet to flash freeze, then transfer to an airtight container or freezer bag. Freeze for up to 3 months. Or you can freeze baked cookies (remove as much air as possible) for up to 3 months.
Make from Frozen: Bake straight from frozen—just add 1–2 minutes to the baking time.
Recipe FAQs
Cookies are often best stored at room temperature in an airtight container. Use layers of parchment paper if you need to layer the cookies.
Yes, you can make the dough in advance and refrigerate for up to 3 days or freeze it for up to 3 months.
If you can’t find that specific kind of flour, use half whole wheat and half unbleached, all-purpose flour instead.
Whole Wheat Chocolate Chip Cookies
Ingredients
- 2 cups white whole wheat flour (this wheat variety is very important!)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter (melted and cooled until just warm)
- 3/4 cup packed brown sugar
- 1/2 cup sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1 1/2 cups semisweet chocolate chips
Instructions
- Preheat to 325°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 egg, egg yolk, 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.
Freezer Instructions
Notes/Tips
- Yes, you can make the dough in advance and refrigerate for up to 3 days or freeze it for up to 3 months.
- Cookies are often best stored at room temperature in an airtight container. Use layers of parchment paper if you need to layer the cookies.
Loved these! Made a much of dough for the freezer too.