• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
MOMables® - Mealtime Solutions for Busy Parents!
  • MEAL PLANS
    • Classic Weekly Meal Plans
    • Teaching Your Kids to Cook
    • 30-Day Clean Eating
    • 7-Day Family Reset
    • Meatless Meal Plan
    • Grain-Free Meal Plan
    • Pantry Staples Meal Plan
    • Free Picky Eaters eCourse
  • Cookbooks
    • 101 Packed Lunches
    • Chicken. It’s What’s for Dinner
    • Intermittent Fasting eBook
    • Meal Prep’d
    • More Cookbooks
  • Recipes
  • Healthy Lunches
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Meal Plans
  • Healthy Lunches
  • Eat Clean
  • Meatless Meal Plan
  • Contact us
×

Chewy Whole Wheat Chocolate Chip Cookies

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.

stack of chocolate chip cookies on a white plate

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.

1. Starting with the dry ingredients, sift the flour with the salt and baking soda. Set aside.
2. 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.
3. Working in batches, add the flour to the butter/sugar mixture, stirring after each addition until combined.
4. Fold in the chocolate chips making sure they are evenly dispersed throughout the dough.
5. Refrigerate the dough for an hour to overnight until firm and cooled.
6. Remove from the fridge and allow to thaw until you can scoop tablespoon-sized balls with a cookie scoop or tablespoon.
7. Place the unbaked cookies onto a parchment-lined baking pan.
8. Bake for 10 minutes, or until the cookies are barely beginning to brown.
9. Allow resting for 10 minutes.
10. 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.

Print

Whole Wheat Chewy Chocolate Chip Cookies

Print Recipe
Pin Recipe

★★★★★

4.8 from 32 reviews

Warm and chewy chocolate chip cookies made with whole wheat flour and baked to perfection. You’ll be making these homemade cookies on repeat!

  • Author: MOMables
  • Prep Time: 10 minutes
  • Cook Time: 14 minutes
  • Total Time: 24 minutes
  • Yield: 2 dozen cookies
  • Category: dessert
  • Method: baking
  • Cuisine: Baking

Ingredients

Units
  • 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 (12 ounces) semisweet chocolate chips

Instructions

  1. In a large bowl, sift together the flour, salt, and baking soda, and set aside.
  2. 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.
  3. Refrigerate dough for one hour or overnight.
  4. Preheat the oven to 375F, and line two baking sheets with parchment paper.
  5. 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.
  6. Bake any remaining cookies, allow to cool down completely before storing in an airtight container.

Equipment

two non stick pans

Non-Stick Pan

Buy Now →

Mixing Bowls

Buy Now →

Notes

Double or triple the recipe, and freeze uncooked dough for future baking. 

Nutrition

  • Serving Size: 1 cookie
  • Calories: 243
  • Sugar: 20.2g
  • Sodium: 159.2mg
  • Fat: 13.7g
  • Saturated Fat: 8.3g
  • Trans Fat: 0g
  • Carbohydrates: 29.7g
  • Fiber: 2.5g
  • Protein: 3.5g
  • Cholesterol: 35.9mg

Did you make this recipe?

Tag @MOMables on Instagram and hashtag it #momables

More Dessert Ideas

Healthy Dessert Ideas – Cookies, smoothie bowls, bars, and no-bake treats these 20+ crave-worthy dessert recipes will satisfy any sweet tooth and it all starts with this homemade pineapple whip.

Oatmeal Breakfast Cookies – Healthy cookies loaded with oats, peanut butter, and raisins- these Oatmeal Breakfast Cookies a dream come true for a quick morning meal!

More Recipes

  • Gluten-Free Spinach Tortilla Wraps
  • Chocolate Coconut Granola
  • White Chocolate Popcorn Recipe
  • Peanut Butter Sandwich Ideas

Reader Interactions

Comments

  1. Tia

    January 27, 2023 at 5:58 pm

    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.

    ★★★★★

    Reply
  2. Dee

    September 13, 2022 at 12:51 am

    Can I use olive oil instead of butter? Or maybe half of half?

    Reply
    • MOMables-Laura

      September 14, 2022 at 5:34 pm

      Hi Dee, I would try a vegan butter alternative before olive oil or half & half.

      Reply
      • Nichole

        September 20, 2022 at 6:34 pm

        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?

        Reply
        • MOMables-Laura

          September 26, 2022 at 5:02 pm

          Hi Nichole, the sugar substitute and butter could definitely be the problem. Butter should be soft enough that easily mixed with the sugar.

          Reply
  3. Cynthia

    August 25, 2022 at 9:09 am

    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!

    ★★★★★

    Reply
    • MOMables - Laura

      August 29, 2022 at 12:45 pm

      Thank you for taking the time to share how much you enjoyed this whole wheat chocolate chip cookie recipe Cynthia!

      Reply
  4. Michelle

    April 14, 2022 at 4:07 am

    Can I use coconut oil as a replacement for butter? If so, how much should I use?

    Reply
    • MOMables - Laura

      April 19, 2022 at 10:29 am

      Yes, you can. the same amount.

      Reply
  5. Violet

    February 06, 2022 at 4:00 pm

    This is a great recipe I think it would taste even better if you ad orange zest thanks for the recipe

    SO GOOD

    Reply
  6. Yvette

    December 10, 2021 at 12:01 am

    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.

    ★★★★

    Reply
    • N

      March 25, 2022 at 9:41 am

      What exactly measurement is 2 sticks of butter? 1 cup?

      Reply
      • MOMables-Laura

        March 25, 2022 at 4:12 pm

        Yes, 2 sticks of butter is 1 cup.

        Reply
  7. Jen

    June 15, 2021 at 11:23 am

    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!

    ★★★★★

    Reply
  8. Michelle

    March 15, 2021 at 11:28 am

    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!

    ★★★★★

    Reply
    • MOMables-Laura

      March 16, 2021 at 1:50 pm

      Super happy these were a success for you, Michelle!

      Reply
  9. Annette

    March 06, 2021 at 1:37 pm

    I very much want to make these, but could you please clarify: Softened or melted butter? :)

    ★★★★★

    Reply
    • MOMables-Laura

      March 11, 2021 at 5:16 pm

      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.

      Reply
      • Mary Ann

        June 28, 2022 at 7:40 am

        How do I store this? Room temp or in the fridge?

        ★★★★★

        Reply
        • MOMables - Laura

          June 30, 2022 at 5:24 pm

          at room temperature in an airtight bag.

          Reply
    • V

      September 26, 2021 at 2:08 pm

      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.

      Reply
      • MOMables-Laura

        September 28, 2021 at 10:34 am

        Hi V, it should be softened butter, the recipe has been updated. Thank you for letting me know!

        Reply
      • Mary Anne Cropper

        June 30, 2022 at 12:35 am

        Mine turned out flat as a pancake! Like a florentine. Any ideas why? Yes. I checked all the ingredient amounts.

        Reply
        • MOMables-Laura

          July 04, 2022 at 4:56 pm

          It could be a result of using butter that’s too soft or melted.

          Reply
  10. Mary Pokrop

    January 29, 2021 at 1:32 pm

    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.

    Reply
    • MOMables-Laura

      January 29, 2021 at 5:11 pm

      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!

      Reply
  11. Shirlyn

    November 07, 2020 at 10:18 am

    Hey can I refrigerate it overnight?

    Reply
    • MOMables-Laura

      November 17, 2020 at 5:58 pm

      Absolutely, just place them in an airtight container.

      Reply
      • Linsey

        February 16, 2022 at 10:55 pm

        The cookies are great– and they made 3 dozen for me, not 2! But my cookies were very flat. Looked nothing like yours ):

        ★★★★★

        Reply
  12. Spaj

    October 30, 2020 at 11:40 pm

    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.

    ★★★★★

    Reply
  13. Cheryl Perkins

    September 15, 2020 at 7:52 pm

    Best cookies EVER!

    ★★★★★

    Reply
    • Jen

      November 14, 2020 at 5:44 pm

      What will be the effect if i reduced or totally exclude the granulated sugar? Coz i dont like too much sweets.
      Thank you

      Reply
  14. Kate

    September 02, 2020 at 8:14 pm

    Wow. These are very sugary. Whoops. Chose the wrong recipe. Blah. Not very appetizing. Definately not healthy.

    ★★

    Reply
    • MOMables - Laura

      September 03, 2020 at 11:22 am

      Hi Kate, this recipe wasn’t intended to be a low-calorie version just how to make cookies with whole wheat flour.

      Reply
      • Jasmine

        October 07, 2020 at 8:00 pm

        hi may I know how many grams is 1 stick of butter?

        Reply
        • MOMables - Laura

          October 08, 2020 at 4:40 pm

          1 stick = 1/2 cup = 106grams butter. Enjoy!

          Reply
  15. Stephanie

    August 26, 2020 at 1:16 pm

    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.

    ★★★★★

    Reply
    • MOMables - Laura

      August 27, 2020 at 10:54 am

      Glad they turned out great!

      Reply
  16. Ana M

    May 19, 2020 at 12:12 am

    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.

    ★★★★★

    Reply
    • MOMables - Laura

      May 22, 2020 at 3:42 pm

      I bet those were gooooood ;)

      Reply
  17. Arpi

    May 01, 2020 at 1:18 pm

    Pls lemme know the instructions for microwave with convection mode…

    ★★★★★

    Reply
    • MOMables - Laura

      May 04, 2020 at 4:34 pm

      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.

      Reply
  18. Marilyn

    April 30, 2020 at 6:27 am

    This was great! I used dark chocolate chips. The autoplaying videos are giving my phone some trouble, though. :/

    ★★★★★

    Reply
  19. Summer

    April 25, 2020 at 7:43 pm

    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!

    ★★★★★

    Reply
    • MOMables - Laura

      April 27, 2020 at 10:06 am

      These are my favorite too! Glad you enjoyed them!

      Reply
  20. Arpitha

    April 25, 2020 at 6:50 am

    I tried the recipe, but with half the quantities mentioned. And it turned out too hard. Pls tell me why….

    ★★★★★

    Reply
    • MOMables - Laura

      April 25, 2020 at 4:22 pm

      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!

      Reply
  21. Arpitha

    April 25, 2020 at 6:32 am

    Hi pls lemme know the instructions for cooking these cookies in microwave oven…

    Reply
    • MOMables - Laura

      April 25, 2020 at 4:39 pm

      This is not a recipe that can be made in the microwave oven. Sorry!

      Reply
  22. Lynda

    April 22, 2020 at 9:54 am

    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.

    ★★★★★

    Reply
    • MOMables - Laura

      April 22, 2020 at 1:03 pm

      I am so glad you enjoyed these! They are our favorite too.

      Reply
  23. Eileen

    April 19, 2020 at 9:37 am

    Reading comments . Someone mentions milk. NO MILK in above recipe .??

    Reply
    • MOMables - Laura

      April 20, 2020 at 10:27 am

      Hi Eileen, not sure why milk was mentioned but there is no milk in this cookie recipe.

      Reply
  24. Keyla

    April 16, 2020 at 9:05 pm

    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!!

    ★★★★★

    Reply
    • MOMables - Laura

      April 18, 2020 at 5:37 pm

      I”m so glad you enjoyed them, Keyla!

      Reply
  25. Cezar

    April 14, 2020 at 1:57 pm

    I just realized I only have salted butter; can I use it and just omit putting in the 1/2 teaspoon of salt?

    Reply
    • MOMables - Laura

      April 14, 2020 at 3:29 pm

      Absolutely. Use salted butter and omit it from the recipe. Enjoy!

      Reply
  26. Mayra Montez

    April 12, 2020 at 9:25 pm

    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?

    ★★★★★

    Reply
    • MOMables - Laura

      April 13, 2020 at 5:36 pm

      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.

      Reply
  27. Christine

    April 08, 2020 at 3:09 pm

    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!

    Reply
    • MOMables - Laura

      April 14, 2020 at 3:34 pm

      great catch! fixed. Thank you.

      Reply
  28. Gail

    April 07, 2020 at 4:31 pm

    Mine spread out quite a bit and were very thin. Is it really two sticks of butter?

    Reply
    • MOMables - Laura

      April 08, 2020 at 2:30 pm

      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!

      Reply
  29. MW

    February 23, 2020 at 10:10 pm

    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.

    ★★★

    Reply
    • MOMables - Laura

      March 03, 2020 at 6:04 pm

      Not sure what happened but I’m glad they still came out tasty!

      Reply
      • Logan

        March 31, 2020 at 8:47 pm

        Did this recipe change? Looks like the ingredients are different than before

        Reply
        • MOMables - Laura

          April 01, 2020 at 12:12 pm

          Hi Logan, the recipe is the same. I hope you can make them and enjoy!

          Reply
  30. Leslie

    January 25, 2020 at 7:35 pm

    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!

    Reply
  31. Monica

    October 07, 2019 at 5:01 pm

    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.

    ★★★★★

    Reply
    • MOMables - Laura

      October 09, 2019 at 7:05 am

      You did the right thing. You want to remove any larger husks so the cookies have a consistent texture. I hope you enjoyed them!

      Reply
  32. Sierra

    April 30, 2017 at 10:35 am

    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!

    Reply
    • MOMables

      May 02, 2017 at 9:30 am

      YAY! Glad they were a huge success!! Thank you for sharing with us!

      Reply
      • Asavari

        September 20, 2019 at 8:46 am

        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

        Reply
        • MOMables - Laura

          September 20, 2019 at 3:45 pm

          Hi Asavari, 2 sticks of butter is equivalent to 1 cup.

          Reply
          • Asavari

            September 21, 2019 at 4:47 am

            Thanks so much. Will keep u posted on how the cookies turned out

          • Asavari

            September 22, 2019 at 5:26 am

            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

            October 02, 2019 at 4:30 pm

            I’m so glad these whole wheat chocolate chip cookies were a success and turned out amazing, Asavari!

  33. Jo Smith

    April 01, 2017 at 3:19 pm

    Is it ok to use brown sugar instead of granulated sugar?

    Reply
    • MOMables

      April 02, 2017 at 10:28 pm

      absolutely. enjoy!

      Reply
  34. Amy

    January 28, 2017 at 10:22 pm

    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!

    ★★★★★

    Reply
    • MOMables

      January 29, 2017 at 12:00 pm

      my pleasure! I made a batch last week and told myself: why haven’t I made these in a while??

      Reply
  35. Yuliana

    January 12, 2017 at 12:41 am

    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!!

    ★★★★★

    Reply
  36. Tash

    March 15, 2016 at 4:11 am

    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!!

    Reply
    • MOMables

      March 16, 2016 at 11:12 pm

      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. ;)

      Reply
  37. Rose B.

    March 14, 2016 at 8:09 pm

    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

    Reply
    • MOMables

      March 15, 2016 at 12:06 am

      Yes! You can substitute 1 for 1.

      Reply
  38. Linda

    January 23, 2016 at 7:11 pm

    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!

    Reply
    • MOMables

      January 23, 2016 at 8:29 pm

      I’m so glad to hear that, Linda! Everyone needs a little treat every now and then :)

      Reply
      • Laura

        March 13, 2016 at 5:56 pm

        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

        Reply
        • MOMables

          March 15, 2016 at 12:08 am

          Depending on how big you make them, about 12-14!

          Reply
  39. Gab

    December 12, 2015 at 1:14 pm

    Thanks! Turned out great. Any ideas for including some healthy add-ins, like coconut or flax? Would I need to reduce amount of chips?

    ★★★★★

    Reply
    • Quiana

      April 14, 2016 at 4:37 am

      Heck yeah bayeb-e keep them coming!

      Reply
  40. meshary

    November 01, 2015 at 10:38 am

    I will add all organic ingredient and free range eggs
    thank you

    ★★★★★

    Reply
    • MOMables

      November 08, 2015 at 1:50 pm

      Enjoy

      Reply
  41. nicole

    March 23, 2015 at 8:25 am

    I only use skim milk at home, would that be ok or should i use buttermilk?

    Reply
    • MOMables

      March 23, 2015 at 10:52 am

      Skim will will be fine. it’s only 2 tablespoons. enjoy!

      Reply
  42. Eliza M

    January 31, 2015 at 11:18 pm

    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.

    Reply
    • MOMables

      February 01, 2015 at 5:05 pm

      Well yes, they might be a bit wheatey but they are whole wheat. Glad you enjoyed them!

      Reply
    • tiffany

      August 25, 2015 at 12:36 pm

      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.

      ★★★★★

      Reply
  43. Lorena

    January 28, 2015 at 7:23 pm

    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.

    Reply
  44. Brittany

    December 13, 2014 at 8:22 pm

    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?

    Reply
    • MOMables

      December 14, 2014 at 11:55 pm

      these cookies should be fine but make sure you don’t over-cook them.

      Reply
  45. Kaylee

    October 09, 2014 at 1:09 pm

    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!

    ★★★★★

    Reply
  46. Sarah

    September 15, 2014 at 11:35 pm

    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!

    ★★★★★

    Reply
  47. Jennifer

    March 18, 2014 at 7:40 pm

    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.

    Reply
    • MOMables

      March 19, 2014 at 12:43 pm

      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.

      Reply
  48. Allison

    March 08, 2014 at 7:39 pm

    Popping them in the oven now…so excited!

    Reply
    • Allison

      March 11, 2014 at 6:08 pm

      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.

      Reply
  49. Marisa

    February 20, 2014 at 10:10 pm

    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!

    ★★★★★

    Reply
  50. Claire

    February 10, 2014 at 9:12 pm

    Is there a way to make these crunchy??

    Reply
    • MOMables

      February 11, 2014 at 9:59 am

      if you half the butter and cook them a minute or two longer it should help. this recipe is for chewy cookies though.

      Reply
      • Sherlyn

        April 14, 2016 at 4:28 am

        Check that off the list of things I was coeunsfd about.

        Reply
  51. Shannon

    April 08, 2013 at 11:53 am

    How long do you have to chill the dough? Can this step be skipped?

    Reply
    • Laura

      April 08, 2013 at 1:06 pm

      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.

      Reply
  52. Emily C.

    February 20, 2013 at 3:00 pm

    Could you use whole wheat pastry flour? That’s all I have right now.

    Reply
    • Laura

      February 20, 2013 at 9:50 pm

      Absolutely :)

      Reply
  53. Melissa

    February 19, 2013 at 7:31 am

    What can I use as a butter substitute? & can you use an alternative flour (like oat flour)? Thanks!!

    Reply
    • Laura

      February 19, 2013 at 10:17 am

      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.

      Reply
      • Michelle

        April 12, 2013 at 12:04 pm

        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.

        Reply
        • Kirby

          August 08, 2013 at 8:01 am

          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 :)

          Reply
  54. Christina

    September 16, 2012 at 7:53 pm

    Just wondering, how many dozen cookies does this make?

    Reply
    • Laura

      September 16, 2012 at 8:07 pm

      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.

      Reply
      • Christina

        September 18, 2012 at 7:54 am

        What a great idea to freeze the dough! Thanks for your response and the tip!

        Reply
  55. Katie

    July 27, 2012 at 12:11 am

    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?

    Reply
    • Laura

      July 27, 2012 at 12:10 pm

      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”.

      Reply
  56. Katree Tree

    June 06, 2012 at 7:47 pm

    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?

    Reply
    • Laura

      June 07, 2012 at 10:35 am

      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!

      Reply
      • Katree Tree

        June 07, 2012 at 10:55 pm

        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!

        Reply
        • Laura

          June 08, 2012 at 4:43 pm

          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 :)

          Reply
  57. r. rocha

    March 13, 2012 at 12:10 am

    Can you use egg whites??

    Reply
    • Laura

      March 14, 2012 at 12:30 pm

      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.

      Reply
  58. Andrea @ The Penny-Roach's

    January 20, 2012 at 12:06 pm

    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 :)

    Reply
  59. Marcela

    January 17, 2012 at 11:08 pm

    Two stick of butter are 250 grs. or 450grs.?

    Reply
    • Laura

      January 20, 2012 at 4:23 am

      two sticks are 250g

      Reply
      • Nikhil Hebbale

        April 22, 2021 at 2:51 am

        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.

        ★★★★

        Reply

Leave a Reply Cancel reply

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

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

Hi, I'm Laura! I help you make healthy lunches and meals your kids will love, with simple and tasty recipes.

I need lunch ideas! →

Fresh Favorites

  • Thermos Lunches for School or the Office
  • Protein & Fruit Bento Box For Kids
  • Epic Chili Mac Thermos Lunch
  • Healthy School Lunch Ideas for Teens

Popular Now

  • 5 Minute Quick Lunch Ideas for School
  • Oven-Baked Cinnamon French Toast Sticks
  • Gluten, Egg, and Dairy Free Chocolate Cake
  • 8 Healthy Wraps for School Lunch

Footer

^ back to top

Sample Meal Plan

Browse

  • Recipe Index
  • Weekly Meal Plan
  • Clean Eating Program

Resources

  • Meal Planning
  • Picky Eating
  • Clean Eating
  • Contact Us

Privacy | Permissions | Membership Terms

COPYRIGHT © 2023 LAURA FUENTES · DESIGN BY FUENTES MEDIA