You will never find health food masquerading as dessert on this website, but I freely admit that some of my recipes are more nutritious than others. For instance, these Whole Wheat Chocolate Chip Cookies are made with 100% whole wheat flour, so they have more protein and fiber than your average cookie, along with some nutty whole grain flavor. They’re also full of butter, brown sugar and chocolate though, so don’t get it twisted—these are dessert, not a side salad. Nobody comes to this site for the vegetables.If you think you’ve seen these on here before, that’s because you have…or a version of them, anyway. I posted Whole Wheat Chocolate Chip Cookies back in the winter of 2016. I stand by that recipe, although my personal cookie tastes have changed since then, as has my general baking philosophy.
…can’t believe I just said I had a “baking philosophy.” Oof, that’s pretentious.
But seriously, in the intervening five years I’ve learned a few things about leaveners and flour and cookies in general, and that knowledge and desire for simpler, better home baking has led to a lot of good things. You know, like four dozen soft & chewy Whole Wheat Chocolate Chip Cookies.The ingredient list for these cookie is similar to the old recipe, but it’s been simplified. There’s less flour, I nixed the cornstarch, shifted the leaveners, and swapped all the white sugar for dark brown.
I’ve also fully eliminated the chill, which I rarely do in cookie recipes. Chilling cookie dough helps to produce thicker, puffier cookies, but these bake up nice and soft without any break in the action. If you want a slightly thicker cookie, or need to take a pause between mixing and baking, feel free to chill the dough for an hour or two before baking them off. For me though, these crisp-edged, soft-centered whole grain cookies are perfect without any lag time.For those of you wondering if whole wheat flour makes these taste healthy, it’s a resounding “no” because they’re not any less indulgent than the chocolate chip cookies you’ve eaten your whole life. The whole wheat flavor is absolutely there, but so is all that caramelly brown sugar, butter and chocolate. The whole wheat simply adds a subtle toastiness that amplifies the classic flavor we all love.
So, yeah. Health food, these are not. But delicious? You bet.
Whole Wheat Chocolate Chip Cookies
makes about 4 dozen cookies
2 3/4 cups whole wheat flour (or white whole wheat flour)
1 teaspoon baking powder
3/4 teaspoon baking soda
1 teaspoons Kosher or sea salt
1 cup (2 sticks) unsalted butter, softened to room temperature
2 cups dark brown sugar, packed
2 large eggs, room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 cups semisweet chocolate chips
Preheat oven to 350F. Line two baking sheets with parchment. Set aside.
In a large mixing bowl, whisk together whole wheat flour, baking powder, baking soda, and salt. Set aside.
In a separate large mixing bowl, use an electric mixer to beat butter until light and fluffy. Beat in dark brown sugar, followed by eggs and vanilla. Add dry ingredients in two installments, beating until completely combined. Mix in chocolate chips.
Scoop dough in 1 1/2 tablespoon increments (I used a medium cookie scoop) and roll into balls, setting them two inches apart on the prepared pans. Bake 10-11 minutes until they look just slightly underdone. Let cool on the sheet pans for five minutes before transferring to a cooling rack to cool completely.
Cookies will keep covered at room temperature for up to a week.