What’s better than a cookie? A whole-wheat chewy chocolate chip cookie, of course! This cookie will bring lots of smiles to kids and adults alike.
Make sure to read the tips in the post so your whole-wheat chocolate chip cookies come out amazing and don’t forget to watch the video on how to measure flour so your cookie dough comes out perfect.
Whole Wheat Flour vs. Regular Flour Cookies
Will the cookies made with whole wheat flour taste any different than with regular white all-purpose flour? Taste wise, no. They will taste delicious and some people swear by the heartier taste of the whole-wheat version.
One very important step, however, is measuring out your whole-wheat flour. Whole wheat flour, by default, is denser than white, all-purpose flour because it contain’s the grain’s outer shell.
Whole-wheat flour is the entire wheat kernel ground up into a flour while white, all-purpose flour is lighter and softer because the outer shell is removed before grinding.
It’s essential you measure flour with the “scoop and swoop” method as shown in the video below if you want to prevent your cookies from being too dense.
How to Make Chocolate Chip Cookies
Everyone loves a moist, chewy chocolate chip cookie recipe and good thing you are here because this is THE ONE!
No frills or fancy stuff here, only simple ingredients and basic cookie-makin’ techniques, so let’s get to it.
- Starting with the dry ingredients, sift the flour with the salt and baking soda. Set aside.
- Next, in a separate dish, cream the butter with the sugar. Once you have a creamy consistency, add the egg and vanilla, stir thoroughly to combine.
- Working in batches, add the flour to the butter/sugar mixture, stirring after each addition until combined.
- Fold in the chocolate chips making sure they are evenly dispersed throughout the dough.
- Refrigerate the dough for an hour to overnight until firm and cooled.
- Remove from the fridge and allow to thaw until you can scoop tablespoon-sized balls with a cookie scoop or tablespoon.
- Place the unbaked cookies onto a parchment-lined baking pan.
- Bake for 10 minutes, or until the cookies are barely beginning to brown.
- Allow resting for 10 minutes.
- Pour yourself a tall glass of milk or non-dairy milk and enjoy a cookie… or two.
It would also be a good idea to mention that this cookie dough can be frozen for up to 2 months. Yes, this means warm, inviting chocolate chip cookies are always 10 minutes away. You’re welcome!
Whole Wheat Chocolate Chip Cookie Ingredients
You’ll find all the usual chocolate chip cookie ingredients here, but instead of white flour, we’re making these a little more wholesome with whole wheat flour.
Things you’ll need:
- butter
- baking soda
- salt
- whole wheat flour
- white sugar/brown sugar
- eggs
- vanilla extract
- semi-sweet chocolate chips
One comforting fact about chocolate chips cookies is the ingredients also happen to be basic pantry staples, at least in my household.
What’s the Secret to making Chewy Cookies?
My kids love “chewy” cookies. They prefer warm and chewy versus crunchy and dunking. These cookies are chocolatey, chewy, gooey and we want them to stay that way! Right?
I knew you’d agree, so here’s how to make the ultimate, most perfect, chocolate-y chippity cookies ever:
1. Reduce baking time
Most recipes call for 12 minutes in the oven, which seems like a great idea when you pull golden, brown cookies form the oven, but as they cool, they harden.
However, baking the cookies until they are just starting to hold together, 8 -10 minutes, is the fastest route to a perfectly chewy cookie! Warning: the cookies will look pale and puffy but trust me, you want to do it this way.
There’s a difference between a “raw” cookie and a soft in the middle. You want the latter. You’ll know the cookies are ready because the edges are solid and the dough isn’t runny on the baking sheet.
Give them some time to cool then pick one up and take a bite. They’ll still be chewy, gooey and so so soft *squeals.
2. Brown sugar
Brown sugar has a high moisture content which makes it a great ingredient for soft, chewy, chocolate chip cookies! #missionaccomplished.
I prefer a 1:1 ratio of white to brown sugar. Some people swear by more white sugar others by more brown. As long as the total sugar amount remains the same, you can tweak to your preference.
It’s also the same reason we love it in this Chocolate Chip Banana Bread.
3. Softened Butter
You’ll see many cookie recipes that call for ‘softened butter but what does that mean? Softened butter is at cool at room temperature and not melted. It should be slightly firm, but when pressed, your finger will leave an indention, not cause the whole stick to collapse.
Do I need to Line the Baking Pan?
Absolutely. Baking cooking directly on the baking pan will burn your bottoms and more often than not, ruin your batch.
For this reason, you need to line your baking pan with either parchment paper or a silicone mat. The only exception is if you own USA Pans. These pans don’t need to be greased nor lined.
Whole Wheat Chocolate Chip Cookies Vs. Regular
Whole wheat chocolate chip cookies will taste different from regular but not in a bad way.
The whole grain flour gives the cookies a whole grain, nutty taste- which I think we can all agree tastes amazing with melted chocolate chips, butter, and brown sugar.
I promise if you serve these alongside the pre-packaged cardboard cookies, these will win every. single. time.
Whole Wheat Chewy Chocolate Chip Cookies
Ingredients
- 2 sticks unsalted butter, softened
- 2 cups whole-wheat flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 1 egg
- 1 ½ teaspoons vanilla extract
- 2 cups semisweet chocolate chips, (12 ounces)
Instructions
- In a large bowl, sift together the flour, salt, and baking soda, and set aside.
- Add the softened butter into a mixer’s bowl. Add the granulated sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, and vanilla extract, and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.
- Refrigerate dough for one hour or overnight.
- Preheat the oven to 375F, and line two baking sheets with parchment paper.
- Scoop the chilled dough onto the baking sheets and transfer it to the center shelf of the oven. Bake 8 to 10 minutes, until the tops are golden brown and the cookies have solid edges (the centers will be soft). Remove from oven and allow cookies to cool down completely.
- Bake any remaining cookies, allow to cool down completely before storing in an airtight container.
Notes
Nutrition
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Eman Ottallah
Can i use nuts instead of the chocolate and warm spices and turn this into a spice cookie?
Laura Fuentes
Yes, you can omit the chocolate chips and do about 1 to 1.5 teaspoons of spices.
Mrdnvr
This recipe was amazing the whole wheat adds a nutty flavor like an oatmeal cookie but even better I changed nothing other than using all organic ingredients. Thank You for sharing this recipe!
Rita Lopez
Great ideas, recipes. Can’t wait to try!
Chandra
My kids loved these, and I replaced the brown and white sugar with a blend of several types of unrefined sugar. Also used half whole wheat flour and half whole wheat pastry flour. They’ve become our go to cookie recipe!
Karen
love it!
Tia
Absolutely our fave! The only swap made is baking powder instead of soda. I have found it works better with whole wheat in any recipe.
Dee
Can I use olive oil instead of butter? Or maybe half of half?
MOMables-Laura
Hi Dee, I would try a vegan butter alternative before olive oil or half & half.
Nichole
I tried making these cookies and for some reason they didn’t turn out very well at all. I don’t know if it was because I used Swerve instead of sugars, if the butter wasn’t quite as soft as it needed to be, or something else entirely. The dough itself was crumbly and when I rolled the dough up to form balls, the balls never flattened out. Any advice on what I may have did wrong or could do differently?
MOMables-Laura
Hi Nichole, the sugar substitute and butter could definitely be the problem. Butter should be soft enough that easily mixed with the sugar.
Cynthia
Tried this last night. I made a double recipe, and I used one cup of peanut butter and one cup of butter (two sticks).
They were fabulous. They didn’t spread at all, but I had read all the reviews, so I made sure that my butter wasn’t too soft, and I refrigerated them first, for maybe an hour.
I did one sheet just rolled into balls, and another sheet where I flattened them. They both kept their shape exactly when baked. And the ones that were in balls were incredible – soft on the inside, chewy, a little crispy on the outside. Fantastic.
I actually used a sprouted whole wheat flour that I get from Vitacost. It seemed to work like just normal whole wheat flour, I didn’t notice any problems at all.
This is going to be a favorite recipe!
MOMables - Laura
Thank you for taking the time to share how much you enjoyed this whole wheat chocolate chip cookie recipe Cynthia!
Michelle
Can I use coconut oil as a replacement for butter? If so, how much should I use?
MOMables - Laura
Yes, you can. the same amount.
Violet
This is a great recipe I think it would taste even better if you ad orange zest thanks for the recipe
SO GOOD
Yvette
I used 3/4 cup of coconut sugar due to their lower glycemic index. 3/4 cup coconut sugar was a perfect amount. I love using it because it also has a caramel taste. I also used 72% cacao chocolate chips. This gave the cookies more depth. These cookies are awesome, thank you for the recipe. I will be making them routinely.
N
What exactly measurement is 2 sticks of butter? 1 cup?
MOMables-Laura
Yes, 2 sticks of butter is 1 cup.
Jen
This is my new Go To recipe for chocolate chip cookies, thank you! They bake up beautifully and are a great hit with everyone, including the oatmeal chocolate chip cookie haters. ;) My husband finds them especially chewy after they’ve been in the fridge over night. I have baked them using both King Arthur flour in the U.S., which I find has a grainier/sandier consistency, as well as Canadian whole wheat flour brands and they all turn out great. I add a cup of toasted, chopped walnuts to the mix for an even more substantial cookie. Even then, we still can’t have just one!
Michelle
I made a non-egg egg (vegan egg) and replaced the whole wheat with Bob’s Red Mill 1 to 1 Gluten-Free Flour, used Miyoko’s non-diary butter and totally forgot to add the vanilla extract all together and my son gave these cookies a 10 out of 10! It’s amazing! I also made it with the whole wheat and used an egg replacer (thanks to my family’s different allergies) and again forgot the vanilla and it still turned out great! The texture, how it cooked…but I do not want to forget the vanilla again. The recipe’s a keeper!
MOMables-Laura
Super happy these were a success for you, Michelle!
Annette
I very much want to make these, but could you please clarify: Softened or melted butter? :)
MOMables-Laura
Hi Annette, the butter should be soft enough that there is an imprint if you poke it with your finger, anything more than that and it’s too soft.
Mary Ann
How do I store this? Room temp or in the fridge?
MOMables - Laura
at room temperature in an airtight bag.
V
I also found this confusing – the ingredient list calls for softened butter, but in step 3 it says to add melted butter. It would be great to change step 3.
MOMables-Laura
Hi V, it should be softened butter, the recipe has been updated. Thank you for letting me know!
Mary Anne Cropper
Mine turned out flat as a pancake! Like a florentine. Any ideas why? Yes. I checked all the ingredient amounts.
MOMables-Laura
It could be a result of using butter that’s too soft or melted.
Mary Pokrop
I don’t know why, but the cookies I made came out of the oven flat. That happens when I make the Tollhouse recipe also. They taste very good, they just look flat.
MOMables-Laura
Hi Mary, often the most common culprit of cookies that spread thin is an oven that isn’t hot enough; meaning, an oven that runs slightly cold. If an external oven thermometer says that it is indeed accurate (most ovens vary), then perhaps chill the dough slightly before baking next time. I hope it helps!
Shirlyn
Hey can I refrigerate it overnight?
MOMables-Laura
Absolutely, just place them in an airtight container.
Linsey
The cookies are great– and they made 3 dozen for me, not 2! But my cookies were very flat. Looked nothing like yours ):
Spaj
Turned out just superb. Mouth melting texture ,still can’t believe it’s made of wheat /multigrain flour. I made them monster cookies for Halloween my daughter loved it.
Cheryl Perkins
Best cookies EVER!
Jen
What will be the effect if i reduced or totally exclude the granulated sugar? Coz i dont like too much sweets.
Thank you
MOMables - Laura
Hi Kate, this recipe wasn’t intended to be a low-calorie version just how to make cookies with whole wheat flour.
Jasmine
hi may I know how many grams is 1 stick of butter?
MOMables - Laura
1 stick = 1/2 cup = 106grams butter. Enjoy!
Stephanie
Made these according to the recipe and they came out perfectly soft and chewy. I used a 1 Tbsp scoop and got about 30 cookies (which made my daughter happy). We will definitely make again.
MOMables - Laura
Glad they turned out great!
Ana M
I made half of the amount but included one whole egg. It came out so great, thanks for the recipe. There was abt 17 cookies.
MOMables - Laura
I bet those were gooooood ;)
Arpi
Pls lemme know the instructions for microwave with convection mode…
MOMables - Laura
I am sorry but I have not tried making this recipe in a microwave with convection or not. Only in traditional ovens and toaster ovens with a “bake” setting.
Marilyn
This was great! I used dark chocolate chips. The autoplaying videos are giving my phone some trouble, though. :/
Summer
Delish!! I used whole wheat flour and they still turned out amazing. I am a first-time cookie maker, so wasn’t sure what I was doing but followed the recipe exactly and it was perfect!
MOMables - Laura
These are my favorite too! Glad you enjoyed them!
Arpitha
I tried the recipe, but with half the quantities mentioned. And it turned out too hard. Pls tell me why….
MOMables - Laura
Unfortunately, this isn’t a recipe you can cut in half. There is only one egg, so it will definitely be missing “liquid.” The culprit could also be how the flour was measured, packed vs. sifted into the cup. Sorry!
Arpitha
Hi pls lemme know the instructions for cooking these cookies in microwave oven…
MOMables - Laura
This is not a recipe that can be made in the microwave oven. Sorry!
Lynda
I googled chocolate chip cookie with wholemeal flour (cos that’s what I have on hand) and found you. I am glad I did! My 16 yr old and 14 yr old made this. It was “heaven on earth”! Never going back to all purpose flour again.
MOMables - Laura
I am so glad you enjoyed these! They are our favorite too.
Eileen
Reading comments . Someone mentions milk. NO MILK in above recipe .??
MOMables - Laura
Hi Eileen, not sure why milk was mentioned but there is no milk in this cookie recipe.
Keyla
OMG these are the best chocolate chip cookies I have ever baked!! Not to mention it was such an easy-to-follow recipe! I added a scoop of almond butter and some flaxseed meal. I also replaced the butter with 1/3 cup oil. They came out soft and chewy. Thank you for sharing!!
MOMables - Laura
I”m so glad you enjoyed them, Keyla!
Cezar
I just realized I only have salted butter; can I use it and just omit putting in the 1/2 teaspoon of salt?
MOMables - Laura
Absolutely. Use salted butter and omit it from the recipe. Enjoy!
Mayra Montez
They still came out really good. My kids loved it but what did wrong the chocolate chips melted by the time I put them in the oven? Was I supposed to cook the ingredients first?
MOMables - Laura
No, the raw cookie dough should have been at room temperature. Then you fold the chocolate chips in and bake. I’m glad you enjoyed them regardless.
Christine
Hi. In the description, you say that this recipe uses way more brown sugar than white. But in the actual directions you say to use 1 cup of white sugar and a 1/2 cup of brown sugar. Should this be switched? Thanks!
MOMables - Laura
great catch! fixed. Thank you.
Gail
Mine spread out quite a bit and were very thin. Is it really two sticks of butter?
MOMables - Laura
Yes, it really does have 2 sticks of butter for 2 cups of flour. You can, of course, reduce it to 1 1/2 sticks for a slightly denser cookie. However, the butter isn’t the only thing that “melts” in the oven. The sugar will too. Believe it or not, the #1 culprit of cookies that spread thin is an oven that isn’t hot enough; meaning, an oven that runs slightly cold. If an external oven thermometer says that it is indeed accurate (most ovens vary), then perhaps chill the dough slightly before baking next time. I hope it helps!
MW
I followed the instructions exactly as written and my cookies came out more fluffy and cake-like than chewy. They puffed a lot in the oven and didn’t sink back down as they cooled. They look pillowy. Taste good though.
MOMables - Laura
Not sure what happened but I’m glad they still came out tasty!
Logan
Did this recipe change? Looks like the ingredients are different than before
MOMables - Laura
Hi Logan, the recipe is the same. I hope you can make them and enjoy!
Leslie
I just made these cookies and I’m not really a baker. I accidentally put baking powder instead of baking soda in so I pretty much had to leave it in there and put baking soda in as well. I didn’t have 2 cups of choc chips so my husband said, “Put some raisins in”. I don’t really like raisins so I put craisins in! They came out fantastic! They puffed up a little more but are still nice a chewy and soft. Delicious!
Monica
These are yummy!
I have a question: when I sifted the whole wheat flour, I had left over husk pieces or something too large to go through sifter. It was more than 1/4 of a cup. I tossed it out and measured some more flour and sifted in. Was I supposed to include them?
As for people concerned about sugar, I actually made with no regular sugar. Lily chips sweetened with Stevia, coconut palm sugar for brown and swerve for the granular sugar.
MOMables - Laura
You did the right thing. You want to remove any larger husks so the cookies have a consistent texture. I hope you enjoyed them!
Sierra
I am taking time out of my day to comment on this perfect recipe. I have been trying to make chewy chocolate chip cookies for ten years and finally have found wild success! I used 100% einkorn flour and a dash of molasses because I didn’t have brown sugar. Baked for about 8 minutes in my gas oven. They seriously taste like Chips Ahoy but way better. Yes!
MOMables
YAY! Glad they were a huge success!! Thank you for sharing with us!
Asavari
Hello. I have been thinking of trying this recipe. You have mentioned 2sticks of butter. Could you please specify the quantity? Thanks in advance. Excited to try this one
MOMables - Laura
Hi Asavari, 2 sticks of butter is equivalent to 1 cup.
Asavari
Thanks so much. Will keep u posted on how the cookies turned out
Asavari
Laura, the cookies turned out to be an absolute hit. My daughter loved them. Feels great when your kid enjoys what u have baked. Thanks so much for the recipe.
MOMables - Laura
I’m so glad these whole wheat chocolate chip cookies were a success and turned out amazing, Asavari!
Jo Smith
Is it ok to use brown sugar instead of granulated sugar?
MOMables
absolutely. enjoy!
Amy
Fabulous cookies! My first batch came out a little flat and runny looking but I accidentally added too much milk. Second batch looks much more like the pic. Don’t be fooled by how dry the dough looks when mixing in the floor. Trust the numbers and go with it, you won’t be disappointed.
Thanks so much for sharing, Laura!
MOMables
my pleasure! I made a batch last week and told myself: why haven’t I made these in a while??
Yuliana
Best recipe!! My hubby doesn’t really eat what I bake, but when I made this cookies, he even asked me when I’m makig more!! I was really surprised, he loved them!!
Tash
Hi! My husband said they were the best cookies I’ve made so far, so thanks so much for the recipe! I have a question. My cookies look incredibly flat and very brown and grainy. I have no idea how to get it to look thick and ridged up the top like in your picture. Mine spread so much in the oven! I chilled the dough overnight. Any suggestions? Thank you!!
MOMables
I’m so glad your husband likes them! You can try to reduce the amount of liquid in them. But it’s the taste that matters the most. ;)
Rose B.
Hello,
Can I use coconut palm sugar instead? I’m also trying to cut down sugar and will add the yogurt suggested above.
Thanks
Rose
MOMables
Yes! You can substitute 1 for 1.
Linda
I just made these and the cookies are the best I have ever had! One little step to a healthier version. Now need to figure out how to make it just just as scrumptious with less sugar and butter. Not sure if it is possible!
MOMables
I’m so glad to hear that, Linda! Everyone needs a little treat every now and then :)
Laura
hi. Sorry I don’t know how to create a new comments so just replying on this one. Just wondering how many cookies do I get from this recipe? Thanks
MOMables
Depending on how big you make them, about 12-14!
Gab
Thanks! Turned out great. Any ideas for including some healthy add-ins, like coconut or flax? Would I need to reduce amount of chips?
Quiana
Heck yeah bayeb-e keep them coming!
meshary
I will add all organic ingredient and free range eggs
thank you
MOMables
Enjoy
nicole
I only use skim milk at home, would that be ok or should i use buttermilk?
MOMables
Skim will will be fine. it’s only 2 tablespoons. enjoy!
Eliza M
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.
MOMables
Well yes, they might be a bit wheatey but they are whole wheat. Glad you enjoyed them!
tiffany
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.
Lorena
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.
Brittany
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?
MOMables
these cookies should be fine but make sure you don’t over-cook them.
Kaylee
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!
Sarah
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!
Jennifer
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.
MOMables
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
Popping them in the oven now…so excited!
Allison
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.
Marisa
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!
Claire
Is there a way to make these crunchy??
MOMables
if you half the butter and cook them a minute or two longer it should help. this recipe is for chewy cookies though.
Sherlyn
Check that off the list of things I was coeunsfd about.
Shannon
How long do you have to chill the dough? Can this step be skipped?
Laura
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.
Emily C.
Could you use whole wheat pastry flour? That’s all I have right now.
Laura
Absolutely :)
Melissa
What can I use as a butter substitute? & can you use an alternative flour (like oat flour)? Thanks!!
Laura
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
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
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 :)
Christina
Just wondering, how many dozen cookies does this make?
Laura
Makes about 3 dozen. Wow, thanks for catching that! I’ll make sure we add that in. I make this dough and usually freeze half of the dough.
Christina
What a great idea to freeze the dough! Thanks for your response and the tip!
Katie
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?
Laura
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”.
Katree Tree
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?
Laura
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
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!
Laura
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 :)
r. rocha
Can you use egg whites??
Laura
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.
Andrea @ The Penny-Roach's
I just made these with my daughter, and they are delicious! I love the whole wheat and the brown sugar, makes them very good.
Thanks for the recipe :)
Marcela
Two stick of butter are 250 grs. or 450grs.?
Laura
two sticks are 250g
Nikhil Hebbale
I used 3/4 cup white sugar and 2/3 cup jaggery. Turned out way too sweet, will have to adjust. But the texture was exactly as promised, light crunch on the outside, soft and bit chewy inside.