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.
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
- 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 with look pale and puffy but trust me, you WANT to do it this way.
Give them some time to cool THE pick one up and take a bite. They’ll still be chewy, gooey and so so soft *squeals.
2. Brown sugar
You’ll find this recipe uses A LOT more brown sugar than white and for a good reason too! Brown sugar has high moisture content, and we know what that means… soft, chewy chocolate chip cookies! #missionaccomplished.
It’s also the same reason we love it in this Chocolate Chip Banana Bread.
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
- 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
- Melt the butter in a heavy-bottom medium saucepan over low heat. 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 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.
- When ready to bake, preheat the oven to 375F, and line baking sheets with parchment paper.
- Scoop the chilled dough onto the baking sheets.
- 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.
Double or triple the recipe, and freeze uncooked dough for future baking. Recipe adapted from Alton Brown.
- 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: 35.9g