These whole wheat chocolate chip cookies have a great chewy texture thanks to the whole wheat.
One of my favorite jobs as a mom is making chocolate chip cookies. I feel like a good mom when I make chocolate chip cookies.
Don’t we all need to feel like good moms now and then, especially when we have teenagers?
Maybe it comes from watching too much June Cleaver in Leave it to Beaver as a child but having a plate of warm chocolate chip cookies waiting for my kids when they come home for school makes me happy – and it makes them happy too!
Homework is always easier with a warm chocolate chip cookie!
I am a collector of chocolate chip cookie recipes. I have tried dozens!
My favorite is still the Best Big,Fat, Chewy Chocolate Chip Cookies.
But then there is also a chocolate chip cookie in the form of a pie – yum!!
Recently I came across another chocolate chip cookie recipe. I can’t resist a new chocolate chip cookie recipe and since the recipe came from Nurse Heidi, I knew it was going to be a good one!
As I looked closer at the recipe I realized it was the exact same recipe as the Best Big Fat, Chewy Chocolate Chip Cookie except for one ingredient. Instead of two cups of white flour, Nurse Heidi had used a cup of white flour and a cup of whole wheat flour.
The idea of putting whole wheat flour into a cookie almost makes it a health food – doesn’t it? Nurse Heidi used soft white whole wheat and I am a fan of Bob’s Red Mill so I used their whole wheat flour.
The wheat flour works wonderfully! I loved it in the cookie. The best part was my kids had NO IDEA there was wheat flour in it. I love the texture the wheat flour gave the cookie -the cookie had just a bit more body and a little more chewy. It wasn’t heavy by any means and if I hadn’t put the wheat flour in myself I never would have known.
It was an amazing cookie – just like the name says!
If you have never worked with wheat flour before, don’t be afraid. This recipe is the perfect way to introduce whole wheat flour into your families diet. Just imagine – a healthy chocolate chip cookie – well, almost.
- 3/4 C unsalted butter melted
- 1 C packed brown sugar
- 1/2 C white sugar
- 1 egg
- 1 egg yolk
- 1 Tbsp vanilla extract
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 C all-purpose flour
- 1 C whole wheat flour
- 2 C semisweet chocolate chips
- Grease cookie sheets or line with parchment paper (I actually did neither, and they came out fine on a plain old bare shiny metal cookie sheet).
- In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended
- Beat in the vanilla, egg, and egg yolk until light and creamy
- Mix in dry ingredients until just blended
- Stir in the chocolate chips, then chill in the fridge for 1-2 hours
- Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets (I did large golf ball size chunks, and could fit 9 at a time - they spread quite a bit, so don't try to cram them)
- Cookies should be about 3 inches apart
- Bake for 10-12 minutes in a 325 F preheated oven, or until the edges are lightly toasted
- Cool on baking sheets for a few minutes before transferring to wire racks to cool completely
- For a softer cookie be careful not to overcook- remove cookies from oven when the edges are barely toasted
- For a crunchier cookie, bake for 12-15 minutes or until edges are golden brown
- Makes 14-17 cookies
- 3/4 C unsalted butter melted
- 1 C packed brown sugar
- 1/2 C white sugar
- 1 egg
- 1 egg yolk
- 1 Tbsp vanilla extract
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 C all-purpose flour
- 1 C whole wheat flour
- 2 C semisweet chocolate chips
- Grease cookie sheets or line with parchment paper (I actually did neither, and they came out fine on a plain old bare shiny metal cookie sheet).
- In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended
- Beat in the vanilla, egg, and egg yolk until light and creamy
- Mix in dry ingredients until just blended
- Stir in the chocolate chips, then chill in the fridge for 1-2 hours
- Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets (I did large golf ball size chunks, and could fit 9 at a time - they spread quite a bit, so don't try to cram them)
- Cookies should be about 3 inches apart
- Bake for 12 to 15 minutes in a 325 F preheated oven, or until the edges are lightly toasted
- Cool on baking sheets for a few minutes before transferring to wire racks to cool completely
- For a softer cookie be careful not to overcook- remove cookies from oven when the edges are barely toasted
- For a crunchier cookie, bake for 15-17 minutes or until edges are golden brown
- Makes 14-17 cookies
Thanks Nurse Heidi!
Get my Weekly Menu Plan for FREE!
Receive my FREE "What's for Dinner?" Meal Planning Course, a copy of my FREE ebook that includes my most popular recipes and my FREE weekly Meal Plan.
Latest posts by Leigh Anne (see all)
- Butterscotch Brownies - March 22, 2019
- Instant Pot Brisket - March 21, 2019
- Reese’s Snack Mix - March 20, 2019
Ok, so how come you are so skinny? The cookies are beautiful–but I don’t get it. How can you make all this scrumptious stuff and not EAT any of it? :]
Awe, making chocolate chip cookies makes me feel like a good mom too! These look delectable!
I tried to comment yesterday, but your blog ate my comment :P. I realized AFTER I posted my version of the recipe that it was basically your recipe – it’s floating all over the internet, which means it’s a keeper…right?? I’m glad you liked the addition of the wheat flour. That’s the first time I’ve made a super sugary treat with wheat flour in it that I didn’t mind and even liked the addition of it.
Another thing I discovered quite by accident with this recipe is that when you bake them to a crispiness all the way through (like when you’re changing a diaper and don’t hear the timer ring and they bake more like 17 or 18 minutes), they taste just the way my Granny used to make cookies. Because the oven temperature is lower than most recipes, instead of just burning the bottom, they were uniformly browned through…and wonderful. Had a big old nostalgia moment and ate 6 of them in her honor :).
I’ve got some amazing cakes brewing today, so stay tuned. I’ll hopefully have time to post them later this weekend.
Heidi, I just read your comment, and well, I really like you. A lot. Let’s eat more cookies in honor of our new friendship, okay?
My “to try” folder is getting bigger and bigger and bigger. . . . . . .THANKS! This definitely looks like a keeper.
I’m continually searching for a newer and better chocolate chip cookie recipe! Thanks!
I am Tamara Reber’s fiance’s neighbor, she told me about your blog. I want to try the cc cookies and I also want to know why you are so skinny!!!!!!
I made the original version of the cookies and they were so delicious that I might give the wheat flour a try. My husband and son both loved them!
I substituted WW flour for some white flour in banana bread the other day and it was delish, too!
I’ve also been substituting applesauce for butter and oil and so far, so good, although I’ve found that I can also reduce the sugar a bit.
Have any of you been watching Cook Yourself Thin on Lifetime? It’s a great show with lots of great “swaps”. The recipes are online at http://www.mylifetime.com.
Cindy,
Thanks for the great tip on the TV show – will definitely check it out.
Those look pretty amazing. mmm
These cookies are awesome…Bye bye Tollhouse recipe. I made them and my son tried one and said “Mom, these are even better than usual!” He didn’t know it was a new recipe.
Took pictures and sent them and the recipe out to all of my friends…
Ok, I made a batch of these last night and they are truly chewy and amazing! I only cooked them for 10 minutes, ’cause we like ’em gooey. They were perfect! My husband’s been trying really hard not to eat the whole plate, “because they’re not that good for me.” (his words) I told him; “They’re half whole wheat and I used organic sugars. So, they’re not that bad for ya, either!” 😉 Super yummy! Definitely a favorite cookie recipe!! I will make these again and again! Thanks for sharing!
These are pretty good! I found, though, that they spread too much for my liking. So, I tried 9-11 minutes at 375 and they were just right. I also tried 1 batch with coconut oil instead of butter. Found that my favorite (flavor and texture) was actually a combo of 1/2 melted butter and 1/2 coconut oil. Thanks!
Thanks for the tip on the coconut oil – will have to try that. Are you baking at a higher elevation?
Just made these, used half semi sweet chips & chopped up trader joe’s dark chocolate bar. Husband said they were the best chocolate chip cookies ever. I love texture the king Arthur whole wheat flour gave these cookies. This is truly a keeper!
Thanks for finally talking about >Chewy Whole
Wheat Chocolate Chip Cookies – your homebased mom <Liked it!
My go to cc cookie recipe is very similar to this and your addition of whole wheat flour intrigued me so I made them ASAP. WHOOOOOAAAAHHH!!! These are crazy good. The wheat flour does indeed make them chewer in the best way. Wowzers. YUM. 😃
Jenny I love hearing that!! This is such a yummy cookie and no one ever knows there is wheat flour in it!