Whole-Wheat Chewy Chocolate Chip Cookie

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What’s better than a cookie? A whole wheat chewy chocolate chip cookie of course! This cookie will become the star of any lunchbox.
My kids love “chewy” cookies.  They prefer warm and chewy vs 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 1 reviews

Whole-Wheat Chewy Chocolate Chip Cookies
 
Recipe adapted from Alton Brown
Author:
Cuisine: Baking
Ingredients
  • 2 sticks unsalted butter
  • 2¼ cups whole wheat flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • ¼ cup sugar
  • 1¼ cups brown sugar
  • 2 eggs
  • 2 tablespoons milk
  • 1½ teaspoons vanilla extract
  • 2 cups (12 ounces) semisweet chocolate chips
Instructions
  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 in the mixer’s bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the eggs, 2 tablespoons 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, heat oven to 375F.
  4. Scoop chilled dough onto parchment-lined baking sheets.
  5. Bake for 10-14 minutes or until golden brown, checking the cookies after 7 minutes. Rotate the baking sheet for even browning -this depends on your oven. Cool completely and store in an airtight container.

 

**Photo Credit

 

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Comments

  1. 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.

  2. 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 :)

  3. 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”.

  4. 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.

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