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.
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:
- baking soda
- whole wheat flour
- white sugar/brown sugar
- 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.
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.
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
Warm and chewy chocolate chip cookies made with whole wheat flour and baked to perfection. You’ll be making these homemade cookies on repeat!
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Total Time: 24 minutes
- Yield: 2 dozen cookies 1x
- Category: dessert
- Method: baking
- Cuisine: Baking
- 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
- 1½ teaspoons vanilla extract
- 2 cups (12 ounces) semisweet chocolate chips
- Preheat the oven to 375F, and line baking sheets with parchment paper.
- In a large bowl, sift together the flour, salt, and baking soda, and set aside.
- 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 egg, and vanilla extract, and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.
- Scoop the dough onto the baking sheets and transfer 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.
Double or triple the recipe, and freeze uncooked dough for future baking.
- 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
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