Whole-Wheat Chewy Chocolate Chip Cookie

What’s better than a cookie? A whole-wheat chewy chocolate chip cookie, of course! This cookie will become the star of any lunch box.
whole wheat chocolate chip cookies - yes please!My kids love “chewy” cookies. They prefer warm and chewy versus crunchy and dunking. While having a glass of milk and cookies can be satisfying and ritualistic, we rarely do that at our house. No, I’m not the cookie Nazi; however, I like my cookies to be a bit more substantial and wholesome. I make a batch every week and place one or two inside their lunch box. They love having a “treat,” and I like knowing the ingredients that are in it. Double or triple the recipe, and freeze uncooked dough for future baking!

5.0 from 4 reviews
Whole-Wheat Chewy Chocolate Chip Cookies
Recipe adapted from Alton Brown.
Cuisine: Baking
  • 2 sticks unsalted butter
  • 2¼ cups whole-wheat flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • ¼ cup granulated sugar
  • 1¼ cups brown sugar
  • 2 eggs
  • 2 tablespoons milk
  • 1½ teaspoons vanilla extract
  • 2 cups (12 ounces) semisweet chocolate chips
  1. Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda, and set aside.
  2. Pour the melted butter into a mixer’s bowl. Add the granulated sugar and brown sugar. Cream the butter and sugars on medium speed. Add the eggs, milk, and vanilla extract, and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips. Chill the dough.
  3. When ready to bake, preheat the oven to 375F, and line baking sheets with parchment paper.
  4. Scoop the chilled dough onto the baking sheets.
  5. Bake for 10 to 14 minutes or until golden brown, checking the cookies after 7 minutes. Rotate the baking sheet for even browning. Cool completely, and store in an airtight container.


**Photo Credit



  1. Eliza M says

    Softest, chewiest cookies I’ve ever made. However, these taste a lot more “wheatey” than other recipes I used. My favorite flavor is still the classic Nestle recipe.

    • tiffany says

      Use whole wheat pastry flour. It makes nestle tollhouse great. I use nestle tollhouse with bob mills whole wheat pasry flour and it tastes the same as the regular tollhouse cookies.

  2. Lorena says

    My 6 year old son and I just made these! He wouldn’t stop trying to eat the batter. My 9 year old daughter said they taste much better than regular chocolate chip cookies! We are trying to get on the right path and this recipe is a great treat. I like that they aren’t as sweet as most cookies too.

  3. Brittany says

    Hey my dough is chilling right now but I don’t have parchment paper…what is a good substitute..would they stick to a cookie sheet?

  4. Kaylee says

    OMG these are amazing! Just made up a big batch and can’t keep my kids out of them! I recently switched our family to only whole wheat flour and this is a treat we can all enjoy without sacrificing any flavor!

  5. Sarah says

    I couldn’t wait to chill the cookie dough, so to get the desired “round ball” I used a restaurant scooper. Its not a regular icecream scooper, but has a little handle thing that you press and releases the content of the scoop. Hope I explained that well. And I only baked it about 7-8 minutes. They did not come out flat or hard at all. I am saving this recipe for sure! Not sure if it would work for this recipe, but at the restaurant I work at, we take cookie dough, put it in the bottom of a gallon bag (the length of it) and round it to make a cylinder. Then we can freeze and cut 1/2 inch cylinders and to thaw and pop in the oven. Its an easy way to portion your cookies after you freeze them! And saves room for storage!
    Thanks for the recipe!

  6. Jennifer says

    Did you grind your own flour for this recipe? If so did you grind to pastry texture or bread flour? I ask because I baked these tonight and they turned out thin and flat. I checked the original recipe and it called for bread flour. I’M used to having to add more flour or use bread flour to achieve a cookie that is not flat.

    • says

      Jennifer, For this recipe, (while developing) I used King Arthur’s whole wheat flour. I do grind my own wheat and it works very well with this recipe. The cookies are chewy… not fluffy cakey.

    • Allison says

      I used the brown and white Splenda Blends in place of pure sugar and sprinkled a little sea salt on top of each cookie before popping them in. They also do not expand so they will bake true to the size on the sheet prior to baking.

  7. Marisa says

    These cookies were absolutely chewy and delicious! Kids and husband couldn’t get enough! I am tempted to reduce the sugar for next time, but they were so perfect I don’t want to ruin them!

    • says

      Shannon, I usually chill it for about an hour. Yes, you can skip it but make the cookies into round balls and you might have to cut baking time by 2-3min.

    • says

      butter substitute try coconut oil. unfortunately you won’t be able to use all oat flour for this recipe. if you have a gluten intolerance, try your favorite gluten free baking mix (or your own mix) plus 1 1/2 teaspoons xanthan gum.

      • Michelle says

        When substituting coconut oil for butter in a recipe, do you use the same amount –is it a straight substitution ?
        Also, to make these without eggs, would you recommend flax egg or a powder egg replacer ? My daughter can’t eat eggs or have dairy, so baking is a challenge.

        • Kirby says

          Hi Michelle
          I do some vegan baking and I replace same amount of coconut oil for butter and the best egg replacement is 1 tbsp ground chia seeds with 1/4 cup of warm water and whisk then let it sit for a fee minutes. That makes 1 egg :)

  8. Katie says

    Hi there! Just wondering, but do these cookies turn out relatively flat? I can’t really tell by the picture but are these cookies flat? Or are they like puffy and cakey?

    • says

      I like my cookies chewy and soft so I always take them out a minute or two before. I always put them in in as a “ball” but no, they don’t turn out “flat”.

  9. Katree Tree says

    Oh my god, these look AMAZING! One question, though, is this cookie sweet? I despise overly-sweet cookies, and I’m trying to cut down on the sugar level. Are these cookies super sweet?

    • says

      I wouldn’t say “super sweet” but they are chocolatey for sure. Eliminate the first 1/4c sugar and add 1/4c plain yogurt. Cut down choc chips to 1 1/2 cups from 2. Enjoy!

      • Katree Tree says

        Oh okay! Thanks so much! One more question, when do you add the yogurt? Do I add it with the brown sugar and melted butter? Or do I add it after the flour mixture? Or before the egg and vanilla, etc? Thanks!

        • says

          My apologies! I should have been more specific. Add it with the Eggs, milk & vanilla. you are adding it to replace the volume you loose with the sugar. Last night I made it without the yogurt and without the added sugar. they came out just fine. I undercooked them a bit so they were really chewwweeeyy :)

    • says

      Egg whites as liquid egg substitute -probably. I’ve never tried just egg whites. If you do try, please let me know how they come out.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Rate this recipe: