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Chewy and delicious, these whole wheat chocolate chip cookies have amazing texture and no one will know there is whole wheat flour in them!
Why You’ll Love This Recipe!
The texture is amazing! For this cookie I used my favorite chocolate chip cookie recipe but made one simple substitution. I substituted one cup of whole wheat flour for regular all purpose flour and I love the chewy texture that was created by making that one simple change. This whole wheat chocolate chip cookie recipe is now a permanent part of my cookie collection.
If you are looking for a way to get a little whole wheat flour in your diet, this is the perfect way!
Ingredients Needed
- Butter. I used unsalted because I had it on hand but you can also use salted, just reduce your salt by 1/4 tsp if using salted butter.
- Brown sugar. Use light or dark brown sugar.
- Sugar
- Eggs
- Vanilla extract
- Baking soda
- Salt
- Flour. You will need both unbleached all purpose flour and whole wheat flour.
- Chocolate Chips. I used milk chocolate but you could use semi- sweet chocolate chips, dark chocolate chips or a combination of chips.
How to Make Whole Wheat Flour Chocolate Chip Cookies
- In the bowl of a stand mixer, using the paddle attachment, 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
- Line baking sheet with parchment paper or a silicone mat.
- 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
Tips from Leigh Anne
- I always use a cookie scoop to make sure my cookies are a uniform size.
- Always line your baking sheet with parchment paper or a silicone mat for easy removal of cookies.
- Don’t overmix your whole wheat chocolate chip cookie dough. Mix just until dry ingredients are incorporated and chocolate chips are distributed. Overmixing the dough makes cookies tough.
- Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
Additional Mix Ins:
- Chopped Nuts such as walnuts or pecans
- M & M’s
- Raisins
- Dried Cranberries
- Various chocolate chips such as butterscotch, white chocolate, bittersweet chocolate, dark chocolate, etc.
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. You can also use whole wheat pastry flour. The idea of putting whole wheat flour into a cookie almost makes it a health food – doesn’t it?
Frequently Asked Questions
Do I have to chill the dough?
If you are in a rush you can skip this part but your cookies may spread more during baking. The cookies may also bake a little faster if the dough is not chilled so watch your baking time.
Can I freeze whole wheat chocolate chip cookies?
You can freeze the cookies after they are baked using the directions in this post. You can also just freeze the cookie dough and then bake them later. Check out all the tips for freezing cookie dough here.
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.
For more recipes that use whole wheat flour try these:
Some of our other all time favorites include:
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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
Tips & Notes:
- I always use a cookie scoop to make sure my cookies are a uniform size.
- Always line your baking sheet with parchment paper or a silicone mat for easy removal of cookies.
- Don’t overmix your cookie dough. Mix just until dry ingredients are incorporated and chocolate chips are distributed. Overmixing the dough makes cookies tough.
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Nutrition Facts:
Jenny says
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. ????
Leigh Anne says
Jenny I love hearing that!! This is such a yummy cookie and no one ever knows there is wheat flour in it!