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These whole wheat chocolate chip cookies have a great chewy texture thanks to the whole wheat.
Warm Chocolate Chip Cookies
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?
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 whole wheat chocolate chip cookie!
Recently I was sent a chocolate chip cookie recipe by one of my readers and I can never resist a new chocolate chip cookie recipe.
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, this recipe had used a cup of white flour and a cup of whole wheat flour.
How to Make Whole Wheat Flour Chocolate Chip Cookies
- 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
- Scoop cookie dough into golf ball size balls, 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.
What Kind of Wheat Flour Should I Use in Cookies?
I used soft white whole wheat and I am a fan of Bob’s Red Mill whole wheat flour. The idea of putting whole wheat flour into a cookie almost makes it a health food – doesn’t it?
Will It Taste Different with Whole Wheat?
The wheat flour works wonderfully! I loved it in the cookie and the best part was my kids had NO IDEA there was wheat flour in it. I loved the texture the wheat flour gave the cookie. The cookie had just a bit more body and was 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 whole wheat chocolate chip cookie – well, almost.
You will find dozens of cookie recipes on the blog. Some of our all time favorites include:
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Whole Wheat Chocolate Chip Cookie Recipe
Whole Wheat Chocolate Chip Cookies
Ingredients
- 3/4 cup unsalted butter melted
- 1 cup packed brown sugar
- 1/2 cup white sugar
- 1 egg
- 1 egg yolk
- 1 Tbsp vanilla extract
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 2 cup semisweet chocolate chips
Instructions
- 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
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Nutrition Facts:
hand made chocolates says
Thanks for finally talking about >Chewy Whole
Wheat Chocolate Chip Cookies – your homebased mom <Liked it!
Yvonne says
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!
Colleen Boehm says
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!
Leigh Anne says
Thanks for the tip on the coconut oil – will have to try that. Are you baking at a higher elevation?
Cristina says
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!
Cheryl says
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…