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A perfect Whole Wheat Chocolate Chip cookie does exist! These are the best soft batch ones ever.

Soft Batch Whole Wheat Chocolate Chip Cookies

  • Author: Thriving Home
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 2 dozen small cookies 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Description

These are the BEST EVER soft batch, whole wheat cookies. They include all real food ingredients but retain the flavor and texture of the classic version.


Ingredients

  • 2 cups plus 2 tablespoons white whole wheat flour (this wheat variety is very important!)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled until just warm
  • 1 cup packed brown sugar
  • 1/2 cup sugar
  • 1 large egg, plus 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 11 1/2 cups semisweet chocolate chips

Instructions

  1. Preheat to 325 degrees F. Line two large baking sheets with parchment paper or cooking spray.
  2. In a mixing bowl, whisk together the flour, baking soda, and salt.
  3. In a separate bowl, whisk together the butter and sugars until thoroughly blended. Beat in the eggs and vanilla until combined.
  4. Add dry ingredients into the wet ingredients and stir until combined. Stir in the chocolate chips.
  5. 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.
  6. 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.
  7. Let cookies cool slightly on the pan and then transfer to a cooling rack using a metal spatula.