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–+ servings
Chocolate chip cookies on a plate with one split in half.

Whole Wheat Chocolate Chip Cookies

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.
5 from 1 vote
Yield: 24 small cookies
Prep Time:20 minutes
Cook Time:15 minutes
Total Time:35 minutes
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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
 

  1. Preheat to 325°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 egg, egg yolk, 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.

Freezer Instructions

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.

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.

Nutrition

Serving: 1 cookie | Calories: 208 kcal (10%) | Carbohydrates: 27 g (9%) | Protein: 3 g (6%) | Fat: 11 g (17%) | Cholesterol: 31 mg (10%) | Sodium: 79 mg (3%) | Fiber: 2 g (8%) | Sugar: 17 g (19%)
If you make this, please leave a review and rating letting us know how you liked this recipe!
Author: Rachel Tiemeyer